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The Bakery 100 · make it at home

Red bean pastries (Gyeongju bread)

1 hr 30 min, 45 min hands-on · 20 small pastries

Small, soft, egg-rich pastries wrapped thin around sweet red bean paste, stamped and baked golden.

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The real one

You need

• Dough: 200 g all-purpose flour (1 2/3 cups)
• 60 g sugar (1/3 cup)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 egg
• 20 g honey (1 tbsp)
• 20 g melted butter (1 1/2 tbsp)
• 2 tbsp milk
• Filling: 600 g sweet red bean paste (smooth or chunky; store-bought, or homemade from 250 g dried adzuki beans)
• Egg wash: 1 yolk + 1 tsp milk
• Black sesame seeds (optional)

How to make it

1. Dough (10 min plus 30 min): Whisk the egg, sugar, honey, butter and milk. Mix in the flour, soda and salt to a soft, smooth dough. Wrap and rest 30 minutes.
2. Filling (5 min): Roll the red bean paste into 20 balls of about 30 g.
3. Wrap (20 min): Divide the dough into 20 pieces of about 15 g. Flatten each into a thin disc, set a bean ball in the middle and push the dough up and around to seal. Roll smooth, then flatten slightly into a puck.
4. Stamp (5 min): Press the top with a flower stamp or the back of a fork in a pattern. Brush with egg wash (and add a few sesame seeds).
5. Bake (12 to 15 min): Bake at 180C (350F) for 12 to 15 minutes until golden brown. Cool; they're even better the next day.

Tips

• The dough should be much thinner than the filling: about one part dough to two parts bean.
• Homemade paste: simmer soaked adzuki beans until soft, then cook down with 200 g sugar and a pinch of salt until thick.

Chef Amazing's own home version of gyeongju red bean bread, in our words; not any bakery's recipe.