Japanese Adzuki Bean Mochi Buns

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Japanese Adzuki Bean Mochi Buns

Japanese Adzuki Bean Mochi Buns

Ingredients

Tangzhong bread dough

  • 310 g high protein flour (bread flour)
  • 230 g fresh milk, icy cold (see tips)
  • 1 egg yolk
  • 30 g sugar
  • ½ tsp salt
  • 10 g milk powder
  • 1 tsp dried yeast powder
  • 25 g butter, softened

Mochi filling

  • oil, for greasing
  • 100 g Thai glutinous rice, soaked for 4 hours
  • 65 g caster sugar
  • 585 g water
  • 100 g Japanese adzuki bean paste, homemade (see tips) or store-bought
  • cold water, for spraying

Preparation

Tangzhong bread dough

  1. Place 20 g high protein flour and 100 g icy cold milk in mixing bowl, cook 3 min/80°C/speed 3. Let stand for 10-15 minutes.
  2. Add 130 g milk, egg yolk, sugar, salt, milk powder, 290 g high protein flour and yeast, knead 4 min/knead.
  3. Add butter, knead 1 min/. Transfer dough onto pastry mat. Shape into a ball, flatten it and fold to wrap dough ball loosely into an envelope shape. Let proof in a warm place until doubled in size (approx. 45 minutes). Clean mixing bowl.

Mochi filling

  1. Grease a steaming plate (ø 14 cm) with oil. Place glutinous rice, caster sugar and 50 g water in mixing bowl, blend 2 min/speed 10.
  2. Add 35 g water, blend 1 min 30 sec/speed 10. Transfer to greased steaming plate and place in Varoma tray. Rinse mixing bowl.
  3. Place 500 g water in mixing bowl, set Varoma with steaming plate into position, steam 20 min/Varoma/speed 1. Carefully open Varoma lid, discard steaming liquid on mochi surface and let cool for 10 minutes. Divide mochi into 8 equal portions, cover with cling film.
  4. Divide proofed dough ball into 8 equal portions and let rest for 20 minutes. Preheat oven to 180°C.
  5. Flatten 1 dough ball with rolling pin. Place 1 portion of mochi filling and top with 1-2 tbsp adzuki bean paste. Wrap the filling with the dough into a round shape and pinch the edges firmly to seal the bun. Place on a baking tray with seam side down. Repeat with remaining ingredients until finished. Cover with cling film and let proof until doubled in size (approx. 45 minutes).
  6. Spray buns with cold water and bake for 15-20 minutes (180°C) until golden brown. Transfer to a cooling rack and allow to cool completely before serving.

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