Red Bean Ham Chim Peng Shio Pans and Bagels

Ingredients

• 510 g bread flour (plus extra for dusting)
• 130 g water
• 80 g ice cubes
• 130 g unsweetened plain yoghurt
• 0.25 tsp five spice powder
• 1 egg (approx. 50g)
• 45 g sugar
• 6 g salt
• 5 g instant yeast
• 40 g unsalted butter (softened, for the dough)
• 3 tbsp white sesame seeds
• 1 tbsp black sesame seeds
• red bean filling (tubed variety recommended for easy piping)
• 74 g unsalted butter (divided: 10g each for 5 shio pans, 4g each for 6 bagels)
• flakey salt (for topping shio pans)
• 40 g sugar (for bagel boiling water)
• 1 L water (for bagel boiling water)

Steps

1. 1

   In a stand mixer or by hand, mix all dough ingredients (flour, water, ice, yoghurt, five spice, egg, sugar, salt, yeast, and 40g softened butter) and knead until the dough reaches the windowpane stage.

2. 2

   Divide the dough: portion out 70g pieces for 5 shio pans. Split the remaining dough evenly into 6 portions for the bagels. Round all portions into smooth balls.

3. 3

   Cover the bagel dough portions and let them rest for 20 minutes.

4. 4

   Place the shio pan dough portions in the freezer for 30 minutes, then transfer them to the fridge until ready to shape.

5. 5

   To shape bagels: Roll each portion into a rectangle, flip it over, and pull the sides to expand. Pipe a line of red bean filling along the length and roll it up into a log. Flatten one end with a rolling pin, wrap it around to meet the other end, tuck the other end inside the flattened part, and pinch the seam tightly to close.

6. 6

   Place each bagel on a square of parchment paper. Cover and proof for 40–45 minutes.

7. 7

   While bagels proof, preheat the oven to 215°C (420°F) fan-forced at the 20-minute mark.

8. 8

   Prepare the boiling solution by heating 1 liter of water with 40g sugar until small bubbles appear. Cook bagels in the water for 30 seconds per side. Drain and place back on a tray.

9. 9

   Dip the bottom of each boiled bagel into the mixed sesame seeds to coat. Add a 4g knob of butter to the center hole of each bagel.

10. 10

    Bake bagels at 215°C for 16–18 minutes.

11. 11

    To shape shio pans: Shape the chilled dough rounds into teardrops. Let rest for 15 minutes. Roll each teardrop into a long, tapered oval.

12. 12

    Pipe red bean filling and place a 10g piece of butter at the wide end of the dough. Fold the top over to cover the filling/butter, then roll toward the narrow end until the seam sits at the bottom.

13. 13

    Spray the bottom of the shio pan with water and dip into the sesame seed mixture.

14. 14

    Cover and proof for 40 minutes or until puffy. Increase oven temperature to 220°C (430°F).

15. 15

    Spray the tops with water and sprinkle with flaky sea salt. Bake at 220°C for 13–15 minutes. Brush any leaked butter over the buns while they are still hot.

Notes

The recipe makes a combined batch of 5 shio pans and 6 bagels. Using tubed red bean paste makes the filling process much cleaner. For the shio pans, brushing the leaked butter back onto the crust while hot adds extra flavor and shine.

Nutrition per serving

• baking
• bread
• bagels
• shio pan
• red bean
• fusion
• breakfast
• snack