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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.

Labels:

Comments

  1. Sonia ~ Nasi Lemak LoverAugust 11, 2010 at 12:40 PM

    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. JeannieAugust 11, 2010 at 2:10 PM

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

    ReplyDelete
  3. penny aka jeroxieAugust 11, 2010 at 2:45 PM

    Amazing... like scrolls buns

    ReplyDelete
  4. MaryMohAugust 11, 2010 at 6:09 PM

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

    ReplyDelete
  5. BakericiousAugust 11, 2010 at 6:56 PM

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

    ReplyDelete
  6. My Little SpaceAugust 11, 2010 at 11:41 PM

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

    ReplyDelete
  7. Sokehah cheahAugust 11, 2010 at 11:41 PM

    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
  8. WengAugust 11, 2010 at 11:46 PM

    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
  9. 3 hungry tummiesAugust 12, 2010 at 7:05 AM

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

    ReplyDelete
  10. Sokehah cheahAugust 12, 2010 at 4:07 PM

    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
  11. ElinAugust 13, 2010 at 11:33 AM

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

    ReplyDelete

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