Walnut Red Bean Paste Buns
Thin-skinned red bean paste buns generously filled with walnuts, brushed with a glaze and baked.
Ingredients
cake flour (red bean paste bun skin)
150g
egg (red bean paste bun skin)
1 medium
refined white sugar (red bean paste bun skin)
25g
salt (red bean paste bun skin)
as needed
egg yolk
1
water
a pinch
store-bought red bean paste
250g
walnuts
10
dusting flour (cake flour)
as needed
Instructions
1
Preparation
Preheat the oven to 180°C and set aside; line a baking tray with parchment paper and set aside.
2
Making the red bean paste bun skin
Place the cake flour, beaten egg, refined white sugar, and salt in a bowl, and stir evenly with a rubber spatula.
3
Making the red bean paste bun skin
Then knead by hand. Once the powder is incorporated and a dough forms, cover with plastic wrap and refrigerate to rest for 10 minutes.
4
Making the red bean paste bun skin
Divide the dough from step 2 into 10 equal portions and shape into balls.
5
Making the red bean paste bun skin
Dust the portions from step 3 with dusting flour, and roll into circles using a rolling pin.
6
Wrapping the red bean paste and baking
Shape 25g of red bean paste into a ball, place it on the dough circle from step 4 in the center [unrecognizable], and pleat the edges to wrap the red bean paste.
7
Wrapping the red bean paste and baking
Place the buns sealed-side down on the dusting flour and shape into rounds.
8
Wrapping the red bean paste and baking
Arrange the buns from step 6 on the baking tray and gently press down with your fingertips to flatten them.
9
Wrapping the red bean paste and baking
Whisk the egg yolk with water, brush the mixture onto the surface of the buns with a pastry brush, place walnuts on top, and bake in a 180°C oven for approximately 18 minutes.
