Wednesday, 12 March 2014
Adzuki Beans Rolls
Soft Sweet Rolls
For the bun, I'm using Alex Goh's recipe
For the water roux
100 g bread flour
70g boiling water
300g bread flour
100g plain flour
1 tsp salt
1 tbsp instant yeast
2 tbsp single cream
60 g butter (diced)
Mix together boiling water and the bread flour to make a soft dough.
Wrap it in cling film and leave it overnight (preferably up to 12 hours) in the fridge.
In a large bowl, combine flour, sugar, salt and yeast. Add in the cream, water and egg into the bowl of dry ingredients and mix with a fork or a wooden spoon to make a rough dough.
Cut up the water roux dough into manageable sizes and mix into the rough dough.
Then knead the dough until it is smooth and silky.
Put the ball of dough into a greased bowl and cover the top with clingfilm, then leave in a warm place to rise for an hour by which time it should be double the size.
Punch the air out of the dough with your fist and then turn it out on to a floured surface.
Divide the dough into 8 equal portions (approx. 60g each).
Place 30g of adzuki bean paste in the centre of dough and wrap the dough around the bean paste making sure there's no hole to be seen
Flatten the dough using rolling pin and make a few light scores using sharp knife (be careful not to cut through the dough)
Place the rolls, seam side down on a baking tray.
Cover them with a tea-towel and leave to rise again in a warm place for about half an hour
When the buns have puffed up, beat together a little egg and milk and paint them with the glaze.
Scatter the buns with sesame seeds and bake them for 15 minutes in a 220C oven