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Recipe details are AI-generated from the video and may contain errors — for reference only.
Pour 105 ml of warm milk into a measuring cup, add 15 g of sugar and 3 g of active dry yeast, stir well, and set aside to ferment until a layer of foam appears on the surface.
Watch out
Milk temperature must be around 35°C
if it is too hot, it will kill the yeast, otherwise the yeast will not ferment
In a large glass bowl, add 200 g of bread flour and 1 g of salt, mix well. Pour in the fermented milk yeast mixture, 2/3 of the beaten egg, and 30 ml of vegetable oil. Stir all ingredients together into a dough, cover and let rest for 20 minutes until the dough stretches well and forms a thin membrane, then knead for 1-2 minutes until smooth.
Watch out
The dough has a high water content, so it must be thoroughly mixed, otherwise dry flour lumps will form locally.
Add a little oil to the mixing bowl, put the kneaded dough in, cover and place in a warm place, and wait for the first rise until doubled in size.
Watch out
The inner wall of the container must be greased with a little oil to prevent sticking, otherwise the dough will stick tightly to the bowl after rising.
During the fermentation time, divide 300 g of homemade red bean paste into 6 portions, 50 g each, and roll them into rounds for later use.
Watch out
Each portion of red bean paste must be divided evenly, otherwise some buns will have too much dough and too little filling, or thin skin that breaks.
Sprinkle some flour on the workstation, remove the fermented dough, degas and knead until smooth, divide into 6 portions, fold and round each portion, cover with plastic wrap and let rest for 10 minutes.
Watch out
After dividing, the dough must be covered with plastic wrap to rest, otherwise the surface will dry out and harden, causing it to break easily when wrapping filling.
Take a rested dough, flatten it slightly, wrap a portion of red bean paste, seal the opening tightly, and roll into a round shape. Repeat for the remaining five.
Watch out
The sealing seam must be pinched tightly, otherwise the red bean paste will expand and leak out during baking.
Arrange 4 dough pieces spaced apart on a baking pan, flatten them slightly, and place half a walnut in the center of each. Flatten the remaining 2 dough pieces, cut several slits with scissors to form a flower shape without cutting through the center, brush the center with a little egg wash, and decorate with sesame seeds, then place them on the pan with spacing.
Watch out
When cutting the flower shape, do not cut all the way through the center, otherwise the red bean paste will leak out during baking.
Cover with a cloth and place in a warm place for a second rise, about half an hour or until 1.5 times larger, until gently pressing the edge of the dough with a finger bounces back slowly.
Watch out
Must be covered with a cloth during proofing to retain moisture, otherwise the surface will dry out and crack during baking, resulting in a dry texture.
Add 5 ml of milk to the reserved egg wash and mix well, then brush a thin layer onto the surface of the proofed doughs.
Watch out
Brush the egg wash gently and evenly
brushing too much will cause pooling in depressions, resulting in uneven baking color
Must wear oven mitts when moving hot baking pans or taking freshly baked hot food out of the oven, touching with bare hands will cause severe burns.
Put the baking pan into the preheated oven, set to 180°C (350F) and bake for 15 to 18 minutes, until the crust is golden brown and the inside is fluffy and evenly textured.
local_fire_department180°C (350F)Watch out
The oven must be preheated in advance, otherwise if the temperature rises too slowly after putting in the dough, the bread will collapse and not be fluffy.
