Giant Red Bean Buns from Studio Ghibli's Spirited Away | Anime Kitchen

Описание: Today we're making the red bean buns from the classic Studio Ghibli film; Spirited Away. Contrary to belief, it's actually quite easy to make a red bean paste at home, and the same could be said for the bao dough. The only way we can make a fluffy, pillowy bun stuffed with sweet red bean filling better? Make it huge of course!

AS A SIDE NOTE: It feels great to finally be uploading content again! I know I said I'd be back from break around mid-April, but Kate and I have been enjoying our lives as newlyweds and I decided to take some more time off while reevaluating what I want to do with the channel. This video was shot just before the wedding, hence why I'm not wearing my ring yet, but keep an eye out in the next episode ;). As it currently stands, I'll most likely be uploading once a fortnight moving forward due to work commitments, but this time the uploads should be consistent! I can't thank you guys enough for all the support you've given the channel during my near 3 month absence. I love you all and I can't wait to cook for all of you again!

Ingredients:

Dough:
3tbsp/60g sugar
250ml warm water
7g yeast
400g all-purpose flour
2tbsp oil
1 ½ tsp baking powder
1g salt

Anko:
150g dried red beans, rinsed and drained
100-150g sugar
Water

Extra:
1 teaspoon white vinegar

Recipes:
Anko:
1. Place beans into a medium saucepan. Add water until the water level is 10cm above the beans.
2. Turn heat to high and bring to a boil. Reduce heat to low and simmer for 1 to 1 ½ hours or until the beans are soft and are easily mashed when squeezed between your fingers. (Use this time to start making and resting your bao dough!)
3. Drain the beans, reserving some cooking water. Let the beans rest in the sieve for 5 minutes to dry.
4. Transfer the beans back into the saucepan and add in 50 to 75g of sugar. Mix over a medium-low heat until the sugar is fully dissolved and begins to break down the beans.
5. Add in the remaining sugar and mix until well combined and the sugar is again, fully dissolved.
6. For a chunky red bean paste, mash with a wooden spoon or potato masher until desired consistency is reached. For a smooth red bean paste, transfer the mixture into a food processor or use a stick blender and blitz until smooth. Add in reserved cooking water 1 tablespoon at a time to adjust the consistency of your red bean paste as required.
7. Spread the anko in a thin layer into a container or plate and allow to cool 10 minutes. Cover and refrigerate until needed.

Dough:
1. Add the flour, sugar, yeast and salt into a bowl, ensuring that the salt and yeast aren’t touching. Mix thoroughly to combine. Add the water and oil, then mix with a wooden spoon until it comes together as a rough dough.
2. Turn the dough out onto a lightly floured work surface and knead by hand (or in a stand mixer) for 10 minutes or until soft, smooth and elastic.
3. Lightly coat a bowl in oil and transfer in your dough. Toss the dough in the bowl to ensure it’s fully coated in oil. Cover and allow to proof until doubled in size (about an hour).
4. Uncover the dough and knock out the air. Flatten the dough into a large disc and make a well in the centre. Add the baking powder into the well and gather the edges of the dough towards the centre to enclose the baking powder.
5. Knead the dough for a few minutes or until the baking powder is well distributed into the dough. Flatten the dough and then divide the dough into 6 to 12 even pieces, cover any dough that isn’t being used to prevent it from drying out.
6. Pat out your portioned dough into a disc and spread over a layer of red bean paste. Cup the dough in both hands and gently rotate the dough until the edges are nearly touching. Gather the edges together and twist to seal. Invert the dough so that the seam is on your work surface. Gently roll it around to help tighten that seal. Cover and rest the buns for another 20 minutes. Line your steamers and bring water to a boil in a saucepan during that time.
7. Transfer the buns into a steamer lined with some baking paper, making sure to leave space between each bun as they will expand. Cover with a lid, place the steamer onto your saucepan, reduce heat to a simmer and allow to steam, undisturbed for 12 to 15 minutes (20 minutes if you want to make a massive one). Remove from heat and allow to rest for 5 minutes before opening the lid. Eat them while they’re still warm!

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