Hedgehog Date Paste and Red Bean Buns
Adorable hedgehog-shaped buns filled with date paste and red bean.
Ingredients
all-purpose flour
210g
milk
120g
red bean paste
150g
date paste
50g
osmanthus sauce
half tbsp
yeast (dissolved)
a pinch
sugar
20g
olive oil
to taste
salt
to taste
red beans (for eyes)
a pinch
parsley leaves (for garnish)
a pinch
Instructions
1
Step 1
Mix the date paste, red bean paste, and osmanthus sauce together until smooth and well combined to make the filling.
2
Step 2
Place 200g of all-purpose flour in a mixing bowl. Add the dissolved yeast, milk, sugar, olive oil, and salt. Stir until evenly combined, then knead into a smooth, non-sticky dough. Lightly spray the surface with water, cover with a damp cloth, and let rise until doubled in size.
3
Step 3
Turn the risen dough out onto a work surface dusted with all-purpose flour. Add the remaining all-purpose flour and knead until the dough is smooth and free of air bubbles. Roll the dough into a long log and cut it into portions of about 35g each.
4
Step 4
Flatten each portion and roll it out into a round wrapper, keeping the smooth side facing up. Spoon in an appropriate amount of filling, fold and pleat the edges while rotating the wrapper, then pinch the seam tightly to seal.
5
Step 5
Shape each filled bun into an oval. Use your thumb and index finger to pinch out a pointed end at the front for the hedgehog's snout. Press two red beans into the indentations as eyes, then use scissors to clip small cuts all over the surface to create the spines.
6
Step 6
Cover the shaped hedgehog buns with a damp cloth and let them proof for another 40 minutes. Transfer to a steamer and steam over medium heat for 12 minutes. Turn off the heat and let sit for 3 minutes before removing. Garnish with parsley leaves and serve.
