These are pull-apart buns that seems so old school to me. I think nowadays very few people enjoy eating these red bean buns since there are so many fanciful bread and buns sold outside.
With the amount of fresh pandan juice in my fridge, I thought why not make some pandan buns since we have not had it for some time. No artificial green colourings. I got a batch of nice pandan smelling buns. No guilt cuz it was made with all natural pandan juice!
Made them mini sized so that I can get more little buns.
Homemade buns can be soft and fluffy too.
I made more so I can pack and give them to my Dad and sister. Dad loves red bean buns.
Cooled, packed and ready to be delivered!
100g bread flour
70g boiling water
300g bread flour
100g plain flour
20g milk powder
8g instant yeast
175g fresh pandan juice extract
(Blend 10 pandan leaves with 190g water, squeeze out juice and run through sieve to rid pandan leave bits)
60g butter, room temperature
1. Add the boiling water from A into flour, mix until well blended to form a dough. Cover and set aside to cool. Keep in refrigerator for at least 12 hours.
2. Break up A dough inti smaller pieces anf mix with B till well blended. Add in C and knead to form rough dough. OR if using bread machine, follow BM instructions by placing in all wet Ingredients first from B followed by broken up A dough, flour, milk powder, sugar and salt in opp corners, make a hole in centre of flour mixture, place in instant yeast and cover with flour, set to mix till rough dough is formed.
3. Add in D and knead to form an elastic dough OR if using BM, add in D and allow BM to mix and form smooth shiny dough. For me, I then remove it and hand knead it till it reaches the window pane elastic stage.
4. Place dough in a big mixing bowl and cover with a moist clean kitchen towel and let it proof for roughly 40min or till double its size.
5. While waiting for dough to be proofed, prepare the red bean paste filling by weighing each filling to be 20g and rolling it round, make 24 balls.
6. Punch out air from proofed dough, then divide dough into 40g each, 24 pieces. Cover and let rest for 5min for easier handling.
7. Flatten ball dough and wrap in red bean paste filling. Set it on a greased baking tray. Cover with a moist kitchen towel and set aside for 2nd round proofing for 30min.
8. Brush milk over bun tops and set to bake in a preheated oven at 175deg C for 18min or till golden brown (this is based on my Rowenta oven temp and time.).
8. Remove tray of buns and set buns to cool on a cooling rack. Store in airtight container when cooled.