These are the cutest buns that have come out of my oven so far. They look like they’re jostling for space! Eh, move over, come on…
Aside from cute, they are also very delicious. Soft, fragrant, filled with organic azuki beans paste and containing a bit of okara (soya pulp), these are healthy!
Okara oat bun (adapted from My Mind Patch)
- 500 grams organic azuki beans
- about a liter of water
- 150 grams caster sugar
- 1/2 tsp salt
- Make the filling 2 days in advance. Wash beans well and soak in enough water to cover the beans for at least 8 hours. Drain beans. Boil water, then carefully pour in beans and cook until beans are soft and can be crushed between your fingers easily. Add in more boiling water if necessary.
- When the water is mostly gone, add in sugar and salt and stir well. Upon adding in sugar, the paste will become wet again when the sugar melts. Just keep stirring over medium low heat until the paste is almost dry. Let cool completely before storing in airtight container in the fridge.
- 270 grams bread flour
- 30 grams oat flour
- 65 grams okara
- 2 grams instant yeast
- 40 grams caster sugar
- 1/4 tsp salt
- 30 grams grape seed oil
- melted unsalted butter for glazing
- Roll out 20 portions of about 1/2 tb of filling.
- For the buns, mix everything except oil and butter in a bowl.
- Turn out onto work board and knead until smooth.
- Add in oil and knead until dough becomes soft and stretchy.
- Shape dough into a ball and place in a lightly greased bowl. Spray a bit of water on the dough and cover with cling wrap. Proof for an hour or until dough doubles in size.
- Line a 10 x 10 x 2 inches square pan with grease proof paper.
- Lightly punch down to remove gas from the dough. Divide into 20 portions. Mine was about 28 grams per bun. Roll each portion into a ball and let it rest for 5 minutes.
- Roll out dough into a round shape of about 6-8 cm diameter. Place a portion of filling in the middle of the dough and seal up. Shape until you get a nice round ball.
- Place in prepared pan. Spray a bit of water over the buns, then cover with a slightly damp clean towel or cling wrap. Proof for an hour or until buns double in size.
- 15 minutes before proofing time is up, preheat oven to 190 C.
- Bake for 18-20 minutes until golden brown on top. Glaze with melted unsalted butter.
- Remove buns from grease proof paper immediately and place on a cooling rack. Let cool completely before storing in airtight container.