![]() Pinch the dough closed around the red bean and place on your cookie sheet, seam-side down. For a standard red bean bun, just roll one piece of dough into a ball, flatten with your hand or roll out to half inch thickness and place the red bean filling in the center. For each bun, use about 2 tablespoons of red bean paste. Set aside one half for a red bean swirl loaf, and cut the other half into 8 pieces for individual red bean buns. Dump the dough on a lightly floured surface, and cut it in half. Also, line a cookie sheet with parchment paper.Īfter the hour of proofing, put the dough back in the mixer and stir for another 5 minutes to get rid of air bubbles. ![]() Grease one standard loaf pan on all sides with butter. The dough will grow to 1.5x its original size. Cover the bowl with a damp towel and place in a warm spot for 1 hour. If you don’t have a mixer and would like to knead by hand, extend the kneading time by 5-10 minutes.Īfter 15 minutes of mixing, the dough is ready for proofing. The dough should be moist, but not so sticky that it sticks excessively to the bowl or dough hook. RED BEAN PASTE FREEIf you’re in a humid climate and the dough is too sticky, feel free to add a little more flour 1/4 cup at a time until it comes together. Use the dough hook attachment, and turn on the mixer to “stir.” Let it go for 15 minutes, occasionally stopping the mixer to push the dough together. Very old beans may never soften, so make sure to buy high quality beans.įeel free to substitute all-purpose flour for both! We have since extensively re-tested this recipe, and have not found that using 100% all-purpose flour in this recipe makes a meaningful difference to the result. ![]() This should take about 40 minutes to 1 hour, but can vary widely depending on the age of the beans. Cook the beans until completely softened, stirring occasionally to prevent sticking. Ensure that the water level is about ¼” above the red beans.īring to a boil, then turn down the heat to simmer. When you’re ready to start cooking the paste, transfer the red beans and about 1 1/2 cups (355 ml) of the water to a medium (2 qt.) pot. Start by washing and rinsing the dried adzuki beans prior to soaking. But I think that we’re all ready for red bean bun and red bean swirl bread mastery, so let’s get started! Red Bean Bread: Recipe Instructions First, make the red bean paste: Just heat it in a pot until it’s just warmed through. If you want to make things easier, the red bean paste can be made in advance from the dried adzuki beans. You just need a decent chunk of time and a relaxing Sunday to make this recipe right. Truthfully though, it’s just a time commitment. To the casual observer, this recipe sounds straight up complicated. It’s just as good, more natural tasting, healthier, and the flavor of the red bean really shines through. That said, we decided to go with a more natural red bean paste. What’s more, we’ve found that disturbing amounts of sugar and fat are required to get a paste that even REMOTELY resembles those store-bought, mass produced red bean pastes. So unless you want to add some good old red 40, you’re out of luck there. Why? Well red beans actually cook up to more of a purple than red color. When a lot of you think of red bean paste, you’re probably conjuring images of dark red sticky sweet paste that you might find in a fried sesame ball or see on grocery store shelves in plastic sachets. ![]() We’ve tackled a lot of other Chinese bakery buns, but this was definitely one of the tougher ones to master. We FINALLY have a red bean bread recipe for you guys-a bun version AND a swirl loaf. So now we give you the moment you’ve all been waiting for. It’s like the Chinese equivalent of cinnamon swirl bread eating a slice feels like a delectable junk food special occasion. The faithful standby when you don’t want some weirdo questionable scallion, ham, cheese concoction, or you’re just about fed up with dribbling pineapple crumb topping all over your shirt as you walk down the street.Īnd then, there’s also those impossibly pillowy soft milk bread loaves that are injected with magical swirls of delicious red bean goodness. Okay, maybe I’m overstating, but something about the red bean bun inspires respect. ![]()
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