Red Bean Bread
Makes 8 buns
Scalded dough / Tang Zhong
  • 50 grams bread flour
  • 35 grams boiling water
  • 44 grams milk
  • 44 grams water
  • 150 grams bread flour
  • 50 grams all-purpose flour
  • 40 grams sugar
  • 3 grams salt
  • 4 grams instant yeast
  • 30 grams egg (about ½ beaten egg)
  • 30 grams unsalted butter, cubed and at room temperature
  • 240 grams red bean paste, divide into 8 balls
  • ½ egg
  • 1 tablespoon milk
  • White sesame seeds
  1. Scalded dough: Combine the ingredients together. Stir with a wooden spoon until a dough forms. Cover and refrigerate for 12 hours (overnight).
  2. Dough: Combine the milk and water in a small pot, bring the mixture to a simmer and let cool till lukewarm.
  3. Mix the bread flour, all-purpose flour, sugar, salt and instant yeast together. Pour in the lukewarm milk-water mixture and mix with a wooden spoon to form a dough. Add in the egg and mix well.
  4. Turn the dough out onto a lightly floured tabletop. Add in the cold starter dough and knead for 10 minutes. Knead in the butter in 3 batches and knead for another 15 minutes until the dough is smooth and elastic.
  5. Grease a bowl lightly with oil/butter. Smooth the surface of the dough and place it in the bowl. Cover with a tea towel and let the dough rise in a warm and draft-free place for 1 hour until double in size.
  6. Punch the dough a few times to release the gas. Divide the dough into 8 portions (about 60 grams each) and roll into a ball. Cover and let rest for 15 minutes.
  7. Filling: Flatten the dough and wrap a ball of red bean filling inside. Shape the dough whichever way you like.
  8. Place the buns on a tray (preferably lined with parchment paper), spacing them at least 2 inches apart. Cover loosely with tea towel and set aside in a warm and draft-free place for another 1 hour to let it rise.
  9. Finishing: Preheat the oven to 180 degrees Celsius.
  10. Whisk the ½ egg and milk together. Brush the dough with egg wash and sprinkle with sesame seeds. Bake for 15 to 20 minutes until the top is lightly golden. Serve warm.
Naggy Notes
adapted from Happy Home Baking Red Bean Rolls
Recipe by Foodie Baker at