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So....I didn't stick to the original 12 breads list at all, haha. After failing the focaccia recipe from Sarah Black's book, I got a little jaded about following her instructions and decided to follow trustable online recipes instead, with great reviews and perhaps a video for reference. Also, I started to get bored of making bread that kind of tastes similar to each other, i.e. focaccia and ciabatta.
Instead, I decided to go back to my heritage and try something I've always loved, Japanese bakery buns! Melon pan and an pan have always held a fond part of my heart. I remember eating them from a young age, always a treat when my mom would come back from the Japanese store with sweet, soft buns filled with "anko" red bean paste or with a cream custard. Melon pan was also a favorite of mine growing up, so I decided to make both!
I got the recipe for these wonderfully delicious red bean buns from my friend Seong-oea who took a class in Indiana from a Japanese lady named Tatsuko san :). I'm very grateful that she has also decided to share this recipe with you guys, too! Thanks Seong-oea!! The recipe will be posted below, with instructions. Overall, I really enjoyed making these buns! The dough mixed quickly and easily in my kitchenaid but could easily be also kneaded by hand. I rested the dough for 50 minutes in the warm sunshine, formed them into balls and filled them with red bean paste, and let them rest again for 30 minutes, and then baked them for 15 minutes at 350 degrees. They were SO tasty. By the way, Melon pan is basically a sugar cookie baked on top of a bread bun. Interesting huh? :)
Japanese Sweet Red Bean Bun Recipe (makes 7-8 buns)
(I adapted the recipe to use just all purpose flour, but I will post the original one here)
(I just used 2.5 cups all purpose flour because I was too lazy to go shopping for bread flour...haha)