Pandan Ampang Red Bean Buns

Here's the recipe for the red bean buns

Ingredients:

Dry
Bread flour 250g
yeast 6g
salt 1/2 tsp
sugar 50g
milk powder (skim milk) 6g

Wet
water 110g <-- use cold water.
pandan juice 20g ( blender pandan leaves and sieve it, take the liquid only)
pandan paste few drops <-- i use pandan essense
egg 28g
shortening 35g <--palm oil, no trans fat , can replace with butter
butter (unsalted/salted) 6g

Filling
red bean paste <-- buy or make your own. i used my mum's home made.
round the red bean into 16g per ball.

Steps:
1. mix all the dry ingredients. well mix.
2. add in wet ingredients. control water input. if too much at one go will be very slimmy. i usually add in bit by bit till the dough is smooth and not too sticky.
3. Round the dough and let it ferment for 1 hour.
4. punch the dough to release the air trapped during fermentation.
5. divide the dough of abt 50g each. flatten the dough, wrap the red bean ball into the ball and let it rest for another 30- 45 minutes (put in warm place)
6. glaze the bun with egg & sprinkle sesame seeds on top.
7. ready to bake in oven at 190 deg for 12 minutes.

you'll get to eat hot steamy red bean bun after this...

After-bake-tots
my pandan paste is not strong enough.. the pandan aroma is enough lor..the bun itself is ok. The red bean paste have strong fridge smell, maybe keep in freezer for too long. But overall, for first try, it is considered succesfuly lah. More practises will make it nicer..