Growing up, I ate a lot of red beans. No, not the savory kind used in rice and beans, but the sweet kind commonly found in Asian desserts. Sweet red bean soup served after dinner and soft buns filled with red bean paste were some of my favorite desserts. Anytime I saw red bean anything being offered, my eyes would widen and I’d choose it immediately.
So when I saw this recipe for red bean buns, I knew I had to make them. To make the dough, I used the same recipe for soft, fluffy bread using the tangzhong method. I used canned red bean paste, but you could make your own. To make the rolls, you simply enclose a small ball of paste with a circle of the dough, then roll out the dough ball into a flat oblong shape. The funnest part was cutting slits into the dough, but make sure not to cut too deep or else you’ll end up with strings of red bean buns. Simply roll the dough up (hot dog style), brush with egg wash, and sprinkle with sesame seeds.
These red bean rolls bake and brown beautifully. My mom, lover of hot out of the oven baked goods, quickly snatched up a roll once I brought the tray out of the oven.
She was so impressed by these rolls and exclaimed that they looked exactly like those sold in Chinese bakeries. My friends reinforced this when I brought them the rolls the next day. I’m pretty sure if I had packaged the rolls in one of those pink boxes the Chinese bakeries use, no one would have guessed the rolls were homemade.
Since moving away from home for college and now grad school, I rarely eat any kind of Chinese food. I suppose the overexposure to it growing up as a kid has resulted in my avoidance of Chinese restaurants as an adult. Although I do enjoy certain Chinese dishes, I usually prefer to eat other Asian cuisines, especially Korean, Japanese, and Thai. However, these red bean rolls were so delicious that I could resist eating them or deny that they were amazing. Plus, they brought me back to my childhood and let me indulge in a bit of nostalgia.
Like childhood, these buns are pretty simple, even though they may seem rather complex. They’re also super light and fluffy, just like how life felt as a kid. Not yet weighted by the burdens of adulthood, kids can fly as high and as far as they want. Hopefully, in producing bakery-worthy goods, these red bean buns will make you feel like that once again.
Red Bean Buns
Adapted from Happy Home Baking
Dough for soft, fluffy bread (follow this recipe just omit the pandan extract)
1 can of red bean paste, roll into balls of equal size
1 egg for egg wash
White sesame seeds (optional)
- After the dough has risen, divide the dough into equal sized portions (the number can vary depending on the size). Roll each portion into a ball and let them rest for 10-15 minutes.
- Flatten the dough into a round disc. Enclose each red bean paste ball with a flat disc of dough. Pinch and seal the seam tightly. Flatten the dough into a round disc and roll out into a longish oval shape. Use a knife to make a few slits, but don’t cut all the way through. Roll up into an oblong roll, then seal and pinch the edges.
- Place the rolls, seam side down on a greased baking tray. Leave some space in between the rolls to allow them to expand. Let the rolls proof for the second time for about 45 mins, or until they double in size.
- Brush the tops with egg wash and sprinkle white sesame seeds on top.
- Bake in pre-heated oven at 350F for 15 mins or until golden brown. Remove from oven and let cool on cooling rack.
This post has been Yeastspotted.