Skip to main content

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

Hakka Mee aka Hakka Noodles

This is yet another one dish meal, Hakka Mee/Hakka Noodles. These noodles are quite similar to Won Ton Noodles, except that they  have less lye water and the noodles are a bit flat and thicker.  They're served with bean sprouts with a generous serving of minced meat sauce. the noodles, ........... need to loosen them up before cooking serve with chilli sauce topped with chopped garlic ..... that will do the trick ..... yummy! Recipe for Hakka Mee aka Hakka Noodles Ingredients 180 gm Minced Pork 60 gm Garlic  -  chopped 200 gm Bean Sprouts 4 dried Chinese mushrooms - soaked and diced 3/4 cup water 1 Tsp cornflour + 3 Tbsp of water 3 servings of Hakka noodles Oil for frying. Garnishing  -  Chopped spring onions Seasoning for minced pork 1/2 Tsp Salt 1  Tsp sugar 1  Tbsp  Fish sauce 1  Tsp dark soya sauce A dash of pepper Preparation Saute the chopped garlic with 1 Tbsp oil, fry till fragrant Add in the seasoned minced pork, diced mushroo

Double Boiled Herbal Chicken Soup

Double boiling is slow cooking ........ means to put a soup pot or any covered ceramic or steel pot inside a bigger pot, immerse in boiling water, and let the soup cook at a lower temperature.  Hence the soup is cooked from heat generated from the boiling water and not from direct heat source. Double boiling lets the soup ingredients slowly release their nutrients into the soup, thus making it tasty and wholesome.  It's a long cooking process, roughly averaging 2 to 4 hours.  The tip is not to open the cover to check on the soup as it'll bring down the temperature and affect the cooking process.  The plus point is there's little evaporation and the soup will not boil over.  The only thing is to monitor that there's enough water in the bigger pot and not let it run dry.  Of course, nowadays, the slow cooker is another alternative to double boiling, saves the hassle of checking the water level.

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.