Description
These Red Bean Milk Buns are soft, fluffy, and filled with sweetened red bean paste, making for a delightful Asian-inspired treat. Perfect for breakfast or a snack, these buns combine a tender milk-based dough with a creamy, sweet filling, finished with a golden egg wash and sesame seed topping for a beautiful and delicious result.
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 Dough: In a stand mixer fitted with a dough hook, combine bread flour, sugar, salt, instant yeast, and optional milk powder. Gradually add warm whole milk, heavy cream, and egg while mixing. Knead on low speed for about 10 minutes until the dough is tacky but not overly sticky. Cover the bowl and let the dough rise for about 2 hours until it doubles in size.
- Divide Dough: Punch down the risen dough and divide it into 9 equal pieces. Shape each piece into a smooth ball and cover loosely to rest.
- Fill Buns: Flatten each dough ball into a disk and place approximately 1/4 cup of sweetened red bean paste in the center. Carefully fold the dough over the filling and pinch to seal completely. Shape into smooth balls, ensuring no filling is exposed.
- Prepare for Second Rise: Place the filled buns seam side down onto baking sheets lined with parchment paper. Optionally, make small slits on top of the buns to create a flower shape for decoration.
- Second Rise and Preheat Oven: Let the buns rise again for about 30 minutes to 1 hour until puffy. Meanwhile, preheat your oven to 350°F (175°C).
- Apply Topping and Bake: Brush the tops of the buns with an egg yolk mixed with whole milk to create an egg wash. Sprinkle sesame seeds evenly over the buns. Bake in the preheated oven for approximately 20 minutes or until the buns are golden brown and cooked through.
Notes
- Milk powder is optional but helps enhance the flavor and texture of the dough.
- Ensure the milk and cream are warm (not hot) to activate the yeast without killing it.
- Sealing the filling properly is important to avoid leakage during baking.
- You can store leftover buns in an airtight container for up to 3 days or freeze for longer storage.
- For a vegan version, substitute milk and egg with plant-based alternatives and use vegan butter or cream substitutes, but yeast activity may vary.
