This Red Bean Bread is a soft, sweet bread that typically features a filling of sweetened red bean paste. It is perfect for any occasion and can be enjoyed fresh out of the oven.
Follow my simple steps to create a delicious Red Bean Bread that will impress your family and friends!
Red Bean Bread
When I think of red bean bread, red bean paste buns come to mind since “buns” (包) literally means “bread.” It can be a bit confusing.
However, red bean bread and red bean paste buns are actually quite different—one is steamed, and the other is baked.
In the past, many Chinese families didn’t have ovens, so they primarily relied on steaming methods to make buns.
You can find some classic steamed bun recipes on my blog, like Chinese Sugar Buns, Brown Sugar Steamed Buns, and Mini Red Bean Buns.
Nowadays, with more families having ovens and baking becoming a popular hobby, this Red Bean Bread has become one of my favorite red bean paste desserts.
It might look complicated, but I promise it’s actually quite easy to make! You don’t even need a mixer; you can easily prepare the dough by hand.
When shaping the bread, you don’t have to make it perfect—just wrap the red bean paste inside, and you’ll be good to go!
Red bean paste
Red bean paste is a sweet filling made from adzuki beans, known as red beans in China. I usually use it to make red bean soup and red bean popsicles, which are common in Chinese desserts.
Red bean paste is often used in tang yuan (glutinous rice balls), such as Red Bean Paste Tang Yuan, as well as in mochi varieties like Pumpkin Mochi.
Additionally, red bean paste is featured in various Chinese cakes (bing), including Bean Sticky Rice Cake and Chinese Pumpkin Cake. This versatility makes it a beloved ingredient in many traditional sweets.
If you have the time, I highly recommend making your own red bean paste at home. This way, you can control the sweetness and customize the ingredients.
High-gluten flour
Unlike the all-purpose flour used for making steamed buns like Chinese Flower Rolls, Steamed Red Bean Rolls, and Mini Red Bean Buns, I use high-gluten flour to make this red bean bread recipe.
If you don’t have high-gluten flour on hand, you can use all-purpose flour as a substitute.
Ingredients:
For the Dough:
- 260g high-gluten flour
- 3g instant yeast
- 20g granulated sugar
- 1 large egg
- 175g milk (combined with the egg)
- 20g unsalted butter, softened
For the Filling:
- 150g red bean paste (divided into three portions of 50g each)
For the Topping:
- Egg wash (1 egg, beaten, for brushing)
- Black Sesame seeds (for sprinkling)
Instructions:
Prepare the Dough:
- In a large mixing bowl, combine 260g high-gluten flour, 3g instant yeast, and 20g granulated sugar.
- Add one large egg to the mixture. Measure out 175g of milk (including the egg) and pour it into the bowl.
- Mix the ingredients until they form a crumbly texture, then knead until a smooth dough forms (about 8-10 minutes).
- Add 20g softened unsalted butter to the dough. Knead again until the butter is fully incorporated, and the dough is smooth and elastic.
First Rise:
- Place the kneaded dough into a lightly greased bowl, cover it with plastic wrap, and let it rise in a warm, draft-free area until it doubles in size (about 1 hour).
Prepare the Filling:
- While the dough is rising, divide the 150g red bean paste into three equal portions (50g each) and set aside.
Shape the Bread:
- Once the dough has risen, punch it down to release excess air. Divide the dough into three equal pieces, each weighing about 160g.
- Flatten each piece of dough slightly with your hand. Place one portion of red bean paste in the center of each flattened dough piece.
- Gently wrap the dough around the filling, pinching the edges to seal tightly, just like wrapping a bun.
- Cover the bread with plastic wrap and let them rest for about 20 minutes to relax.
Shape the Loaf:
- After resting, take each dough ball and gently roll it out on both sides to form a long, tongue-like shape. Make shallow cuts on the surface of the dough (this will help with the texture).
- Flip the dough over, fold both sides toward the center, and roll it up from the top to create a tight spiral.
Final Rise:
- Place the rolled dough into a loaf pan. Cover with plastic wrap and let it rise again until it fills about 70% of the pan (about 30-40 minutes).
Preheat the Oven:
- While the dough is rising, preheat your oven to 160°C (320°F).
Bake:
- Once the dough has risen, gently brush the top with the beaten egg wash and sprinkle sesame seeds generously over the surface.
- Bake in the preheated oven for about 40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Cool and Serve:
- Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Tips:
- Kneading: Ensure the dough is kneaded until smooth; this enhances the texture of the bread.
- Rising: Adjust the rising times based on your kitchen’s temperature and humidity.
- Baking: Every oven is different, so keep an eye on the bread while it bakes to prevent over-browning.
Red Bean Bread Recipe
Ingredients
For the Dough:
- 260 g high-gluten flour
- 3 g instant yeast
- 20 g granulated sugar
- 1 large egg
- 175 g milk combined with the egg
- 20 g unsalted butter softened
For the Filling:
- 150 g red bean paste divided into three portions of 50g each
For the Topping:
- Egg wash 1 egg, beaten, for brushing
- Black Sesame seeds for sprinkling
Instructions
Prepare the Dough:
- In a large mixing bowl, combine 260g high-gluten flour, 3g instant yeast, and 20g granulated sugar.
- Add one large egg to the mixture. Measure out 175g of milk (including the egg) and pour it into the bowl.
- Mix the ingredients until they form a crumbly texture, then knead until a smooth dough forms (about 8-10 minutes).
- Add 20g softened unsalted butter to the dough. Knead again until the butter is fully incorporated, and the dough is smooth and elastic.
First Rise:
- Place the kneaded dough into a lightly greased bowl, cover it with plastic wrap, and let it rise in a warm, draft-free area until it doubles in size (about 1 hour).
Prepare the Filling:
- While the dough is rising, divide the 150g red bean paste into three equal portions (50g each) and set aside.
Shape the Bread:
- Once the dough has risen, punch it down to release excess air. Divide the dough into three equal pieces, each weighing about 160g.
- Flatten each piece of dough slightly with your hand. Place one portion of red bean paste in the center of each flattened dough piece.
- Gently wrap the dough around the filling, pinching the edges to seal tightly, just like wrapping a bun.
- Cover the bread with plastic wrap and let them rest for about 20 minutes to relax.
Shape the Loaf:
- After resting, take each dough ball and gently roll it out on both sides to form a long, tongue-like shape. Make shallow cuts on the surface of the dough (this will help with the texture).
- Flip the dough over, fold both sides toward the center, and roll it up from the top to create a tight spiral.
Final Rise:
- Place the rolled dough into a loaf pan. Cover with plastic wrap and let it rise again until it fills about 70% of the pan (about 30-40 minutes).
Preheat the Oven:
- While the dough is rising, preheat your oven to 160°C (320°F).
Bake:
- Once the dough has risen, gently brush the top with the beaten egg wash and sprinkle sesame seeds generously over the surface.
- Bake in the preheated oven for about 40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Cool and Serve:
- Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Leave a Reply