Sweet Potato and Red Bean Sweet Buns: A Cozy Homemade Treat
The Perfect Winter Snack: Creating Delightful Sweet Potato and Red Bean Buns
As the weather turns chilly, I decided to make a warm, comforting treat filled with sweet potatoes, a classic winter snack! These homemade sweet buns are bursting with the goodness of sweet potato and sweet red bean paste. ^!^
Dough Ingredients- 200g Bread Flour
- 4g Dry Yeast
- 45g Sugar
- 3g Salt
- 75g Milk
- 1 Egg (approx. 50g)
Cooking Instructions
Step 1
Let’s start by making the dough. In a bowl, add 200g of bread flour. To prevent direct contact which can hinder yeast activity, place the dry yeast (4g) on one side and sugar (45g) and salt (3g) on the other side.
Step 2
Crack 1 egg into the bowl. It’s best if the egg is at room temperature to ensure better dough consistency.
Step 3
Add 75g of milk, gently warmed (it should feel warm to the touch). Mix everything with a spatula or your hands until a shaggy dough forms. Once it comes together, begin kneading. Knead on a clean surface or in the bowl by stretching and folding the dough for about 10-15 minutes, until it becomes smooth and elastic. You’ll know it’s ready when you can stretch a small piece thinly without it tearing (windowpane test).
Step 4
Place the kneaded dough into a lightly greased bowl, cover with plastic wrap, and let it undergo its first proof in a warm place for about 1 hour, or until doubled in size. This is the first fermentation.
Step 5
To check if the first proof was successful, gently poke the dough with a floured finger. If the indentation remains, the proof is complete! Gently punch down the dough to release the gases.
Step 6
Turn the dough out onto your work surface, degas it thoroughly, and divide it into 2 equal portions. Shape each portion into a smooth ball, cover with a damp cloth or plastic wrap, and let it rest for 15-20 minutes. This resting period, called bench rest, makes the dough more pliable for shaping.
Step 7
After the bench rest, flatten each dough ball. Mash the cooked sweet potatoes (about 2 medium ones) until smooth. Place a generous amount of the mashed sweet potato onto the center of each flattened dough.
Step 8
On top of the sweet potato mash, add a portion of the canned red bean paste (or your homemade version). Adjust the amount to your preference; the combination of sweet potato and red bean is key to the delicious flavor.
Step 9
Carefully bring the edges of the dough together to enclose the filling, ensuring no filling leaks out. Pinch the seams tightly to seal and shape the buns gently into a round form.
Step 10
Place the shaped buns on a baking sheet lined with parchment paper. Brush the tops generously with egg wash for a beautiful golden-brown color and sheen when baked. Sprinkle with black sesame seeds if desired.
Step 11
Bake in a preheated oven at 180°C (350°F) for 15-20 minutes, or until the buns are golden brown and cooked through. The exact time may vary depending on your oven. Enjoy your warm, homemade sweet potato and red bean buns! ^^♥
