Red Bean Buns


I apologize for my hiatus from warm oven wafts! It's hard to keep up with the blog during the semester. But, now that I'm on winter break, I'll be catching up on posts from this semester whenever I get the chance to.

Here's another variation using the dough made with the Tangzhong method. Red Bean Buns! You could pretty much use whatever variation of filling that you prefer. Sweet pea paste, sweet potato paste and pumpkin paste are some fillings commonly used in Asian buns, so you can definitely get creative with the flavors!


Recipe (yield 6)
Adapted from Christine's Recipes
210 grams (1.5 cups) Bread flour
56 grams (1/2 cup) Cake flour
42 gram (3 Tablespoons) caster sugar
6 grams (2 teaspoons) Instant dry Yeast
30 grams (~1 egg) egg
85 grams ( 1/3 cup) water
84 grams tangzhong
22 grams (2 Tablespoon) unsalted butter (melted)
1/2 teaspoon salt
Red Bean paste (or filling of your choice)


1.) First add wet ingredients (egg, water, tangzhong starter) to the breadmaker. Then add the following dry ingredients in the specified order: salt, sugar, bread flour, cake flour and instant yeast. Set to dough mode. As soon as ingredients come together, add the melted butter and allow breadmaker to continue kneading for about 30 minutes.
2.)Allow dough to proof in the breadmaker for 40 minutes or until doubled in size.
3.)Deflate the dough and knead dough by hand on clean and floured surface. Divide the dough into six equal portions and shape into balls.
4.) Cover balls with cling wrap and allow to proof for 15 minutes.
5.) Flatten the balls of dough. Place about 1-2 tablespoons of filling in the middle and wrap dough around the filling.
7.) Let dough proof for 40 minutes.
8.) Brush egg wash over the dough. You can sprinkle sesame seeds as I did if you like at this step.
9.) To make the flower shape of the bread, slightly flatten the dough before using to kitchen scissors to snip one-inch cuts around the periphery of the buns.
10.) Bake at 360 F for 15 minutes or until a light brown color.
11.) Remove from oven and let cool completely before removing bread from mold.
12.) Pipe whipped Nutella into creamhorns when ready to serve.

Tangzhong starter:
Adapted from Christine's Recipes
Yield 240 grams
1/3 cup bread flour
1 cup water (1 cup milk, or 50/50 water and milk)
1.) Add flour and water in a pot and mix until smooth. Cook mixture over medium-low heat, stirring constantly with a whisk.
2.) Continue stirring mixture until lines appear in the mixture as you stir.
3.) Remove mixture from heat and transfer mixture to a clean bowl.
4.) Cover the mixture with cling wrap making sure the cling wrap wticks to the surface of the tangzhong. Allow mixture to cool and chill in the fridge for several hours, preferably overnight
5.) Let tangzhong come to room temperature before use.


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  2. This looks so delicious!! Great job