These simple red bean caterpillar buns are not only delightful to look at but also a joy to eat. Their unique shape allows for a more even distribution of the delicious red bean filling, making each bite a delightful experience. With a sweet stiff starter and a soft, pillowy dough, these buns are perfect for any occasion.
Ingredients:
Sweet Stiff Starter:
- 30g sourdough starter
- 90g high protein flour
- 40g water
- 20g sugar
Dough:
- 300g high protein flour
- 30g sugar
- 6g salt
- 150g milk
- 1 whole egg (55g)
- 30g unsalted butter
Red Bean Paste Fillings:
- 200g red beans, cooked until softened
- 60g sugar
- 25g cooking oil
Method:
- Prepare Sweet Stiff Starter:
- Mix sourdough starter, high protein flour, water, and sugar. Allow it to triple in size, about 7-8 hours at 27-28°C.
- Make the Dough:
- Combine all dough ingredients except butter until a strong dough forms.
- Add butter in 2-3 batches, knead until fully incorporated, and the dough achieves a windowpane texture.
- Shape and Fill the Buns:
- Divide the dough into 10 equal parts and shape them into smooth balls. Let them rest for 15 minutes.
- Roll out each ball and fill with red bean paste.
- Flatten the dough with a rolling pin, make multiple slits with a blade, then flip it over so the slits are facing down.
- Roll up the dough with the slits on the outside.
- Final Proof and Baking:
- Let the buns proof at 28°C for 3-3.5 hours or until they rise 1.5x in size.
- Brush with egg wash, sprinkle with white sesame seeds.
- Bake at 180°C for 18-20 minutes.
Enjoy your sourdough red bean caterpillar buns!
Red Bean Caterpillar Sourdough Buns Recipe
This recipe creates soft sourdough buns filled with sweet red bean paste. They're shaped like caterpillars and are a delightful treat for any occasion.
- Mixing Bowls:
- Measuring Cups and Spoons:
- Saucepan:
- Blender or Food Processor: .
Sweet Stiff Starter:
- – 30g sourdough starter
- – 90g high protein flour
- – 40g water
- – 20g sugar
- *Dough:*
- – 300g high protein flour
- – 30g sugar
- – 6g salt
- – 150g milk
- – 1 whole egg (55g)
- – 30g unsalted butter
Red Bean Paste Fillings:
- – 200g red beans (cooked until softened)
- – 60g sugar
- – 25g cooking oil
Prepare Sweet Stiff Starter:
- – Mix sourdough starter, high protein flour, water, and sugar. Allow it to triple in size, about 7-8 hours at 27-28°C.
Make the Dough:
- – Combine all dough ingredients except butter until a strong dough forms.
- – Add butter in 2-3 batches, knead until fully incorporated, and the dough achieves a windowpane texture.
Shape and Fill the Buns:
- – Divide the dough into 10 equal parts and shape them into smooth balls. Let them rest for 15 minutes.
- – Roll out each ball and fill with red bean paste.
- – Flatten the dough with a rolling pin, make multiple slits with a blade, then flip it over so the slits are facing down.
- – Roll up the dough with the slits on the outside.
Final Proof and Baking:
- – Let the buns proof at 28°C for 3-3.5 hours or until they rise 1.5x in size.
- – Brush with egg wash, sprinkle with white sesame seeds.
- – Bake at 180°C for 18-20 minutes.
