Tuesday, July 12, 2011

Red Bean Rolls - 豆沙包

It has been quite some time since i've done any bread-making. Today I made these red bean rolls (buns) for breakfast tomorrow, because it is very easy to make and also this is one of the favourite breads in my family.

Recipe: Adapted from Bread Magic by Y3K Vol.6

Straight Dough Method.

Ingredients: (makes 10)


330 g Bread flour
1/2 teaspoon salt
1 1/2 tablespoon milk powder
60 g caster sugar

1 no. "A" grade egg

(C) (Mixed together)
120 ml water
10 g instant yeast

40 g butter (at room temperature)


~1) Combine ingredient A together in a mixer. Give it a slight blend before adding in ingredient B and C. Beat combined ingredient D and beat dough for further five minutes till dough has a smooth surface. Check whether dough is fully developed by stretching a small piece of dough with your fingers. If the dough can be stretched into a thin layer without tearing, it is ready. But if it does not stretch well, beat dough further till it passes the next stretch test.

~2) Remove dough and leave it in a big bowl, covered with a piece of damp cloth or wrapped the whole bowl with a plastic bag and tie bag loosely. Leave bowl in a warm place and proof dough for about 30-40 minutes till doubled in size.

~3) Scale dough at 60 g each. Shape them into small balls, and rest for 5 to 10 minutes.

~4) Slightly flatten the round dough, place in red bean paste (35 g each), seal ans wrap, then roll it flat once more. Make your desire shapes or patterns. Repeat process with the rest of the dough.

~5)Place them on a greased baking tray. covered and leave them to rest for 45 minutes. (2nd proofing)

~6) Glaze with egg wash and sprinkle top with sesame seeds. Bake in a preheated oven at 180 degree C for 12- 15 minutes. Baking tray shoud be placed in the middle rack of the oven.

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