I love this shape as the filling can be spread more evenly throughout compared to a round bun.
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
Red Bean Paste Fillings
- Cook 200g red beans until softened
- Drain the beans
- Add 60g sugar and 25g cooking oil, blend and cook on low heat until thickened
- Roll into 30g balls (makes 10)
Method
- Prepare the sweet stiff starter and use when it triples, about 7-8 hours at 27-28°C.
- Mix everything except butter until the dough comes together and is strong.
- Add the butter in 2-3 batches and knead until fully incorporated and the dough achieves a windowpane.
- Split the dough into 10 equal parts.
- Roll each part into a smooth ball and let it rest for 15 minutes.
- Roll out each ball and wrap it with red bean paste.
- Use a rolling pin to flatten the dough and slit multiple lines with a blade.
- Flip the dough over so that the scored lines are facing down.
- Roll up the dough with the scored lines on the outside.
- Final proof at 28°C for 3-3.5 hours or until the dough rises 1.5 times.
- Brush with egg wash and sprinkle white sesame seeds on top.
- Bake at 180°C for 18-20 minutes.