Red Bean Paste Bread

Red Bean Paste Bread


Red bean bread have always been my favourite since young – the soft and fluffy bread; sweet red bean paste filling and the crunch of sesame seeds all come together to create an awesome treat that I can munch away as breakfast and as snacks!


  • Scalded dough / Tang Zhong 50 grams bread flour
  • 35 grams boiling water
  • Dough
  • 44 grams milk
  • 44 grams water
  • 150 grams bread flour
  • 50 grams all-purpose flour
  • 40 grams sugar
  • 3 grams salt
  • 4 grams instant yeast
  • 30 grams egg (about ½ beaten egg)
  • 30 grams unsalted butter, cubed and at room temperatureFilling
  • 240 grams red bean paste, divide into 8 balls
  • Finishing
  • ½ egg
  • 1 tablespoon milk
  • White sesame seeds


  1. Scalded dough: Combine the ingredients together. Stir with a wooden spoon until a dough forms. Cover and refrigerate for 12 hours (overnight).
  2. Dough: Combine the milk and water in a small pot, bring the mixture to a simmer and let cool till lukewarm.
  3. Mix the bread flour, all-purpose flour, sugar, salt and instant yeast together. Pour in the lukewarm milk-water mixture and mix with a wooden spoon to form a dough. Add in the egg and mix well.
  4. Turn the dough out onto a lightly floured tabletop. Add in the cold starter dough and knead for 10 minutes. Knead in the butter in 3 batches and knead for another 15 minutes until the dough is smooth and elastic.
  5. Grease a bowl lightly with oil/butter. Smooth the surface of the dough and place it in the bowl. Cover with a tea towel and let the dough rise in a warm and draft-free place for 1 hour until double in size.
  6. Punch the dough a few times to release the gas. Divide the dough into 8 portions (about 60 grams each) and roll into a ball. Cover and let rest for 15 minutes.
  7. Filling: Flatten the dough and wrap a ball of red bean filling inside. Shape the dough whichever way you like.
  8. Place the buns on a tray (preferably lined with parchment paper), spacing them at least 2 inches apart. Cover loosely with tea towel and set aside in a warm and draft-free place for another 1 hour to let it rise.
  9. Finishing: Preheat the oven to 180 degrees Celsius.
  10. Whisk the ½ egg and milk together. Brush the dough with egg wash and sprinkle with sesame seeds. Bake for 15 to 20 minutes until the top is lightly golden. Serve warm.