Baked red bean buns
and this is how I like my red beans :)
Molecular biologists love genes, and how different gene products interact with each together to generate many of the complex biological processes that keep our body in one piece (or in the case of disease, how all of this falls apart). Why does someone behave in a particular way? It's because of his or her genetic makeup, some say. Others say there is an equal influence from the environment, or what the individual is exposed to.
I'd like to argue that this is particularly true with first impressions. As a young child in Hong Kong, there were certain smells and sights and sounds that flooded my senses: the freshly steamed rice noodles drizzled with soy sauce, peanut sauce, hoisin sauce and lightly toasted sesame seeds wrapped in paper from the street vendors, the dazzling array of colours from the fruit and vegetable stalls, the constant buzzing and honking from people riding bicycles, buses or taxis, and of course, the aroma of just-baked buns and loaves, wafting from the bakeries.
I'm going to paint in broad strokes and say that Hong Kong bakery-style buns are, in general, very different from those that you can find in European bakeries. True, both place an emphasis on texture and flavour and shaping, but with Hong Kong style buns you're looking for more pillowy-soft crust and crumb, often flavoured with additional ingredients like coconut or sweetened pastes or cubed ham and shaped into individual serving buns.
While I have been on a preferment/sourdough, blistering crust, multigrain kick lately, Shiao-Ping's recent TFL post on Chinese Po-Lo Buns (Pineapple Buns, or 菠蘿飽) evoked memories of these buns that I love so dearly. Some impressions just die hard.
These baked red bean buns (焗豆沙飽) are for those who love Hong Kong bakery-style breads, and for those who sometimes complain that my loaves of bread are "too crackly and crusty." ("How come they don't taste softer, like cake?")
Baked Red Bean Buns
- basic sweet dough, like this one, this one or this one
- lightly sweetened red bean paste (I used canned, ready-to-use paste but you can certainly make your own)
- egg wash: 1 large egg, lightly beaten
- sesame seeds, optional
After bulk fermentation of the dough, I divided it into eight portions of ~45g each, and shaped them based on a great photo tutorial posted by hidehide here.
Final proof: ~30-40 min.
Brush with egg wash, sprinkle with sesame seeds, and bake in a preheated 350F oven for 17-20 min. until golden brown.
Full post here.