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Recipe details are AI-generated from the video and may contain errors — for reference only.
Pour 250g high gluten flour, 1 teaspoon instant yeast, 25g white granulated sugar, and 4g salt into a mixing bowl, and whisk all dry ingredients together evenly.
Watch out
Ensure yeast does not directly touch the salt, otherwise it will kill the yeast activity and prevent rising.
Pour 150ml milk and 1 egg into the dry ingredients, start the stand mixer and knead until the dough forms a rough mass.
Watch out
Be careful with the mixer speed when adding liquids to prevent flour from splashing out.
Cut 30g unsalted butter into small pieces, add to the dough and continue mixing until the butter is fully absorbed and the dough stretches into a translucent windowpane sheet.
Watch out
Add butter only after the gluten forms, otherwise the fat will coat the flour and prevent gluten development.
Grease a large bowl with oil, round the kneaded dough and place it inside, cover with plastic wrap, and let it sit at room temperature to ferment for 1 hour until doubled in size.
Watch out
Seal the plastic wrap tightly, otherwise the dough surface will dry out and form a crust.
Sift a little flour over the proofed dough, press down to deflate, then turn the dough out onto a silicone mat and use a dough scraper to divide it into 12 equal portions and round them.
Watch out
Be precise when dividing and seal the bottom tightly when rounding, otherwise they may crack during baking.
Cover the divided dough balls with a clean cloth and let them rest and relax.
Watch out
Must cover with a cloth to prevent surface drying, otherwise it will tear when wrapping filling.
Take out 360g red bean paste and portion it into 30g each for later use.
Flatten the dough ball, spread 30g red bean paste inside, pinch the seams tightly and roll into a sphere, ensuring the red bean paste is completely enclosed.
Watch out
Pinch the seams tightly to seal, otherwise the red bean paste will leak out during baking.
Arrange all filled buns neatly on a baking tray lined with parchment paper, cover with a cloth for secondary room temperature fermentation for 1 hour.
Watch out
Keep proper spacing between buns, otherwise they will stick together after expanding.
Add 2 tablespoons beaten egg and 1 tablespoon milk into a small bowl, mix well to make the egg wash.
Use a silicone brush to evenly brush the prepared egg wash over the surface of each proofed bun.
Watch out
Brush gently so as not to deflate the delicate proofed dough.
Use a wooden stick or stamp tool to pick up 1 tablespoon black sesame and gently press it onto the center top of each bun as decoration.
Watch out
Apply moderate pressure when pressing sesame seeds, otherwise the dough will sink inward.
Must wear thick oven mitts when putting in and taking out the hot baking tray, otherwise touching hot oven interiors or trays directly will cause severe burns.
Place the baking tray into the oven preheated to 180°C and bake for 14 minutes until the surface turns golden brown.
local_fire_department180°C for 14 minutesWatch out
Watch the browning closely near the end of baking to prevent burning the top surface.
Must use oven mitts when moving the freshly baked hot tray, otherwise touching the hot metal surface directly will cause burns.
Take the baking tray out of the oven to finish the golden brown, fragrant Japanese red bean buns.
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