Sunday, February 6, 2011

Tausa Bun

Tausa bun commonly known as red bean bun. I always prefer kaya or tausa filling. I manage to learn how to do homemade seri kaya and today I learn how to make my own red bean paste. It takes sometime to make it very thick and sticky, but with 300g of red bean you can get quite a lot of the filling. The remaining paste you can always pack it nicely and keep for like one to two weeks in the fridge. I prefer the homemade tausa as it is not too sweet like those in the bakery.

Red bean paste filling
300g red bean (soak for few hours)
10 cups water (add more if necessary)
175g sugar (i put less sugar)
2 pandan leave (optional)
100g butter
A pinch of salt

1. Boil red bean in water with pandan leaves until soft.
2. Cool and grind to paste. Heat pan or wok with 100g butter and add the red bean.
3. Add sugar, pinch of salt and stir under slow heat until very thick. Let it cool

For the dough:
3 cups flour
1 tbsp of milk powder
1 tbsp instant yeast
1/2 cups of water (add accordingly)
1 tbsp sugar
1/4 tsp salt
2 tbsp sunflower oil

Mix the dough ingredient together and knead to a soft non sticky dough, leave rise for 1 hour. Then punch down and roll into smaller balls and add filling and seal, the following steps, refer pictures below...
Glaze with egg yolk. Place on greased paper. Leave rise again then it's ready to bake.

Bake for 15-20 minutes at 220 degree

*can also refer my sweet bun recipe for the dough

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