Breads do not necessarily have to be made in a bread machine. In fact, making it by hand can be very satisfying as well, and with enough practice, come out even better.
These red bean cakes are very fluffy and delicious with a sugary red bean stuffing. A short while ago I shared the mung bean cake recipe, this is another treat that I’m going to share with you today.
The simplest red bean stuffing requires only red beans with sugar and water. Simple ingredients, but very sweet and delicious.
Bean Filling Ingredients:
- 1) 200 grams of red beans
- 2) 100 grams of fine sugar
- 3) Water (enough to boil the beans in a pot)
- 1) 160 g of high-gluten flour
- 2) 40 g of low-gluten flour
- 3) 12 g of milk powder
- 4) 105 g of water,
- 5) 25 g of egg (whisked)
- 6) 2 g salt
- 7) 20 g butter
- 8) 1 tsp dry yeast (5 ml, 3 g)
-Egg wash (whisked whole egg, brushed on with pastry brush) and black (white) sesame seeds on top before baking.
Baking: In the middle of the oven, at 170°C for 12 minutes.
First, the Red Bean Stuffing Procedure:
Step 1: After the red beans have been washed with water, put them in the pot, add sufficient amount of fresh water, bring to a boil. Then turn to medium heat and cook for 10 minutes.
Step 2: Rinse the cooked red beans twice with water (this step is to remove the red beans astringency and bean flavor).
Step 3: Put the washed red beans into the pot, add enough fresh water again, cover and simmer for more than 1 hour. The cooking time differs, but you should be able to crush them easily between your fingers.
Step 4: Pour the cooked red beans and water into a wok and add sugar. Cook over low/medium heat until the water evaporates and the beans begin to form into a paste.
Step 5: If you can cut through it cleanly with a spatula, and it doesn’t move, the bean paste is ready.
Step 6: Spread the paste out onto a plate as flat as you can, as it will cool faster.
Dough and Red bean cake production process:
Step 1: Mix all the dough ingredients together, and mix and knead until it becomes the proper texture and elasticity. (I have many recipes which use dough, if you need more information, you are more than welcome to look at any of those as well.)
Step 2: Let the dough begin to rise in the bowl covered in a damp cloth. Once it has about doubled in size (about 1 hour), you should be able to gently poke it with your finger and it not collapse.
Step 3: Roll out the air from the dough and divide into 16 pieces equal pieces. Roll them into balls, cover, and let sit for about 15 minutes.
Step 4: Once the red bean paste has cooled, you should be able to separate into 16 equal pieces of about 25g each and roll into similar balls.
Step 5: Take one of the dough balls and roll out into a circle.
Step 6: Take one of the red bean balls and wrap it into the rolled out dough.
Step 7: Be sure that the bean paste is completely enclosed in the dough.
Step 8: Place that onto the counter, and flatten gently with your hand. Repeat for all 16 cakes.
Step 9: Place the flattened dough on a baking sheet and press with your finger in the middle of the dough to make a small indentation. Let this then rest for about 45 more minutes.
Step 10: After the dough is twice as large as the original, brush a layer of egg wash on the surface of the baked dough and sprinkle some black sesame seeds (both raw or cooked).
Step 11: Place the baking sheet in the oven that has been warmed up to 170°C, and bake it for about 12 minutes until the surface is golden brown.
Place on a plate to cool a bit and enjoy!
1: When making red bean stuffing, red bean paste must be very soft. If you want to shorten the cooking time, you can use a pressure cooker.
2: According to the ingredients of red bean stuffing, it will make about 620 grams of red bean stuffing. The remaining red bean stuffing can be stored in the refrigerator for 3 days. In addition to the filling of bread, it is also good for steaming red bean bun. It can also be boiled and made into a delicious red bean soup.