Low Sodium Red Bean Bun
Delight in the soft, pillowy texture and subtly sweet flavor of these Low Sodium Red Bean Buns, a healthier twist on the classic red bean bun recipe. Made with a fluffy homemade dough and filled with low sodium red bean paste, these buns are perfect for those seeking a savory-sweet treat with reduced salt content. By combining simple pantry staples like all-purpose flour, unsalted butter, and a touch of sugar, this recipe creates buns that are golden on the outside and irresistibly soft on the inside. Each bun features the signature velvety red bean center, encased in a beautifully baked shell with an egg-washed shine. Perfect as a snack or light dessert, these buns are easy to make at home and can be enjoyed warm or at room temperature. Whether you’re following a low sodium diet or simply looking for a baked good that’s both nourishing and satisfying, this recipe delivers wholesome indulgence in just a few hours!
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 180 ml Warm water
- 7 grams Active dry yeast
- 40 grams Sugar
- 30 grams Unsalted butter
- 1 Egg
- 200 grams Red bean paste (low sodium)
- 1 Egg (for egg wash)
Instructions
In a bowl, mix the warm water and sugar together until the sugar dissolves, then add the active dry yeast. Let the mixture sit for about 5-10 minutes until it becomes frothy.
In a large mixing bowl, combine the all-purpose flour and yeast mixture. Add the lightly beaten egg and mix until a shaggy dough begins to form.
Knead the dough on a lightly floured surface for about 5-7 minutes, then incorporate the unsalted butter bit by bit. Continue kneading until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1-1.5 hours or until the dough doubles in size.
After the dough has risen, punch it down to release the air and knead it briefly. Divide the dough into 8 equal portions.
Roll each portion into a round ball, then flatten it slightly. Add a tablespoon of low sodium red bean paste to the center of each dough disk. Carefully fold and pinch the edges together to seal the paste inside, then shape into a bun.
Place each bun seam side down on a baking sheet lined with parchment paper, cover them with a cloth, and let them rest for 30 minutes.
Preheat your oven to 180°C (350°F).
Beat the egg reserved for the egg wash and gently brush it over the top of each bun.
Bake the buns in the preheated oven for 12-15 minutes, or until the tops are a light golden brown.
Remove from the oven and let them cool slightly on a wire rack before serving. Enjoy your low sodium red bean buns!
Nutrition Facts
Calories |
2048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.8 g | 54% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 448 mg | 149% | |
| Sodium | 273 mg | 12% | |
| Total Carbohydrate | 352.5 g | 128% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 81.3 g | ||
| Protein | 56.1 g | 112% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 161 mg | 12% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 1202 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
