I have not been making sweet buns for quite some time and was happy that I made it last week! This red bean bun (Anpan) may not be unfamiliar to some of you because Small Small Baker, MH from My Home Kitchen and Happy Mrs Kwok had attempted it before. Recipe comes from the same book “孟老师的一百道面包”. Most of the recipes in the book are easy to follow and yield just suitable proportion for Home Bakers. :)
I didn't know that to achieve this shape is so simple just by making eight slits around a normal round shape bun!
For this recipe, the final proofing after making the slits is only 10 minutes. I was actually wondering if the bread could be fluffier if I had proofed it longer? If I make this again, I'll try proofing it for a longer time during the final proofing to see if the result differs. :)