Matcha Red Bean Buns

September 15, 2021

Soft green tea red bean buns or Anpan (あんパン) , using Tangzhong or roux mix method.

 Anpan

What are red bean buns?

Red bean buns also known as Anpan (あんパン) is classic Japanese soft bread roll wrapped around sweet red bean paste.

Japanese red bean buns are mostly without matcha.


But I added matcha powder or Japanese green tea powder was added to my dough, makes a lovely contrast to the look and these red bean buns tasted amazing delicious.

Japanese has Anpan, Chinese has red bean bao (豆沙包, Dou Sha Bao)steamed red bean buns.

Both makes delicious breakfast or to snack at anytime of the day.


 red bean buns

How to make Red bean Buns?

A list of ingredients and step by step method are at the bottom of this post.

However, a quick guide on how to bake a perfect red bean buns as follows:

 
ingredients for red bean buns
1.  List of ingredients to bake Japanese red bean buns, is in the recipe card below.

 sweet red bean paste
2. Sweet red bean paste rolled into balls.
Check out my previous post on How to make sweet red bean paste

 
green tea dough for red bean buns
3. Mix the dough until the dough reached its 'window pane' state.
Watch the video either at the top or the bottom of this post.

 unbaked red bean buns
4. Wrap the soft dough around sweet red bean balls

 Proofing red bean buns
5. Let the dough rest and proof to double its size.
Brush with milk and sprinkle sesame seeds

 Baked Japanese red bean buns
6. Baked and brush with butter

 red bean pastries
7. Serve Anpan (あんパン) for breakfast or as snack anytime of the day!

How long can these red bean buns last?

I would say 3 days that these red bean buns stays soft and pillowy.

But if you are in a 'cold' country, you might want to warm these buns in the microwave for 10 to 20 seconds.

How to store red bean buns?

Always keep them in an air tight container, to keep them soft and fresh.

 An pan

What do I do with left over red bean paste?

If you have some leftover red bean paste, make some mochi.
It is very easy to make and very tasty.


Video on How to Bake Red Bean Buns




An Pan / Red bean buns

An Pan / Red bean buns
Yield: 20
Author: Lisa Ho
Prep time: 30 MinCook time: 20 MinInactive time: 4 HourTotal time: 4 H & 50 M
Classic Japanese bakery with sweet red bean paste wrapped inside soft green tea bread.

Ingredients

Tang Zhong / Roux
  • 25g bread flour
  • 125 ml milk
Red Bean buns dough
  • 325g bread flour
  • 8 g yeast
  • 15g milk powder
  • 5g green tea powder (or more if preferred)
  • 5g salt
  • 50g caster sugar
  • 20g butter
  • 190ml full cream milk
  • some cooking oil
  • extra milk for glazing
  • black and white sesame seeds for sprinkling
  • 20 red bean balls (weight : 15 to 20 g)

Instructions

Making Tang zhong
  1. mix milk and bread flour in a small pot.
  2. Over slow to medium heat, heat up the mixture.
  3. Keep stirring until the mixture thickened 'goo-like' consistency (or if you own a thermometer, stop when the temperature reaches 65C) ).
  4. Transfer to another small container or bowl (approximate weight is 135-137g).
  5. Place a glad wrap over the mixture and refrigerate overnight.
Red Bean buns dough
  1. Take the roux mix from the fridge.
  2. Let it sit on the kitchen bench top, to bring it to room temperature.
  3. Warm up 190ml milk in microwave for 30 sec (if the milk has been sitting in the fridge). Stir and making sure milk is not too hot for yeast.
  4. Add yeast into milk, stir and leave it aside for 5-10 minutes. Bubbles should start appearing by now (start again if no bubbles).
  5. Weigh dry ingredients into mixing bowl.
  6. Add room temperature Roux mix into the mixing bowl.
  7. Add milk-yeast mixture into the bowl.
  8. Using kitchen bench top mixer, mix at slow speed until the ingredients comes together forming a ball of messy dough.
  9. Increase speed to medium (no 4 on my ancient Kenwood ;P).
  10. Mix for 5 minutes.
  11. Stop and add butter.
  12. Knead for until the dough and butter mix well and homogenous for another 5-8 minutes.
  13. The dough is in the state of sticky mess (Note : at this stage the dough looks very soft and gooey and you will be tempted to add more flour... DON'T add flour).
  14. Coat your fingers (and palms too) well with cooking oil, and with your fingers pinch a good size of dough and stretch, making sure that the dough is elastic and pass the window pane stage (if the dough breaks and fail window pane stage, mix for another 3-5 minutes).
  15. With well oiled fingers and palms, lift up the dough, add about 2 teaspoon of cooking oil (or spray), coat the bottom and sides of the bowl, and roll the dough in (dough should be well coated with oil).
  16. Place a cling wrap plastic over the bowl.
  17. Rest the dough for at least 1 hour or double in size.
  18. Punch the dough down, and divide into 20 pieces.
  19. Flatten each dough into disc and place 15g of adzuki beans balls in the middle.
  20. Wrap up the dough around adzuki beans and making sure joints are well sealed.
  21. Repeat.
  22. Place the doughs in a baking tray or cookie tray, leaving 2 cm gap.
  23. Spray the top with oil and cover the buns with damp cloth.
  24. Leave it to rest for 45 minutes.
  25. Pre heat oven to 200C.
  26. Dough should doubled in size by now.
  27. Gently brush the top with milk and sprinkle sesame seeds.
  28. Bake for 7 minutes.
  29. Rotate tray (for even cooking) and bake for further 5-7 minutes.
  30. Be careful not to over bake and burn the top of the buns ;P.
  31. Brush the top with butter.

Nutrition Facts

Calories

272.10

Fat (grams)

3.59

Sat. Fat (grams)

1.06

Carbs (grams)

45.29

Fiber (grams)

11.67

Net carbs

33.62

Sugar (grams)

3.92

Protein (grams)

16.48

Sodium (milligrams)

45.27

Cholesterol (grams)

3.70
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 Japanese homemade soft bread known as  Anpan, is a classic Japanese bread with sweet red bean paste wrapped inside soft bread. These Japanese red bean buns are soft and great for breakfast or a quick snack.

What I wrote on 20th Feb 2015

One day she came home with a small carrier bag in hand. I could see the word Utopia printed on the bag.

I have something that you will like, Mom... she said.
She took out a packet of 6 Green tea and red bean buns

...followed by : Mom, can you try to make these? ;P

I love baking bread... love the smell of the yeasty dough... love the smell of bread baking in the oven...
On good days,  my bread will be good, and on not so good days, it'll be...  pfffft!!!

I am over the fact that home bake bread can never be as white as store-bought or bakeries breads. Yellow is good... it means no bleaching, no chemical is used to strip the nutrients in the wheat. And I also know for a fact that European bread is more dense than Asian bread...
... but I failed to bake bread that stay soft the next day!!!(I am talking about Asian bread here...). To make matters worse... there is this annoying little voice, buzzing around me like a fly (wish I had a swat then :p) .... saying 'They are soft today but they'll be as hard as cardboard tomorrow!!'
grrrrr  >:(

.. a-ha!!! but not these buns, they stay soft for 3 days :D
What happen after the 3rd day?
....sorry :(  I cant comment here.... they were all gone by then ;P

I've experimented using various method, but I prefer using the tang zhong or Roux mix.

Tang zhong method has been used by the Japanese, to achieve soft and fluffy bread, it was popularised by Yvonne Chen in the 90's.

Next I intend to use Dan Lepard's "10 sec knead, 10 minutes rest" method, will I achieved the same texture?...We'll just have to wait and see :)

Comments

  1. Beautiful buns! They look very tempting.

    Cheers,

    Rosa

    ReplyDelete
  2. I love baking BREAD too, Lisa. Green and red...what gorgeous colour and flavour!

    ReplyDelete
  3. These green tea buns look SO delicious. I have to make the recipe!

    ReplyDelete
  4. I saw once in the Chinese shop Adzuki beans paste, but never tried it: it is something sweet or is it something like miso?
    I am in love the color of your buns, what a great idea to add green tea to them! I can smell it from here...and your pictures are lovely! Congratulations, Lisa!

    ReplyDelete
    Replies
    1. Natalia,
      Adzuki bean paste that I have come across so far is usually sweet :D

      Delete
    2. Thanks Lisa, there is still a lot to learn :)

      Delete
  5. Woah, this looks amazing...those colors! And you're not alone...I love making bread too, though I'm not nearly as skilled at it ;)

    ReplyDelete
  6. That looks amazing! Haven't seen that combination before. Will have to try!

    ReplyDelete
  7. These look insanely good! I love anything with adzuki beans!! oh how I miss Korea..

    ReplyDelete
  8. Thank you 'Anon' (hope you can identify yourself here :) )
    I have corrected the mistake, the extra b in bubbles :P

    ReplyDelete