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