Red bean bun
Here’s the recipe for my red bean bread
Starter dough:
100g bread flour
70g boiling water
Pour boiling water over bread flour. Stir to combine. Keep in a container in a refrigerator for at least one hour or up to 12hours.
Main dough (listed according to the order the ingredients are placed in bread machine):
100g red bean (cooked n blended )
50g fresh milk
40g vegetable oil /vco/olive oil
1 tbsp brown sugar/coconut sugar
1tbsp soy powder / milk powder
200g bread flour
50g all purpose flour
1tsp. instant active dry yeast
Method
1. In a big bowl, Mix to combine all ingredients. Tear the starter dough in little pieces and knead into the main dough. Knead for 10-20 minutes until smooth and elastic. During hand kneading, the dough also needs to be thrown onto the working surface once every few minutes between kneading to improve the dough structure. (I usually just pick up the dough to about head-high and throw it down onto the working surface few times every few minutes between kneading.)
2. At this stage the dough should be able to be pulled and stretched into a thin membrane (window pane test: Grab a ball of the dough and try stretching the dough until it is as thin as a membrane without tearing), another test to know if it’s ready is the poke-a-hole test. Use your finger to poke a hole in the centre of the dough. The hole should not bounce back. It’s ready if it passes both test. The dough should be slightly tacky but not sticky or moist.
First Proof/ Rise
Form the dough into a round ball and let it rise until double in size in a large greased bowl, cover with cling film (should take about 1 hour in warm weather, longer in winter months). Optimum room temperature for this first prove is 28°C with a humidity of 75%. To test if the dough has risen properly, dip a finger into bread or plain flour and poke down into the centre of the dough as far as your finger will go and pull out again – the hole should remain if it is ready (refer to picture no. 6). If the dough springs back, then it is not ready, continue to proof further.
3. Punch down , knead and form into a ball shape. Then divide into small portions, Form each into balls and let rest for 10 minutes.
Second Proof/ Rise
Place all finished buns on a greased baking sheet, lightly cover with cling film, and let rise until double in size (about 1 hour in warm weather). Optimum room temperature for this final prove is 38°C with a humidity of 85%.
5. Bake in preheated 170°C oven for about 16 to 20 minutes, or until golden brown. Oven temperature may differs according to make of oven.
Tadaa..red bean bun presented. Happy baking 
