만두처럼 속이 꽉 찬 두툼한 통단팥빵 [직접 끓인 단팥 앙금으로 만드는 생크림 단팥빵]/ 단과자 반죽 마스터하기 [손반죽. 기계반죽] / Cream Red Bean Buns

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I have prepared a recipe that you can make two types of red bean buns filled with homemade red bean paste and cream red buns bread at once. 🤓

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🥛 INGREDIENTS 🥛
[ 14 red bean buns ]

◆  DOUGH  ◆
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320g strong flour
30g soft flour
90 g sugar
8g salt (1/2TBsp)
8 g dry yeast (1 TBsp)
120ml water (summer_ cold/winter_ room temperature)
Milk 50ml
egg 1
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40g unsalted butter (room temperature)
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✸  RED BEAN PASTE  ✸
* Based on about 30 red bean bread
* Put the leftover red bean paste in an airtight container, freeze it, and, if necessary, thaw it at room temperature before use.
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500g red beans
1000ml water
250 g brown sugar
6 g (1 tsp) salt
100g starch syrup
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● WHIPPED CREAM ●
* Based on 5 fresh red bean buns
* For 1 whipped cream: 50ml whipping cream + 5g sugar (10% of whipped cream) + 1ml rum
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250ml fresh cream
25 g sugar
Rum 5ml (1tsp)
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🥛  PROCESS  🥛

◆  HAND KNEADING  ◆
* Kneading time takes about 20 minutes
* Fermentation varies depending on room temperature and humidity, so please judge by looking at the size.
* Hand kneading may take a little longer to ferment than machine kneading.

01. Add all dry ingredients and mix, then add liquid ingredients and mix.
02. Transfer to the workbench and repeat collecting dough while kneading with your hands.
03. Tap on the workbench! Strike hard until you hear a sound and repeat the fold. (Gluten development stage _ about 5 minutes)
04. When the dough comes together, add butter and mix while kneading.
05. When the butter is all mixed, it is tucked on the workbench! Strike hard until you hear a sound and repeat the fold. (About 5 minutes)
06. Finish when the dough becomes elastic and stretches smoothly.
** When you stretch the dough, it appears as a thin film that your fingers can see **
07. After rounding, transfer to the ball and wrap. (suitable for dough temperature 25-27°C)
08. [Primary Fermentation] Ferment at room temperature (22°C) for about 90 minutes. (until it inflates more than twice)
** Summer: about 60 minutes / Winter: about 90 minutes **

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◆  STAND MIXER  ◆
* Kneading time takes about 13 minutes
* Fermentation varies depending on room temperature and humidity, so please judge by looking at the size.

01. Put all ingredients except butter in a mixing bowl.
02. Mix at low speed for 2 minutes.
03. When everything is mixed, mix for another 7 minutes on medium speed.
04. Add butter.
05. Mix 2 more minutes on low speed.
06. Mix for 2 more minutes on medium speed and finish.
** When you put the dough on your hand, it stretches softly and finishes with moderate elasticity. (If you stretch the dough, it will appear as a thin film that your fingers can see through / Over-fermented dough will only stretch like cheese) **
07. Transfer to the ball and wrap. (suitable for dough temperature 25-27°C)
08. [Primary Fermentation] Ferment at room temperature (22°C) for about 90 minutes. (until it inflates more than twice)
** Summer: about 60 minutes / Winter: about 90 minutes **
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09. After dividing 14 pieces (50g each), round them and cover with plastic for 20 minutes bench time.
10. Add red bean paste and wrap with dough. (Basic red bean bread 100g each / Fresh cream red bean bread 80g each)
11. Brush with egg water and cut out only the basic red bean bread.
12. [Secondary Fermentation] Wrap in plastic so that it does not dry out and ferment at room temperature for about 60 minutes. (until it inflates more than twice)
** Summer: about 45 minutes / Winter: about 60 minutes **
13. Bake at 200°C(392°F) for 10-12 minutes. (220°C preheat/based on Unox oven)
14. Take it out of the oven and coat the surface with egg water.
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✸  MAKING RED BEAN PASTE (takes 1 hour) ✸
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01. Fill the washed red beans with water and soak them for more than 12 hours.
02. Discard the water and bubbles from the first red bean, and boil it with clean water (1000ml). (Remove the bitter taste)
03. Boil for about 40 minutes and when the red beans are cooked, add brown sugar, salt, and starch syrup.
04. Continue to stir while boiling until the moisture is reduced.
05. When the water is gone, turn off the heat and let it cool.
** If you want to make fine sediment, use a handy blender at this time.**
06. After cooling the laver, mix the red beans with a spatula. (Improve workability during molding)
07. Transfer to an airtight container and keep refrigerated for at least 12 hours before use.
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●  MAKING WHIPPED CREAM  ●
01. Whip the whipped cream with sugar and rum.
02. Whip the cream until the horns are firm. (Peak test 100%)
03. Transfer to a piping bag and squeeze.

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