Sweet Savoury Mung Bean Bun

Bamboo charcoal milk bun wrapped with sweet and savoury mung bean paste, and topped with roasted sesame seeds. The sweet and savoury mung bean paste carried a nice faint fried onion aroma. Simple yet flavourful buns 😋

A bread post created in celebration of 17th World Bread Day organized by Kochtopf 😃 This is my second participation in the event 😊✌

Raw dough weight: 533g

1st proofing: overnight 

Thaw for 80 minutes before shaping.

Divide into 10 portions, rest for 15 minutes.

2nd proofing:  30 minutes 

Bake in preheated oven at 180℃ for 12 minutes, lower to 170℃ for 5 minutes, turn off oven continue to bake for 2 minutes.

Bamboo Charcoal Milk Dough

{Ingredients}

210g superior bread flour

20g top flour

4g bamboo charcoal powder

30g raw sugar 

1g instant dry yeast 

50g natural yeast, 100% hydration *

30g yudane ^

110g low-fat milk, cold

10g whipping cream 

15g beaten egg

30g water, cold to be added depending on dough condition

3g low-sodium salt

20g unsalted butter, softened 

Filling

350g savory sweet mung bean paste 

Click here for recipe 👈

Toppings

30g roasted black & white sesame seeds 

* 50g natural yeast can be replaced by 25g each of bread flour and water + 1/8 tsp instant dry yeast. Let the mixture stand for about 1 hour or more till it doubles in volume, before use. You can also keep the mixture in the fridge overnight and thaw it for 1 hour before use.

^ 30g yudane dough is prepared by combining 16g of bread flour with 16g of very hot or boiling water into a sticky dough. Wrap the yudane dough in cling wrap, cool down and refrigerate before use. Use a silicone spatula to scrape out the sticky yudane dough from the cling wrap.

Directions:

1. Knead the dough following your preferred method. 

For my method, you can refer to my recipe Yudane Milk Bread. After kneading the dough to window pane stage, 

2. After kneading the bread dough to window pane, shape the bread dough into a ball, and keep in a plastic bag coated with a little cooking oil. Keep the dough in a second plastic bag before keeping in the fridge overnight.

3. In the next day, remove the outer plastic bag, invert the dough, and let it thaws at room temperature for about 80 minutes. Thaw the refrigerated sweet & savoury mung bean paste at the same time.

4. Divide the dough into 10 portions, shape into balls, cover with a towel or plastic sheet, and let them rest for about 15 minutes.

5.While waiting, divide the savoury sweet mung bean paste into 10 portions and shape into 10 balls.

Flatten the dough to a thickness of about 1cm. Place a mung bean paste ball to the center of the flattened dough. Wrap up the dough, and shape it into a ball.

Brush the top of the shaped dough with water. With the wet face facing down, press the shaped dough in a bowl of roasted black and white sesame seeds.

Flatten the shaped dough using a dough cutter or a flat base plate.

6. Arrange the shaped dough over a non-stick baking pan. Spray some mist over, and let the shaped dough proof in a cold oven for about 30 minutes.

7. Remove the proofed dough from the oven. And start to preheat the oven to 190℃ for about 10 minutes.

8. Bake in the middle rack of a preheated oven at 180℃ for about 12 minutes. Lower the temperature to 170℃ and bake for 5 minutes, turn off the oven and continue to bake for 2 minutes.

9. Remove the tray of buns from the oven and let them cool down a while before serving. 

Store unconsumed buns in fridge, and warm up before serving.