Wednesday, December 2, 2009

Matcha Red Bean Milk Loaf

I've been looking for a way to use up 3/4 can of left over red bean paste. After my success at making the milk loaf, I proceeded to making this Matcha Red Bean Milk Loaf. I made 2 loaves, 1 with red bean and 1 without. The texture turned out soft, airy and cottony again. The red bean kept the bread very moist inside, mmmm, soooo good.

250g fresh milk (I used skim milk)
1 egg
50g caster sugar
1/4 tsp salt
500g bread flour
2 teaspoon instant yeast
70g unsalted butter
4 teaspoon matcha

1. Place milk, egg, sugar, salt, flour, and yeast in a bowl and mix together. Knead for 10 minutes, then add in cubes of butter. continue to knead for 30 minutes until you can see the "dough window" and the dough feels like a baby's bottom.
2. Place dough in a lightly greased mixing bowl, cover with cling wrap and let it proof in room temperature for 1-2 hours (or until doubles in size). Remove dough and punch out the gas.
3. With a rolling pin, roll out dough into a big rectangle. The width of the dough should be slightly bigger than the length of loaf pan. Roll out the dough as long as you can manage. Spread the dough wiht a layer of red bean paste. roll up tightly, making as many rolls as you can, swiss-roll style. Pinch the dough to seal the seam tightly.
4. Place dough (seam side down) in a lightly greased bread tin/pan. cover with cling wrap and let the dough proof for the second time (1-2 hours) or until it fills up 80% of the pan.
5. Bake in a pre-heated oven at 350 degrees F for 20-35 minutes, until surface is slightly browned.
6. Take bread out of tin immediately when removed from the oven. let it cool on cooling rack completely before slicing.


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