Super Soft Japanese Red Bean Buns
Ingredients
- 200 bread flour
- 15 milk powder (optional)
- 135 milk
- 15 sugar
- 3 yeast
- 2.5 salt
- 15 butter
- 210 red bean paste
Instructions
- Add all ingredients except butter to the stand mixer bowl. In hot weather, freeze all ingredients including the bowl for 2 hours beforehand to prevent the dough from overheating during kneading. Wrap the bowl with ice packs!
- Mix on speed 1 until no dry flour remains, then switch to speed 3 and knead until smooth. Switch to speed 5–6 and continue kneading for about 6 minutes until the dough reaches the expanded stage.
- At the expanded stage, you can stretch the dough into a sturdy, thick film.
- Add the softened butter. Mix on speed 3 until incorporated, then switch to speed 5–6 and knead for 6–10 minutes until fully developed.
- A fully developed dough can be stretched into a thin, resilient windowpane film.
- Place the dough in a fermentation box and let it rise at room temperature (28°C) for 1 hour.
- Gently press the risen dough to deflate.
- Divide into 6 equal portions, about 63g each. Cover and let rest for 20 minutes.
- Press each rested dough portion to deflate.
- Roll out with a rolling pin and flip over.
- Place 35g of red bean paste in the center and wrap the dough around it.
- Pinch the bottom seam tightly to seal.
- Gently press to flatten. Proof for 30–40 minutes until 1.5 times the original size. Decorate the tops with black sesame seeds. Preheat the oven to 180°C at this point.
- Place a sheet of parchment paper on top and press with a baking sheet. Bake at 180°C for 17 minutes (time and temperature are for reference only — adjust according to your own oven).
- The finished buns are incredibly soft and fluffy!
- Rich milky aroma — I ate one right out of the oven!
- So soft and pillowy.
- So soft and pillowy.
- Homemade red bean paste is unbeatably delicious!
- Here's a look at my homemade red bean paste.
- So smooth and creamy — absolutely delicious!
