Red Bean Bun Recipe
Sweet Bun Dough
A: 400g high protein flour (bread flour)
100g all-purpose flour
2 Tbsp milk powder
1/2 tsp salt
3 tsp yeast
B: 100g Overnight Sponge Dough
C: 180g water
2 large eggs
D: 80g butter
Mix Ingredients A until well blended.
Add in B and gradually add in C. Use a dough hook to beat till you get a dough.
Add in D and continue beating on medium speed until you get a smooth and elastic dough.
Cover dough and let it proof for 40 minutes or till double in size.
Overnight Sponge Dough
100g high protein flour
1/4 tsp yeast
Mix all ingredients. Knead well to form a dough.
Proof for 30 minutes and keep refrigerated overnight or at least 8 hours.
To Make Buns
(makes about 15 buns)
1 batch sweet bun dough
300g red bean paste (divide into 15 balls)
Egg wash (1 egg yolk + 1 Tbsp Water)
Some sesame seeds (optional)
Divide dough into 50g each. Flatten dough. Put the Red Bean Dough in the middle and wrap it up. Seal it nicely.
Roll the roll out into a long oval shape. Use a sharp knife to make about 4 slits on the dough (vertical slits about 1/2 inch apart). Roll it up like a swiss roll and carefully seal the edges.
Place the rolls on the baking tray about 2 inches apart and leave it to rise for about 40 minutes or double in size. Brush with egg wash and top with sesame seeds.
Bake at 180 Celsius for about 20-25 minutes or until golden brown.
To convert the measurement, please use the conversion tool.