Mini Azuki Buns 迷你紅豆麵包 (TangZhong method 湯種法)

Just realized that I haven’t share a bread/buns recipe on my blog for a while.  So, I guess it’s about time to do so.  I make loaf breads and filled buns at least two to three times a week.  That’s how much my family loves bread.  Besides the usual Sausage Buns, Pastrami And Muenster Blossom Buns, and Prosciutto with Smoke Gouda Crescent, these sweet Mini Azuki Buns (迷你紅豆麵包) are also my family’s favorites. 

Still remember the Azuki Bean Paste recipe that I shared not long ago?  Great!  If not, please check out this post here for the recipe and pictorial.  You’re going to need that for today’s recipe.  Of course, you can get the ready-made red bean fillings for this bread recipe.  But why?  When you can easily make your own and enjoy it any time you like.  Plus, it’s a lot cheaper to make your own and you can control the sweetness in your bean paste.



These buns are really mini in size.  I can easily eat three of them just for breakfast.  Yes, they are that tiny.  Or yes, I have a big appetite!  They fit perfectly in my Little Girl’s hands.  Don’t you think everything is more adorable in mini-size?  Well, I guess my hubby’s tummy would disagree on that.  But the rest of the family do think so. 



You might noticed from the title of this post that this bun recipe uses the TangZhong method (湯種法).  If you’re a long time follower of my blog, you might remember this method is my favorite way of making bread.  In summary, the TangZhong method is adding a cooked dough into the main bread dough to create a soft and fluffy bread/buns, with its softness lasting for a few days.  You can read more about this method here if you're interested.



Are you ready to get into my kitchen to see how I made these Mini Azuki Buns?  Come on over.

First, we prepare the TangZhong the day before (See picture below)

**Note, please excuse me that the TangZhong Pictorial picture is from a previous post.

1) In a small saucepan, add 1/2 cup of water and 1/4 cup bread flour together. 

2) With a wooden specula, stir until there’s no big lumps.

3) Cook the mixture on low heat, stirring constantly. 

4) When the dough turns slightly translucent and thicken, remove from heat and let it cool slightly.

5) I usually double the TangZhong for another recipe.  So, I used a scale to divide the TangZhong.  If you’re just making a single recipe, please ignore this step.

6) Wrap the TangZhong with a piece of plastic wrap and refrigerate it overnight before use.



After the mixer is done with kneading the dough for you (thank you), let the dough proof for an hour.  Divide the dough into 24 equal parts, let them rest for 15 minutes and follow the steps below to fill the buns.  (see picture below)

1) Simply roll the red bean paste into 24 1-inch balls.  Set aside.

2) On a lightly floured surface, work with one portion of the dough at a time.  Gently knead the dough a few times. Form it into a smooth round ball. 

3) With a lightly floured rolling pin, gently roll the dough into an 3-inch circle.

4) Place one of the red bean paste ball in the middle of the rolled-out dough. 



5) Gently pull the sides up and pinch the dough to close the seams. 

6) Place the filled dough seams side down into a mini tin foil cup (or onto a silpat lined baking sheet).  Repeat with the rest of the dough and fillings.  Place filled buns in a warm place to proof a second time.  About 30 to 40 minutes, or until double in size.

7) Preheat oven to 350°F. Prepare the egg wash by beating the egg and a teaspoon of water until well combined.  Gently brush egg wash on top of the buns.

8) Sprinkle with sesame seeds and bake for 12 to 15 minutes, or until slightly golden. Cool on wiring rack.



Pretty straight forward, isn't it?  The steps are actually quite easy.  But please note that, the whole process of bread making takes more than 3 hours from start to finish.  So, it could well be your weekend “project”, especially if you have a 9-5 full-time job.  The good news is, the bread stays nice and soft for many days for your enjoyment.  Because of the hot summer weather, you might want to keep the buns in the refrigerator.  Simply reheat them slightly in the microwave (without the foil) or toaster oven and they will taste like they are fresh out of the oven.  (I usually use the microwave so the buns won’t get dried up and turn crispy).



These are the perfect two-biters, or 6, if you’re like me, eating 3 buns in one sitting.  So, do you make your own bread at home?  Have you ever tried the TangZhong method of making bread?  I would love to hear from you.  Let me know if you have a favorite bread recipe to share.  Until next time, please take care. 








Mini Azuki Buns 迷你紅豆麵包 (TangZhong method 湯種法):
(Printable Recipe)

TangZhong 湯種 Ingredients:
1/2 Cup Water
1/4 Cup Bread Flour

Bread Dough Ingredients:
1/2 cup warm milk
1/2 teaspoon kosher salt
3 tablespoons sugar
3 tablespoons melted butter
1 3/4 cup bread flour
1 1/2 Teaspoons Active Dry Yeast

Red Bean Paste filling:
1/2 cup cooked red bean paste fillings (see recipe here)

Egg Wash and topping Ingredients:
1 beaten egg
1 teaspoon water
1 tablespoon toasted black sesame seeds

To Make The TangZhong 湯種:

In a small saucepan, add 1/2 cup of water and 1/4 cup bread flour together.  With a wooden specula, stir until there’s no big lumps.

Cook the mixture on low heat, stirring constantly.  When the dough turns slightly translucent and thicken, remove from heat and let it cool slightly.

Wrap the TangZhong with a piece of plastic wrap and refrigerate it overnight before use.

To Make The Bread:

Take out the TangZhong 湯種 from the fridge at least an hour before use (I usually leave it on countertop until it's room temperature).

In the bowl of a stand mixer fitted with the dough hook, add the ingredients in this order: Tang Zhong, warm milk, salt, sugar, butter, bread flour and yeast.  Start the mixer on low and let the ingredients mix for 15 to 20 minutes.  (I use speed #2 all the way as recommended on the stand mixer’s user menu for dough hook, you might want to double check yours.)

Lightly grease your hands and test if the dough is ready by stretching a small portion of the dough.  If it’s elastic and can be stretched into a thin membrane, it’s ready.

Grease a large mixing bowl, set aside.  Remove the mixer’s bowl and dough hook from the stand mixer.  With lightly greased hands, knead the dough in the bowl of the stand mixer a few times.  Turn the dough into the greased mixing bowl and form dough into a ball shape.   Turn the dough once so the top is nicely greased and smoothed.  Cover the mixing bowl with a kitchen towel and place it in a warm place to proof for 45 minutes to an hour, or until the dough doubled in size.

With lightly greased hands, deflate the dough and knead it a few times inside the mixing bowl.  Evenly divided the dough into 24 pieces and form each portioned dough into ball shape, seam sides down, and place them back into the mixing bowl.  Cover the mixing bowl with kitchen towel and let the dough balls rest for 15 minutes.

This would be the perfect time to prepare the red bean paste fillings.  Simply roll the red bean paste into 24 1-inch balls.  Set aside

On a lightly floured surface, work with one portion of the dough at a time.  Gently knead the dough a few times. Form it into a smooth round ball.  With a lightly floured rolling pin, gently roll the dough into an 3-inch circle.

Place one of the red bean paste ball in the middle of the dough disk, then gently pull the sides up and pinch the dough to close the seams.  Place the filled dough seams side down into a mini tin foil cup (or onto a silpat lined baking sheet).  Repeat with the rest of the dough and fillings. 

Place filled buns in a warm place to proof second time.  About 30 to 40 minutes, or until double in size.
Preheat oven to 350°F. Prepare the egg wash by beating the egg and a teaspoon of water until well combined.  Gently brush egg wash on top of the buns, sprinkle with sesame seeds and bake for 12 to 15 minutes. Cool on wiring rack.