Red bean buns - pastries with red bean paste with Tangzhong starter
This morning I was talking to Alek about my trumpet pastries and she asked me to imagine adding orange and lemon zest to the batter and filling the filling alternately with chestnut puree and nutella cream. It was raining so much that the pool overflowed, so I couldn't go for the chestnuts ... these pastries stuffed with red bean paste are something new for me and I like them very much. The original recipe has undergone many changes but I liked the shape so I kept it ... the pastries are really fantastic in the full sense of the word ... the most beautiful I've ever eaten in my life, I think it's all pure perfection ... try it and you certainly won't repent
Preparation steps
- The pastry is mixed in a bread machine for 30 minutes, I mixed in a stand mixer also for 30 minutes. Mix all the dry ingredients and put on stir mode for 2-3 minutes.
- Add all wet ingredients except butter and mix for the next 10 minutes at speed 2, add butter and continue mixing for another 20 minutes also at speed 2.
- She left it to rise in the heat for about 60 minutes, during which time she prepared the stuffing.
- She shook the beans out of the can, mashed them with a fork, washed them in a few waters and put them to cook with a glass of water for 15 minutes on medium heat. Pushed through a sieve so the shrimp stays on the sieve. Add half a glass of water, put 3 teaspoons of sugar and let it cook. Approximately the density should be like mashed potatoes. Be careful of course not to burn. The finished puree is shiny and smooth. I added 3 tablespoons of grated walnuts to the chilled puree (half was in pieces, half grated and 1 cap of Butter Vanilla flavor because somehow the bean puree didn't have a specific taste, although it was delicious.
- Divide the dough into 6 balls. Each ball weighs about 70 grams. Turn the smooth side down and roll out in a circle. Put a spoonful of stuffing in the middle of each circle. Join in the middle, gently squeezing the dough so that the filling does not fall out. The ball will now be square, but grab the pieces once more and join them in the middle and the dough should already be round. Leave on an oiled and floured baking sheet for 15 minutes to rest.
- Take scissors and make 8 cuts opposite each other making flower petals. Coat the middle with the egg we whipped with a tablespoon of water and sprinkle with white or black sesame seeds. Leave the dough to rest for another 15 minutes.
- Now coat the dough over the entire surface with egg and bake for 15 minutes at 350 degrees.
- Enjoy this unusual healthy pastry ... The taste is phenomenal, the smell is childish, full of orange and lemon peel, but also bean filling (you would never guess that it is bass beans) .. softness and flutter probably come from Tangzong starter but I will try them without him .....
- cut
