Recipe for Red Bean Buns (Makes 15 buns)
- 300 gm high protein flour
- 100 gm plain flour
- 2 tsp green tea powder
- 30 gm caster sugar
- 1/2 tsp salt
- 1 tsp yeast
- 260 ml milk
- 30 gm butter
- Red bean paste
- Black sesame seeds (optional)
- 1 egg lightly beaten for egg wash
- Sift flour, salt, and mix in the green tea powder and yeast in a mixing bowl.
- Add milk gradually on low speed, scraping from the sides of the bowl and knead till dough leaves the sides of the bowl.
- Add butter and knead till dough is elastic. Cover with a piece of damp cloth to prove in a warm place for 1.1/2 hours or till dough doubles in size. Dough is ready for shaping when an indentation of a finger remains and the dough does not sink.
- Transfer dough onto a slightly floured surface, knock out some air, knead for a while and divide dough into 15 portions of 50 gm each. Shape into balls. Let dough rest for 15 mins.
- Flatten a piece of dough and wrap each piece with 2 tsp of red bean paste, place seams down on a paper lined 9 x 3 inch baking tray. Cover with cloth and let rise for another 30 mins.
- Brush with egg wash and sprinkle on some sesame seeds if desired.
- Bake in a preheated oven @ 180 deg C for about 15 mins. Remove from oven to let cool on a wire rack.
Recipe for Red bean paste
- 500 gm red beans
- 5 cups water
- 200 gm palm sugar or granulated sugar
- a pinch of salt
- Srewpine/ Pandan leaves.
- Wash the red beans, soak in water for about 3 hours, rinse and drained.
- Bring 5 cups of water to a boil, add in the red beans and pandan leaves.
- Once boiling, lower heat and cover.
- When half the amount of water has evaporated, check if the red beans are soft. Discard the pandan leaves. Stir in the palm sugar and salt. Keep stirring.
- Turn off beat when the mixture has thickened. Test to preferred sweetness.
- Leave to cool, then keep refrigerated.
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