My absolute favorite sweet bread! The red bean paste is homemade, and the texture is incomparable to store-bought fillings. It's not too sweet, just smooth and delicious. I used peanut oil to make it, and added maltose syrup (you can also use maltose, but I didn't have any; all I had at home was the Qianfengxiang brand). The red bean paste recipe is from Chef Awu; you can look it up. This is a recipe I've used countless times, but I reduced the sugar to make a low-sugar version that suits my taste! You absolutely have to make this bread! It's incredibly simple and delicious, perfect for breakfast! It's not too sweet, has a lovely milky aroma, and a rich red bean flavor—it's simply amazing!
Materials
Super easy and delicious Japanese red bean bun recipe: incredibly soft and creamy!
Except for the butter, put all ingredients into the stand mixer bowl. If the weather is hot, all ingredients need to be frozen, including the mixing bowl, for 2 hours to prevent the dough from overheating during kneading! Wrap the mixing bowl with ice packs!
Mix on speed 1 until there is no dry powder, then switch to speed 3 and knead into a smooth dough. Continue kneading on speed 5-6 for about 6 minutes until the dough reaches the extended stage.
In its extended state, it can be stretched into a tough, thick film.
Add the softened butter and beat on speed 3 until smooth. Continue beating on speed 5-6 for 6-10 minutes, until fully developed.
A fully developed dough can be stretched into a thin and strong glove-like membrane.
Place the kneaded dough in a fermentation box and ferment at room temperature (28 degrees Celsius) for 1 hour.
Remove the fermented dough and gently press to release the air.
Divide the dough into 6 equal portions, each weighing approximately 63 grams. Cover and let rest for 20 minutes.
Press the relaxed dough to release the air.
Roll out the dough with a rolling pin and flip it over.
Wrap each 35-gram portion of red bean paste inside a raw dough.
Pinch the bottom closed.
Press down slightly to flatten. Let it rise for 30 to 40 minutes, until it has increased in size by 1.5 times. Decorate the surface with black sesame seeds. Meanwhile, preheat the oven to 180 degrees Celsius.
Cover the surface with parchment paper, place a baking tray on top, and bake at 180 degrees Celsius for 17 minutes (time and temperature are for reference only; please adjust according to your own oven).
The finished product is super soft
It smells so milky, I ate one as soon as it came out of the oven!
Soft
Soft
Homemade red bean paste is incredibly delicious!
Let me show you the red bean paste I made.
It looks so smooth and creamy, and it tastes absolutely delicious!
Super easy and delicious Japanese red bean buns with a creamy flavor! Tips for making incredibly soft and fluffy buns.
Different flour brands, temperatures, humidity levels, and water absorption rates vary, so please reserve some liquid and add it as needed! Adjust the baking temperature according to your own oven!
