Red Bean Bun

I did a very unsuccessful bake of 65C bun and was desperately scouting for a great red bean bun recipe since I bought a 1kg ready-made red bean paste.  The picture from Kitchen Corner tempted me to give the recipe a try.  I was glad I did.  While my buns did not look as pretty as the one from Kitchen Corner, I am however glad I succeeded in making it. Buns were soft but looks like they are going to turn slightly harder the next day. I finished baking at 4pm and at 11pm now, the bun doesn't seem to be as soft as there were just now. 

Recipe from Kitchen Corner with exception that I proof the dough in the bread machine and I replaced milk powder and water with just fresh milk.

Bun recipe:

200g bread flour

20g plain flour

25g sugar1/4 teaspoon salt

1/2 tsp + 1/4 tsp yeast

25g eggs

115g milk

15g butter

red bean paste (filling)

white sesame (deco)

Method:

1. Mix ingredients with bread machine. After first cycle of kneading, re-run another cycle of dough.
2. Remove once dough is ready. (complete the entire cycle)
3. Divide the dough into 8 portions and round them into small balls. Let dough rest for 10 minutes.
4. Fill the doughs with red bean and shape it into a smooth balls. Slightly flatten each dough and use a scissor to cut the edges into petals. Continue to proof for another hour or double in size.
5. Egg wash the doughs then top with some sesame. Bake at 190'C preheated oven for 15 minutes until golden brown.