still can’t get over how fluffy these buns were😌 think i’ll try this milk bread recipe for pineapple buns next🤭 ~ingredients list and notes on previous post✨ Recipe— 1. MAKE RED BEAN PASTE. Place red beans and plenty of water in saucepan, make sure beans are covered in water, and let it boil for 5mins. 2. Drain water, replace with more water and let it simmer for 1.5hrs (might need to top water up). after simmering, red beans should be soft! 3. Drain water, remove red beans from saucepan and clean saucepan. Add back red beans to saucepan and add sugar. 4. On medium heat, mix red beans and sugar, and reduce mixture. mash some of the red beans while mixing! 5. Let it cool completely and scoop into 25-30g balls. *see notes 6. MAKE MILK BREAD. Make the tangzhong by heating bread flour and water in a pan until thickens. Cover surface with cling film and set aside. 7. Combine all dough ingredients, except butter, and mix on low for 10mins until dough forms (speed 2). 8. Add soft butter and mix on medium for another 10mins (speed 4), until it passes windowpane test. 9. Place dough in greased bowl (grease you hands to handle it), then cover and proof for 1.5hrs until doubled in size. 10. After proofing, split dough into chosen size. (see notes on previous post) 11. Make a well in dough and place red bean paste, then seal and roll into a ball. 12. Place dough balls in baking tray, cover and leave to proof for another 45mins-1hr. 13. After second proofing, brush with egg wash and top with toasted sesame seeds. 14. Bake at 180°C (fan) for 15mins. Enjoy✨ Notes: *i trialed different dough sizes, but i think i would try adding more filling next time too! •i used the oven steam proofing method when proofing my dough. i placed a bowl of freshly boiled water at the bottom of the oven and placed the trays in the oven racks. #anpan #redbeanbun #redbeanpaste #milkbread #breadrecipe
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