Red Bean Flower Sweet Buns (红豆卷面包）

INTRODUCTION

Unlike the other posts, there is nothing much to write about this recipe. It is a type of common bread sold in Singapore or Malaysian bakeries. Since I have some red bean paste left from preparing the mooncake, I have decided to prepare these buns for kid’s breakfast..

The bread dough recipe is very basic and I love this bread dough recipe as it is fast to prepare and yields a soft and fluffy bread.

The pattern of the bread looks beautiful and complicated but in fact, it is rather easy to prepare. Your first bread may not look that beautiful but don’t be discouraged, by the end of the 3-4 breads, you will start to gain experience and the shaping will definitely improve tremendously.

It is a nice bread as the red bean paste are not too concentrated at the centre of the bun, instead, it was spread out evenly with the buns . A bite of the bun will gives you both the dough and red bean paste equally. 

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WHAT IS REQUIRED

Recipe adapted from: 简易家庭面包制作 by 王志雄/游纯雄 Page 47 红豆卷面包

Servings: Prepared about 18 buns

• 500 grams of bread flour
• 70 grams of sugar
• 5 grams of salt
• 11 grams (1 packet) of instant dry yeast
• 30 grams of butter
• 1 egg
• 250 grams of lukewarm water

Others

• 540 grams of red bean paste
• Adequate sesame seeds for sprinkling

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STEPS OF PREPARATION

• Divide the red bean paste into 18 portions equally (about 30 grams). Shape round and set aside for later use.

• In a mixing  bowl, mixed all the ingredients (except butter) together. Use a spoon to slightly stir it until it form a sticky dough. Use the dough hook in the machine to beat the dough at medium to low speed (speed 2 in Kenwood Chef or Kitchen Aid) for about 5 minutes. Add in the butter and let beat the dough and medium to high speed (speed 4 kin Kenwood Chef or Kitchen Aid) for about 7 minutes until the dough is smooth and leaves the side of the mixing bowl. (If the dough is too dry, add water teaspoon by teaspoon, If the dough is too wet, add flour tablespoon by tablespoon until it form a pliable dough).

• Transfer the dough out to a lightly floured surface. Lightly knead for 1-2 minutes, shape round and let it proof until it double in size. Cover the dough with some clingy wrap.

• Pre-heat the oven to 190 degree Celsius.

• After the proofing, transfer the dough to the floured surface again. Divide the dough into 18 equal portions with about 50 grams each. Take one portion of the dough, shape round, flatten it with a rolling pin, put a ball of red bean paste and seal it properly. Shape the ball round, use a rolling pin to flatten (not too forceful until it break the dough) it into a rectangular shape, use a sharp knife to cut 4 lines in the middle of the dough.

• Fixing one side of the dough with one hand, use the other hand to roll it into spiral pattern. Tie a knot and tuck in both sides of the dough into the centre. of the dough. Put the beautiful side of the bread into a bowl of sesame seeds and let it proof until double in size.

• Once the dough double in size, bake in the pre-heated oven of 190 degree Celsius for 12-15 minutes or until the top turns golden brown.

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CONCLUSION

Mooncake festival is approaching and there may be lots of mooncake fillings left. You can always use your preferred fillings for these buns. How about Nutella chocolate sauce if you are not keen to prepare mooncake?

Hope you like the post today and have a nice day.

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UPDATED ON 24-8-2014

You can always more dough in advance and deep freeze it for up to 4 weeks. For deep freezing and thawing of bread dough, you can refer to this post: Freezing And Thawing Yeasted Bread Dough–Hot dog buns (冷冻及解冻面团-热狗面包食谱）. I have used the same bread dough to prepare some hot dog buns one day after and some donuts on day 4.

 

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This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe

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