Red Bean Roll

Red Bean Rolls

Ingredients:
(makes 8 rolls)

(A)
50g bread flour
35g boiling water

(B)
150g bread flour
50g plain flour
40g caster sugar
3g salt
10g milk powder
4g instant yeast

(C)
88g water
30g egg (about half an egg, reserve the leftover as egg wash)

(D)
30g butter (cut into cubes)

(E)
240g red bean paste, roll into 8 equal balls
some white sesame seeds (optional)

Method:

1. Add the boiling water in (A) into the flour, stir and mix to form a rough dough. Cover dough and set aside to cool. Leave to chill in fridge for at least 12 hrs.
2. Place ingredients in (B) in a mixing bowl. Mix well. Make a well in the centre, and add in ingredients in (C). Knead to form a rough dough. Knead in scalded-dough in Step 1.
3. Transfer dough to a lightly floured work surface. Knead the dough till smooth. This should take about 10mins. This dough is quite easy to knead as it does not stick to the surface.
4. Knead in the butter in (D). Continue to knead the dough until it no longer sticks to your hand, becomes smooth and elastic. This should take about another 15~20 mins. Do the window pane test: pinch a piece of the dough, pull and stretch it. It should be elastic, and can be pulled away into a thin membrane without tearing/breaking apart easily.
5. Place dough in a lightly greased (use vegetable oil or butter) mixing bowl, cover with cling wrap and let proof in room temperature (around 28 to 30 degC) for about one hour, or until double in bulk.

6. Remove the dough from the bowl and give a few light kneading to press out the gas in the dough. Divide the dough into 8 portions (about 60g each). Roll each dough into smooth rounds, leave to rest for 10-15mins.
7. Flatten dough into a round disc. Wrap each dough with one portion of the red bean paste in (E). Pinch and seal the seam tightly. Flatten the dough into a round disc and roll out into a longish oval shape (about 15cm in length). Use a knife or dough scraper to make a few slits(see photo below, do not cut through the edges). Roll up swiss-roll style, seal and pinch the edges.

8. Place the rolls, seam side down on a greased (or lined with parchment paper) baking tray. Leave some space in between the rolls to allow them to expand. Cover with damp cloth or cling wrap and leave doughs to proof for the second time for about 45mins, or until double in size.
9. Brush top with egg wash (mix leftover egg with 1 tbs water) and sprinkle with some white sesame seeds. Bake in pre-heated oven at 190 deg C for 15 mins or until golden brown. Remove from oven and once cool store immediately in an airtight container.