Public recipe with member extras
Soy Milk Red Bean Buns
Soft, pillowy buns filled with sweet red bean paste, using the same soy milk enriched dough as the shokupan.
Baking, Breads & Pastries · Weekend Baking Project · Asian Bakery-Style Pastry
What you need
Ingredients
- 3/4 cup Warm Unsweetened Soy Milk (110°F)
- 2 1/4 tsp Active Dry Yeast
- 1/3 cup Sugar
- 3 cups Bread Flour
- 1 Egg
- 4 tbsp Butter, softened
- 1 cup Sweetened Red Bean Paste
- 1 Egg beaten with 1 tbsp Water, for egg wash
Method
Instructions
- Combine the warm soy milk, yeast, and 1 tablespoon of the sugar; let sit until foamy, about 5 minutes.
- Add the flour, remaining sugar, egg, and softened butter. Knead until smooth and elastic, about 10 minutes.
- Cover and let rise until doubled, about 1.5 hours.
- Divide into 12 pieces, flatten each, fill with a spoonful of red bean paste, and seal into a ball. Place seam-side down on a baking sheet, cover, and proof 30 minutes.
- Brush with egg wash and bake at 375°F for 16 to 18 minutes, until golden.
From The Arrogant Hippie Culinary Journal: Soy Milk Edition by Aunesty Janssen
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