HK Red Bean Bun

I have previously tried the tangzong red bean bun and also the an pan but neither were satisfactory. Both used a mix of bread and cake flour but felt really dense even though I used the dough hook on my food processor. This time I have my trusty KitchenAid and after my last dough disaster where the dough climbed up the hook, I decided I had to beat it!

This recipes uses full bread flour. Adapted from three different Christine's recipes because she writes things halfway and asks you to refer here and there. Making tangzong, ingredients from Matcha Green Bean Bun, and I adapted her method from Hokkaido Milk Toast Bread regarding proofing instructions and how to fold the bread.

Ingredients for tangzong (makes 240g tangzong which is enough for 2 loafs of 20.5*10.5cm loaf tin. However, I made the mistake of halving the proportions to get 120g tangzong as required but because a lot of the roux stuck to my non-stick pot, I got less than 120g roux in the end! Recommend to follow the full instructions and throw away the excess)

50g (⅓C) bread flour

250ml (½C) milk or water or 50-50

Tangzong method 

1. Add the milk to the flour slowly and use a wooden spoon to combine. Smooth out as many lumps as possible.

2. Put the mixture on the heat and bring slowly to a boil. The mixture will dry up. Continue cooking the roux until you see 'lines' in the roux when stirring.

3. Remove from heat. Set aside to cool slightly, the cover with cling film, ensuring the film touches the top to prevent a skin forming. Cool completely before using. Store the rest similarly covered in the fridge for up to 3 days. Throw once it turns grey.

Ingredients for Red bean bun

350g (2½C) bread flour

55g (3 tbsp + 2 tsp) caster sugar

5g salt (1 tsp)

1 large egg (more than 50g), beaten

7g milk powder (1 tbsp + 1 tsp, I omitted)

125ml milk (½C)

120 tangzong

6g yeast (2 tsp

30g butter, cubed and at room temp

1 tin (430g) red bean paste, refridgerated 

1 egg beaten, for glaze

2 to 3 tbsp sesame seeds (either black or white)

Method

1. In a KA mixer, pour in half of the flour and ⅓ of the milk. Add the salt and sugar, then beat at Speed 2.

2. Once these have come together, add more milk, half of the beaten egg, and a few tbsp of flour. Allow to mix. Continue alternating wet with dry until all used up and allow to beat for 5 minutes.

3. Once combined, add the yeast. Use your hand or a dough whisk to fold in the yeast. Use the KA at speed 3 and continue beating for 5 minutes.

4. Add the cubed butter, one cube at a time and allow each to beat into the dough before adding the next one. Once all are in, beat for 5 minutes at Speed 2.

5. Turn up to Speed 4 and beat until you reach the windowpane stage (approx another 15 to 20 minutes). Stop periodically to check because it can go from not yet ready to ready in a matter of minutes. The dough should be soft but not sticky and glossy on the outisde.

6. Remove from the beater and oil the bowl. Form the dough into a ball and cover the bowl with film and a tea towel. Allow to proof for 40 minutes (28 deg C and 75% humidity) until doubled in size.

7. Divide dough into 12 potions (approx 51g each). Cover half of the balls with a damp towel. With each portion, roll with the palm of your hand into a ball until the surface is smooth. Then using the Asian rolling pin, flatten out into a 5 cm diameter circle with the edges thinner than the centre.

8. Use the 2.5 tbsp scoop and spoon out 30 to 35g of filling.

9. Seal the filling tightly, be sure to scrimp all the folds and turn seam down. Gently roll back into a ball to flatten the folds. Using both hands and a cupping motion, form a dome shape, the taller the better as it will sink and flatten when proofing.

10. Cover with cling firm and a damp tea towel and proof for 45 to 60 minutes (38 deg C at 75% humidity) until doubled in size. 

11. Pre-heat oven. Glaze the tops of each bun with the beaten egg.

12. Using the rounded end of the Asian rolling pin, dip in the egg then into the sesame seeds. 'Stamp' the seeds onto the top of each bun by slightly and gently rotating the pin so that the edges of the stamped circle are properly formed.

13. Bake at 160 deg C for 30 minutes or until golden brown. I swapped and rotated the trays halfway.

Recipe feedback

So unusual! Because I used bread flour, it came out crusty straight from the oven (like crusty bread). It softened slightly the next day but was still not like normal white bread. More like French crusty loaf?