Brown Wheat Red Bean Bun

Taste: Sweet; Technique: Baking; Time: Several hours; Difficulty: Moderate.

Brown Wheat Red Bean Bun Cooking Steps

Ingredients for pre-fermented dough: bread flour and high-sugar-tolerant yeast.

Mix water and high-sugar-tolerant yeast and let it sit for a few minutes.

Add bread flour and knead into a smooth dough. Cover with plastic wrap and let it ferment in the refrigerator for nearly 10 hours.

Ingredients for main dough: pre-fermented dough, bread flour, egg, granulated sugar, unsalted butter, salt, red bean paste, and brown wheat flour.

Break the egg into pieces, add granulated sugar and pre-fermented dough, and mix. Add bread flour and brown wheat flour to the bread bucket and start kneading.

When the flour forms a dough, add salt and continue kneading.

As the dough becomes elastic, add softened unsalted butter and continue kneading.

When the dough becomes smooth and can be stretched into a relatively thick film, take it out and shape it into a round ball. Cover with plastic wrap and let it ferment at room temperature.

When the dough slowly expands to twice its original size, poke it with your finger. If it doesn’t collapse or shrink, it means the dough has finished fermenting.

Take out the dough and knead it to release the air. Divide it into eight equal parts, shape each part into a round ball, and let them rest for 10 minutes.

Take a small piece of dough and roll it into a circle.

Wrap 10g of red bean paste in the dough circle.

Seal the dough by pinching the edges together and turn it upside down. Repeat for the remaining seven dough balls.

Place the dough balls in a rectangular non-stick mold and let them ferment in the oven.

When the dough expands and bounces back when pressed with a finger but still leaves a slight indentation, take it out and brush it with egg wash and sprinkle black sesame seeds on top. Preheat the oven to 180°C (356°F) and bake for 18 minutes. Let cool before serving.

Delicious buns are ready.

Finished product.