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Red Bean Bun

Red Bean Buns
Red Bean Buns pictures (3 of 3)

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.

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20 COMMENTS... read them below or add one

  1. Fuji Mama

    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!

  2. Et

    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

  3. HueyShann

    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! :)

  4. HueyShann

    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 :)

  5. 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


  6. Serena

    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

  7. joey

    HI, is high protein flour same as strong flour? and the last step how to roll it like a swiss roll i don’t really understand cut vertically and roll ?thanks

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