Homemade Chestnut Buns (Bam Manju)
Homemade Chestnut Buns (Bam Manju)
Chuseok Baking: Make Soft and Sweet Chestnut Buns (Bam Manju)
Chuseok, the Korean harvest festival, is just around the corner! For this special occasion, I’ve made homemade Chestnut Buns (Bam Manju). With their adorable shapes and delightful taste, why not consider these as a thoughtful gift for your loved ones this Chuseok?
Dough Ingredients- 260g low-gluten flour (highly recommended for a tender texture)
- 8g baking powder (helps the buns rise)
- 60g sugar (for a subtle sweetness)
- 20g corn syrup (adds gloss and tenderness)
- 25g unsalted butter, softened at room temperature (key for soft dough)
- 2 eggs (1.5 for the dough, 0.5 for egg wash)
Cooking Instructions
Step 1
Hello everyone! Chuseok, the Korean harvest festival, is fast approaching. So today, I’ve prepared a recipe for ‘Bam Manju’ (Chestnut Buns), perfect for gifting during the holidays! There are many types of buns with bean paste fillings, but this time I’ve chosen Bam Manju. It’s surprisingly simple and fun to make! Shall we make these delicious and cute Bam Manju together? First, let me guide you through the ingredients you’ll need.
Step 2
First, crack 1.5 eggs into a bowl. You’ll need a total of 2 eggs; set aside half of the beaten egg for later.
Step 3
Gently whisk the eggs with a fork or whisk to create an egg wash. You’ll need to separate the egg wash: use exactly half for the dough and reserve the other half for brushing on top before baking. (This way, you’ll achieve a beautiful golden color later!)
Step 4
Now, let’s make the soft dough for the Bam Manju. Pour the reserved half of the egg wash into a large mixing bowl. Using a wide bowl makes mixing the ingredients much easier.
Step 5
Add 60g of sugar and 20g of corn syrup to the bowl with the egg wash. The sugar will provide a subtle sweetness, while the corn syrup will add moisture and a nice sheen to the buns.
Step 6
Using a rubber spatula, stir gently until the egg wash, sugar, and corn syrup are well combined without any lumps. It’s important that the ingredients are evenly incorporated.
Step 7
The sugar and corn syrup have now perfectly blended with the egg wash, creating a smooth liquid. Are we ready for the next ingredients?
Step 8
Add 25g of unsalted butter, which has been softened at room temperature, and mix well again with the rubber spatula. Make sure the butter is soft; cold butter won’t mix easily. Ensure it’s been left out to soften properly.
Step 9
When you first add the butter, it might seem like it’s separating or not mixing smoothly. Don’t worry! Initially, the butter might appear to be separate, but as you continue mixing, it will naturally incorporate into the dough. If you’re still concerned, it will resolve itself when you add the flour, so feel free to proceed to the next step without excessive worry!
Step 10
Now it’s time to add the dry ingredients. In a separate bowl, place a sieve and measure 260g of low-gluten flour and 8g of baking powder onto it. Sifting the fine powders is essential for creating a smooth dough.
Step 11
Sift the ingredients finely. Low-gluten flour helps make the buns tender, contributing to the desired texture of the Bam Manju. Baking powder will help the buns rise evenly, making them more voluminous.
Step 12
Now, let’s mix the sifted dry ingredients with the wet ingredients. Begin by gently mixing with a spatula. You’ll notice the dough becoming gradually heavier as the ingredients start to clump together and the flour disappears.
Step 13
At this stage, you don’t need to achieve a perfectly smooth dough. Just mix until it comes together as a cohesive mass. The dough will become softer and easier to handle after the resting period.
Step 14
Once the dough has somewhat come together, cover the bowl tightly with plastic wrap. Place the wrapped dough in the refrigerator to rest for 1 hour. This process allows the dough to stabilize and become even more pliable.
Step 15
While the dough is chilling, let’s prepare the filling – the heart of our delicious Bam Manju! Pre-portioning and shaping the bean paste into small balls will make it easier to place inside the dough later.
Step 16
Prepare 450g of white bean paste. If you use 500g, you’ll have about 2 extra portions. For 450g, you should get approximately 18 portions. To ensure accuracy, use a measuring cup or scale to divide the paste into 25g portions and roll them into smooth, slightly flattened balls.
Step 17
You now have 18 portions of bean paste. 450g of white bean paste yields about 18 portions, which is enough for making about 18 Bam Manju. Cover these bean paste balls with plastic wrap and refrigerate them to firm up, making them easier to handle.
Step 18
Place these carefully shaped bean paste balls in the refrigerator, covered with plastic wrap. This will help them maintain their shape and firm up.
Step 19
Take out the Bam Manju dough that has rested in the refrigerator for 1 hour. The dough should now be chilled and easier to work with.
Step 20
Now it’s time to wrap the bean paste with the dough. Similar to the bean paste, take portions of the rested dough, weighing approximately 25g each, and roll them into balls. This dough will form the outer shell of your Bam Manju.
Step 21
We have exactly 18 portions of dough and 18 portions of bean paste – a perfect match! This means we are ready to make 18 Bam Manju.
Step 22
Cover the rolled dough balls with plastic wrap and refrigerate them for just 10 minutes. Be careful not to refrigerate them for too long, as they might become too firm.
Step 23
All the dough and bean paste portions, well-rested in the refrigerator, are now ready. Aren’t they cute? Before we start shaping, preheat your oven. Set the temperature to 180°C (350°F) and preheat with both top and bottom heat for about 30 minutes. Proper preheating ensures the buns bake evenly.
Step 24
Take one dough ball and gently flatten it with your palm, making it thin like a dumpling wrapper. Aim for the center to be slightly thicker and the edges thinner, which makes it easier to enclose the filling. Place one white bean paste ball in the center.
Step 25
Now, carefully enclose the bean paste with the dough, ensuring the bean paste is completely hidden inside. It’s crucial to seal the edges of the dough tightly, pleating and pinching them together to prevent any filling from leaking out.
Step 26
Once the bean paste is fully encased, gently roll the dough ball between your palms to create a smooth, round shape. Be careful not to press too hard, so the bean paste doesn’t burst through the dough.
Step 27
Now, let’s shape the smooth dough into cute little chestnut shapes. Gently press the ball flat with your palm, then pinch the top slightly to create a pointed tip, mimicking the shape of a chestnut. A slightly blunt tip often looks cuter than a very sharp one.
Step 28
On the rounded side of the chestnut-shaped dough, carefully press sesame seeds to resemble the outer skin of a chestnut. Arranging them naturally is key to the visual appeal.
Step 29
If the dough is moist enough, the sesame seeds should stick well. If they don’t adhere easily, try dipping a pastry brush lightly in water and dabbing it onto the dough surface where you want to place the seeds. This will help them stick much better! Practice makes perfect.
Step 30
For those using a mini oven, a baking sheet can typically hold about 6 Bam Manju at a time. Arrange the chestnut buns evenly on the baking sheet with some space between them. They will puff up as they bake, so avoid overcrowding the pan.
Step 31
It’s time to apply the egg wash for a beautiful golden-brown finish. Use the reserved 0.5 egg (half an egg) that you set aside earlier.
Step 32
Using a pastry brush, lightly coat the entire surface of the Bam Manju dough, except for the areas where you’ve placed the sesame seeds. Applying a thin, even layer will result in a glossy and appetizing appearance after baking.
Step 33
Applying the egg wash will give the Bam Manju a lovely golden-brown color as they bake, enhancing their appetizing appearance. It’s like magic for achieving a beautiful bread color!
Step 34
Now, it’s time to bake them! Place them in the preheated oven set at 180°C (350°F) with both top and bottom heat for about 25 minutes. **Important Note:** Baking times and temperatures can vary depending on your oven. It’s crucial to monitor the buns during baking to prevent them from burning. They are ready when they turn a beautiful golden-brown!
Step 35
Finally, the Bam Manju are ready! They look even cuter and more delicious than I imagined. The golden-brown exterior is truly mouthwatering!
Step 36
Carefully transfer the freshly baked, warm Bam Manju to a wire rack. Be sure to wear oven mitts as they are very hot. Letting them cool on a wire rack prevents them from becoming soggy and helps maintain their crispiness.
Step 37
While Bam Manju are delicious even when completely cooled, there’s a special charm to enjoying them warm right out of the oven – the warmth and tenderness are wonderful! Taking a bite while they’re still warm is a truly delightful experience.
Step 38
With their moderate sweetness and soft, moist interior, these Bam Manju are sure to be a hit even with elders. The slightly crisp outer layer adds another delightful textural element, making them incredibly enjoyable. Everyone, young and old, will love them!
Step 39
Continue shaping and baking the remaining dough and bean paste portions to continuously produce delicious Bam Manju. Take your time and enjoy making them until all the dough is used up.
Step 40
Seeing the Bam Manju lined up neatly on the cooling rack makes them look like clusters of chestnuts hanging from a tree! Their cute shapes are very eye-catching.
Step 41
Once you take a bite, you won’t be able to stop – they have that irresistible charm! I tasted one while making them, and my mother also tried one, so we’ve already enjoyed 4 out of the 18 buns. I’ve artfully arranged the remaining 14 for plating. They look so appetizing, don’t they?
Step 42
Plating the Bam Manju with cute little dolls adds an extra touch of charm and makes them look even more adorable. They are perfect for creating a cozy home cafe atmosphere.
Step 43
Aren’t these golden-brown Bam Manju lovely? Their round shapes and appetizing color offer a feast for the eyes as well.
Step 44
This upcoming Chuseok, why not gift your cherished family and friends with these homemade Bam Manju? Packaged beautifully in a lovely box, they will make a truly special and heartwarming Chuseok gift, more so than any other present. Wishing you a wonderful holiday season!
