Red Bean Buns

Actually, this is supposed to be Matcha Green tea bun with red bean filling but since the green tea colour is not so distinct, I opt to name this as 'Red Bean Bun'.  On the bright side, although the colour is pale and hardly noticeable there's a tinge of green tea flavour and aroma.  I couldn't add in more than the 2 tsp of green tea powder as that was all I had left.  Nevertheless, these buns remained soft even after two days.

Recipe for Red Bean Buns  (Makes 15 buns)

Ingredients

• 300 gm high protein flour
• 100 gm plain flour
• 2 tsp green tea powder
• 30 gm caster sugar
• 1/2  tsp salt
• 1  tsp yeast
• 260 ml milk
• 30 gm butter
• Red bean paste
• Black sesame seeds  (optional)
• 1 egg lightly beaten for egg wash

Method

1. Sift flour, salt, and mix in the green tea powder  and yeast in a mixing bowl.
2. Add milk gradually on low speed, scraping from the sides of the bowl and knead till dough leaves the sides of the bowl.
3. Add butter and knead till dough is elastic. Cover with a piece of damp cloth to prove in a warm place for 1.1/2 hours or till dough doubles in size.  Dough is ready for shaping when an indentation of a finger remains and the dough does not sink.
4. Transfer dough onto a slightly floured surface, knock out some air, knead for a while and divide dough into 15 portions of 50 gm each.  Shape into balls.  Let dough rest for 15 mins.
5. Flatten a piece of dough and wrap each piece with 2 tsp of red bean paste, place seams down on a paper lined 9 x 3 inch baking tray.  Cover with cloth and let rise for another 30 mins.
6. Brush with egg wash and sprinkle on some sesame seeds if desired.
7. Bake in a preheated oven @ 180 deg C for about 15 mins.  Remove from oven to let cool on a wire rack. 

Recipe for Red bean paste

Ingredients

• 500 gm red beans
• 5 cups water
• 200 gm palm sugar or granulated sugar
• a pinch of salt
• Srewpine/ Pandan leaves.

Preparation

1. Wash the red beans, soak in water for about 3 hours, rinse and drain.
2. Bring 5 cups of water to a boil, add in the red beans and pandan leaves.
3. Once boiling, lower heat and cover.
4. When  half the amount of water has evaporated, check if the red beans are soft.  Discard the pandan leaves.  Stir in the palm sugar and salt.  Keep stirring.
5. Turn off beat when the mixture has thickened.  Test to preferred sweetness.
6. Leave to cool, then keep refrigerated.

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