-
Soak adzuki beans for 2 hours, water
should be sufficient enough to cover the content.
-
Drain adzuki beans and place in a deep
casserole.
-
Work into 1 cup of water and steam for
1 hour until adzuki beans are tender.
-
Put adzuki beans and sugar in wok.
-
Keep on stirring over medium heat
until sugar has dissolved.
-
Allow to cool.
-
Blend yeast powder in 1/4 cup of warm
water.
-
Mix flour, eggs, sugar, butter and
evaporated milk together.
-
Add in yeast solution.
-
Knead until sugar has dissolved and
the dough becomes resilience and smooth.
-
Cover with clear cling film.
-
Leave to ferment for 1 hour.
-
Knead the dough into a roll and dice.
-
Press and stuff with 1 tablespoon
adzuki bean.
-
Form into bun shape and remove to a
greased baking tray.
-
Leave to ferment for 30 minutes.
-
Brush egg liquid onto adzuki bean bun.
-
Place under a preheated oven.
-
Bake for 20 minutes.
-
Ready to serve.
