Dan Pat Bbang – Korean Red Bean Paste Bun Recipe
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Korean dessert
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Ingredients
For The Outer Dough
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Instructions
For The Dough
- In a bowl, mix together flour, sugar, salt and yeast. Add the milk and water and mix to form a soft dough. Add the butter and mix well.
- Take the dough onto the counter and knead for 10 minutes until the dough is smooth.
- Place in an oiled bowl, cover and set aside until the dough is double. Remove it back to the counter, press it and divide it into 8 equal portions.
- Make large lemon sized balls out of the red bean paste filling*
- Shape the dough into a thick disc, place the filling inside and bring the sides of the dough to cover the filling.
- Keeping the seam side down, use a pair of scissors to make cuts around the edge. Make 8 cuts leaving the center intact.
- Arrange them on a greased tray and cover and set aside for 20 minutes. By the time the buns are proving, preheat the oven to 200°C.
- Brush the top of the buns with milk and add some sesame seeds for topping.
- Bake in the oven for 20 ââ¬â 25 minutes or until golden brown.
*For The Red Bean Paste Filling
- Soak beans overnight/ for 8-12 hours. Pressure cook them for 15 minutes until soft.
- Drain the water and grind it to a fine paste in mixer grinder.
- In a pan mix together the paste, sugar and salt and cook until the paste becomes thick.
- Once cool the paste will become firm enough to be shaped into a ball.
Recipe Nutrition
Calories: 452 kcal | Carbohydrates: 97 g | Protein: 12 g | Fat: 3 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Trans Fat: 1 g | Cholesterol: 5 mg | Sodium: 467 mg | Potassium: 377 mg | Fiber: 8 g | Sugar: 45 g | Vitamin A: 66 IU | Vitamin C: 1 mg | Calcium: 54 mg | Iron: 4 mg
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