Thursday, May 1, 2008

Pandan Red Beans Cupcake Bread

This was our breakfast a couple of days ago. Made this using a sweet buns recipe from "Bread Magic".

The original recipe is called "Sesame Seeds Pandan Scroll". Since I do not have any ring mould to hold the shape, I decided to replace it with paper cupcake just like my peanut butter cupcake bread. This time round I used a better cupcake to hold the dough. And the bread turned out very nice: taller with full body! :))

However, I did some modifications to the recipe:
1. For the sweet buns:
- I used half bread flour and half cake flour.
- I added a teaspoon of pandan paste to the dough during kneading.
- I used a coffee red beans paste

Recipe as follows: (Make 11 pieces)
1 quantity "basic sweet bun dough

For Filling:
250g pandan bean paste
Some white sesame seeds

For glazing: 1 egg (beaten)
1. Leave dough in a big bowl, covered with a damp cloth. Proof for 30 minutes in a warm place till it double in size.
2. Scale dough at 55g portions each. Shape into a small balls, rest for 10 minutes.
3. Flatten and roll out each ball of dough. Put in some bean paste filling. Seal and wrap. Then roll it flat once more. Cut an opening in the middle and invert dough to the exterior, glaze with egg wash, coat with sesame seeds.
4. Place on a greased tray, enclose each portion with a 2.5" greased ring mould. Leave to proof for 45 minutes. (You don't have to grease the tray if you're using paper cupcake.)
5. Bake in the middle layer of a preheated oven at 180 deg C for 12-15 minutes. Remove moulds. Cool bread on a wire rack. (For using paper cupcake: remove the paper cupcake and cool well on wire rack. If you like, put the bread back to the cupcake once the bread has cooled well.)
My elder son liked it very much that he brought it as his snack during his school recess. He remarked that the coffee red beans tasted like chocolate!
Unlike those store-bought buns which are light and airy (and I mean really light and airy!) , these bread buns are solid “ 扎实” and moist. The sweetness from the red beans paste is just right to our liking.
Recipe source: Bread Magic by Alan Ooi

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