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.
Servings: 4 people
Calories: 283kcal
Ingredients
A:
- 400 g (13 oz) high protein flour (bread flour)
- 100 g (3½ oz) all-purpose flour
- 2 tablespoons milk powder
- 60 g (2 oz) sugar
- 1/2 teaspoon salt
- 3 teaspoons yeast
B:
- 100 g (3½ oz) overnight sponge dough
C:
- 180 g (6⅓ oz) water
- 2 large eggs
D:
- 80 g (2⅘ oz) butter
Overnight Sponge Dough
- 100 g (3½ oz) high protein flour
- 60 g (2 oz) water
- 1/4 teaspoon yeast
To Make Buns(makes about 15 buns)
- 1 batch sweet bun dough
- 300 g (10 oz) red bean paste, divide into 15 balls
- Egg wash 1 egg yolk + 1 Tbsp Water
- sesame seeds optional
Instructions
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 50 g (1¾ oz) 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 (1cm) apart). Roll it up like a swiss roll and carefully seal the edges.
- Place the rolls on the baking tray about 2 inches (5cm) 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℃ (350℉) for about 20-25 minutes or until golden brown.
Nutrition
Serving: 4people | Calories: 283kcal | Carbohydrates: 223g | Protein: 32g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 128mg | Sodium: 945mg | Fiber: 8g | Sugar: 52g