Sunday, 15 June 2014

The original homebake: Matcha azuki red bean bread!

Move over homebake Music, home baking is the way to go! 
Have you missed my lame jokes? if yes, read on. 
no? don't worry, read on too!

Its been a while since I've done a recipe post, but rest assured, I've still been cooking up a storm in the kitchen! need proof? check out my instagram! 

I have to say I haven't been much #bakingbread as I'd like to, and I've been buying supermarket bread... eek! I have no excuses tho, because my colleague gave me her sourdough starter to play around with, but I managed kill it. Yep. So no homemade sourdough for me, but there is still my tang zhong (water-roux) breads! (you can read more about tang zhong bread making on Christine's recipes)

So today I'm going to rant on about my love for tang zhong breads and how versatile they are. They are super fluffy, fail proof and you can adapt any flavour you wish into them. I have made black sesame, matcha and red bean, soya bean milk, hokkaido milk just to name a few. 

So lets jump straight to my favourite combination, matcha and azuki red bean! 





Ingredients 

there are 2 separate doughs in this bread, feel free to substitute the matcha for any other flavours (i.e. cocoa) that tickle your fancy. 

matcha dough

350 g bread flour
55 g caster sugar
5 g salt
1 large egg (60-70 g)
10 g milk powder 
125 ml milk
7 g instant yeast
30 g margarine (I used proactive ultra light)

vanilla dough

350 g bread flour
60 g caster sugar
5 g salt
1 large egg (60-70g)
5 g milk powder 
2 heaped tablespoons of matcha powder
125 ml milk
120 g tang zhong 
5 g instant yeast
30 g margarine ( i used proactive ultra light)
1 teaspoon vanilla bean paste 

sweetened azuki red bean filling

1 cup of azuki red beans, rinsed, soaked and drained. 
50 g caster or rock sugar 

Method

1. prepare the red bean filling first as it takes time to cook, place soaked beans in 500ml of cold water and bring to boil, once it reaches boiling point, add sugar and reduce to a light simmer and allow it to cook for 15 min. Next, place the lid on it and let it sit for 10 minutes. Repeat above process 4 times or until beans are soft or at your desired texture. (see notes)

2. Combine the dry ingredients first then add in all the wet ingredients except butter. Selecte dough mode and mix until ingredients are well combined. Add in the butter and knead for a further 2 minutes.  (see notes)


let it fall!

3. Once the dough is well mixed and no longer sticky to touch (another sign that the dough is ready), place it in a warm spot to prove. My kitchen is quite cold so I generally prove in a pre-warmed oven. The first prove will take around 1 hour, but if your kitchen is cold, it can take longer. approx 2-3 hrs. 

4. After first round of proofing is complete, cut each dough into 2 pieces and bash dough to deflate. Then wrap in cling wrap and rest at room temp for 15 minutes. 


bashing the dough

5. Once resting is complete, ( You'll see the dough rise a bit more), flatten the dough into disks.
Then take a matcha disk and place 3 tablespoons of sweetened red bean in the centre then wrap up to form a ball. 


filling the dough

6. Take a vanilla skin and wrap it around the matcha dough. Allow it to sit in a warm spot for the second round of proving. The dough is ready when it has doubled in size.


pre baking

6. Once  proving is complete, cut 3 slits on the top of loaf and bake in an oven preheated at 180 degrees for 30 minutes. If your bread browns within the first 15 minutes, reduce heat to 150 degrees.



Don't judge a bread by its cover. 

7.  Remove from oven immediately to prevent water droplets from forming on the surface. Allow to cool completely before placing in an air-tight container. It will keep for a week or 3 months in the freezer. 


The final product

It may be ugly, but it is damn tasty! 

Notes:

1.  if you aren't too keen on making your own sweetened red bean filling, you can buy the canned ones from Asian supermarkets, but i find those too sweet for my liking so I generally make my own ( whilst making up a batch for my red bean and dried mandarin peel dessert soup) 

2. for both doughs, the processes are essentially the same, both needs to be kneaded until it passes the window pane testDepending on your mixer, it takes around 5 minutes to knead before it reaches the window pane stage, generally you can smell a nice milky bread smell when it reaches that stage.


Any questions, leave me a comment! Otherwise, happy baking!

Till next time,

Milkteaxx

18 comments:

  1. I've never heard of this type of bread and I don't think it looks ugly at all. I love how it can be made with many different flavours xx

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    1. it is my favourite way of bread making, simple and fail proof!

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  2. Wow, matcha and red bean's my favourite too :) Appearance is overrated, I'm sure it tastes as good as those breads from the dough collective ;)

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  3. interesting, i have not seen bread like that before

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    1. really easy to make and very delicious!

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  4. I love sweetened red bean! And the insides look so intriguing! :o

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  5. I have no problems making sweetened red bean on my own. I prefer home-made to commercial ingredients as much as possible. Looks can be deceiving!

    Julie
    Gourmet Getaways

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    1. I agree Julie, homemade is always the best as you know what goes in it!

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  6. Such a unique recipe. One time in New York I had red bean paste based sweets and I loved it! This bread looks so delicious.

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    1. you must try this recipe then!

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  7. Yum! Looks so delish. It's like you have your own Bread Top in your kitchen :)

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    1. HAHAH! i wish i was that good!

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  8. Any samples on Sat? :p
    Looks amazing. I may not be a huge fan of matcha but I love bread with red bean!

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  9. Wow! I wouldn't even dare to attempt this. It looks amazing!

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