Red Bean Buns [Chilled Batter Method]

Red Bean Bun

Bun with red bean paste filling is the most frequently baked bun in MK for time being. My two boys simply love the bun with red bean paste filling, both steamed and baked version. I bought a pack of 1 kg red bean paste awhile ago and it is enough for 40 buns!

I like soft and light buns with chilled batter (冷藏液种) method, bread made with 100% starter dough method is soft too but I personally think that it is not as soft as this one. For loaf bread, both methods are acceptable to me but individual buns I prefer to use chilled batter method for its lightness.

Red Bean Bun

150 g bread flour
150 g water
0.5 g instant dry yeast (1/8 tsp)

To prepare starter dough, mix all ingredients together till well combined and proof in room temperature for 45 minutes to an hour, then keep it in the refrigerator (airtight container) for 16 hours, up to 2 days. When it is ready to use, it will have foamy surface and nice fermentation aroma.

Main dough (make 8 pcs):
175 g bread flour
50 g sugar
3 g salt
3 g instant dry yeast
75 g milk
140g chilled starter
30g butter, room temperature

200 g red bean paste filling (25 g x 8)
Sesame seeds (optional)

  1. In a large mixing bowl, put in all ingredients, except butter, and knead till soft dough is formed. Add in butter and continue to knead till smooth and elastic, when pull a thin film is visible.
  2. Cover with plastic wrap, proof for 30 minutes.
  3. Divide and shape dough into eight identical small balls. Cover with plastic wrap, rest for 10 minutes.
  4. Take a dough ball, flatten with a rolling pin then wrap in red bean paste filling. Place on a greased baking tray, seal side down. Repeat this step for the rest of dough balls.
  5. Brush top with tiny bit of water, sprinkle sesame seeds over the top. Cover the tray with plastic wrap, rest for 30 minutes or till all buns are doubled/tripled in size.
  6. Bake in preheated oven, 175C for 15-18 minutes. Cool on rack.
I do not care about shiny surface, if it is desired, brush the buns with some milk before baking them. Or brush with melted butter soon after baked.

Check out other bread making methods if you are interested.
Red Bean Buns

Comments :

9 comments to “Red Bean Buns [Chilled Batter Method]”
Janine said...

i think the buns look so much more rustic and homemade without the shiny surface - and that last photo makes me drool - the fluffiness of the bun! 0.o

YHL said...


will try this real soon. n let u know the result.
Thanks for sharing

Morning g said...

These delicious little things are hard to find in my country. Thanks to you I'll be able to bake them myself now ! THANK YOU THANK YOU THANK YOU
(Just need to find red bean paste now...)

Shoni said...

Hi... The bread looks delicious, and I am tring to make it with my bread maker. Just wondering, should I use the chilled batter at room temperature or when it's chilled, from fridge? My dough seems too cool to rise... Could that be the problem? Thanks a lot in advance

Lydia said...

Hi Shoni,
The chilled batter is straight away from the fridge, would not have problem in rising (proof longer if required). All the best!

Nikki said...

Hi Lydia,

I've tried this recipe and I love it. Thank you so much :)

Unknown said...

Hi Lydia,
for the pau you made, do u mean you steamed it or baked it?

fortimmy said...

Hi Lydia, I love the chilled batter method breads. Is there a way to convert a direct method recipe to chilled batter method ? Thanks

Lydia said...

@Ai Ling Teoh, pau should be steamed.

@fortimmy, I always used 30~40% of the flour required in the recipe to make the batter. You can try that too.

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