Chewy and Sweet Homemade Red Bean Buns (Danpatbbang)
Homemade Red Bean Buns Recipe: Cozy and Filling
Craving a warm, freshly baked red bean bun filled generously with sweet red bean paste? Make these delightful buns right in your own kitchen! Experience the perfect harmony of a chewy exterior and a soft, sweet interior. They’re an ideal snack or a satisfying breakfast option.
Dough Ingredients- 900g Bread Flour (High-gluten Flour)
- 432g Warm Water
- 64g Instant Dry Yeast
- 18g Salt
- 144g Sugar
- 28g Skim Milk Powder
- 135g Eggs (approx. 2-3 eggs)
- 108g Unsalted Butter, softened at room temperature
Cooking Instructions
Step 1
Start by preparing the dough ingredients. In a mixing bowl, combine the bread flour, warm water, instant dry yeast, salt, sugar, skim milk powder, and eggs. Mix with a dough hook or mixer on low speed for about 5 minutes until the ingredients form a shaggy dough. Then, add the softened butter and continue mixing for another 10-15 minutes on medium speed until the dough is smooth, elastic, and pulls away cleanly from the sides of the bowl.
Step 2
Transfer the mixed dough back into the mixing bowl. Shape the dough into a smooth ball by gently turning it over itself (this is called ’rounding’). Cover the bowl with plastic wrap or a damp cloth and let it rise in a warm place (around 25-28°C or 77-82°F) for 60 minutes for the first proof. The dough should double in size. To check if it’s ready, gently poke it with a floured finger; the indentation should remain.
Step 3
Once the first proof is complete, gently turn the dough out onto a lightly floured surface and deflate it by pressing down softly. Divide the dough into equal portions of about 50g each. Roll each portion into a smooth ball (rounding again). This step helps create a finer crumb and a beautiful shape for your buns.
Step 4
Cover the rounded dough balls with a damp cloth and let them rest at room temperature for 15 minutes. This is called the bench rest or intermediate proof, and it allows the gluten to relax, making the dough easier to shape. While the dough is resting, divide the red bean paste into portions of about 50g and roll each into a ball.
Step 5
Take one rested dough ball and flatten it into a disc on your work surface. Place a ball of red bean paste in the center of the flattened dough.
Step 6
Carefully gather the edges of the dough up and around the red bean paste. Pinch the seams together securely to fully enclose the filling. Ensure there are no gaps where the paste might leak out during baking.
Step 7
Once the red bean paste is completely enclosed, gently roll the bun between your palms to form a smooth, round shape again. Make sure the filling is evenly distributed within the dough.
Step 8
Lightly flatten the round bun with the palm of your hand, creating a slightly flattened disc shape. This helps the buns bake evenly and achieve a nice appearance.
Step 9
Brush the top of each shaped bun evenly with the prepared egg wash. This will give the buns a beautiful golden-brown color and a glossy finish after baking.
Step 10
Gently press a few black sesame seeds into the center of each bun for garnish. This adds a traditional touch and visual appeal.
Step 11
Cover the shaped and garnished buns with a damp cloth and let them undergo a second proof for about 40 minutes in a warm place (around 30-35°C or 86-95°F). Once proofed, preheat your oven to 185°C (365°F), then reduce the temperature to 160°C (320°F) and bake for approximately 12-15 minutes, or until the buns are beautifully golden brown. Baking times may vary depending on your oven.
