Tuesday, 5 February 2013

Treat - Red Bean Bbang

Oh no oh no. Way way too long. Sigh. Okay, I've got 3 posts. One last Christmas post and 2 new posts since then and one coming up for Chinese New Year.

So here's a recipe I've done recently. I had some red bean paste at hand from a previous recipe and wanted to make some red bean buns for breakfast or a snack. I looked around and found this super recipe!

Evidently I had to tweak it as the humidity and flour type is pretty different here. The recipe could be improved cos the buns are only good the day they are made. The day after, and subsequently, they needed to be zapped in the microwave just to make sure they don't stick to the roof of my mouth! :/

But all in all, they were to die for straight out of the oven! Absolute bliss!

I got this recipe from Aeri's Kitchen. She has an adorable son whom she cooks for constantly and I found this recipe so easy to follow.

Here's my version:

INGREDIENTS (makes 16 buns)

  • 4 1/2 cups all purpose flour
  • 2 1/2 cups red-bean paste
  • 2/3 cup lukewarm water
  • 2/3 cup milk
  • 1/4 cup sugar
  • 1/4 cup melted butter
  • 4 tsp Instant Dried Yeast
  • 1/2 tsp salt
  • Some melted butter for brushing
  • Garnish like black sesame seeds (optional)
  1. In a small clean bowl, dissolve a tablespoon of sugar in the warm water and sprinkle the yeast evenly on top and DO NOT stir. Leave the yeast in the oven with only the light on until the mixture is frothy.
  2. Mix the remaining dry ingredients in a large bowl and create a hole in the centre to contain the milk & yeast mixture.
  3. When the yeast has grown, pour in the lukewarm milk and yeast mixture and mix it all up with a fork.
  4. At this point, ensure that your doughy ball isn't too sticky or too dry. If it's a tad too sticky, add a 1/2 cup of milk at a time with a 1/2 tsp of dried yeast. If it's a tad too dry, just add a bit more warm milk.
  5. When you've got the right consistency such that the dough doesn't stick too much to your fingers, pour in the melted butter and knead the dough with your hands in the bowl.
  6. Once most of the butter has been absorbed, turn the dough out onto a lightly floured surface or a Silpat and continue kneading hard until it is smooth and stretchy.
  7. Put the dough into a clean large bowl, cover it with cling wrap and leave in the light-on oven for about 40mins or until it has doubled in size.
  8. In the mean time, shape your red bean paste into 16 round balls. I used my cookie dollop to help.
  9. When the dough is ready, turn it out onto your working area and begin to divide the dough into 16 equal pieces.
  10. Roll the dough into a ball and flatter until about 1 inch thick.
  11. Place one red bean ball in the centre and pull the sides over and pinch together at the top to seal the red bean in the dough.
  12. Place the uncooked bun seam-down on the counter and flatten with your hand until about 3-4" in diameter.
  13. Using a pair of scissors, snip 8 cuts equally spaced around the circumference of the bun so that it looks like a flower. Press garnish into the centre of the bun if you have any.
  14. Repeat with all the remaining buns and leave place on the baking trays in a light-on oven until they have doubled in size again.
  15. Remove from oven and pre-heat it to 180 degrees C and bake buns for about 20 mins or until golden brown. Brush while still hot with melted butter and leave to cool.

Amy. (:

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