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Red Bean Wholemeal Buns


By Passionate About Baking (Visit website)



Using the same dough recipe as my Mushroom & Cheese Buns, I made some Red Bean Buns last weekend. The red bean were left over from making the mochi.
I managed to make 13 buns. I usually make quite a lot on Saturdays so that I can give some to my parents and my siblings. I used 25g red bean paste for each dough. Rolled them up like swiss rolls and flatten them. Then cut 3 slits in the centre, and twist them. Then, let them proof. I brushed them with milk and sprinkle black sesame seeds on it before baking. After baking, I realised each of them have their own designs, quite unique actually.
[Afternote: I realised 25g of red bean paste is not enough. Feedback from my siblings is that red bean paste not prominent. Therefore, it'll be better to increase it to 40g per dough to have that real red bean taste!]


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