Recently came down with a cold so it’s a bit hard to study… so I decided to make these red bean buns.
Super simple and easy. If you do not have a standard mixer, then this will require some elbow grease.
For this recipe, you will need:
– 250G of red bean paste (I bought Six Fortune brand that is made here in Burnaby)
– 3 1/2 cups of all purpose flour
– 2/3 cup of warm whipping cream
– 2/3 cup of warm water
– 1/4 cup of caster sugar
– a pinch of salt
– 1/4 cup of unsalted melted butter
– 2 tsp of active dry yeast
1.To start, I placed the yeast into the water with a pinch of the sugar and set aside for 10 minutes to make sure the yeast is still active. Nothing is worse than baking and finding out the yeast is dead!
2.Place the sugar, salt, and flour into a large bowl. Mix in the yeast mixture and the milk. If the yeast sticks to the bottom of the bowl, I used the milk to rinse it off into the large bowl. Bring together with a fork.
3. Add the butter and mix with a fork. The dough should come together fairly easily and once it does, turn it out onto a board. No extra flour needed.
4. Knead for 30 minutes until the dough becomes smooth and elastic. If you have a electric mixer, I would set it to low and leave it until you have reached the right consistency.
5. Put dough away in a bowl and cover with saran wrap. Place in an oven or warm place for 40 minutes.
6. While the dough is resting, roll about 16 red bean balls and set aside.
7. Remove the dough from the bowl and punch out any air. Separate into 16 equal pieces.
8. Roll out each dough piece large enough to wrap around the red bean ball.
9. Pinch together the ends that wrap around the red bean ball and place that ‘end’ on the bottom of the cutting board. Flatten with a butcher knife until you get a thick pancake about 3 inches wide. Cut 8 slits. Sprinkle with sesame seeds; you may have to push them in
10. The recipe said bake for 20 minutes at 350F but I ended up baking them for 30 minutes because mine is not convention.
11. Brush when they come out of the oven with melted butter to keep the bread moist. You can serve them room temperature or right out of the oven.
Enjoy! I actually liked this recipe because the bread is a little dense but buttery which plays against the soft red bean. DELICIOUS.
The original recipe that I followed is from : http://aeriskitchen.com/2012/01/sweet-red-bean-bbang/