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Red Bean Bun

Red Bean Bun

Red bean buns are a type of dessert food from China. They are also called red bean cake or red bean paste cake.
Prep Time 1 hr 10 mins
Cook Time 20 mins
Total Time 1 hr 30 mins
Course Appetizer, Breakfast, Main Course
Cuisine Chinese
Servings 4
Calories 180 kcal

Ingredients
  

  • 200 grams High-gluten flour
  • 20 grams Low-gluten flour
  • 20 grams Whole milk powder
  • 120 grams Milk
  • 40 grams Light cream
  • 20 grams Caster sugar
  • 3 grams Dry yeast
  • 2 grams Salt
  • 15 grams Unsalted butter
  • 320 grams Homemade Red Bean Stuffing

Instructions
 

  • Put all ingredients in the dough except butter into the mixer bowl.
  • After beating until smooth, add butter and continue to beat until fully expanded, that is, you can pull out a strong transparent film.
  • Take out the dough and roll it into a dry pot, cover it with plastic wrap, and let it rise until it doubles in size.
  • I turned on the fermentation function of the oven at 28 degrees for one hour.
  • Take out the fermented dough and divide it into 8 equal parts and roll into rounds. Cover with plastic wrap and rest for 10 minutes. At the same time, divide the red bean filling into 8 equal parts and roll into rounds.
  • Take a piece of dough, roll it out and wrap it with red bean filling.
  • Close the mouth and pinch the mouth down, gently flatten the dough, apply a little water to the center, sprinkle some black sesame seeds, and place it in the muffin ring.
  • Do the rest in order.
  • After all are done, the final fermentation will double in size. I put a cup of hot water in the oven at 35 degrees to ferment for 35 minutes. When the fermentation reaches the 25th minute, take out the preheated oven, turn on the upper and lower heat and preheat at 200 degrees for 10 minutes, and preheat the dough. Continue to ferment in a warm place.
  • Baking: Put it in the middle and lower layers of the oven, cover the dough with a piece of oiled paper or oilcloth, press a baking tray, bake at 180 degrees for about 20 minutes, remove the mold immediately after it comes out of the oven, and transfer the bread to a drying rack to dry until there is still residual temperature Store in an airtight container. If you can eat it within a day or two, you can store it at room temperature. If you can't eat it, it can be sealed and frozen. When you eat it, take it out and thaw it back to temperature.
  • The muffin rings used this time will be more tidy, so there is no need to worry about the dough sticking together when flattened. However, the baking pan of the general household oven is not so big. The outer ring of the baking pan will cause the baking pan to be pressed down. You can know what I am talking about by taking two baking pans, so I put the bottom The pan is turned over so that it is all flat, and the top pan is pressed and baked together.
  • Please be sure to try adding liquid according to the water absorption of the flour you use. Different flours have much poorer water absorption. The dough is soft and not sticky. When you start to beat the dough, reserve 20g-30g of milk first, and add it according to the state. If you add all 120g of dough and it is still hard, add more. You can also adjust the time and temperature flexibly according to the temper of your own oven.
  • Finished product.