Japanese Red Bean Petite Rose Bun

Super soft rose milk buns wrapped with pandan flavour sago pearls Japanese red bean baked to a light tan to keep the faint rose flavour.

The added unsweetened pandan flavoured sago pearls to the Japanese Red Beans not only helped to add a sweet scent to the filling, but also helped to lessen the sweetness of the red bean filling. I think the sago pearls also added some smoothness to the filling, as well as preventing the buns from oozing excess syrup during baking 😉

Japanese Red Bean with Sago Pearl (185g)

Ingredients

10g sago pearls

1 can Japanese sweetened red beans, 190g

1 small blade pandan leaf

Directions

1.Rinse sago pearls a few times till water is less cloudy. Soak sago pearls in warm water for about 15 to 20 minutes.

2. Boil about 100~120 ml of water with pandan leaf. When the water is boiling, add soaked sago pearls to it. Stir and cover for about 10 to 15 minutes, or till the sago pearls turned translucent. 

3. Rinse the sago pearls in a sieve under running water till the water runs clear of starch.

4. Open a can of Japanese sweetened red beans and drain away excess syrup. Mix sago pearls to the red beans. I collected about 185g of red bean sago for use.

Rose Milk Dough

🔅Yield: 12 small buns

🔅Pan size: 27Lx18Wx3.5H cm

🔅Raw dough weight: 479g

🔅1st proofing: overnight in fridge.

Thaw for 90 minutes before shaping.

🔅2nd proofing: 40 minutes

🔅Baking temperature: Preheat oven to 180℃ for about 10 minutes.  After closing the oven door, reduce to 170℃ for 10 minutes, reduce to 160℃ for 5 minutes, further reduce to 150℃ for 3 minutes, turn off the oven and let the breads bake for another 3 minutes, or till the tops are lightly browned.

Ingredients

180g bread flour

15g superfine wholegrain flour

6g purple sweet potato powder 

20g raw sugar

1g instant dry yeast

50g natural yeast/sourdough, 100% hydration*

30g yudane dough^

105g low-fat milk, cold 

10g condensed milk 

5g whipping cream

10g beaten egg

1/4 tsp rosé flavour 

25g cold water, to be added depending on dough condition

2g low sodium salt

20g unsalted butter, softened

* 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, and cool down 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 milk tea dough to window pane, shape the milk tea dough into a ball, and keep in a plastic bag coated with a little cooking oil. Keep the dough in the fridge overnight.

3. In the next day, remove the outer plastic bag, and let the dough thaw at room temperature for about 90 to 100 minutes. 

4. Divide the dough into 12 portions, about 39 to 40g each, shape into balls and let them rest for about 15 minutes.

5. Roll flat a dough, scoop about 15g of red bean sago filling to the center. Wrap up the dough and shape into a ball.

6. Line a 27Lx18Wx3.5H cm baking pan with parchment paper. Arrange the shaped dough over the baking pan. Spray some mist over, and let the shaped dough proof in a cold oven for about 40 minutes.

End of 40-minute proofing 👇

7. Remove the proofed dough from the oven. And start to preheat the oven to 180℃ for about 10 minutes. While waiting, dust a thin coat of bread flour over the shaped dough surface.

8. After closing the oven door, reduce the temperature to 170℃ for 10 minutes, further reduce to 160℃ for 5 minutes, and finally reduce to 150℃ for 3 minutes, turn off the oven and let the breads bake for another 3 minutes, or till the tops are lightly browned. 

You can also bake the bread to a darker tone if you prefer a stronger aroma.

9. Lift out the hot buns from the baking pan and cool down over a wire rack.

Serve the yummy buns warm or cold 😋

Multigrain Dried Fruit Bread

Improved the health indices of the pumpkin milk bread by substituting part of the bread flour by superfine wholegrain flour; wrapped dried cranberries and homemade candied mandarin orange peels, as well as topping the crust with a compact layer of multigrain.

The homemade not-so-sweet and slightly bitter candied mandarin orange peels really uplifted the aroma of the bread. Click here to get to the recipe of homemade candied orange peel.

Give the slice of bread of short toast at 150℃ for 10 minutes to get back the crispy nutty crust 😋

🔅Yield: 4 small loaves in a pan

🔅Pan size: 26Lx9Wx7H cm

🔅Raw dough weight: 611g

🔅1st proofing: overnight in fridge.

Thaw for 90 minutes before shaping.

🔅2nd proofing: 60 minutes.

🔅Baking temperature: Preheat oven to 190℃ for about 10 minutes.  After closing the oven door, reduce temperature to 180℃ for 15 minutes, reduce to 170℃ for 10 minutes, turn off the oven and let the breads bake for another 3 minutes, or till the tops are golden brown.

Ingredients

200g bread flour

60g superfine wholegrain flour

10g pumpkin powder/top flour

30g raw sugar

2g instant dry yeast

50g natural yeast/sourdough, 100% hydration*

30g yudane dough^

150g low-fat milk, cold 

10g condensed milk 

5g whipping cream

10g beaten egg

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

3g low sodium salt

20g unsalted butter, softened

Filling

20g dried cranberries, soaked in hot water for 1 minute, drained and cut into smaller bits.

20g homemade candied mandarin orange peel

Toppings

Apply egg wash (8g beaten egg + 3g whipping cream) before baking.

20g multigrain for bread topping

10g organic pumpkin seeds

* 50g natural yeast can be replaced by 25g of bread flour and 25g of 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, and cool down 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. 

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

3. In the next day, remove the outer plastic bag, invert the dough, and let the dough thaw at room temperature for about 90 minutes.

4. While waiting for the dough to thaw, brush the bread pan with homemade non-stick spread, or butter.

5. Turn the dough onto a floured worktop, deflate, and divide into 4 portions.

Shape into 4 balls, cover with a plastic sheet or towel, and rest for 15 minutes

6. Roll flat a dough, fold in the two wings to the middle line.

Spread out 1/4 of the cranberries and candied orange peels filling to the flat dough before rolling up like a Swiss roll.

7. Place the rolled dough into the prepared bread pans. Spray some water over, and let them proof in a cold oven for about 60 minutes, or till double in volume.

60 minutes later 👇

8. Start to preheat oven to 190℃ for about 10 minutes.  

While waiting, brush a coat of egg and whipping cream mixture over the top. 

Sprinkle a compact layer of multigrain over the top.

9.   After closing the oven door, reduce the temperature to 180℃, and bake for about 15 minutes, reduce to 170℃ for 10 minutes, turn off the oven and let the breads bake for another 3 minutes, or till the tops are golden brown.

10. Remove the hot breads from the pans immediately after leaving the oven.

Let the breads cool down before cutting.

Cut and enjoy 😋