Annie was inspired to make some red bean (azuki) buns after reading some Chinese dim sum and Japanese pastry recipe books she borrowed from the library. She’s made azuki bean buns before but this time she cut each dough ball into three smaller balls, filled those with the azuki bean paste, and placed the three balls into a muffin tin.
Here they are proofing in the tin:
After proofing, brush with egg wash and sprinkle with sesame seeds. Bake at 350*F for 12 minutes until golden brown.
They were great – the bread so light and just the right amount of azuki bean. It was hard to stop popping them, one by one, into my mouth!
The buns in the background that don’t have sesame seeds on them are baked char siu bao. Annie made her own char siu the other day, and then made a filling from that. (That’s another blog post…)