The sister is pregnant again. 🙂 YAY!!!! 🙂 She was craving ampans just last night, and since I had some extra red bean paste, I thought, I could bake a batch for her and the family.
Very very soft buns. 🙂 Found this recipe Here – house of annie.
Baked Red Bean Buns
Adapted from “World of Bread” by Alex Goh
480g Bread Flour
120g All Purpose Flour
20g Milk Powder (I substituted with Coffee Mate)
4 tsps Instant Yeast
300 ml Cold Water
1. Mix (A) till well blended.
I just stirred it around with a spoon.
2. Add (B) and knead on your mixer with hook attachment until it forms a dough. I add the egg and then turn the mixer on slow and drizzle the water in slowly as it is mixing.
3. Add (C) and continue to knead to form a smooth and elastic dough, about 10 minutes on my mixer on 4 speed (with breaks when the motor got hot).
4. Gather dough into a ball and place in a bowl. Cover with plastic wrap and let rest for about 50-60 minutes or till it doubles in size. If you are having trouble getting it to double, here’s a tip:
- set your oven to about 40 degree celsius, and let your dough sit in the oven till double in size.
5. Once dough has doubled, divide the dough into 50g small balls Rest for 10 mins (normally by the time I’m done with the last ball, the first ball is ready for filling) and then fill with red bean paste (about 1-1.5 Tbsp per bun):flatten the balls, put the paste in the center and gather the dough around the paste and pinch to close.
Flip over and put the pinched part on the bottom of the parchment lined tray (make sure to space them a few inches apart).
6. Once all the buns are done, cover loosely with plastic wrap and let it proof for another 50-60 minutes or until doubled in size.
7. About the last 10 mins of proofing, preheat the oven to 190 degree celsius. Beat one egg and brush the buns gently with eggwash. If you desire, sprinkle some toasted sesame seeds on the bun.
8. Bake in the oven for 6-8mins at 190 degree celsius or until golden brown on top.