Red Bean Bun Recipe

I’m always looking for ways to add a splash of color to classic comfort foods, and this red bean bun recipe is my latest obsession. The contrast between the vibrant green dough and the sweet red bean filling inside is striking, and the aroma while baking is truly comforting.

We’ve infused the soft, pillowy dough with vibrant matcha powder, adding a beautiful color and subtle earthy note to the classic sweet filling. This recipe simplifies the process, making it perfect for home bakers who want to impress with minimum fuss. You’ll get soft, fluffy buns every time, ready to enjoy as a snack, breakfast, or dessert. The combination of sweet anko paste and delicate matcha dough creates a balanced flavor that’s impossible to resist, making this red bean bun recipe a family favorite.

Ingredients

• All-Purpose Flour: 300 g (2 ¼ cups), plus extra for dusting.

  This standard flour provides the necessary structure and softness for the bun dough. Measure accurately using a kitchen scale for best results in yeast baking.

• Granulated Sugar: 40 g (3 tablespoons).

  Adds sweetness to balance the earthy matcha and activates the yeast during proofing. Do not omit or reduce significantly, as yeast needs sugar to thrive. (You can also use coconut sugar for a similar result, but the final color will be slightly different.)

• Instant Dry Yeast: 5 g (1 ½ teaspoons).

  This type of yeast can be added directly to the dry ingredients without prior proofing, saving time. Ensure your yeast is fresh for a successful rise; test in a bit of warm water first if unsure.

• Fine Sea Salt: 5 g (1 teaspoon).

  Enhances the overall flavor profile of the dough and regulates yeast activity. Do not confuse fine salt with coarse salt, as measurements will differ.

• Culinary-Grade Matcha Powder: 8 g (1 ½ tablespoons), divided.

  Provides the vibrant green color and delicate tea flavor to the dough. Use high-quality culinary grade for better color retention during baking, divided into 6g (dough) and 2g (garnish).

• Warm Water: 150 ml (⅔ cup), 40-45°C / 105-115°F.

  The temperature is crucial for activating the yeast without killing it. Use a kitchen thermometer to ensure accuracy for optimal results.

• Neutral Oil: 20 ml (1 ½ tablespoons), such as canola or sunflower oil.

  Adds moisture and contributes to the soft, tender texture of the finished buns. Avoid strong-flavored oils like olive oil, as they will overpower the delicate matcha flavor.

• Sweet Red Bean Paste (Anko): 200 g (¾ cup).

  This is the traditional filling for red bean buns, offering a smooth, sweet interior contrast to the dough. Use pre-made anko paste from Asian grocery stores for convenience; ensure it’s firm.

Instructions

1. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, instant dry yeast, sea salt, and 6g (1 tablespoon) of the matcha powder.

Whisk these dry ingredients thoroughly to ensure the yeast and matcha are evenly distributed throughout the flour. An even distribution of matcha is key to achieving a uniform green color in the final dough.

2. Knead the Dough: Gradually add the 150ml warm water and 20ml neutral oil to the dry mixture.

Mix with a spatula or your hands until a shaggy dough forms, then turn it out onto a lightly floured surface. Knead for 8-10 minutes until the dough becomes smooth, elastic, and a uniform vibrant green; it should pass the windowpane test (stretch thin without tearing easily).

3. First Rise (Proofing): Lightly grease a clean bowl with a small amount of neutral oil and place the dough inside, turning it once to coat.

Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for 60-90 minutes. The dough should roughly double in size; if it doesn’t rise after 90 minutes, your yeast may be old or the room too cold. When making this red bean bun recipe, I’ve found that placing the bowl near a sunny window or turning on the oven to 100°F (38°C) helps speed things along if my kitchen feels chilly.

4. Divide and Shape: Gently punch down the risen dough to release the air and transfer it to a lightly floured surface.

Divide the dough into 8 equal portions (each approximately 60-65g) and roll each portion into a smooth ball. Flatten each dough ball into a circle about 10 cm (4 inches) in diameter, keeping the center slightly thinner than the edges.

5. Fill and Seal: Place about 25g (1 ½ tablespoons) of sweet red bean paste in the center of each flattened dough circle.

Gather the edges of the dough around the filling, pinching them tightly together to seal the bun completely. Gently roll the bun between your palms to ensure a smooth, round shape, preventing any seams from opening during baking.

6. Second Proofing: Line a baking tray with parchment paper and arrange the shaped buns on the tray, leaving space between them for expansion.

Cover the tray loosely with plastic wrap or a clean towel and let the buns proof for another 30-45 minutes. The buns should puff up visibly and become slightly larger, indicating they are ready for baking.

7. Bake the Buns: Preheat your oven to 180°C (350°F) and bake the buns for 15-18 minutes.

Look for light golden edges and bottoms; the matcha color will deepen but retain its green hue. Avoid overbaking, as this will lead to a dry, tough bun texture.

8. Cool and Garnish: Remove the hot buns from the oven and transfer them to a wire rack to cool for 5-10 minutes.

For a final presentation touch, lightly dust the tops with the remaining 2g (½ tablespoon) of matcha powder using a small sieve. Serve warm to appreciate the contrast of the soft dough and sweet filling in this easy red bean bun recipe.

Tips for a Soft, Fluffy Red Bean Bun Texture

Getting that light, pillowy texture for your homemade buns requires careful attention to a few key steps. These tips help ensure your dough rises fully and stays tender during baking, making your red bean bun recipe a success every time.

• Don’t Over-Knead: Over-kneading can develop too much gluten, leading to a dense, tough bun instead of a fluffy one. The dough is ready when it’s smooth and elastic, not when it’s hard to handle. Test for readiness by gently stretching a small piece—it should stretch thin without tearing easily.
• Proper Sealing: Pinching the seams tightly ensures the sweet red bean paste filling doesn’t leak out during the rise or baking process. Leaking filling can cause the bun to stick to the parchment paper and harden. Make sure the seal is completely closed before the second proofing.
• Mind the Proofing Environment: A warm, draft-free spot is crucial for both rises. If your kitchen is cold, turn on your oven to a low temperature (around 100°F) for a minute and turn it off, placing the dough inside to proof. A good rise is essential for a light, airy texture.

Make-Ahead and Storage

• Make-Ahead: You can prepare these buns a day ahead by freezing them unbaked after the second proofing. Wrap each shaped bun individually in plastic wrap, then place them in a freezer bag for up to 3 months. To bake from frozen, let them thaw at room temperature for about 1 hour before baking as instructed.
• Storage: Store fully baked red bean buns in an airtight container at room temperature for up to 3 days. Reheat briefly in the microwave for 15-20 seconds to restore softness. For longer storage, freeze baked buns wrapped tightly in foil and plastic wrap for up to 1 month.

FAQs

Can I use a different filling instead of red bean paste?

Yes, absolutely. You can substitute the red bean paste with other fillings like taro paste, black sesame paste, or even chocolate hazelnut spread for a modern twist. Make sure the filling is firm enough to easily scoop and seal inside the dough.

What if my dough doesn’t rise after the first proofing?

The most common causes are old yeast or water that was too hot or too cold. Ensure your yeast is fresh by testing a small amount in warm water first. Use a thermometer for the water temperature, aiming for 105-115°F; this temperature range activates the yeast optimally without killing it.

Can I steam these matcha red bean buns instead of baking?

Yes, you can steam them for a traditional fluffy bun texture. After the second proofing, arrange the buns in a steamer basket lined with parchment paper. Steam over medium heat for 10-15 minutes until cooked through. Steaming results in a whiter, softer texture than baking, ideal for this style of red bean bun recipe.

Is it necessary to use culinary grade matcha powder?

Culinary grade matcha is sufficient for baking and color. However, a higher ceremonial grade will provide a stronger, more vibrant green color and better overall flavor. Avoid cheap matcha with added sugar or fillers, as these can make the dough bitter or overly sweet.

How do I prevent the red bean filling from leaking out during baking?

Ensure you flatten the dough with slightly thicker edges, place the filling in the center, and pinch the edges together tightly to form a secure seal. Rolling the bun lightly after sealing helps to smooth out the seam. I always double-check the seal before the second rise.

Why are my buns tough after baking?

This usually happens if the buns are baked for too long or if the dough was over-kneaded initially. Stick closely to the suggested baking time (15-18 minutes) and check for doneness at the lower end of the range. The buns should be light golden, not deep brown.

Conclusion

This easy red bean bun recipe with matcha provides a simple way to create a bakery-worthy treat at home. The combination of the vibrant green dough and sweet red bean filling makes for a visually stunning and delicious snack or dessert. Try making a batch this weekend and save some for later; these buns are perfect for meal prepping for quick, healthy eating. Share a picture of your beautiful green buns on Pinterest so others can find this recipe!

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