Thursday, January 8, 2015

Red bean & Mochi bread buns 红豆蔴糬面包

My kids like to buy a type of match bread that wrapped with red bean paste and mochi from a nearby bakery shop. Also a Instagram friend requested me to make a nice red bean and mochi that she has tasted. So this is my version of red bean and mochi buns.




There are quite many steps to make this bread.
For mochi making..


For shaping

At first, i made matcha or green tea buns, but wasn't satisfy with the mochi which turned hard the next day.

The next day, i tried again new method of making mochi. And this time the mochi stay very soft till next day.

I made every elements from the scratch, from red bean paste, mochi and bread, so check out the long recipe here:-

Red bean & Mochi bread buns红豆蔴糬面包
*makes 15 buns

For bread dough
375g bread flour or high protein flour
30g caster sugar
3/4tsp salt
1tsp instant yeast
240g fresh milk
20g butter, room temp
2tsp green tea powder, optional, if you want to make matcha bread
80g cooked whole red beans, optional, if you want to make red bean bread

For mochi
100g glutinous rice flour
180ml water or 165g water
1/4cup caster sugar

Potato starch, for dusting
300g red bean paste (store-bought or homemade-refer recipe here)
Egg wash, mix 1 egg yolk with 1tsp milk

Method

1.To make bread dough. Mix bread flour, green tea powder (if you want to make matcha buns), sugar and yeast in the mixing bowl, mix well.
2.Add in salt and milk, using a stand mixer and mix into a dough using low speed, then use medium speed to knead it into a shiny and smooth texture.
3.Add in butter, then knead it using medium speed until it forms dough that shinny and smooth ( I use KA mixer, took about 20mins).
4.Proof the dough until double the size.
5. To make mochi. Combine glutinous rice flour and sugar in a medium bowl and whisk all together.
6. Add water and mix well until combined. Pour into a bowl then steam over high heat for 20mins. The color of mochi should change from white to almost translucent.
7. Cover the work surface with cling film and dust it generously with potato starch. Then transfer the cooked mochi on top.
8. Once it’s cool down a bit, sprinkle more potato starch on top of the mochi. Cover with another cling film then use a rolling pin to roll into a thin layer. Set aside to completely cool it down.
9. Use a plastic knife to cut mochi into small pieces (~10g each).
10. Wrap the small mochi with red bean paste (20g each), repeat till all finished.
11. Once the bread dough is proof. Add in cooked whole red beans if you to make red bean bread. Divide the dough into 50g each, set aside to rest for 15mins.
12. Roll bread dough into round shape, then wrap red bean & mochi ball into round ball. Place on a baking tray that lined with paper. Repeat till all finished. Let the bread dough to rise again for about 45mins.
13. Apply egg wash on the bread, bake at pre-heated oven at 180C for 15mins or adjust accordingly.
14. Store in air tight container once the buns completely cool down.



Mochi recipe adapted from Just OneCookbook, recipe by Sonia aka Nasi Lemak Lover

19 comments:

Phong Hong said...

Sonia, you are betul-betul rajin! Love your red bean mochi bread buns. I no semangat to make so I just come to your house hee..hee...

Jasline @ Foodie Baker said...

Wow effort max! Don't think I'll ever have the patience to make all the components and assemble it into a bread! Your bread looks delicious!

Veronica Ng said...

Wow, Sonia this mochi buns do required lots of effort and patience. I am sure your efforts paid off when you took the first bite, eh? Look really really good!

Esther Lau said...

Oh!Recently I like to buy this buns too. This is actually a new recipe right?! You betul betul up-to-date ya...hehe..

Esther Lau said...
This comment has been removed by the author.
Anonymous said...

hey just discovered your blog and looks like there's a lot of great recipes on here and I can't wait to try them!!

Victoria Bakes said...

wow Sonia.. kudos to you for making this a truly homemade bread.. this must have a very lovely texture with a soft bread and chewy mochi in between.. bookmarked ;)

Mel said...

Looks good with the mochi filling inside.

Sem said...

I love this mochi red bean buns too. But nowadays do not have much energy for baking. So can only look at your posts and hoping to have some.:)

Kimmy said...

Hi Sonia, I like mochi in steamed baos, they are soft and chewy. Must try it with baking.

My Little Space said...

Still trying to imagine the texture between bread & mochi. Must be so interesting lol.
Have a lovely evening.
Blessings, Kristy

Cheryl - Bakingtaitai said...

Sonia, your kids are so blessed to have you replicate something which they like and mummy dearest even made every elements from scratch, well done!

Aunty Young(安迪漾) said...

I like this Red bean Mochi bun. Something new for me and I am so tempted to try it soon. Thank you for sharing.

Anne Regalado said...

Sonia , what a delicious and beautiful mochi bread ! Love mochi but don't like red bean :D

Fancy Simple said...

It make me hungry and I want it now!!! private chef in austin texas

Fern @ To Food With Love said...

What a great idea to put mocha inside! I've never tried it before but I can imagine it would taste delicious :)

Lily said...

Hi Sonia, how to fried crisp crab stick? Thks

dentistvschef said...

Damn delicious!!!
what a creative and innovative bread, great job Sonia...

Raj Express said...

nice blog

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