Fluffy Buns I – HK style Red Bean Buns

November 14, 2011
Hong Kong style Red bean buns

Hong Kong style Red bean buns

Based on this recipe. A half quantity of the original recipe made approximately 10 rolls.

The original recipe uses yeast in packs of 11g, the ones I get here are 7g, I just made do and the rolls turned out fine. I also reduced the oven temperature by 20C to 180C as my oven is fan assisted.

1 packet active yeast (7gm)
1 tbsp granulated sugar
100 ml milk (luke warm/ just above room temperature)
250 gm ‘strong’ white flour
75 gm plain ‘all purpose’ flour
35 gm softened butter
40 gm granulated sugar
1 egg
1 pinch of salt
milk or olive oil if needed for dough
milk or egg for glazing buns before baking
approx. 200g red bean paste for filling (if desired)

Sprinkle the yeast and sugar on top of the milk and leave to froth (approx. 10 minutes)
Combine the rest of the ingredients in a large mixing bowl, create a ‘well’ in the middle of the flour, add the yeast mixture, and knead until an elastic dough is formed (approx. 10-15 minutes), adding milk or olive oil if dough is too dry.
Cover the dough (I usually just bung the whole mixing bowl into a plastic bag and tie the top) and leave to prove until doubled in size – 45 minutes to 1.5 hours depending on the warmth of the kitchen etc.
Divide the dough into 50g portions and either shape and leave to rest, or fill with red bean paste (I used 20g for each bun) and then leave to rest, until double again. Second rise will take approx. 20-30 minutes.
Preheat oven to 180C.
Glaze with milk or beaten egg (egg will give a much more shiny finish – the buns in the picture above are glazed with milk) then bake for 20 minutes.
Cool buns on a wire rack before serving

Buns will stay soft for a day or two, or can also be frozen (in which case freeze asap after cooling to maximise softness).


December 6, 2009


The Mood: I would like to make bread. I have onions that must be used up (or thrown away and I HATE HATE HATE wasting food)

The Mission: Google bread + Onions, pick the first recipe that looks yummy, not too arduous (I didn’t fancy having a recipe that took more than a day to make. Wanna eat now!!!), and I don’t have to go out to the shops to make.

I used this recipe.

The variation: The original recipe uses red onions. I used white. The original recipe uses balsamic vinegar. I used…. um…. rice vinegar.
Given that this recipe is, I think, based on a french classic Pissaladiere, and adapted for the US market, I’ve now implemented my own Asian bastardisation.

The result: really damn good. Bread was good, soft but still a bit chewy, and the onions caramellised so they were nicely sweet but still had a bite. Maybe next time I’ll saute them so that they’re meltingly soft.