From the kitchen
Soy Milk Red Bean Buns
Soft baked buns with a measured sweet red bean filling.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Soy Milk Edition
Ingredients
- 3/4 cup lukewarm plain unsweetened soy milk
- 2 1/4 tsp active dry yeast
- 1/3 cup sugar
- 3 cups bread flour (360 g)
- 3/4 tsp salt
- 1 large egg
- 4 tbsp softened butter
- 1 cup thick sweetened red bean paste
- 1 egg beaten with 1 tbsp water, for wash
- 1 tsp neutral oil, for the bowl
Method
- Mix yeast with lukewarm milk and a teaspoon of the measured sugar; stand 5 to 10 minutes until foamy.
- Add remaining sugar, flour, salt and egg. Knead, then incorporate butter and continue until smooth and elastic. Cover in an oiled bowl and rise until doubled, about 60 to 90 minutes.
- Divide dough and red bean paste into twelve portions. Flatten each dough piece, add filling and pinch clean edges shut. Place seam-side down on a lined tray.
- Cover and proof 40 to 60 minutes until puffy. Brush lightly with egg wash.
- Bake at 350°F for 18 to 22 minutes until golden and the dough is cooked through. Cool briefly on a rack before eating.
Cook with confidence
Before you start
What to expect
Soft baked buns with a measured sweet red bean filling.
Before you begin
Use a thick paste and keep it away from the dough seams.
The important cue
Seal each bun completely and proof until visibly puffy.
At the table
Cool briefly before eating because the filling retains heat.
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