Skip to main content
logo
Food Advertising by

Red Bean Rolls




Whenever I have the opportunity I like to hang around bakeries and look at the different shapes and patterns of their bread and buns on display.  Yes, for inspiration to experiment.   I recently made these 'Red Bean Rolls' for tea and they still tasted good the next day!






After the first proving, roll out the dough, place the red bean paste in the centre, fold up and roll up into half, then fold up the sides.


Turn over the folded up dough, roll out flat, then roll up like a swiss roll and cut into 1 inch thick pieces.
Place the rolls in a pan and cover with a damp cloth, let rise again for about 40 min.  Apply egg glaze and bake in preheated oven.



Freshly baked rolls straight out from the oven ....... lovely aroma!






These yummy rolls are good for tea anytime!

Ingredients
  • 300 gm high protein flour
  • 25 gm caster sugar
  • 1/4  level tsp salt
  • 1 level tsp yeast
  • 170 ml milk
  • 45 gm butter/margarine - cut into small pieces
  • Filling      -  350 gm red bean paste
  • Egg glaze - 1 egg yolk + 1 Tbsp water + a tinge of salt
Method
  1. Mix sifted flour, sugar, salt and yeast with the dough hook in a mixing bowl.
  2. Add milk, beat for a second, then add in butter and continue to beat until dough is smooth and leave the sides of the bowl.  Remove the dough hook.
  3. Cover the mixing bowl with a damp cloth, set to prove for 50 mins. in a warm place till double in bulk.
  4. Dough is ready for shaping when an indentation made with a finger remains.
  5. Remove dough from mixing bowl onto a lightly floured work top.
  6. Roll  out dough into an oblong, spread the red bean paste onto the centre of the dough.
  7. Fold the dough from the top and from the bottom.  Then fold into half.
  8. Fold in from both ends and turn over.
  9. Roll out to a rectangle and roll up tightly like a swiss roll.
  10. Cut to about 1 inch thick and place, cut side down onto a greased pan.
  11. Cover with a damp cloth and let rise for about 40 mins. or till double in size.
  12. Apply egg glaze and bake in preheated oven @ 180 deg C for about 25 mins. or till golden brown.
  13. Remove from pan and let cool on a wire rack.

Comments

  1. you also pandai make bread now, your bread look soft and good. Ya, about my camera, my camera is Canon G11 powershot, quickly get one, quite a good camera.

    ReplyDelete
  2. Would love to try this! I have some paste left over...maybe do this weekend:D Thanks for sharing, Cheah

    ReplyDelete
  3. That looks pretty and delicious. I always love red bean paste in desserts. I'm sure I can eat many pieces :D

    ReplyDelete
  4. the bread looks very soft, and thanks for showing the shaping of bread :)

    ReplyDelete
  5. Wow, another lovely bake from our Chef Cheah! Very pretty! Hope you're enjoying your evening.
    Cheers, kristy

    ReplyDelete
  6. Sonia, thanks for compliments and also have noted the brand of your camera.

    You are welcome, Jeannie. Yes do try this, it's fun.

    Thanks, penny.

    MaryMoh
    Yes, I can wallop a few at one go!

    Jess, you are most welcome.

    ReplyDelete
  7. Great pattern!!=) I will try this soon.. Just that in Perth, we dont have ready made red bean paste.. So I just cooked mine the otherday.. so much work. Haha..

    ReplyDelete
  8. Love the red bean filling :) I found a shop that sell ready made bean paste, must try!

    ReplyDelete
  9. Weng
    Yes, a lot of work to cook that red bean, a lot of standing! Teruk betul!

    3 hungty tummies
    Hey, please let me know where's the shop, want to let my girl know its whereabouts.

    ReplyDelete
  10. Cheah...you really very rajin..kudos for making such wonderful breads and buns. Piggies not around so lazy to bake lately :p

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Traditional Mixed Nuts Mooncake ~ 2013

Traditional Mixed Nuts Mooncake was my dad's perennial favourite.  At that time I couldn't understand why this festive traditional mooncake was most enjoyed by the older folks.  But nowadays, I too have slowly acquired the taste for this sweet, salty and nutty variety.  These cakes are best cut in  small wedges, savoured by small delicate bites and not by the mouthfuls, and they are best enjoyed with a pot of hot Chinese tea.  







Recipe for Traditional Mixed Nuts Mooncake

Ingredients (Dough)

150 gm superfine flour, sifted90 ml golden syrup38 ml vegetable oil2 ml alkaline waterEgg wash - 1 whole egg + 1 tsp water, mix well and strain. Method Mix syrup, oil and alkaline water thoroughly with a handwhisk.Sift in flour, mix well with spatula and let rest for 2 hours or more, till it doesn't stick to the hands.Knead lightly on a floured surface.Weigh out 55 gm of dough, roll into balls and set aside.
Ingredients (Filling)
30 gm walnuts, toasted and chopped30 gm almonds, toasted and c…

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Oreo marble butter cake ~ 奥利奥牛油蛋糕

I have seen quite a number of Oreo cookies recipes on the internet and was curious about the taste and texture of crushed Oreo cookies in a cake.  So the only way to satisfy my curiosity is therefore to give it a try.   It wasn't a disappointment at all as the cake turned out soft and moist and I'm sure that it will be a favourite amongst kids and adults alike!




Oreo marble butter cake ~奥利奥牛油蛋糕  (adapted from  'here' )
Ingredients (A)
4 egg yolks80 gm caster sugar1/3 tsp salt1 tsp vanilla (I used vanilla paste)200 gmm unsalted butter, cut into cubes160 gm plain flour (sifted)100 ml milk1 pack Oreo cookies (137 gm)(B)     4 egg whites            90 gm caster sugar (original 100 gm)
Method Remove cream from Oreo cookies, blend till fine, set aside.Using a handheld whisk, beat egg yolks, salt and sugar till thick and creamy.Beat in butter cubes and vanilla paste till well combined.Sift in flour, alternating with the  milk, mix well.  Set aside.In another clean bowl, beat egg w…