Red bean bun

As dough baking does not slow me down enough, I have 'taken up' calligraphy. This feat requires resurrecting  long forgotten art lessons and questionable skills. Considering that I never liked or aced art lessons, the pleasure producing fancy letters on the manuscript was a surreal 100% real.


The moral of the story ? Study for study sake and miss out the fun. I am not going to be didactic here, but when interest is present in learning, the knowledge and skills last a life time. 

But my impatient character got the better of me and my manuscript only bore the essential components for this recipe. The method of baking was whittled down to 2 cryptic  sentences. My girl was tickled at the 'extravagant manner' of the recipe and the short lived patience of her mother.


Talk about slowing down.


Ok, let's get cracking.


Makes 5 buns.


Ingredients :
Water roux : 15g plain flour, 75g water


Bread dough :
150g bread flour
50g plain flour
40g fine sugar
10g milk powder
5g instant yeast
1/8ttsp salt
1 small egg
75g water
30g butter, cubed
200g red bean paste, divided to 5 portions


2 tbsp of wheatgerm. The wheat germ was an afterthought, for 'added nutrition'. No wheat germ, no biggies.


Method :
1. Prepare water roux. Mix bread flour and water. Cook until it reaches 65C, stirring continuously. The roux should congeal and form lines with the whisk. Cool, covered.


2. Prepare the dough. Combine all the dry dough ingredients in the mixing receptacle.


3. Add the following ingredients in this order : water roux, water, egg.


4. Knead the dough in the bread machine or KA. After 2 minutes, add butter  while the machine is kneading until the dough is glossy and smooth.


5. Let the dough ferment, 60 - 90 minutes or until doubled in bulk.


6. Meanwhile, divide red bean filling to 5 equal portions.


7. Transfer the dough to a floured worktop. Fold the dough to thirds like folding a letter. Weigh and divide the dough to 5 equal  portions.


8. Rest the individual portions for 10 minutes.


9. Make the buns. Spoon red bean paste filling to flatten dough. Wrap the paste filling with the buns by gathering the edges and pinch the dough to seal. Dust both sides of the bun with just enough flour to coat. Proof the buns on an oiled or lined tray. Leave enough space between the buns to expand.


10. To make the flat top, lay an oiled parchment over the buns. Weigh the parchment down with another baking tray.


11. Let the buns ferment for another 15 minutes.


12. Bake in a preheated oven at 210C for 12 minutes.


13. To store, chill covered. Best eaten warm. To reheat, foil the bun and bake under a grill for about 10 minutes.


Best consumed within 3 days.