IMG_3330ingredients (makes 5 buns)

dough
150g bread flour
30g glutinous rice flour
25g caster sugar
1g salt
3g instant dry yeast
35g egg
100g full cream milk
20g butter

red bean paste filling (feel free to use store bought)
300g unsweetened cooked red bean (net weight after draining away water)
40g coconut flower sugar *preferred. dark brown sugar is fine
100g full cream milk
45g coconut oil, divided into 15g and 30g

IMG_3328食材(可做 5个餐包)

面团
面包粉 150克
糯米粉 30克
绵白糖 25克
盐 1克
即溶干酵母 3克
蛋液 35克
全脂奶 100克
黄油 20克

红豆馅(也可用包装红豆沙)
无糖水煮红豆 300克(此重量为沥干水份后的净重)
椰子花糖 40克*推荐用椰糖。如没有,可用红糖
全脂奶 100克
椰子油 45克,分割成 15克和 30克

Directions/做法

IMG_3286
prepare filling:
make sure your cooked red beans are soft i.e. you can crush it with fingers
制做内馅:
确保煮熟的红豆用手指容易捏碎

IMG_3288
place red bean, milk and 15g of coconut oil into food processor
blend everything into a paste
set aside
将红豆、牛奶和 15克椰子油放入搅拌机、搅拌成泥
待用

IMG_3289
add 30g coconut oil into a warmed frying pan and pour in coconut sugar
热锅中加入 30克椰子油。倒入椰子花糖

fry till well mixed then add in red bean paste
continue frying over low heat till you get a drier, soft paste
以小火将糖和油炒匀后倒入红豆泥
继续翻炒至水份差不多收干

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pour paste back into food processor and blend once again till smooth
红豆馅再次倒入搅拌机、搅拌至细腻

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spoon into a clean tupperware and allow to cool
(you can also press the paste through a sieve for smoother texture. i didn’t as i like some crunch when biting)
将红豆馅勺入干净的容器中冷却
(也可将其过筛以让内馅口感更为细腻~我就免了这一步。喜欢咬下去有点嚼性)

IMG_3297
prepare dough:
place all ingredients except butter into mixer and knead till you get a rough dough
took me about 8-9 mins (low speed on kitchenaid)
incorporate butter
制做面团:
所有食材(除黄油)放入厨师器、和面成团
耗了我 8-9分钟(kitchenaid 厨师器低速搅拌)
加入黄油

IMG_3298
continue to knead till you get a silky dough (window pane stage)
allow to proof till double in size
total kneading time for me about 30 mins
继续搓揉至到面团有光泽并拓展状
发酵至双倍大
全程搓揉时间 30分钟

IMG_3299
divide dough into 10 equal portions (about 36g per portion)
rest for 15 mins
面团分割成 10等份(约 36克一份)
静置 15分钟

IMG_3300
roll dough into a flat disc and spoon in a portion of filling
(i used a 3cm ice cream scoop)
面团擀成圆面皮、勺入一份内馅
(我用了 3厘米冰淇淋勺)

IMG_3301
seal seams and roll dough into a short log
封口捏紧、面团揉成短条状

place 2 shaped dough together and roll both together so they “stick together”
取两份整形后的面团、略搓揉以让其 “粘至一起”

IMG_3304
line muffin pan with liners and place dough into the liners
proof till double in size
马芬烤盘铺上杯托、将面团码入
发酵至双倍大

sift proofed bun with some glutinous rice flour
bake in centre rack of 180 degrees C preheated oven for about 15-18 mins
发酵后的面团筛上少许糯米粉
送入预热至 180摄氏度中层烤箱烤 15-18 分钟

Personal notes/温馨小贴士:

IMG_3329– i cooked about 150g red beans to yield 300g cooked red bean
300克煮熟红豆使用了约 150克红豆熬出哒

– the paste i made is mildly sweet which is just nice for my family. do adjust sweetness according to individual preference
我做的红豆沙内馅属于微甜。喜爱甜食读者请适量增加糖量

– you will have some leftover red bean paste as the buns use only about 18g of filling per bun
因各餐包只用了 18克内馅,所以会有剩余的红豆馅,

– i was not in a hurry to bake the buns, and left them (the entire muffin pan) in the fridge overnight. bring to room temperature to proof till double in size before baking
整形后(我)没急着享用,所以索性将面团(也就是整个马芬烤盘)隔夜冷藏。烘焙前将面团回温、发酵至双倍大再入烤箱进行烘焙

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(5) Comments

  • Jennifer (June 30, 2016)

    Hi, how did you cook the red bean? Steam or boil with water? You mention you left in the fridge overnight.. Doesn’t it continue proof. Next day just need to leave it till room temp before baking? Thank you!

    • Victoria (June 30, 2016)

      I boiled my beans.

      Yes buns will continue to proof in fridge but at a retarded rate due to low temperature. If your buns can get to double in size during chilling time, pls go ahead to bake straight out of fridge to prevent over proofing and collapse of dough

  • wanwantea (June 30, 2016)

    亲亲,这健康(健康的馅料)屁屁真的好可爱!!!

  • Nicky (July 7, 2016)

    Hi Victoria, many thanks for the yummy recipe. May I know how do I double the recipe? Many thanks😘

  • Rachel (June 10, 2017)

    Hi Victoria! The buns are so beautiful! May I know what’s the purpose of adding glutinous flour in the recipe? Thank you.

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Victoria Bakes – Baking into the Ether