Sunday, August 25, 2013

Recipe: Matcha red bean flower bread

Before I start, I need to apologise to those who have requested me to write a review on NUS modules. I'm sorry I've forgotten!! Or rather, I procrastinated and now CORS has long ended (almost recess week too). Sorry guys! T.T

***



Here to share yet another matcha related bake but this time round with my fave red bean paste. :) 


Used my homemade red bean paste and my standard bread recipe (with matcha added) for this recipe. 

Ingredients (make 6 palm size breads):
A: 40g warm water, 1tsp instant yeast, 1/2tsp caster sugar, 1tsp bread flour
B: 250g bread flour, 1 tbsp matcha powder, 40g caster sugar, 1/4tsp salt, 1/2 cup milk (add slowly, you may not need this much), 1 egg , 25g butter
C: Red bean paste

Method:
1. Combine A, cover and set aside for 10-15mins. 
2. Combine bread flour, matcha powder, sugar and salt in a bowl and mix well.
3. Add yeast dough from (1), milk and egg (save some for brushing at the end) into the dry ingredients from (2).
4. Knead until a dough is form. 
5. Add in butter, continue to knead until it form a smooth and elastic dough.
6. Cover dough with a damp towel and let it proof for an hr.
7. Punch out the air and cover dough to rest for another 10mins.
8. On a lightly floured surface, divide the dough into 6 equal pieces.
9. For each dough, flatten, place a ball of red bean paste in the middle and seal tight.
10. Flatten the ball of matcha and red bean dough, cover with a damp towel and leave to  proof for an hr.
11. Preheat oven to 190C.
12. Using a scissors, make a few cuts at the edges of the dough.
13. Lightly brush all over with egg and place some roasted sesame seeds in the middle.
14.Bake in a preheated oven for 10mins or till the bread is brown.
15.Remove bread from tray and cool on a wire rack.


Top: After cutting the 'flowery patten'
Bottom: Flattened dough before cutting


Before sending into the oven.


Fresh out of the oven! :D


Not sure if you can see how fluffy the bread was. But I really died! Haha! 


Usually for homebaked bread, the bread tends to become dryer the next time since no preservatives was added. However, in this case my bread remained as soft the next time! Though there was decolouration of the matcha. :/ 

Check out my recipe indexes for more matcha related bread/cake!:)

Love, 
Lirong.

10 comments:

  1. Your flower bread looks so nice, I like the red bean colour!

    ReplyDelete
  2. is the matcha taste strong? :) can i add more if i want a stronger taste?

    ReplyDelete
  3. Cool, this looks like the bread from Green Pumpkin bakery! :) Nice!

    ReplyDelete
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