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.
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.
How Many Calories Per Serving?
This recipe is only 283 calories per serving.
Red Bean Bun Recipe
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:
- 400 g high protein flour (bread flour)
- 100 g all-purpose flour
- 2 tablespoons milk powder
- 60 g sugar
- 1/2 teaspoon salt
- 3 teaspoons yeast
B:
- 100 g overnight sponge dough
C:
- 180 g water
- 2 large eggs
D:
- 80 g butter
Overnight Sponge Dough
- 100 g high protein flour
- 60 g water
- 1/4 teaspoon yeast
To Make Buns(makes about 15 buns)
- 1 batch sweet bun dough
- 300 g red bean paste, divide into 15 balls
- Egg wash, 1 egg yolk + 1 Tbsp Water
- sesame seeds, (optional)
Directions
Sweet Bun Dough
- 1Mix Ingredients A until well blended.
- 2Add in B and gradually add in C. Use a dough hook to beat till you get a dough.
- 3Add in D and continue beating on medium speed until you get a smooth and elastic dough.
- 4Cover dough and let it proof for 40 minutes or till double in size.
Overnight Sponge Dough
- 1Mix all ingredients. Knead well to form a dough.
- 2Proof for 30 minutes and keep refrigerated overnight or at least 8 hours.
To Make Buns(makes about 15 buns)
- 1Divide dough into 50g each. Flatten dough. Put the Red Bean Dough in the middle and wrap it up. Seal it nicely.
- 2Roll 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.
- 3Place 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.
- 4Bake at 180 Celsius for about 20-25 minutes or until golden brown.
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Edeline
Hi..
Do you have the red bean steamed buns recipe btw?
Wanted so bad to make them
terese
Thanking for supper recipes
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