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Red Bean Bun
Red Bean Buns are sweet buns wrapped with red bean paste. This red bean bun recipe is popular among the Chinese in Asian countries and Japanese.
Ingredients:
Sweet Bun Dough
A: 400g high protein flour (bread flour)
100g all-purpose flour
2 Tbsp milk powder
60g sugar
1/2 tsp salt
3 tsp yeast
B: 100g Overnight Sponge Dough
C: 180g water
2 large eggs
D: 80g butter
Overnight Sponge Dough
100g high protein flour
60g water
1/4 tsp yeast
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)
Method:
Sweet Bun Dough:
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:
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):
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.
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.
Rate the Recipe:
More Delicious Recipes:
Pineapple Bun (Polo Bun)
Cheese Puffs (Gougeres)
Skillet Dinner Rolls
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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!
Nisrine M.
What an amazing idea to use red bean paste in buns. They sound fantastic.
Kiran @ KiranTarun.com
I used to enjoy this bun for breakfast in Malaysia – not to forget the coconut, lotus seed, sardine etc.. Mmmm…. So good :D
renee
can’t wait to try this one.
Nami | Just One Cookbook
I loooove red bean bun! Well anything with red bean is winner to me… I am just crazy with azuki. =)
Iva | in my kitchen
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
Lintasberita
ups that look very delicious…..
Et
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.
Rasa Malaysia
It’s bread flour.
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
Rasa Malaysia
Yes, sorry for the typo.
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! :)
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 :)
PepperBento
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
Hannah
I’d also like to know about the 100g overnight sponge dough!
Hannah
Oh, just saw the link. :) thank you!
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
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
terese
Thanking for supper recipes
Edeline
Hi..
Do you have the red bean steamed buns recipe btw?
Wanted so bad to make them