Wrapping these buns is a challenge. You want the dough thick enough to contain the filling, but not too thick that all you taste is dough.
Remove the dough from the proofing box, pour out onto a clean, flat and floured surface and punch down.
Cut the dough into 12-15 pieces depending on how big you want the buns to be.
Make 12-15 dough balls. Flatten the ball andplace in the palm of your hand.
Using an small ice cream scoop 1-2 ounces, place a scoop of the red bean paste onto the flattened ball in your hand.
Bring up the sides, carefully, and seal the red bean paste into the ball of dough. Do not pull the sides up, rather just fold them in and seal them. Again you don't want to have thin tops to the buns.
On a parchment covered cookie sheet, place the finished buns sealed side down.
Let them raise about 30-45 minutes, to about 50% larger in size.
Fill the bottom of a steamer pan about half full with water. Place on a burner and bring to a boil.*
Place fenestrated parchment rounds in each of the steamer sections (this includes bamboo steamers as well)
Place the buns on top of the parchment inserts about 1 inch apart.
Steam the buns over a medium burner for about 15 minutes. The buns will expand into wonderful white pillows of flavor.
After 15 minutes and the buns have cooked, remove the steamer from the heat, but do not open for a good 5-10 minutes. This is to prevent the buns from collapsing. With the baking powder, this seems unlikely, but I do this step anyway. The buns will taste the same, just look funny.
Dim Sum restaurants will frequently place a drop of food coloring in the middle of each bun, usually red. I do not do this.
Remove from the steamer, plate and eat.*