Green tea Bread Rolls with Adzuki beans fillings

February 20, 2015

Soft Green tea bread rolls with adzuki fillings, using tang zhong or roux mix method

Green tea Buns with Adzuki beans

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

Green tea Buns with Adzuki beans
Green tea Buns with Adzuki beans

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  >:(

Green tea Buns with Adzuki beans
Green tea Buns with Adzuki beans
Green tea Buns with Adzuki beans

.. 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... click here for further info.

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 :)

Green tea Buns with Adzuki beans

Green tea Buns with Adzuki beans

makes 20 buns

Roux mix
25g bread flour
125 ml milk

Bread 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

Adzuki beans paste - store bought

Day 1 ~ prepare roux mix
  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.
Day2 ~
  1. Take the roux mix from the fridge. 
  2. Let it sit on the kitchen benchtop, 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 benchtop 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... DONT!!!! 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 10g 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 overbake and burn the top of the buns ;P. 
  31. Brush the top with butter.
Note : I use milk instead of water for a softer texture.


  1. Beautiful buns! They look very tempting.



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

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

  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!

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

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

  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 ;)

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

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

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