Red bean hokkaido milk buns

The problem with the dragon boat festival is that at any stage, there will be an excess of ingredients by the end of the day. Even though I planned the portion of the 3 main ingredients ( rice, meat, red bean paste ) for my dumplings carefully, there was still some leftover red bean paste. 

I was very tempted to have the red bean paste reincarnate to red bean ‘sandy’ soup but I encountered resistance from my deputy cook. After a ‘serious’ consultation, we decided the leftovers will go into buns.

All in all, it was rather good. The buns were rich and soft and the red bean takes on a new perspective. From a Chinese style, now it goes Japanese. 

Red bean paste for all seasons. How about that ?

Makes 9 medium sized buns

Ingredients:

½  cup  milk

2.5 fl oz whipping cream

1 medium egg 

½  tsp salt

3 T sugar

1.5 T milk powder

2 cups bread flour

1.5 tsp instant yeast

milk for brushing, pre-bake
butter for glacing post bake, room temperature

9 x 25g of red bean paste

Method:

Mix the dry ingredients in a mixing bowl. In the bread machine, pour in milk, whipping cream, egg and top off with dry ingredients. 

Use the dough function of the bread machine. The cycle takes 1.5 hours.

Remove risen dough from the bread machine. Knead to remove the air pockets. Let it sit for 1 hour on the worktop, covered.

Make out 9 equal sized buns.

Wrap in the leftover red bean paste.

Leave it to rest, 10 min.

Meanwhile preheat the oven to 210 C.

Just before baking, brush the buns with milk.

Bake in the preheated oven at 210C for 12 minutes or until the buns are tan.

Remove the buns from the oven. Immediately brush the buns over with butter.

Cool well on a rack.