Description
These Red Bean Milk Buns are soft, fluffy, and slightly sweet buns filled with smooth, sweetened red bean paste. Perfect for a delightful snack or dessert, these buns combine rich dairy ingredients with traditional Asian flavors, baked to a golden brown finish with a glossy egg wash and sesame seed topping.
Ingredients
Scale
Dough
- 3 cups bread flour
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon instant yeast
- 1 tablespoon milk powder (optional)
- 1 cup whole milk (warm)
- 1/3 cup heavy cream (warm)
- 1 egg
Filling
- 18 ounces sweetened red bean paste
Topping
- 1 egg yolk
- 1 tablespoon whole milk
- 1 tablespoon sesame seeds
Instructions
- Mix and Knead the Dough: In a stand mixer fitted with a dough hook, combine bread flour, sugar, salt, instant yeast, and milk powder if using. Gradually add warm whole milk, heavy cream, and the egg while mixing. Knead on low speed for about 10 minutes until the dough becomes tacky but not sticky. Cover and allow the dough to rise for about 2 hours until it has doubled in size.
- Divide and Shape Dough Balls: Once risen, punch down the dough and divide it into 9 equal pieces. Shape each piece into smooth balls and cover loosely to prevent drying out.
- Fill the Buns: Flatten each dough ball into a disc and place approximately 1/4 cup of sweetened red bean paste in the center. Fold the dough over the filling, pinching edges together to seal it completely, then reshape into a smooth ball.
- Prepare for Proofing: Place the filled buns seam side down on baking sheets lined with parchment paper. Optionally, make a few shallow slits on the top of each bun to create a decorative flower shape.
- Second Rise: Let the buns rise again for 30 minutes to 1 hour in a warm place while preheating your oven to 350°F (175°C).
- Apply Egg Wash and Bake: Mix the egg yolk with whole milk to create an egg wash. Brush the tops of the buns evenly, then sprinkle sesame seeds on each. Bake the buns in the preheated oven for about 20 minutes or until golden brown on top.
Notes
- Ensure the milk and cream are warm but not hot to avoid killing the yeast.
- If you prefer a lighter bun, bread flour can be substituted with all-purpose flour, but texture may vary.
- The red bean paste should be smooth and sweetened; adjust sweetness according to preference.
- For a shiny, more golden crust, make sure to thoroughly brush the egg wash on the buns.
- These buns are best eaten fresh but can be stored in an airtight container for up to 2 days or frozen for longer storage.
