Jun 23, 2011

Red bean buns - sweet buns

        I have seen that red beans buns are quite popular in Singapore.We usually have bread or oats for breakfast. Usually its the whole meal bead, but sometimes we do buy stuffed buns for a change. We have  tried the red beans buns,kaya or sweetened coconut stuffed buns and many other interesting flavours. My hubby is fond of them and he finds it quite filling too. Though I eat them , but  don't find it very tempting.Making your own bread for breakfast is fun , but I only manage to do it sometime. Last week, I had soaked red beans to make a side dish for chapati. I then thought of making buns and hence reserved half cup of the soaked beans to make this buns. The buns were very good. The red bean paste tasted quite similar to what we buy from the stores.But the store bought buns are very soft and fluffy compared to these because of the use of bread flour and more leavening agents. I have used whole wheat flour because its more healthy , but the bread is bit denser yet soft. But we loved the taste and making at home gave me immense satisfaction.
red beans buns
For the dough-
Whole wheat flour/atta- 3 cups(more for dusting)
Maida/All purpose flour- 1 cup
Warm water- 3/4 cup
Yogurt- 1/2 cup
Honey- 1/4 cup

For the red bean paste-
Red beans- 1/2 cup
Sugar- 4-5tbsp
red beans buns
For the dough-
 Mix the yeast in warm water and allow it to froth for 10 minutes. Then add the sugar and salt followed by the all purpose flour and 2 cups of atta. use a whisk to mix everything together. Then add the yogurt and honey. Mix well. Now use your palms to knead the dough. Use rest of the wheat flour to form a smooth, loose and non sticky pliable dough. Add oil in the end and ensure the dough is coated with oil. Cover the dough with a kitchen towel. Allow it to rice for 2-3 hours till the volume is almost doubled.

For the red beans paste-
  Soak the red beans in water for 6-8 hours. Cook in a pressure cooker till it turns soft. Drain all the water and puree it in a blender. Now add the puree in a saucepan. Add the sugar. Now the mixture will be a little runny. Keep stirring till it becomes a thick paste. Ensure that it does not stick to the bottom of the pan.

How to assemble-
  After the dough has doubled, punch the dough and knead it by folding it 4-5 times on a surface containing flour. Pinch a lemon sized portion of the dough. Roll it to a circle by flattening it with your palms. Place a tablespoon of  the red beans paste in the center. Seal the open ends.Form  a ball and flatten it. Place it on the baking tray lined with grease proof paper. Repeat the same with rest of the dough. Allow it to rise for another 30-40 minutes. Brush the outer surface with melted butter mixed with same quantity of milk. Place this in a preheated oven and bake at 180c for 20 minutes.
Remove from oven. Brush with the remaining butter and milk mixture when its hot. Allow it cool and serve. You can store this in a refrigerator. Microwave for 20 seconds before serving.

   Use 4 cups all bread and avoid wheat flour if you want very fluffy buns.
  You can also use readymade red beans paste.
   You can use egg wash for brushing the buns before baking them for softer surface.



I once bought this buns wrongly but liked it,has turned out good!

Ms.Chitchat said...

New to me, looks very nice. Bookmarked. You have explained very well, thanks.

Priti said...

Am not a big fan of red bean buns too but home made are always better ....yours looks just like what we get ..n I was thinking of making the same for some time ...hope to try this soon:)

Priya said...

Thats so fabulous and interesting buns..would love to enjoy rite now..

Hamaree Rasoi said...

You are right dear, stuffed buns are delicious snack to fill u up. And this red bean paste sounds nice filling

Hamaree Rasoi

divya said...

Looks absolutely perfect and delicious.. awesome clicks !!..

aipi said...

Yum, wonderfully done. I have never prepared it at home. I guess I should bookmark this one :)
US Masala

jeyashrisuresh said...

i have never tried the red bean bun so far though i have heard abt this a lot.nice attempt to make this at home and they came out nice

SpicyTasty said...

nice clicks..and very tempting..

Priya (Yallapantula) Mitharwal said...

wow, they look superb !!!

Ramya Bala said...

We get these buns in chinese/korean stores...very nicely done :)

the foodie said...

Never had this before but it looks great.

Cool Lassi(e) said...

yummy-licious buns!

rekhas kitchen said...

nicely baked and soft looking buns never taste dthis red bean buns interesting..

jayasree said...

Interesting filling...Looks delicious

lata raja said...

brings me memories of my neighbour baking these very often. She always used bread flour and they will turn out the softest. Glad that you have tried with whole wheat atta and they are yet soft enough!

Jayashree said...

The buns have turned out well. Is red bean the same as rajma?

sowmya's creative saga said...

@ jayashree- what i have used here are not red kidney beans or rajma..they are azuki beans commonly used in chinese cooking especially for stuffing pau ,mooncakes and buns..

hemalata said...

Wow so delicious and tempting stuffed buns.Excellent clicks and nice preparation.

Hari Chandana said...

Looks simply awesome.. perfect clicks too.. Thanks for sharing dear !!
Indian Cuisine

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