This is a very simple recipe for Asian style sweet buns, they are so soft and tasty. The water roux method was used to accomplish the softness of the dough. I made the dough with the help of my Zojirushi bread machine, therefore it was very easy, simple and without mess…just let the machine do the work. It is great as a snack or as a breakfast treat.
Ingredients:
Water roux
75 ml of water
15 g of bread flour
Dough
2 cups bread flour
¾ teaspoon salt
1½ tablespoon sugar
1 tablespoon dry milk
1½ tablespoon butter
1½ teaspoon dry yeast
1 large egg and complete to 100 ml with water
1 can of red bean paste
Method:
Water roux
Mix flour and water in a small saucepan. Cook over low to medium heat, stirring constantly until it reaches 65ºC/149ºF. The mix will turn to a paste and you can see the bottom of the pan. Remove from heat, cover with a saran wrap film over the paste and leave until lukewarm.
Dough
Add the water roux and all the dough ingredients to the bread machine bucket according to the manufacture’s guideline. I let the dough cycle run for 2 times, making sure that the dough reaches a thin membrane. The dough will be slightly sticky. Let is rise for approximately 2 hours in a cover container or until it double its initial volume.
Punch down, knead the dough and form into a ball shape. Then divide into 16 equal portions. Gently flat the balls and fill it with the red bean paste. Shape the buns and place all finished buns on a baking pan. Cover the buns with saran wrap film and let rise until double in size.
Bake in preheated 350°F oven for about 12 to 15 minutes, or until golden brown.
Did you know that red bean paste was originated in China? The red bean paste is also called Azuki bean paste and is widely used in Asian cuisine, the paste can be very smooth or chunky (pieces of beans).
These coconut rolls are yummie, it is very common in Brazil, where they are sold in the “padarias” which translate to bread stores. “Padarias” are found in every block in major cities and you can smell the bread baking during morning time.
I used my Zojirushi bread machine to make the dough. The rolls are filled with a tasty and creamy coconut filling. It is a treat as snack and even for breakfast.
Ingredients:
Dough
½ cup milk
1 egg
1 cup bread flour
½ teaspoon salt
2 tablespoon butter
2 tablespoon sugar
1 teaspoon yeast
½ teaspoon vanilla extract
Filling
1/3 cup sugar
¼ cup milk
¾ cup coconut flakes
1 egg to brush the rolls
Preparation:
Follow the instructions of your bread machine for dough setting. After removing the dough from the bread machine, knock the dough back and rest the dough in the refrigerator overnight by wrapping the dough in plastic wrap or a container, just remember that the dough will rise throughout.
In the meantime, mix the ingredients of the filling and cook in low heat until a slightly creamy sauce. Do not over cook.
Remove the dough from the refrigerator, knock it down gently and roll it open to a rectangle of approximately 1/3 to ½ inch thick. Spread the coconut filling on top of the dough. Roll it and cut into 16 pieces. Place the rolls in the pan and let it rise in a warm place for approximately 1~2 hours or until double the size.
Brush the rolls with the beaten egg and bake in a preheated oven for 15 ~ 20 minutes at 350F.
The leftover can be stored in the refrigerator and warm it up at the microwave.
First, if you have not noticed…I changed the look of my site 
It was kind of stressful since I was not sure if it would work, apparently is working so I am happy!
Second, I want to share a tip for making bread, the ones that you find in Asian bakery…My mom read at the newspaper that many Asian bakeries leave the dough in the refrigerator for up to a day before shaping and baking it. I too read somewhere that when the dough rises slowly the bread turns out to taste better. So I decided to play with my dough and the result is great. I cannot explain the texture of the bread, but believe me…is different, somehow more chewy, not excessive…and light. If you have been to Asian bakery you will understand what I am trying to say.
I made this rolls with the help of my Zojirushi Minibread machine…honestly I like to bake the bread out of the machine better since I can control the time that I want the dough to rise, since the temperature is so different though out the year. Anyway, it is a great kitchen appliance.
These rolls are great, very light and you can enjoy with your favorite jam, butter or even just like that!
Ingredients:
1 egg and complete with milk to ¾ cup
2 ¼ cups bread flour
2 ½ tablespoon sugar
½ teaspoon salt
1 teaspoon yeast
½ teaspoon vanilla extract
1 teaspoon orange peel, finely grated
Preparation:
Place the egg and milk mix, vanilla extract and orange peel at the bottom of the bucket and add the dry ingredients. Select the dough setting, let is complete the cycle. Remove the dough and place in a container with lid, let it sit in the refrigerator for 10-12 hours. When is ready to work with the dough, knead it down and make a long roll. Cut in 16 pieces and roll into ball shape. Place the balls in the baking pan covered with a film and let it sit for 1 to 2 hours depend of the temperature, make sure that the dough is the double of the initial size. Bake in preheated oven for 18 to 20 minutes at 350F or until the top turns to a light golden brown.
Enjoy it!
A while ago I was so frustrated because I did not own a baguette rack, guess what, got one! And it was so much fun molding the dough to the rack, watch it rise and at last taste it…so take a look at my French baguettes. I was so excited when the bread came out of the oven I kept telling my husband how “cute” they look with the little dents on the bottom, just like the ones that you can get at the bakery.
Ingredients:
¾ cup of water
2 cups bread flour
1 tablespoon sugar
1 teaspoon salt
½ tablespoon gluten
1 ½ teaspoon yeast
Preparation:
Place the water first at the bottom of the bucket and add the dry ingredients. Select the French bread setting, and remove the dough after the second rise by placing in a floury surface. Divide the dough in three pieces, open the dough into a rectangular shape and roll until the shape and size is secured. Cover the dough with an oiled clear film and leave in a warm place for approximately 1 to 1 ½ hour or until the dough is double of the original size. Just before placing the dough in the oven make small cuts and spray the dough with lots of water. Bake in pre-heated oven for approximately 15 to 20 minutes at 450F.
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