Aug 262010

Instead of the usual loaf, i decided to turn the red bean bun bread into something more fun looking..  a flower-like bun!

Because i make bread and buns so often, i believe this needs no introduction anymore. It’s our weekly staple but in different shape. I love how fragrant this milk bread is, good to eat even if it’s good ol’ plain!

One thing though, if you’re looking for super soft bread texture after keeping it for a day, this bread won’t do. However, if you were to eat it on the day it is baked, then no problemo!


Nothing a microwave cannot do. If the buns are not as soft as you like them to be, all you need to do is zap them in the mircowave for 10 seconds and voila! – Super soft + warm bun again! ;)

After eating bread on a almost daily basis, my personal preference now leans towards breads that are not-overly-soft. In fact, i like my breads a little chewy. Super soft bread that stays soft after dayssss gives me goosebumps! :P Having said that, let me just try water roux the next time round and i’ll see if it stays super soft even after a day. If it does, well.. that might change my perception again on super soft bread.

Milk Loaf
from Happy Home Baking

143g fresh milk (I used HL low-fat fresh milk)
35g egg
25g caster sugar
5g salt
250g bread flour
4g Instant yeast
38g butter (unsalted)


  1. Place milk, egg, followed by caster sugar, salt, bread flour and yeast into the pan of the bread machine. Set to Dough function. Add in the butter after 8 ~ 10 mins into the kneading cycle. Continue to let the bread machine do the kneading. Stop the machine after the kneading cycle. Re-start the machine and let the dough knead for another 10mins before stopping the machine.
  2. Remove dough from the bread pan, let it proof in room temperature in a mixing bowl, covered with cling wrap. Let proof for 60mins.
  3. Remove dough and punch out the gas. Divide dough into 3 equal portion. Roll and shape into balls. Let the doughs rest and relax for 15 mins. (this ‘relaxing’ time is needed so that the dough will be easier to roll out and shaped).
  4. On a lightly floured surface, flatten one dough and roll out into a longish shape. Roll up the dough swiss-roll style. Do the same for the two remaining doughs.
  5. Flatten the rolled-up dough and roll out again into a long rectangular shape. Roll up tightly, and make as many rolls you can, swiss-roll style for the second time. Do the same for the two remaining doughs.
  6. Place doughs in lightly greased bread tin/pan. Let the doughs proof for the second time, until it fills up 80% of the tin/pan. Cover with cling wrap.
  7. Bake at pre-heated oven at 180 ~ 190 deg C for 30 to 35mins.
  8. Unmould the bread immediately when removed from the oven. Let cool completely before slicing.

If you are gonna shape the bread into individual buns, skip step 4 and 5.

Instead, divide the dough to roughly 60g each and roll them into a ball. Flatten it, put in the red bean filling and conceal nicely. Again, flatten the ball down and using a very sharp knife, make deep cuts all the way down around the dough. This will give the bread the flower shape. Resume method 6-8 but if you don’t cover up using cling wrap, it’s fine too :)


Can’t resist putting this up!

Look who was around when i was photographing? ^_^

Beep, who simply can’t help it but loveeeees being in my photos! He kinda know i am rather taken by the silly stuff he pulls off just to get into the pictures :)

  24 Responses to “Red Bean Bun”

  1. Beep is too cute! lol

    Ah, is this the milk bread recipe you were telling me about? Your buns look so professional! Really want to try it out. Hopefully Carrefour will re-stock their bread machines soon.

    One question: Can I replace the milk with full fat milk?

  2. Your son is so cute. He is eying the glass of milk while you photograph. This is the problem with us food blogger. People at home wanted to eat but we need time to take some pictures. By the way, the buns look so pretty. Do try out the water roux method as they produce lighter and softer buns.

  3. I like your chopping board :P

  4. Your boy is cute!

    And look – I like buns with lots of filling. What can I say to pretty flower-shaped buns with generous fillings of red bean? :) Simply irresistible!

  5. Aaahh! Your post is evoking so many different responses in me! First, oh how I miss home cos tau sah buns were such a feature of my childhood, even though I am not really a fan of tau sah. And, I have been CRAVING super soft buns (and even thinking about Bonjour milk bread) for so long! I’ll def try your recipe- those buns are gorgeous! How did you make the ‘flowers’ so symmetrical? And lastly, your son is ADORABLE! I was laughing away… hahaha!

  6. julia : grin, thank you :) aah, yes, this is the one i was talking about! i hope carrefour stocks up soon too because i also need another one. i’ll check on weekly basis @ Suntec’s branch and if it’s in stock, i’ll let you know! uh huh, u can use full fat milk no problem.. i don’t touch low fat products if i can help it :P

    gertrude : exactly, especially dinner time. whoaa.. very stressed! hahaaa.. ahh, i will definitely give water roux method a try and got a feeling that i’ll not look back after that ;)

    umasou : hahahaaaa.. psst : i use it exclusively just as props!

  7. Hi! is this possible to do by hand? Could you kindly share the instructions for making the bread by hand? XD thanks!

  8. Looks professionally those you buy at breadtalk! Beautifully made!
    I like the ones that stay soft (but still chewy) for a few days..LOL! cos nobody can finish them all in one go in my family and to have stale bread the next day is sianz.. I love Alex Goh’s gelatinized method..stay soft and chewy till the next day. :D

  9. wah the flower shape is very pretty and professional … you can open bakery already hehe and your boy is very cute :p

  10. if i owned a restaurant in Stuttgart, you are definitely hired!! i love this bread with black bean fillings – it is one of my favorite loafs/buns/pau/bread…superlicious!

  11. I’m a fan of red bean buns!! YUm!

  12. tigerfish : same! too little filling – simply no shiok ah!

    honey : heeee, thanks dear! this one is good when it’s just outta oven, otherwise can be a little chewy after a day. BUT! nothing a microwave cannot do *wink* the cut ah? actually i just anyhow agar agar then cut. very easy!!

    elizabeth : possible of course! by hand huh? sureeeee.. next bread entry for you!

    faithy : i have alex goh too! but never use it. hahahaa.. but faithy, if the bread turns chewy or a little harder than your liking, u can just zap it in microwave for 10 secs and it’d be super soft again! go try!

    noobcook : hahahah.. bakery ah? cannot! i like doing things without plannin if open bakery hor, everyday sure different bakes – very inconsistent and no fixed menu for sure. no one likes that :P

    nina : LOL. u’re too kind ok.. u are a very good cook and baker yourself!! there’s no need for me ;)

    anh : thank you!

  13. These are the prettiest red bean bun I have seen. Cute photo :)

  14. Where can you get red bean filling? can you make it?

  15. This looks so good! I love red bean buns.

  16. Wow, these are really beautiful! I love that the inside is red bean paste. I bet they’d also be good with a poppy seed paste (that’s what I thought they were at first). Now I just need a cup of hot tea (smile)!

  17. 3hungrytummies + monica : *smile* thank you!

    drew : in Singapore, red bean filling can easily attained at Phoon Huat, not too sure about other countries though and yes, you can make red bean filling.

    stella : poppy seed paste! i’ve heard of poppy seeds but didn’t know there’s poppy seed paste – poppy seeds are banned in Singapore :(

  18. these bread looks so pretty, they make some of those sold at professional bakeries pale in comparison! ha.. and it’s true! your family gets the best food, love and care.. lucky them :)

    oh.. and of course, Beep gets the best ‘supporting role’ in that first photo you took. lol.. he and your photography always go perfect together, he just gets into the cutest poses and expressions :)

  19. Lovely looking buns!! I wouldn’t be able to resist too!

  20. celest : hahahahaa.. ‘best supporting role’ for beep?? that i must agree… he has sorta became 1 of my props u know! awww.. thanks dear.. but best care? *ahemmm* that, i gotta hide my head in guni-sack! :P

    mycookinghut : *grin* we ate it straight after i finished taking the photos!

  21. I love the pretty flower pattern! To be honest, I prefer black sesame, lotus, or custard fillings for my buns but I like red bean if I make it at home with less oil and sugar.

  22. Your bread look so lovely! Nice topping with the white and black sesame. Thanks for the breakfast idea: warm toasty an-pan bread washed down with cold milk.

  23. [...] Red Bean Bun » a ½ food blog Flatten it, put in the red bean filling and conceal nicely. Again, flatten the ball down and using a very sharp knife, make deep cuts all the way down around the dough. This will give the bread the flower shape. [...]

  24. [...] Red Bean Bun (Note the background. It kills me.) [...]

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