As many of you will know though, I am always a sucker for shortcuts, and personally for me I think the best part about this one is that if you use the canned stuff, you can make these buns in maybe 25 minutes of cooking time, which is very cool. When I first got to San Jose, I would try out different Asian bakeries for their buns. I especially enjoy things that have red bean filling in it. For our version today we’ll be using a pantry stable canned version of this red bean paste, although we will absolutely touch on how to make this stuff from scratch too. Most of the fillings are very common to Asians, like red bean paste, lotus paste, and custard for sweet buns or charsiew, curry chicken, pork/meat floss, and sausage for savory buns. Though the beans themselves don’t particularly have a LOT of flavor to them, you will almost always find this paste sweetened with honey and/or sugar, giving it more of a jam-like flavor and consistency, and also making these one of my absolute favorite sweet buns from my childhood, too. A steamed red bean bun comes from Chinese and Japanese cuisine, and most prominently features the use of a red bean paste made from adzuki beans. Roll 1 tablespoon of red bean paste into a ball, then place in the center of the disc. Reheat by covering the buns with aluminum paper and bake in the oven for 5 minutes or in microwave for 45 seconds or until buns are soft. Transfer to a plate and cover with cling film. Reduce the heat as it thickens to avoid the bubbling mixture splash out on you, be careful. Cook on medium heat until the mixture thickens, around 25 minutes. Pour into a pot and add in sugar and salt. Remove and place the cooked buns on a cooling rack. In a food processor, blend the red bean and water into a fine mixture. Bake the buns for 15 minutes or until lightly golden. On closer review though, we can see that not only is the outside made of a yeasted and risen dough, but the inside of the bun has a redish-brown paste inside as well. Pre-heat fan-forced oven to 190C or 375F. For now though, let’s start off with these red bean steamed buns, which have been incorrectly translated as “dumplings” here. At least in Korea, the taste of the sweet red bean bread is considered the measuring stick for an entire. foods from Spirited Away (and Studio Ghibili in general) that are worth making, so, be patient, and i promise we’ll get to all of them in time. The sweet red bean bun isnt your average pastry. Today we’re diving back into our series dedicated to foods from TV and film with a shot at the red bean buns from Spirited Away.
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