My Mind Patch: Total Red Bean Bun 全红豆甜面包

Thursday 18 February 2016

Total Red Bean Bun 全红豆甜面包

Salvaged the red bean soup from brewing the red bean, and added it to the bread dough to give it a nice rose hue. Soft crumb and, smooth, soft sweetened red bean paste. A truely and totally red bean bun - from crumb to filling.

You can prepare the red bean soup and paste 1 to 2 days in advance.

Yield: 9 mini buns in a 20cm square pan

Appliances:

Whirlpool BM1000 breadmaker 面包机

Bread weight: 637g

Raw dough weight: 429 g

Ingredients

125g cold red bean soup 冷红豆汤汁
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

10g milk powder

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 orange peel red bean paste

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

http://mymindpatch.blogspot.sg/2016/02/thermal-cooker-orange-peel-red-bean.html

Directions:

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

2. Pour cold red bean soup and condensed milk into the bread pan.

3. Add in beaten egg.

4. Add in sugar, salt and cold butter.

5. Mix top/cake flour, bread flour, milk powder 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 30 minutes.

30 minutes later, 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 47g 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. Sprinkle some black and white sesame seeds over the dough surface.