Thursday, February 16, 2012

Red Bean Buns/ Water Roux Method

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I'm using the same dough recipe in my early post Loaf Bread for these red bean buns. My family likes the soft and fluffy texture of the buns.

*This is one of my old posts and the dough is kneaded with bread machine.
Red bean filling from YT Kitchen's Collection
Ingredient: yield about 650g dough
~Water Roux/ Tangzhong Starter
50g bread flour
250ml water

~Red Bean Filling
450g red bean
150g castor sugar (original 225g)
50g glucose syrup (麦芽糖‏)
1/4 tsp salt

40g butter
1 tbsp water

~Bread Dough
120g water roux starter
110ml water(milk)
55g sugar
5g salt

350g bread flour
7g milk powder
6g yeast

30g oil/ butter

~ Water Roux/ Tangzhong Starter
1. Put the bread flour inside a pot. Pour in the water slowly and whisk to combine. Continue till all the water finish. Make sure the mixture is lump free. Cook over low-medium heat till thick, about 2-3 minutes.

2. Remove from heat. Cover with plastic wrap once is slightly cool. This is to prevent the surface from drying. Store in fridge once it is completely cool.

3. Thaw at room temperature before use. Preferably to use up in 3 days.

~ Red Bean Filling
1. Soak the red bean overnight. Cook in pressure cooker or ordinary pot till soft.

2. Puree the cooked red bean with blender. In a wok, add in puree red bean, castor sugar, glucose syrup and salt.

3. Cook at medium-low heat by stirring continuously till thick. Once the paste is formed, add in butter in 2 batches. Stir to combine for each addition. Repeat the same process for the 1 tablespoon of water.

4. Once all incorporated. Turn off the heat. Leave to cool. Shape into balls, about 30g each. Set aside.
* This portion is more than enough for this recipe. Do keep the left over in fridge for future used.

~ Bread Dough
1. In a bowl, dilute the water roux starter with 110ml water. Then pour inside bread machine together with sugar and salt.

2. Add in flour from (B). Yeast is the last ingredient adding inside the bread machine. Turn the machine on and let it knead about 10 minutes or dough is formed. Do check the wetness of the dough, if too dry add water or otherwise.

3. Once dough is formed, add in oil and continue knead to form smooth and elastic dough. Cover and rest for 45 minutes.

4. Transfer to working surface. Divide the dough into 50g portions. Shape into balls and rest for 10 minutes.

5. Wrap each ball with the red bean paste. Shaping by slightly flatten the dough into round. Place them on greased baking tray and rest for 45 minutes.

6. Apply egg wash on the buns. With a scissor make several cuts around the buns. Sprinkle some sesame seeds in the center.

7. Bake at 180C for 12 minutes. Remove and cool on wire rack. Enjoy!


  1. Lovely buns! Looks soft and nice! Would be great with a cup of tea!

  2. Oh my...! you always make me drool over your soft and fluffy breads. I agree with you, water roux is a keeper. I have bookmarked this one, but too bad I don't have red bean in here. Indonesia only familiar with kidney beans...can I use that instead?

  3. Kitchen flavours,
    Thanks. I'm glad you like it.

    Hesti HH,
    Thanks. Your bread looks very soft and fluffy too. I'm not sure. I understand the kidney beans require more time to cook through compare with regular red beans. You can try. Don't forget to know the result. Happy baking!

    Nice to hear from you. Thanks.

  4. Looks like my fave neighbourhood buns. I'm going to stop my daughter from seeing this post because she will bug me to bake this which I can't because my microwave oven has just broken down.

  5. It look really soft and fluffy, the shape also look nice.

  6. Very nicely shaped, great looking crumb too and with homemade red bean paste, this bread must taste really good!


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