Yield: 15
Prep time: 15 MINUTES
Cook time: 25 MINUTES
INGREDIENTS:
- 250g all-purpose flour
- 1 teaspoon salt
- 5g instant active yeast
- 30g granulated sugar
- 125ml milk (warm to 100ºF)
- 40g unsalted butter, melted
- 1 large egg
- 1 bag red bean paste
INSTRUCTIONS:
- In a medium mixing bowl, combine the flour and salt. Stir with a whisk to combine. Set aside.
- In a separate mixing bowl, combine the milk, sugar, and yeast, and mix well. Beat in the egg and add butter.
- Sift in the flour mix to the batter and mix well. Rest the flour for 1.5-2 hours until double the size.
- Make the red bean paste into small balls. Each ball is about 35g.
- When flour is ready, take it out and separate into 15 portions and roll into a ball.
- Add in the red bean ball.
- Preheat the oven to 350ºF. Line a 12 cup muffin pan with paper liners.
- Divide the batter evenly among the prepared muffin cups. Arrange the remaining cut pineapple pieces on top of each cup.
- Bake for 20 to 25 minutes or until a wooden toothpick inserted into the centers comes out clean.
- Cool the cupcakes in the pan for 5 minutes before transferring them to a wire rack to cool completely.
