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We hope you got insight from reading it, now let's go back to red bean paste saffran raisin buns recipe. To cook red bean paste saffran raisin buns you only need 14 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Red bean paste Saffran raisin buns:

1. Use 350 gm of flour.
2. Provide 150 gm of cooking oil.
3. Take 150 gm of sugar.
4. Use 25 gm of dried yeast.
5. You need 10 gm of saffran.
6. Prepare 1 tablespoon of salt.
7. You need 1 teaspoon of vanilla extract.
8. Get 300 ml of ice water.
9. You need 200 gm of raisin.
10. Take of Filling:.
11. Take 300 gm of red bean paste.
12. Get of Topping :.
13. Prepare 2 of eggs.
14. You need 1 dl of Sugar.

Steps to make Red bean paste Saffran raisin buns:

1. Mixed all the ingredients in to the mixer, spin for 15min..
2. Take out the dough and let it raise for 40min. When it become doubles size. Then is ready to make it into bun shape.
3. Take quarter of the dough and flat it with the roller then add the red bean paste and cover up from the side. Roll it again with the roller until equally flat. Slice it into stripes..
4. Roll over the dough stripes around fingers and make it round. Then the nice pattern is done..
5. In the mean while, heat up the oven 200° for 30min. After all the dough is in shape. Let it raise another 30min..
6. After the second raised, brush the egg batter over the bun and put in oven on 180° bake for 15min..
7. Then brush again the egg batter over the buns and sprinkle the sugar over the buns then is ready to served..
8. Tips: eat with dip in the cold milk while the buns still warm. Taste amazing..

Chinese fluffy, warm and pillow-soft steamed buns with sweet red bean paste filling. These little buns are perfect for breakfast or dim sum at Chinese restaurant when you have yum cha. The top countries of suppliers are China, Malaysia, and. Making tangzhong: Mix flour, water and milk ensuring that there is no lumps in a sauce pan. When the mixture thickens to a paste consistency, cook on a low heat for a further minute.

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