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

Chicken Floss Cake ~ 鸡肉松蛋糕

It's normal to find buns coated with meat floss in any bakery, but yet to find a meat floss coated piece of cake.  I saw this Chicken Floss Cake on youtube and was eager to give this a shot.  The recipe is quite similar to a chiffon cake and I was curious to find out the taste which should be slightly sweetish and saltish.  Wouldn't it be weird, I wonder.  But it turned out that the taste is rather unique with a light and soft texture and my family members gave me a thumbs up and asked for more!



Chicken Floss Cake ~  鸡肉松蛋糕
Ingredients (A)

4 egg yolks40 ml oil50 ml milk65 gm plain flour, siftedChicken flossWhite sesame seedsChopped spring onions (optional)a pinch of salt (B)  4 egg whites        40 gm caster sugar
Method In a bowl, beat egg yolks, add in oil, mix well, then add in milk.Mix in sifted flour till well combined.In another clean bowl, beat egg whites till frothy, then add in sugar in 2 batches and beat till stiff peaks form.Fold in 1/3 egg whites into the egg yolk mixtu…

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.

Lavender lemon cookies ~ 薰衣草柠檬曲奇

These dainty looking Lavender lemon cookies have a subtle taste of lavender, not too much for I used  fresh leaves instead of dried flowers.  They are buttery, taste like shortbread with a light floral aroma.  They are simple, cute and sure to impress.  Try gifting them at a Christmas cookie swap or great to give as a gift during the coming festive season.


Lavender lemon cookies ~  薰衣草柠檬曲奇
Ingredients

263 gm butter80 gm caster sugar245 gm plain flour50 gm cornflour2.1/2 Tbsp icing sugar1.1/2 Tbsp freshly snipped lavender leaves1 tsp lemon zesta pinch of saltMethod Sift plain flour with the cornflour, set aside.Cream butter, sugar and icing sugar till fluffy.Mix in the snipped Lavender leaves and lemon zest.Mix in the sifted flour and cornflour mixture.Wrap up the dough with cling wrap and keep chilled for an hour or more.Roll the dough into 1/4 inch thick and cut with cookie cutter.  (Alternatively, roll into a log and cut into 1/4 inch thick).Place cookies onto a parchment lined baking …