Japanese Red Bean Bun (12)
I'm a fan of these Japanese red bean bun and many other Asian pastries and baked goods. However, this particular one is addictive majorly because it's sweet, fluffy, soft, and rich to use alongside many other meals.
- 340 g High-gluten flour
- 60 g low-gluten flour
- 35 g Caster sugar
- 30 g Milk powder
- 5 g Salt
- 30 g Butter
- 250 g Water
- 5 g instant dry yeast
- 480 g Red bean paste
- Black sesame...a little.
In your dough mixer, set the dough ingredients and start it. Let it knead the dough until it reaches the expansion level.
Cover the dough with plastic wrap and put it in a warm environment. Give it about an hour to double up.
Divide it into 12 pieces and set it aside. Let it rest for another 15 minutes.
Meanwhile, divide your red bean paste into 12 portions as well.
Roll the dough to a round sheet and then set the red bean paste in the middle. Start to wrap the filling with the dough sheet. Pinch the top part to make sure you tightly wrap the dough. Set the seam apart on the baking tray. Do the same for the remaining 11 pieces.
Please put it in the baking tray, ready to bake.
Cover with plastic wrap and put it in a warm environment for 30-45 minutes for the final proofing. Let it double the size again.
Spray the dough pieces with water and then set the sesame pieces at the top of each piece.
Set it in the preheated oven at a temperature of 190°C and let it bake for about 18 minutes. Set them in the wire rack to cool down a little. Serve it warm with your favorite green tea or milk.