Thermomix® Tutorials – Mochi Red Bean Buns

Make trendy red bean buns filled with soft and QQ mochi! The combination of stretchy mochi and sweet red bean paste is so yummy, you have got to try making it yourself! 

Red Bean Mochi Bun Recipe:
Tangzhong bread dough
310 g high protein flour (bread flour)
230 g fresh milk, icy cold (see tips)
1 egg yolk
30 g sugar
½ tsp salt
10 g milk powder
1 tsp dried yeast powder
25 g butter, softened
Mochi filling
oil, for greasing
100 g Thai glutinous rice, soaked for 4 hours
65 g caster sugar
585 g water
100 g Japanese adzuki bean paste, homemade (see tips) or store-bought
cold water, for spraying

Preparation
Tangzhong bread dough

1. Place 20 g high protein flour and 100 g icy cold milk in mixing bowl, cook 3 min/80°C/speed 3. Let stand for 10-15 minutes.
2. Add 130 g milk, egg yolk, sugar, salt, milk powder, 290 g high protein flour and yeast, knead Dough/ 4 min.
3. Add butter, knead Dough/1 min. Transfer dough onto pastry mat. Shape into a ball, flatten it and fold to wrap dough ball loosely into an envelope shape. Let proof in a warm place until doubled in size (approx. 45 minutes). Clean mixing bowl.
   Mochi filling
4. Grease a steaming plate (ø 14 cm) with oil. Place glutinous rice, caster sugar and 50 g water in mixing bowl, blend 2 min/speed 10.
5. Add 35 g water, blend 1 min 30 sec/speed 10. Transfer to greased steaming plate and place in Varoma tray. Rinse mixing bowl.
6. Place 500 g water in mixing bowl, set Varoma with steaming plate into position, steam 20 min/Varoma/speed 1. Carefully open Varoma lid, discard steaming liquid on mochi surface and let cool for 10 minutes. Divide mochi into 8 equal portions, cover with cling film.
7. Divide proofed dough ball into 8 equal portions and let rest for 20 minutes. Preheat oven to 180°C.
8. Flatten 1 dough ball with rolling pin. Place 1 portion of mochi filling and top with 1-2 tbsp adzuki bean paste. Wrap the filling with the dough into a round shape and pinch the edges firmly to seal the bun. Place on a baking tray with seam side down. Repeat with remaining ingredients until finished. Cover with cling film and let proof until doubled in size (approx. 45 minutes).
9. Spray buns with cold water and bake for 15-20 minutes (180°C) until golden brown. Transfer to a cooling rack and allow to cool completely before serving.