Japanese Red Bean Cakes
Japanese Red Bean Buns
These Japanese red bean buns use high-gluten flour, and their full preparation process is identical to making small bread rolls. The only adjustment is made during baking: place a sheet of parchment paper and a second baking tray on top of the buns to help them hold their shape, rather than turning into ordinary round filled bread rolls. This recipe also works perfectly for unfilled buns and a variety of shaped small breads.
Eat the baked buns warm for an ultra-soft, melt-in-your-mouth texture. They stay soft even when cooled, though they are not as fluffy and airy as they are fresh out of the oven.
If you do not have an oven, use an electric griddle or frying pan to make these instead. These red bean buns are so delicious that everyone loves them after one bite. My family is a big fan: whenever I make these leavened buns, they all wait eagerly by the stove for them to finish cooking so they can grab two right away. They are fluffy, soft, sweet and aromatic, even more fragrant than steamed buns—I can easily eat three in one sitting.
These baked Japanese red bean buns make a great breakfast option, and they are still delicious when served cold. Whip up a batch in your free time to add more variety to your morning meals!
Ingredients
Gold Arowana bread wheat flour
300g
Egg
50g
Sweetened red beans
450g
Butter
30g
Dry yeast
2.5g
Fine granulated sugar
30g
Salt
3g
Milk powder
20g
Cold water
140g
Instructions
1
Step 1
Prepare all the main ingredients: Gold Arowana bread wheat flour (high-gluten flour), colorful sweetened red beans, dry yeast, beaten egg, cold water, fine granulated sugar, salt, milk powder, and butter; have the stand mixer ready with a clean mixing bowl;
2
Step 2
Place all ingredients except the butter, salt, and sweetened red beans into the mixing bowl. Since the weather is warm, to allow the gluten to form better, it is best to refrigerate these ingredients for several hours beforehand;
3
Step 3
Once the dough has come together and become smooth, add the butter and salt. First use a low speed to fully incorporate the butter and salt into the dough, then switch to medium-high speed to knead the dough until it becomes even smoother and more supple; because Gold Arowana bread flour is finely milled with high water absorption, the gluten develops into a thin membrane very nicely;
4
Step 4
The dough should no longer stick to the sides of the mixing bowl and should feel fine and smooth. Pinch off a small piece of dough and gently stretch it with your palm — you should be able to stretch it into a thin, translucent, elastic membrane. It is fine if the edges of any small holes look slightly jagged;
5
Step 5
Shape the dough into a round, place it back in the mixing bowl, cover with plastic wrap or a tight-fitting lid, and let it undergo the first fermentation in an environment below 28°C (82°F);
6
Step 6
When the dough has grown to 2 to 2.5 times its original size, gently pat the top — it should sound hollow. Poke a hole in the top with a flour-dusted finger; if the hole neither collapses nor springs back, the first fermentation is complete;
7
Step 7
Turn the dough out onto a work surface, gently pat it down a few times to release the air, weigh and divide it into 9 equal portions, shape each into a round, cover with plastic wrap, and let them rest for 15 minutes;
8
Step 8
While the dough is resting, weigh out the sweetened red beans and divide them into portions of 50 g each. Red bean paste would hold its shape better, while the loose sweetened beans are messier, but the finished product tastes wonderful;
9
Step 9
Take one rested dough portion, roll it out into a small round with the edges slightly thinner than the center, and place a portion of sweetened red beans in the middle;
10
Step 10
Use your fingers to lift the edges up and gather them toward the center, pinching them together to seal — there is no need to pleat them like a bun;
11
Step 11
Flip the dough over, press it down with your palm into a disc, and place it into a non-stick baking tray. Repeat with the remaining portions, leaving enough space between the discs for the dough to expand;
12
Step 12
Place the tray of shaped dough in the oven to rise naturally, and put a bowl of hot water in the oven to add humidity. When the dough has grown to 1.5 to 2 times its original size, start preheating the oven to 210°C (410°F);
13
Step 13
Place the dough in the lower-middle of the preheated oven, with top heat at 180°C (356°F) and bottom heat at 210°C (410°F), for 20 minutes. Adjust the time and temperature according to your own oven. Lay a sheet of parchment paper on top of the cakes and weigh it down with another baking tray so that the finished red bean cakes bake flat. Transfer them to a cooling rack after baking; they are wonderfully soft when eaten warm. If the cakes have stuck to each other, gently pull them apart.
14
Step 14
Sweet, fragrant, and pillowy soft red bean cakes!
