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Sunday, January 18, 2009

Red Bean Rolls


The bread recipe is from one of my book collections. This recipe uses less ingredients than the earlier bun recipe I posted here before but produces good result with heavier texture. I like this shape of buns as the red bean filling is equally spread with generous amount. (I forgot about the buns in the oven for a while so it was overbrown....hehehe!)

(Makes 8)
INGREDIENTS:
250g High-protein Flour
3g Instant Yeast
10g Milk Powder
20g Sugar
6g Salt
150g Water
20g Butter
Red Bean Filling

METHOD:
1. Mix all ingredients except butter until dough is coarse.
Add in butter & continue mixing until smooth & springy.
Cover & allow to leaven for 40 minutes or twice the size.

2. Punch the dough & divide into 2 portions.
Roll each portion into a rectangular shape.
Spread red bean filling & role from the short side.
Cut them into 4 rolls & arrange in a baking tin.

3. Bake 180C for 20-25 minutes.

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