Organic Red Bean Paste + Bun

Most Asian especially Japanese love read beans. They use a lot of red beans paste in pastry or cuisine. Chinese love red beans too, e.g. red bean soup, red bean steamed bun, red bean moon cake etc. Today, I am using the left over red bean to make into red bean paste for some baked buns.

-Cooked/Left over red bean
-Sugar - approx 1/3 of the weight of the cooked red bean
You may adjust the sweetness of the red bean to your personally taste

Method:
Blend the cooked red bean with sugar in the mixer.
Then cooked it with medium fire, keep on stirring until the water dry out.
Keep an eye on the red bean, otherwise, it will burn.

Below is the end result: coarse organic red bean paste.

I used the whole red bean paste including the skin. Therefore, it is not very smooth.


Just use the normal bread dough recipies:
http://www.jamieoliver.com/recipes/bread-recipes/basic-bread-recipe

Method:
1) After you have done proofing the basic bread dough
2) Flatten the dough into a square shape if possible
3) Spread the read bean paste on top of the flatten dough
4) Roll it up like a Swiss roll
5) Cut it & lay the bread dough just like what you see here
6) Proof it until it is double in size

It is ready to go into the oven.

Bake in a piping hot oven.
Don't worry if the red bean paste burn a little. It is pretty common because it contains sugar. That was really good for my weekdays breakfast.