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Tuesday, 13 October 2015

Red Bean Paste Bun 红豆沙小面包




A soft milk bread encasing the sweet red bean paste filling. A small amount of beetroot powder was being added to the dough to give it a pink rosy colour. Wanna try?? 😋


Yield: 9 mini buns in a 20cm square pan

Appliances
Whirlpool BM1000 breadmaker 面包机

Bread weight: 571g
Raw dough weight: 408 g

Ingredients
125g cold whole milk 冷全脂牛奶
15g condensed milk 炼乳

30g raw sugar 黄砂糖
1/4 tsp salt 盐
15g beaten egg 
蛋液
20g cold unsalted butter 冷无盐奶油

180g bread  flour 高筋面粉
20g top flour 低筋面粉
1/4 tsp beetroot powder* 甜菜根粉*
1/2 tsp instant dry yeast 即发酵母粉

* you may omit the beetroot powder as it only serves to add colour to the bun.
*甜菜根粉可不加,其作用只是添加颜色。

Red Bean Filling
250g red bean butter paste

For the preparation of red bean butter paste from scratch, please follow the link:


Directions:
1. Line a 20cm square pan with parchment paper. Set aside.


2. Pour cold whole/fresh milk and condensed milk into the bread pan.


3. Add in beaten egg.

4. Add in sugar, salt and cold butter.



5. Mix top/cake and bread flour with beetroot powder in a bowl. Pour the flour mixture to the bread pan.
It's okay to leave out beetroot powder which only use for enhancing the colour of the bread.



6. Dig a hole and pour in the instant dry yeast.


7. Place the bread pan into the bread machine.


8. Select "8" Dough Kneading function; and press "Start".

9. When the program stops, let the dough continue to sit in the pan for another 15 minutes.


The dough is ready.

10. Turn out the dough onto a floured surface. Flatten it with your palm to release the trapped air.



11. Divide the dough into 9 equal portions, about 45g each.


12. Roll up the small dough, pull down the sides several times to stretch out the dough surface, and seal at the bottom. Lightly coat with some flour and place on a plate, cover with a lid, and rest for 15 minutes.






13. While the dough is resting, divide the red bean paste into 9 portions, about 27~28g each, and roll them into balls. Cover and set aside.



14. After the rest, roll out the dough.


Place one red bean paste to the centre of the dough, wrap it up and seal tightly.




Wrap your palm around the dough and let it roll within your palm, to shape it.




15. Place the dough into the lined square pan. Spray some water and let the doughs proof for about 40 minutes in a warm oven.





16. Preheat the oven to 170 degree Celsius. Apply a thin coat of beaten egg over the dough surface.


17. Bake at 170 degree Celsius, at lower rack of the oven for about 17 to 20 minutes, or till the top turns golden.



18. Transfer the hot bread to cool on a wire rack. Enjoy ^^





6 comments:

  1. Can I use caster sugar instead of raw sugar? For Panasonic bread maker the kneading + proofing of the dough is about an hour, do I leave the dough in the BM for another 1/2 hour? Is the dough sticky? Thanks,

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    Replies
    1. Hi Christina, yes, you can use white sugar instead of raw sugar. For the proofing, just wait till the dough rise to about double its original size will do. The duration is just a rough guide. The dough is not very sticky to me. Usually a sticky dough will produce a softer texture bread :)

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    2. Thanks for yr advice will gv it a try!

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    3. You're welcome. Happy baking :)

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  2. What other flour can I use to replace top flour?

    ReplyDelete
  3. Hi, you can use entirely on bread flour, or use cake flour to replace the top flour. I've tried using superfine wholegrain flour, as well as rice flour in place of top flour :)

    ReplyDelete

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