Baked Buns with Red Bean Paste

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Something sweet for recipe #9 in our Chinese Lunar New Year Celebration series. Yes, you read that right.  This dim sum is baked, not steamed. A twist on the delicious steamed buns, I used the the dough for  Brioche from the book  Artisan Bread in Five Minutes a Day. Cutting a one pound portion from my dough in the refrigerator, I divided it into 8 equal portions, stuffed it with  red bean paste, shaped and  baked for 30 minutes and voila! I have these yummy red bean paste rolls.  That’s probably what I should call it! How’s that for East Meets Artisan?  I know. Not funny. Anyway, I used ready-made red bean paste but if you feel like making your own,  my new foodie friend Immiko tells you how to make red bean paste in her blog. The easiest I have seen!

This recipe makes four loaves from the Brioche Dough recipe from Artisan Bread in Five Minutes a Day.  I used only a quarter of the recipe to make 8 rolls. Nope, I didn’t divide the recipe below into 4.  I mixed the whole shebang, took only a quarter and kept the rest in my refrigerator waiting for my next recipe!!

Ingredients:

  • 1 1/2 cups lukewarm water
  • 1 1/2 tbs granulated yeast
  • 1 1/2 tbs salt
  • 8 eggs, lightly beaten
  • 1/2 cup honey
  • 3 sticks butter, melted plus some for greasing pan
  • 7 1/2 cups unbleached all purpose flour
  • egg wash (1 beaten egg with 1 tbs water)

Directions:

  1. Mix yeast, salt, eggs, honey and melted butter with water in a bowl.
  2. Mix in the flour without kneading using a wooden spoon or your hands.
  3. Cover and allow to rest at room temperature until dough rises and collapses, approx 2 hours.
  4. Cut off a 1-pound portion and put the rest in a lidded container and refrigerate for up to 5 days or freeze.
  5. Dust the 1-pound portion with flour and then shape into a ball. Divide into 8 equal portions. At this point, shape each portion into a ball, flatten into a circle and add 1 tbs of red bean paste at the center. Fold over and re-shape into a ball. Repeat with the rest of the rolls.
  6. Allow to rest for 1 hour and 20 minutes.
  7. Preheat oven to 350F.  Using a pastry brush, brush the top of the crust with egg wash. Sprinkle with black sesame seed on top.
  8. Bake for 35 to 40 minutes or until golden brown.
  9. Cool in a wire rack.

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Baked Buns With Red Bean Paste on Foodista

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» Natasha - 5 Star Foodie said: { Feb 4, 2009 - 11:02 }

Love those scrumptious buns with the bean paste inside!

» Tangled Noodle said: { Feb 4, 2009 - 10:02 }

I thought at first that these were hopia but close enough! Thanks for the link to the red bean paste recipe.

» pigpigscorner said: { Feb 5, 2009 - 04:02 }

I love red bean buns! Looks really delicious!

» virtual chef said: { Feb 5, 2009 - 09:02 }

tanglednoodle: i have a recipe for hopia i have not tried. but this one tastes like it!

pigpigscorner: it’s yummy. too bad my photo did not turn out right.

» zerrin said: { Feb 5, 2009 - 06:02 }

These are scrumptious! Can you tell me more about red bean paste? Do you buy it prepared or do yourself? If the second, can you please tell how?

» virtual chef said: { Feb 5, 2009 - 07:02 }

Hi Zerrin: I used the ready made red bean paste here but on the blog, there is a link to Immiko’s site where she tells you how to make your own red bean paste. She has a very easy recipe!:)

» Jude said: { Feb 7, 2009 - 12:02 }

Love this stuff. Nice touch with the black sesame on top.

» MaMely said: { May 19, 2009 - 01:05 }

this buns inspired me to make some bean paste-filled ensaymada. they are really good!

» virtual chef said: { May 21, 2009 - 10:05 }

hi MaMely: yummm… i have never made ensaymada! and bean-paste filled ones sounds really delicious!!! i have to check out your recipe and try it..!

» ElisaA said: { Feb 28, 2010 - 06:02 }

I just made this recipe. It turned out really delicious. The main flavor is definitely the filling and so I’m glad I used homemade red bean paste and purchased stuff. I The buns didn’t rise that much – I wonder if that’s what it’s supposed to do. In any case, that meant that the ratio of filling to bun is low, so I’m not complaining!

» ElisaA said: { Feb 28, 2010 - 06:02 }

I just reread my comment – I mean that I used homemade paste NOT the purchased stuff and the ratio of filling to bun is HIGH.

» Flora said: { Feb 24, 2011 - 11:02 }

Hi, thanks for posting this~! It looks yummy, but could u kindly explain what do you mean by 3 sticks of butter? can u give a measurement? I would like to try baking it. Thank U :)

» virtual chef said: { Feb 25, 2011 - 04:02 }

Hi flora: one stick of butter = 1/2 cup of butter
hope that helps!


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