Same as the custard buns, except I took out a portion of the flour (30g) and water (150g) to make the TangZhong.
Original Formula
Bread flour 400g, Sugar 40g, Butter 40g, Eggs 40g, Salt 6g, Active Dry Yeast 7g, Water 200g
After subtracting the TZ, flour is 370g, and water is 50g.
Makes a dozen buns (great with raisins, braided, or simply as rolls)
I decreased the yeast to 5g because I used the bread machine for the first rise. The final dough weighs about 720g, so 25% was from the TZ which is about the recommended portion.
This was the best I could do to scratch the itch today.
Coffee from Tim Hortons (I am in Canada, after all) with a Red Bean Bun from T & T Supermarket. Probably not as good as yours, but the T & T bakery is pretty good and awfully convenient.
Trick on topping the toasted sesames (if you didn't know already). First brush egg wash on dough. Then dip finger tip in egg wash, then lightly press in a saucer full of sesame seeds. You'll get a nice layer of sesame seeds, then just place said finger in the center of the bun. The sesame seeds will magically transfer to the dough.
Yes, just red beans and sugar. Boil the red beans in water until soft, drain the water, stir in white or brown sugar, anywhere from 1/3 to 1/2 the weight of the beans (before cooking) to taste.
You can mash them, a little or a lot, depending on preference.
The extra fancy (skinless) paste requires more work to separate the skins from the insides. I don't mind the skins so much myself.
okay, that title sounded odd, but it's true. Your red bean TZ buns look great. The filling does look a tad dry, but the bun's shape, color, and crumb is spot on. And heads and shoulders better than I can do.
Thanks for sharing your recipe and pictures. I tried it out today and it came out pretty nicely. I was hoping that you might help with a few questions I encountered.
1) When you make the Tangzhong, do you account for the amount of water that is cooked out? I weighed my Tangzhong after I made it and had it weigh about 30 grams less than what I started with. I ended up adding 30 grams more water to my final dough, because otherwise it was way too dry.
2) Do you have any tips on shaping the final bun, i.e. a specific technique to wrap the red bean mixture up?
Ah, since I was only heating it up to about 65C, I didn't think there was going to be that much water loss. If it's as much as 30g, I'd add the water back too.
As for wrapping the bun, I preshape the dough to a ball, bench rest for about 10min, then flatten it to a disc. I use a cookie dough scoop (like an ice cream scoop, only smaller) to place the filing in the center of the disc. Then I bring the edges up and pinch shut.
For the baked buns, I mean.
Same as the custard buns, except I took out a portion of the flour (30g) and water (150g) to make the TangZhong.
Original Formula
Bread flour 400g, Sugar 40g, Butter 40g, Eggs 40g, Salt 6g, Active Dry Yeast 7g, Water 200g
After subtracting the TZ, flour is 370g, and water is 50g.
Makes a dozen buns (great with raisins, braided, or simply as rolls)
I decreased the yeast to 5g because I used the bread machine for the first rise. The final dough weighs about 720g, so 25% was from the TZ which is about the recommended portion.
Floyd's Tutorial on TZ found here.
I love baked filled the buns! I used to live next to Chinatown and ate a lot of them over the years.
That is the way to start the day!
Red bean bun brothers!!
Ha! No doubt!
This was the best I could do to scratch the itch today.
Coffee from Tim Hortons (I am in Canada, after all) with a Red Bean Bun from T & T Supermarket. Probably not as good as yours, but the T & T bakery is pretty good and awfully convenient.
I've only been to the one at Aberdeen Centre.
Trick on topping the toasted sesames (if you didn't know already). First brush egg wash on dough. Then dip finger tip in egg wash, then lightly press in a saucer full of sesame seeds. You'll get a nice layer of sesame seeds, then just place said finger in the center of the bun. The sesame seeds will magically transfer to the dough.
Stop my carbohydrate craving heart! Beautiful!
Thanks, Mini :)
fine buns. Just beautiful. Every red bean bun wants to look like those!
Happy baking
Haha, thanks. Of course my daughter the bread critic said this morning, "The filling is a bit dry."
Daddy Bread--baked late at night for the kids to eat in the morning.
They look perfect! Great shape, smooth, shiny glaze, yum. Is the filling just small red beans and sugar, or is there more to it than that?
Yes, just red beans and sugar. Boil the red beans in water until soft, drain the water, stir in white or brown sugar, anywhere from 1/3 to 1/2 the weight of the beans (before cooking) to taste.
You can mash them, a little or a lot, depending on preference.
The extra fancy (skinless) paste requires more work to separate the skins from the insides. I don't mind the skins so much myself.
okay, that title sounded odd, but it's true. Your red bean TZ buns look great. The filling does look a tad dry, but the bun's shape, color, and crumb is spot on. And heads and shoulders better than I can do.
"Quit flashing your buns" is what a photographer friend told me! (I photographed these in my studio, with flash)
The beans were not cooked through quite enough. Next time I'll cook them longer.
"Nice buns!"
"Thanks! I'm a baker ya know."
PDLarry,
Thanks for sharing your recipe and pictures. I tried it out today and it came out pretty nicely. I was hoping that you might help with a few questions I encountered.
1) When you make the Tangzhong, do you account for the amount of water that is cooked out? I weighed my Tangzhong after I made it and had it weigh about 30 grams less than what I started with. I ended up adding 30 grams more water to my final dough, because otherwise it was way too dry.
2) Do you have any tips on shaping the final bun, i.e. a specific technique to wrap the red bean mixture up?
Thanks again!
Ah, since I was only heating it up to about 65C, I didn't think there was going to be that much water loss. If it's as much as 30g, I'd add the water back too.
As for wrapping the bun, I preshape the dough to a ball, bench rest for about 10min, then flatten it to a disc. I use a cookie dough scoop (like an ice cream scoop, only smaller) to place the filing in the center of the disc. Then I bring the edges up and pinch shut.
Hope this helps!
Thank you for the reply! Can't wait to try your custard bun recipe, too!
Or Taiwan I should guess? This bread is so familiar! ^^ got FB?
These are heavenly!
You're too kind, Alpana. Thank you :) It's the lighting...
This was what I set out to make when I started bread baking...