adzuki bean bread buns (豆沙面包) | red bean bread buns

I cannot start to tell you how happy I have been since I started making bread at home. 

I actually look forward to munching on buns I have made and for someone who has never been very keen on eating bread, that is really saying something.

Red bean buns are one of my favorite buns. I think it is either a thing from childhood, or red bean paste and bread simply go really well together.

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These buns are really to die for.

The bread is so so soft and see how much red bean paste is inside?

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And they are really easy to make too!

In a jug or bowl, add the yeast to warm whole milk and condensed milk. Cover with cling film and set this aside for 15 minutes.

NOTE: I made the dough by hand, but you can place all the ingredients in a bread maker and have the machine do all the kneading and rising for you.

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Into a big bowl, add the flours, sugar, salt and egg. Mix to combine.

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Add the milk/yeast and mix until a dough is formed.

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Cover the dough with cling film and leave it for 15 minutes so the flour can absorb the liquid.

Add the butter and work it into the dough. It will seem impossible at first but keep kneading until the dough is smooth and elastic (about 10 minutes) and has reached the windowpane stage.

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Place the dough in a lightly oiled bowl. Spray the dough with a little water, cover the bowl with a damp cloth and place this to rise in an oven set to 35° for 1 hour, or until the dough has doubled in size. Do not use the dough until it has doubled in size!

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Punch the dough down to remove the air.

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Divide the dough into 8 portions, about 55-60g each. Roll each portion into a ball. Place the dough on a baking tray and put this back (covered with a damp cloth) for 15 minutes.

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Roll each ball in a disc. Place the red bean paste on the middle of the dough. Pinch the seams to seal.

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Place the buns on a baking tray, spray with a little water and return to proof in the oven at 35°C for 40 minutes.

At the end of this time, remove the buns from the oven and pre-heat the oven to 180°C. Brush each bun with egg wash and top with black sesame seeds.

Bake the buns for 18-20 minutes, or until the tops of the buns are golden brown.

Cool on a wire rack before storing. The buns can be stored in the fridge for up to 3 days. Reheat in a microwave oven for 20 seconds to soften.

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I certainly will not buy buns from stores ever again!

BREAD LOAVES AND BUNS BAKING CLASSES!

Do you like making bread but is clueless about the process? Or maybe you have been making bread but haven’t achieved the results that you desire?

Never fear, help is here!

I shall be conducting 2 additional hands-on classes on the process of making both bread loaves as well as assorted buns with different fillings. You will get to try making 2 types of bread recipes and take home soft and yummy bread loaves and buns!

Held at the well-equipped kitchen at The Eureka Cooking Lab, all ingredients and equipment will be provided.

Limited to 12 participants per class, click on the links below to get your tickets:

Class 1 (Wednesday 21 September 2016)

Class 1

Date: Wednesday 21 September 2016

Time: 9.00am – 12.30pm

Tickets > CLICK HERE

bread

Class 2

Date: Saturday 1 October 2016

Time: 9.00am – 12.30pm

Tickets > CLICK HERE

bread

Come join me and get your elbows deep in bread flour and lets have some fun making some bread! :D

Adzuki Bean Bread Buns (豆沙面包) | Red Bean Bread Buns
Yields 8
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Ingredients
  1. 150g whole milk
  2. 20g condensed milk
  3. 3/4 teaspoon instant dry yeast
  4. 225g bread flour
  5. 25g cake or top flour - I used cake flour
  6. 40g caster sugar
  7. 25g egg, beaten
  8. 1/4 teaspoon salt
  9. 30g unsalted butter
  10. 320g read bean paste, rolled into balls of 40g each
  11. 1 egg, beaten (for egg wash)
  12. Black sesame seeds for sprinkling
Instructions
  1. In a jug or bowl, add the yeast to warm whole milk and condensed milk. Cover with cling film and set this aside for 15 minutes.
  2. Into a big bowl, add the flours, sugar, salt and egg. Mix to combine.
  3. Add the milk/yeast and mix until a dough is formed.
  4. Cover the dough with cling film and leave it for 15 minutes so the flour can absorb the liquid.
  5. Add the butter and work it into the dough. It will seem impossible at first but keep kneading until the dough is smooth and elastic (about 10 minutes) and has reached the windowpane stage.
  6. Place the dough in a lightly oiled bowl. Spray the dough with a little water, cover the bowl with a damp cloth and place this to rise in an oven set to 35° for 1 hour, or until the dough has doubled in size. Do not use the dough until it has doubled in size!
  7. Punch the dough down to remove the air.
  8. Divide the dough into 8 portions, about 55-60g each. Roll each portion into a ball. Place the dough on a baking tray and put this back (covered with a damp cloth) for 15 minutes.
  9. Roll each ball in a disc. Place the red bean paste on the middle of the dough. Pinch the seams to seal.
  10. Place the buns on a baking tray, spray with a little water and return to proof in the oven at 35°C for 40 minutes.
  11. At the end of this time, remove the buns from the oven and pre-heat the oven to 180°C. Brush each bun with egg wash and top with black sesame seeds.
  12. Bake the buns for 18-20 minutes, or until the tops of the buns are golden brown.
  13. Cool on a wire rack before storing. The buns can be stored in the fridge for up to 3 days. Reheat in a microwave oven for 20 seconds to soften.
Notes
  1. I made the dough by hand, but you can place all the ingredients in a bread maker and have the machine do all the kneading and rising for you.
Adapted from mymindpatch
Adapted from mymindpatch
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/



 

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