So, dear readers, seeing that I'm already twenty-five, I'm going to boost my husband-catching chances by learning how to make things he might like to eat, like these fluffy baked buns you might find in Asian bakeries. Surely I'll be able to lure a host of serious, steady-income potential husbands with my baked goods!
All joking aside, I wanted to learn to make these so I wouldn't have to venture out to the Boston Chinatown in the snow whenever I had red bean bread cravings.
I got the recipe for the bread dough from here. The technique involves making a water-roux (mixture of water and flour) cooked to 65C, which supposedly allows the flour to absorb more liquid, leading to a softer, more tender dough. I'll have to consult with Harold McGee later (his book, anyway).