I tried this recipe for red bean buns. I was looking to try to make the kind you find in chinese bakeries with the custard on top. These tasted fine, but the texture was like dried play dough and they didn't brown. Do you suppose that if I added some eggs to the dough that the finished product would fluff up more?
Once I perfect it, I have all sorts of fillings planned. I've already done the red bean paste, but I also have marzipan and almond meal, and dark chocolate and confectioner's sugar. It's making me hungry just thinking about it.
Full Version: Need to fix a recipe for red bean buns.
Not sure if your 'red bean bun' is the same as my 'red bean bun' as mine is "japanese" but I guess it's worth a shot.
http://starbulletin.com/2001/12/26/features/request.html
It's the second part, the Anpan is what you're looking for. I'm pretty sure the first is the filling.
http://starbulletin.com/2001/12/26/features/request.html
It's the second part, the Anpan is what you're looking for. I'm pretty sure the first is the filling.
QUOTE(MAX @ Jan 25 2007, 06:30 PM) 
Not sure if your 'red bean bun' is the same as my 'red bean bun' as mine is "japanese" but I guess it's worth a shot.
http://starbulletin.com/2001/12/26/features/request.html
It's the second part, the Anpan is what you're looking for. I'm pretty sure the first is the filling.
Yes, anpan are similar. Thanks a ton, I'll try this recipe out.
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