Makgeolli-Fermented Red Bean Buns
~★~ Soft Red Bean Buns Fermented with Makgeolli ~★~
We made fermented red bean buns using raw makgeolli (Korean rice wine)^^
Pre-ferment Dough
- 100ml raw makgeolli
- 100g bread flour
Main Dough
- 200g bread flour
- 25g sugar
- 2g salt
- 30g egg (approx. 1/2 medium egg)
- 20g olive oil or unsalted butter
- 60g water
Filling & Topping
- Egg wash
- A pinch of black sesame seeds
- Approx. 410g red bean paste (divided into 9 portions of approx. 45g each)
- 200g bread flour
- 25g sugar
- 2g salt
- 30g egg (approx. 1/2 medium egg)
- 20g olive oil or unsalted butter
- 60g water
Filling & Topping
- Egg wash
- A pinch of black sesame seeds
- Approx. 410g red bean paste (divided into 9 portions of approx. 45g each)
Cooking Instructions
Step 1
First, let’s prepare the ‘Pre-ferment Dough’. In a bowl, combine 100ml of raw makgeolli and 100g of bread flour. Mix with a spatula or your hands until no dry flour remains. It’s okay if there are a few small lumps.
Step 2
Cover the bowl with plastic wrap or a lid, and let it ferment at room temperature for about 2 hours. The yeast in the makgeolli will activate and help the dough rise.
Step 3
After 2 hours, you’ll see that the dough has roughly doubled in size and has visible bubbles on the surface. This indicates successful fermentation.
Step 4
Now, let’s mix the ‘Main Dough’ ingredients. To the first fermented dough, add 200g of bread flour, 25g of sugar, 2g of salt, 30g of egg, and 60g of water. Mix everything together until it forms a cohesive mass, excluding the olive oil (or butter), for about 5 minutes. Ensure no dry flour is visible.
Step 5
Once the dough has come together, add 20g of olive oil (or melted unsalted butter). Knead the dough vigorously for about 12-15 minutes until it becomes smooth and elastic. The dough should stretch thinly without tearing, forming a ‘windowpane’ when pulled.
Step 6
Cover the smooth dough with a damp cloth or a lid, and let it ferment at room temperature for another 2 hours for the second proof. This step further develops the bread’s soft texture and rich flavor.
Step 7
After 2 hours, gently punch down the dough to release the gas. Divide the dough into 9 equal portions, each weighing about 53-55g. Roll each portion into a smooth ball. This stage is often called ‘bench rest’, but we will proceed directly to shaping.
Step 8
As a tip, if the dough has risen well, you can skip the bench rest and go straight to shaping. Be flexible based on the dough’s condition.
Step 9
Meanwhile, divide the prepared red bean paste into 9 equal portions of about 45g each and roll them into balls.
Step 10
Now for the shaping. Flatten a dough ball with your palm. Place a ball of red bean paste in the center. Carefully wrap the dough around the filling, pinching it shut to seal completely. Then, gently roll it into a smooth ball again.
Step 11
Place the shaped buns on a baking sheet lined with parchment paper, leaving some space between them. Lightly press the top of each bun with a heavy bowl or pot to flatten it slightly. Make two lengthwise cuts in the center with a knife for decoration. Brush the tops with egg wash and sprinkle with black sesame seeds, if using. (The egg wash gives a lovely sheen and added flavor).
Step 12
Finally, let the buns undergo a second proof for about 25 minutes at room temperature. Preheat your oven to 180°C (350°F). Once proofed, bake the buns in the preheated oven for about 15 minutes, or until golden brown and cooked through. Enjoy your delicious homemade red bean buns!
