Sweet Red Bean and Pineapple Crusted Buns

1. Prepare Red Bean Paste

Begin by soaking ¾ cup of dried adzuki beans in water overnight. This will ensure they soften and swell. The next day, drain the beans and transfer them to a medium pot with 1.5 cups of fresh water. Bring the water to a boil, then reduce the heat and let it simmer for 40 to 60 minutes until the beans are tender. Once tender, uncover the pot and cook on low heat until the water evaporates. This step is crucial for ensuring the beans are ready to be mashed.

2. Mash and Cook the Beans

Transfer the cooked beans to a food processor for a smooth paste or use a potato masher for a chunkier texture. Once mashed, move the beans to a nonstick skillet. Cook over medium heat, adding 0.5 cups of sugar in batches, stirring until fully dissolved. Then, gradually add 5 tablespoons of salted butter, continuing to stir until the paste thickens and darkens. This process should take about 20 minutes. Transfer the paste to a bowl and let it cool slightly before refrigerating for at least 1 hour until firm.

3. Proof the Dough

While the paste cools, allow your pre-made Milk Bread dough to undergo its first proofing. The dough should double in size, becoming airy and soft to the touch.

4. Portion and Prepare the Paste

Once the red bean paste is firm, divide it into 16 equal portions and roll each portion into a ball. Lightly oil your hands if needed to prevent sticking. Place the rolled balls in the refrigerator to keep them firm until you're ready to use them.

5. Assemble the Buns

Take your proofed dough and divide it into 16 equal portions. Flatten each portion of dough and place a ball of red bean paste in the center. Wrap the dough around the paste, pinching the seams to seal. Place the buns seam-side down on a baking tray lined with parchment paper.

6. Prepare the Pineapple Topping

In a mixing bowl, combine 1 large egg yolk, 0.5 cups of salted butter, and 0.25 teaspoons of vanilla extract until smooth. Gradually add 1 cup of confectioners’ sugar, mixing well. Then, mix in 1.25 cups of all-purpose flour, 0.25 cups of dry milk powder, 0.75 teaspoons of baking soda, and 0.25 teaspoons of baking powder until a dough forms. Roll out the topping dough and cut it into 16 pieces. Place a piece of topping on each bun, gently pressing it down.

7. Final Proof and Bake

Let the assembled buns proof again until they have doubled in size. Brush the tops with the egg wash made from 1 beaten egg and 1 tablespoon water. Preheat your oven to 350°F (175°C) and bake the buns for 15-20 minutes, or until they are golden brown.