Red Bean Buns
- 1/2 cup milk, warmed
- 2 tablespoons unsalted butter, melted
- 2 tablespoons sugar
- 1 tablespoon instant yeast
- 1 egg separated
- 1/4 teaspoon salt
- 2-3 cups flour
- a can of red beans
Combine the warm milk, melted butter and sugar. When the mixture is warm but not hot add the yeast, followed by the egg yolk and salt. Gradually add the flour until you have a dough that pulls away from the side of the bowl. Leave it for minimum an hour at a warm place and let it double in size.
While you are waiting for the dough to rise you can prepare the sweet red bean paste. Blend the red bean can in a blender. Transfer to a small pot and over medium head add half a cup of brown sugar and 1/4 cup of vegetable oil. If the mixture is too liquidy, add some flour to thicken it until it looks like a paste.
Preheat the oven to 375 F. Divide the dough to pieces roughly at the size of a golf ball. Press or roll each piece into a flat circle about 5 inches across. Place a tablespoon of the bean paste in the center and start bringing the end of the dough to seal them on top.
Press each bun on top and with a sharp knife make 5 cuts on the sides. Polish with the egg white and bake around 20 minutes or until the buns turn golden. Let cool completely before serving.