If you’re like me and love to pack your buns with generous fillings, this recipe is for you. With a filling-to-dough ratio of 60% or more, these red bean buns are sure to satisfy.
Recipe makes 16 buns
Sweet Stiff Starter
- 30g sourdough starter
- 90g high-protein flour
- 40g water
- 20g sugar
Dough
- 300g high-protein flour
- 30g sugar
- 6g salt
- 150g milk
- 1 whole egg (55g)
- 30g unsalted butter
- All of the sweet stiff starter
Fillings
- 30g x 16 (roll into balls)
Method
- Prepare Sweet Stiff Starter:
- Use when it triples in size, about 7-8 hours at 27-28°C.
- Make the Dough:
- Mix all ingredients except butter until the dough comes together and is strong.
- Add butter in 2-3 batches, kneading until fully incorporated and the dough achieves a windowpane.
- Divide and Shape:
- Split dough into 16 equal parts.
- Roll each into a smooth ball and let rest for 15 minutes.
- Roll out each ball, wrap with red bean filling, and shape as desired.
- Final Proof:
- Proof at 28°C for 3-3.5 hours or until dough rises 1.5x.
- Prepare for Baking:
- Brush with egg wash and sprinkle with black or white sesame seeds.
- Bake:
- Bake at 180°C for 18-20 minutes or until golden brown.