Directions

To Prep Red Bean Paste

1. Prepare red bean paste a day ahead by boiling red beans with water and pandan leaf until red beans turned mushy. This will take 30-45 mins.
2. Transfer to a blender and blend until smooth.
3. Transfer to a non stick frying pan, add sugar and cook until sugar dissolves.
4. Add in butter and continue to cook under low heat until it turned into a thick paste. Remove from pan and keep cool.
5. Divide into 8 equal portions. Keep chill in the fridge in an airtight container.

To Prep Buns

1. To make Tang Zhong, place bread flour and water in a small saucepan and cook under low heat until it turned into a soft paste. Remove from heat and let it cool down to 40°C.
2. Place all Tang Zhong, milk, whipping cream, egg, sugar and yeast into stand mixer’s mixing bowl and mix briefly with dough hook.
3. Add in bread flour, milk powder and salt and continue to mix until everything is well incorporated. Knead for 10 minutes. Add in butter and knead another 10-15 mins or until you reach the window pane stage. Fold dough into a big ball and let it proof in a greased bowl covered for 1 hour or until double in size.
4. Punch dough down and transfer to a slightly floured surface and knead for 30 secs. Divide into 8 equal portions and roll them into balls.

To Make

1. Take 1 dough ball and roll out with rolling pin into a round disc thinner on the outer area. Place a red bean ball and fold the dough in to seal.
2. Flatten the filled dough into a long oval as thin as possible. Use a knife and cut a few lines within the dough.
3. Pick up both ends of the dough and twist in opposite direction. Then swirl the dough stick and turn it into a bun.
4. Tuck both ends at the bottom. Place all the shaped dough onto lined baking tray. Let it proof in a warm place for an hour.
5. Preheat oven to 180°C. After the second proofing, brush with egg wash and sprinkle toasted sesame seeds over before baking for 20-25 mins or until evenly golden brown. Cool on cooling rack.