Pretty and Delicious Bowknot 🎀 Red Bean Buns
A few days ago I made red bean buns for little LiuLiu, in the shapes of a wreath, caterpillar, and heart! That day LiuLiu’s dad ate the wreath one, and left her a caterpillar one. She threw a big tantrum, saying, “Why did you leave me the ugly one!” There’s really nothing you can do with a little girl who’s all about looks! Last night after she went to bed, I used the same recipe to make bowknot shapes! I thought when she woke up in the morning and saw them, she would definitely love them! And with my girly heart, I really like them too!
Ingredients
Steps
Prepare all the ingredients!
Put all the ingredients except the salt and butter into the stand mixer! Mix on low speed for 2 minutes. Once evenly combined, add the salt and continue on low for another 2 minutes, then add the butter. Start on low then switch to medium speed, and knead for about 5–7 minutes until you get a smooth dough!
No need to obsess over a full windowpane; roughly this level is fine!
Shape the dough into a ball, place it in a bowl, and put it into the steam oven at 30°C for the first proof, about 40 minutes! The proofing time is not fixed; just watch until it’s about doubled in size! You can also use an oven with a proofing function. If using the oven, remember to place a bowl of hot water inside!
While the dough is proofing, divide the red bean paste into 12 equal portions of 25 g each and set aside!
Once the dough has doubled in size, take it out, degas, and divide it!
The dough is about 580 g, so divide it into 12 small pieces of roughly 48 g each, then cover with plastic wrap and let rest at room temperature for 20 minutes!
After resting, press each dough piece to degas and roll it out flat, then start wrapping the red bean paste!
Wrap it just like a steamed bun, and be sure to pinch the seam tightly closed!
Prepare a rolling pin, a small piping tip, and a sharp knife! First press the dough flat with your palm, then roll it into a circle!
Use the piping tip to gently press a small circle at the center as a guide. Then cut the dough in order. First cut 1, 2, 3: 1 and 2 form the bowknot tails, 3 splits the dough into left and right halves. The order of 4, 5 and 6, 7 isn’t important; just divide each side evenly into three sections!
Because I made these at night while my husband and child were asleep, there was no one to help me film a short video, so this is all I can show. Next time I’ll add a video when I make them during the day! For the dough on the left side: lift piece 2, bring 1 and 3 together, then fold 2 back over 1 and 3. Do the same on the right side: lift 5, bring 4 and 6 together, then fold 5 back over them. After that, wrap 7 around to finish one bowknot 🎀!
This recipe makes a total of 12 pieces!
Use three of them to make another style of bowknot 🎀! Again, use the piping tip to mark the center, then make three cuts!
Fold the top section down!
Then fold the “tail” up and it’s done! Personally I really like this simple bowknot 🎀 shape; it feels very British!
Then put them into the steam oven for the final proof: 35°C for 20 minutes! You can preheat the oven at this point as well!
After proofing, take them out and dust with a little flour! You can also brush with egg wash. But I think bowknots 🎀 look more dreamy with a light dusting of flour!
Bake at 180°C with top and bottom heat for 12 minutes! Then they’re ready! These bowknot buns really look gorgeous! Give them a try too!