Matcha Red Bean Buns (Print Version)
Soft matcha-infused buns filled with sweet red bean paste, combining earthy and creamy flavors in every bite.
# What You Need:
→ Dough
01 - 3 cups bread flour
02 - 2 tablespoons matcha green tea powder
03 - 1/4 cup granulated sugar
04 - 2 teaspoons instant yeast
05 - 1/2 teaspoon salt
06 - 1 cup whole milk, lukewarm
07 - 1 large egg, room temperature
08 - 4 tablespoons unsalted butter, softened
→ Filling
09 - 1 cup sweetened red bean paste
→ Topping
10 - 1 egg yolk
11 - 1 tablespoon milk
12 - Sesame seeds (optional)
# Directions:
01 - Combine bread flour, matcha powder, sugar, yeast, and salt in a large mixing bowl. Whisk thoroughly to ensure even distribution of matcha and yeast.
02 - Pour lukewarm milk into the dry mixture along with the room temperature egg. Mix with a wooden spoon or spatula until a shaggy, sticky dough forms.
03 - Incorporate softened butter into the dough and knead until fully absorbed. Continue kneading by hand for 10 minutes or use a stand mixer on medium speed for 6 minutes until the dough becomes smooth, elastic, and passes the windowpane test.
04 - Shape the dough into a smooth ball and place it in a lightly greased bowl. Cover with plastic wrap or a damp towel and let rise in a warm, draft-free area until doubled in volume, approximately 1 hour.
05 - Punch down the risen dough to release air pockets. Divide into 12 equal portions and roll each into a smooth ball.
06 - Flatten each dough ball into a 4-inch disc. Place approximately 1 tablespoon of red bean paste in the center. Gather the edges and pinch tightly to seal completely. Place seam-side down on a parchment-lined baking sheet.
07 - Cover the buns loosely with plastic wrap or a light towel. Allow to proof until puffy and noticeably expanded, about 40 minutes.
08 - Preheat the oven to 350°F while the buns complete their final rise.
09 - Whisk egg yolk with 1 tablespoon of milk until well combined. Gently brush the tops of each bun with the egg wash using a pastry brush. Sprinkle with sesame seeds if desired.
10 - Bake for 18 to 20 minutes until the buns develop a light golden-brown color and sound hollow when tapped on the bottom.
11 - Transfer buns to a wire rack and let cool for at least 10 minutes before serving. Serve warm or at room temperature.
# Expert Tips:
01 -
- The combination of bitter matcha and sweet red bean hits every flavor note in perfect balance
- These buns stay incredibly soft for days, making them ideal for meal prep or weekend baking
02 -
- Sealing the buns properly takes practice and an imperfect seal will cause filling to leak during baking
- Matcha can cause dough to brown faster than plain bread so check at 15 minutes to avoid overbaking
03 -
- Replacing half the milk with heavy cream creates buns so soft they practically dissolve in your mouth
- Try hojicha powder instead of matcha for a roasted nutty flavor that pairs unexpectedly well with red bean