Red Bean Bun (Tao Sar Bun)

by Ai Qi on 20th Sep, 2012

Posted by
Ai Qi
red bean bread

I was getting bored of eating plain bread (i.e. white bread, wholemeal bread etc) for breakfast. Hence, after getting an oven toaster, we decided to make red bean bun for a change. We used a basic sweet bun dough from "BREAD Magic" by Alan Ooi, and simply whacked out the filling as we go. Verdict? Tasty filling and well developed bread I must say!

Basic Sweet Bun Dough

330g bread flour , 1/2 tsp salt , 1 1/2 tbsps milk powder , 60g caster sugar , 120ml water , 10g instant yeast , 1 egg , 40g butter
330g bread flour
['bread flour']
1/2 tsp salt
1 1/2 tbsps milk powder
['milk powder']
60g caster sugar
['caster sugar']
120ml water
10g instant yeast
['instant yeast']
1 egg
40g butter
Combine bread flour, salt, milk powder and sugar in a mixer. Add in water, yeast and egg. Beat ingredients for approximately five minutes to form a dough. Add in butter and continue to knead the dough till it has a smooth surface and fully developed (it should somewhat pass the stretch test).

Remove the dough and leave it in a big bowl, covered with a piece of damp cloth to proof for 30-40 minutes till double in size.

Red Bean Filling

red bean (about 200g) , sugar , oil , salt
red bean (about 200g)
['red bean']
Soak the red bean overnight. Boil the red bean until completely soft and puree. Run the puree through a sieve to remove the "skin" to ensure smooth filling.

Heat oil in wok and add sugar. Once the sugar melts, add the red bean puree (don't cook too much of the red bean puree at one shot as it will be difficult to cook it thoroughly). Cook the puree thoroughly into a paste (add more sugar as you go along until it reaches the sweetness to your liking).

Red Bean Bun

basic sweet bun dough , red bean filling
basic sweet bun dough
['basic sweet bun dough']
red bean filling
['red bean filling']

Divide the dough into 60g portions (or thereabout; the dough should yield about 10 buns). Roll into small balls and flatten them. Place in some filling and wrap the filling. Pinch and seal the edges. Shape into balls and place them on the baking tray. Cover with a cloth and rest for 40 minutes.

Glaze buns with beaten egg (we skipped this step, but it'll give the bread a nice gloss). Bake in a preheated oven at 180 degrees C for 10-15 minutes. Cool well on a wire rack. Serve.

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