I made red bean soup, a lot, a lot of it, perhaps two kilograms. And nobody is eating it anymore. So I added more sugar and made azuki toppings, a lot, a lot of it. And people got tired of green tea with azuki beans. So I still have 500g left. I made them into buns. 🙂 So here they are.
Made them into a bridal loaf because I like the look of it. Of course it can be shaped into individual buns or even spiraled and swirled into a loaf.
Red Bean Bread
Ingredients
Bread
- 1 tangzhong recipe bread
Filings
- 200 g red bean paste or tausar
- made with 75g of red beans, 150g water, 75g sugar and 25g lard/oil
Instructions
Red Bean Filings
- Using a pressure cooker, cook the red beans, sugar and water for at least 45 minutes.
- Uncover the pressure cooker and continue to cook over the heat until the water evaporates almost completely. Careful not to burn it.
- Transfer the beans to a blender and blend till smooth. You can sieve this now if you want a very smooth paste.
- Add oil or lard and cook the paste till it is smooth. Add sugar if desired.
Thermomix method
- After pressure cooking the beans, transfer it to a thermomix and add oil (#3, 100C, 30minutes) and blend and cook until it becomes a paste. Watch carefully, how long it takes depends on how watery your red beans are, it might take a shorter time.
- Leave them to cool, then shape the red beans into 30g balls.
- Wrap them into the bread dough of 30g each.
- Arrange them in a round or ring pan.
- Bake at 190C on a medium to high shelf for 20 minutes.
- You know they are done when the sides of the loaf (next to the sides of the cake pan) has turned golden brown.
- When done, brush the top of buns with butter.
