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Red Bean Bun

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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. | rasamalaysia.com

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. | rasamalaysia.com

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!

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. | rasamalaysia.com

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.

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. | rasamalaysia.com

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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. | rasamalaysia.com

Ingredients

Sweet Bun Dough

    A:

    • 400 g high protein flour (bread flour)
    • 100 g all-purpose flour
    • 2 Tbsp milk powder
    • 60 g sugar
    • 1/2 tsp salt
    • 3 tsp 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 tsp 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
    • Some sesame seeds optional

    Instructions

    Sweet Bun Dough

    1. Mix Ingredients A until well blended.
    2. Add in B and gradually add in C. Use a dough hook to beat till you get a dough.
    3. Add in D and continue beating on medium speed until you get a smooth and elastic dough.
    4. Cover dough and let it proof for 40 minutes or till double in size.

    Overnight Sponge Dough

    1. Mix all ingredients. Knead well to form a dough.
    2. Proof for 30 minutes and keep refrigerated overnight or at least 8 hours.

    To Make Buns(makes about 15 buns)

    1. Divide dough into 50g each. Flatten dough. Put the Red Bean Dough in the middle and wrap it up. Seal it nicely.
    2. 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.
    3. 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.
    4. Bake at 180 Celsius for about 20-25 minutes or until golden brown.

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    21 COMMENTS... read them below or add one

    1. 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!

      Reply

    9. 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

      Reply

    10. 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! :)

      Reply

    11. 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 :)

      Reply

    12. 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

      Reply

    14. 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

      Reply

    15. 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

      Reply

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