Japanese Mung Bean Bun recipe
This particular recipe is something I started off with and have perfected over time. Also, this recipe is particularly easy and something you can easily follow.
Servings 4 people
Cost $10
Ingredients
- 1 ¾ cup bread flour plus extra for sprinkling
- ¼ cup sugar
- 1 tbsp salt
- 1 packet dry instant yeast
- 1 large egg
- 2 ½ tbsp butter (unsalted and cut in cubes)
- 3 ½ tbsp milk (keep at room temperature)
- 3 ½ tbsp water (keep at room temperature)
- 300 grams mung bean paste
For toppings
- 1 large egg
- black sesame seeds (optional)
- a little bit of water
Instructions
- Follow all these directions in order without missing out on any in between:
- Get all the ingredients in one place. In a big bowl, combine the flour, sugar, salt, and yeast
- Give the dry ingredients a little mix and set aside
- In a separate bowl, beat the egg
- Now, add the beaten egg to the dry ingredients
- At this point, add in the water and milk too
- Now, use your hands to incorporate this mixture, mix until all ingredients are well combined
- The dough will be quite sticky but keep mixing it till it all comes together and you have a ball of dough
- Let the dough rest for a couple of minutes and clean out the counter so you can start the rolling
- For the rolling, sprinkle some loose flour on the counter-top and punch the dough. The key is to lengthen and stretch the gluten strands within the dough
- Once the dough is relatively elastic and around 25 cm in length, place the butter cubes on the dough and roll the dough, tucking the butter in it
- Continue the kneading process by tucking and rolling, you’ll see the dough becomes soft and smooth
- Once done, let the dough proof in a warm space for an hour or so
- Once proofing is done, divide and shape the dough in small balls
- Rest these balls for 15 minutes and then roll the dough so they form these little circles with a diameter of around 8 cm
- Now, scoop the mung bean paste and place it in the center of the dough, pull up the sides and seal the dough so no paste can escape
- Placing the dough in your pal and rotating it to seal makes the process much easier
- Once done, place all dough balls in the oven and cover it with egg wash and sprinkle some black sesame seed on top, let the dough rest for a couple of minutes
- Bake for 15 mins
- Once, all mung bean buns have obtained a golden-brown color, take them out and serve them
