Cookbook:Japanese Red Bean Buns

Japanese Red Bean Buns
Category	Japanese recipes
Yield	16 buns

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During the winter season, you can see various kinds of steamed buns at every convenience store in Japan. This is known as a kind of dim sum in America and Europe. Japanese-style buns are bigger. It is good for snacks.

Ingredients

Sweet red bean paste

• 3 ⅔ oz (110 g) Japanese red beans (azuki)
• 5 ⅓ oz (150 g) granulated sugar
• 1 tablespoons starch syrup, for shining
• 1 dash salt

Dough

• 1¼ oz package active dry yeast (2¼ teaspoons)
• 1 teaspoon granulated sugar
• 1 cup lukewarm water (40-45°C)
• 3 cups all-purpose flour (reserve 1 tablespoon if mixing by hand)

Procedure

Sweet red bean paste

1. Wash the beans well.
2. Place beans in a large saucepan, and add 14 oz (400 ml) water or enough to cover the beans. Bring to a boil over high heat, then drain the water. Do this step two more times to get rid of harsh flavors in the beans.
3. Cover beans with water again, and simmer over low heat for 30–40 minutes, removing any scum. Add more water if it falls below the level of the beans. If the bean can be crushed easily by fingers, it is done; if not, cook more.
4. Cover, remove from the heat, and steam for 10 minutes.
5. Drain the beans and liquid, reserving both the liquid and beans. Set the beans aside.
6. Return the bean liquid to saucepan, and add sugar and salt. Heat until the sugar and salt have dissolved, then remove from the heat.
7. Transfer the beans to the pan of syrup. Let soak for 30 minutes or until sweet taste infiltrates to the beans.
8. Over low heat, boil the bean mixture until it becomes thick enough to form into a ball by hand. Be careful not to burn it.
9. Let it cool before using.

Dough

1. In a small bowl, sprinkle yeast and sugar evenly over the lukewarm water; stir until yeast dissolves. Let stand 10 minutes or until foamy.
2. In large bowl or in food processor, combine flour and yeast mixture and mix well, or process 1 minute. If mixing by hand, sprinkle work surface with the reserved 1 tablespoon flour; turn dough out onto work surface and knead until dough is smooth and elastic, about 10 minutes.
3. Spray large bowl with non-stick cooking spray; place dough in bowl. Cover loosely with plastic wrap or a damp towel, and let rise until dough triples in volume, about 3 hours. Punch down and wrap in plastic until ready to use. Will keep 3 days in the refrigerator and up to 2 months in the freezer.