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Contributor: Ho Siew Loon
Baking has always been my cup of tea. And I would say that I love to bake breads and buns for my family and friends. With some leftover red bean paste in the refrigerator, I have decided to clear it up by making some of these beautiful red bean buns (or rolls). I am really happy with how they turned out and within minutes they were all gone. They were delicious!
Making buns using Overnight Sponge Dough Method from “Alex Goh’s Baking Code” actually gives the buns a very soft, springy and fine texture which I am really impressed. The bun is soft like a pillow that you can eat it on its own or with your favorite filling. I truly enjoy eating this bun especially when it is fresh from the oven. The lovely aroma that filled the house makes it difficult to resist. This red bean bun is definitely one of the best buns I have made so far. For the shape, I was inspired by Happy Home Baking.
(Click Page 2 for the Red Bean Bun Recipe)
Pages: 1 2
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These are STUNNING!!! And I love red bean paste in baked goods. Can’t wait to try making these. Fingers crossed that mine turn out half as beautiful!
What an amazing idea to use red bean paste in buns. They sound fantastic.
I used to enjoy this bun for breakfast in Malaysia – not to forget the coconut, lotus seed, sardine etc.. Mmmm…. So good :D
can’t wait to try this one.
I loooove red bean bun! Well anything with red bean is winner to me… I am just crazy with azuki. =)
yummy, we used to eat them a lot when we were living in KL. just down at One utama, the bakery there sells these yummy red bean buns. Oh how I miss Kl
ups that look very delicious…..
wud luv to try this delicious recipe but can u pls tell me what is high protein flour. could not find it in the supermarket.
It’s bread flour.
wonder whether there is a typo error. You mentioned Put red bean dough in the middle and wrap it up. Do you mean red bean paste? Pls advise as I am confused. thanks
Yes, sorry for the typo.
Hi, I’m planning to make this tonight/tomorrow. However, I only have a hand-held mixer. Do you think I can still make this red bean bun? Thank you! :)
I made this using my hand-held mixer, although it’s really hard to mix the ingredients (took longer and I had to knead it in the end), the buns turned out still great! Thanks for your recipe :) It’s my first time making bread :)
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Hi there,
I love the look of this recipe but have no clue whatsoever about the “100g Overnight Sponge Dough” that is used here.
I understand it is a method of preparation but is there a separate recipe for it?
Do you treat just 100g of the dough in this way then add it?
Unless I’m missing something, it’s a little unclear.
Thank you for any help
-PepperBento
I’d also like to know about the 100g overnight sponge dough!
Oh, just saw the link. :) thank you!
Hi Bee.
Do you mean, combine the 2 types of dough, then add the red bean paste in the middle and roll it?
Thanks!
Hi, the yeast you use for both the overnight Spong dough and the other sweet dough is the active dry yeast or instant yeast? I understand the each type requires different measurement