Red Bean Flower Bun or Red Bean Flower Bread is a Chinese baked bread where milky soft bun filled with sweet red bean paste. It is one of the popular breads sold in bakeries in Malaysia and Singapore and have seen this a lot when I used to live and visit on those countries.
- 3 1/2 cups all-purpose flour
- 2 tsp yeast
- 1 1/2 tsp salt
- 1/4 cup sugar
- 1/4 cup butter, melted
- 2/3 cup lukewarm milk
- 2/3 cup lukewarm water
- 2 eggs, lightly beaten
- 2 1/2 cups red bean paste
- 2 egg whites
- black sesame seeds, for topping
- In a bowl combine melted butter, milk and water.
- Add the yeast and sugar then set it aside for 30 minutes.
- Add the salt and beaten eggs, stir well until incorporated.
- Place flour in a mixing bowl then pour milk mixture, stir to combine then set it aside in a warm place while covered and let it rise for an hour
- Remove dough from the bowl, place in a flour dusted surface then knead the dough for a minute or two until smooth, place back into the mixing bowl then set it aside again in a warm place while covered and let it rise for another 30 minutes.
- Remove dough from the bowl, knead it again then divide it into 16 portions. Roll each portion into 1/2 cm thick and 7 1/2 cm round pieces.
- Place a tablespoon of red bean paste on each piece then gather the edges towards the centre then seal tightly. Form into balls and flatten them with hands. Seam side down score each piece from edge down to just near the centre until filling shows in 2 1/2 cm intervals. Do it with the remaining dough.
- Place buns in a baking pan leaving 4 cm space in between then let it rest for an hour.
- Brush buns on top with egg whites, sprinkle black sesame seeds on top then bake in a 180C preheated oven for 15 minutes or until golden brown.
- Remove from oven then serve.