These matcha and red bean hot cross buns might not be traditional, but they sure are delicious.
For the Tangzhong:
Heat water to 65°C.
Mix 50g bread flour with 250g water in a saucepan until smooth.
Stir until it thickens to become a roux.
Add 150g honey and 2 cups milk, and mix.
For the dough:
Preheat the oven to 180°C.
Add 1080g bread flour, 2 tablespoons yeast, 9 teaspoons matcha powder, mix to combine.
Whisk 4 eggs into the milky Tangzhong mixture and add to the flour mix and knead until elastic. Add in 120g butter cubes one at a time.
Knead until the dough is elastic and stretchy but not break.
Roll it into a ball and proof in a large bowl for 20-30 minutes.
Mix 500g red beans with 2 teaspoon salt.
Punch down the dough and knead in the red bean mixture.
Line a baking tray with baking paper.
Shape 24 buns.
For the flour cross:
Mix the cross ingredients: 80 plain flour and 110-120g water.
Put the paste into a small piping bag.
Cut a small hole at the tip of the piping bag and pipe crosses on top of the buns.
Bake for 30 minutes.
For the glaze:
Mix sugar, boiling water and gelatine.
Brush over the hot buns.
Nutritional analysis per serving (22 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
This recipe has not been edited or tested by the Bake Off Food Department.
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