This bun felt like a 'been there done that' kind of bun. Yet when my girl decided to 'hoard' all the buns for breakfast, I knew this was different from previous buns.
It probably had to do with the Daiso Aduki Bean ( 200g , made in Japan). The bean paste was not creamy smooth, but has pockets of aduki skins among the cream. It provided texture and interest with every bite.
My favorite part is that its sweetness is tweaked towards the Singaporean palate and is a perfect marriage with the mildly bitter matcha bun. The addition of xanthum also made the task of forming aduki balls a breeze, without leaving a sticky mess on the hands.
At a convenient size of 200g, I managed to use up everything for just 10 buns.
Girl2 has almost outgrown her Japanese bun craze but this little gem has reminded her how much she still loves matcha and aduki.
Makes 10 buns.
Preparing water roux or tang zhong :
Mix 20g bread flour in 100g 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.
Cool to room temperature for further use.
(A) 210g bread flour / 56g plain flour /40g powdered sugar / 1/4 teaspoon salt / 11g instant yeast or 1 satchet
(B) 1 small egg beaten / 85g water / 84g water roux
(C) 30g butter,melted
Daiso aduki bean paste , 200g ( Made in Japan pack ), divided to 10 portions
Put A,B and C in the bread machine. Set to dough function. Retrieve dough after 40 mins.
Divide the dough into 10 portions using a pastry cutter. Flour work surface to make kneading manageable. Divide to 10 portions. Make 10 small balls and rest the dough for 10 minutes.
Flatten the dough with the palm. Place 1 portion of red bean paste in the middle of the dough. Seal the bun, sealed side down on baking tray .
Proof for 40 minutes.
Mist the dome of the bun and sprinkle with sesame seeds.
Preheat oven to 180C
Just before baking, mist spray buns again.
Bake for 18 mins.