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.
Equipment
- 1 Mixing Bowls: For combining ingredients and kneading dough
- 2 Measuring Cups and Spoons: For accurate measurement of ingredients
- 3 Saucepan: To cook the red beans for the filling.
- 4 Blender or Food Processor: . To blend the cooked red beans into a paste for the filling
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
Instructions
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.