Red bean cup bun

   

After baking breads and buns for a while, it is time to get a bit more fussy with the science of baking. Now, with a new oven with great features, I am able to change the temperature 'on-the-fly' as engineers would say. 

I have recently learnt the phenomenon of oven spring, the final rise of dough before it skins and sets in its shape. High initial temperature and  moisture makes for a nice crust.

It is a strange sight to see red bean buns emerging from cups, but it makes handling more hygienic - no more of those tearing - minimising contact. The waxed cups locks in moisture in half the bun and provides a crispy top and soft bottom. I love it when life offers delectable choices in more ways than one.

Here's the recipe for red bean cup bun, using the roux method. It makes 10 cup buns but if your appetite is small, try for 11 cups instead.

Preparing water roux :

Mix 15g bread flour in 75g water ( 5 parts water : 1 part flour ) till it reaches 65C. Alternatively, keep stirring the flour liquid until it thickens, forming 'lines' or ridges when stirred with a whisk.

Remove from heat . Cover roux to prevent a skin from forming.

This mixture is to be used when cooled.

Makes 10 red bean cup buns.

Ingredients:

(A) 210g bread flour / 56g plain flour / 30 g sugar / 1/4 teaspoon salt / 11g instant yeast

(B) 1 small egg beaten / 85g water / 84g water roux

(C) 25g butter

Filling :

Red bean paste  ( 10 generous blobs from 10 tablespoons )

Method :

Whisk  dry ingredients ( sugar, flour, yeast, sugar, salt ) in a mixing bowl. Cut butter and drop into the dry mix.

In  a separate bowl, add water, all the water roux, egg. Combine with a whisk.

Add liquid into dry mix. Use an electric whisk with dough hook and work the dough for at least 10 minutes.

Leave dough to rise for 30 minutes.

Divide the dough into 10 portions using a knife. Flour work surface to make kneading manageable.

Make 10 small balls and rest for 10 minutes.

Flatten the dough with the palm. Place 1 big dollop of red bean paste in the middle of the dough. Seal the bun, sealed side down on cup.

Proof for 40 minutes.

Preheat oven to 200 C, is 20 C more than the baking temperature to compensate for heat loss when the oven door opens.

Use a water spray and mist over the risen buns in the cups. Sprinkle with sesame seeds.

Bake cup buns at 180C for 18 minutes.