Matcha Milk Adzuki Bread. Great recipe for Matcha Milk Adzuki Bread. I originally had kept the adzuki beans for making dessert, but I noticed that they’re nearing their expiration date, so I used it for making bread! They taste mild from the milk.
When you shape the dough, cover the unused dough with cling film to prevent from drying. Considering the fact that this Matcha-Milk Tangzhong Bread is THE BOMB, I decided that putting it up it wouldn’t be so bad ultimately. Just bear with me on this older video for now. You can have Matcha Milk Adzuki Bread using 10 ingredients and 16 steps. Here is how you achieve that.
Ingredients of Matcha Milk Adzuki Bread
- You need 200 grams of Bread (strong) flour.
- It’s 1 tsp of Instant dry yeast (granular).
- Prepare 3 tbsp of Skim milk powder.
- It’s 2 tbsp of Sugar.
- You need 2 tsp of Matcha.
- You need 1 pinch of Salt.
- You need 1 large of Egg.
- You need 110 ml of Milk.
- Prepare 30 grams of Unsalted butter (at room temperature).
- You need 80 grams of Boiled adzuki beans (store-bought).
The tangzhong method requires just a bit of work compared to normal yeast breads, but I find the extra step of making the water roux totally worth it for the kind. Adding matcha to milk bread dough and cocoa powder to the dutch crunch topping was not the simple answer to this creation, because both matcha and cocoa are naturally bitter and need good amounts of sweetener to counter their bitterness. Not to mention, it would not be good enough for these matcha milk bread turtles to only be seriously cute, they had to be seriously delicious! And I feel like I don’t even recognize myself because I’ve already started packing.
Matcha Milk Adzuki Bread instructions
- Beat the egg. Set aside one tablespoon of the beaten egg for finishing. Heat milk in a microwave until warmed to the touch..
- Put the bread flour, skim milk powder, sugar, salt and matcha in a bowl. Add the yeast at the end along the edge..
- Pour the beaten egg and milk over the yeast. Mix the ingredients with a scraper..
- After the ingredients are incorporated, add the butter and beat using a cutting motion. After everything is combined, tip over onto your work space..
- Using the palm of your hand, knead the mixture. The mixture is wet at first, but it gradually starts to form into a dough..
- Keep kneading for about 10 minutes until the dough is no longer sticky and is smooth and elastic like in this picture..
- Put the dough into a bowl and cover with cling film. Leave to rise in a warm place. It takes about 30 minutes to 1 hour, depending on the temperature..
- After the dough is doubled in volume, dust your forefinger with bread flour and poke the dough. If the dough doesn’t spring back, the proofing has completed..
- Punch the gas down with your fist, remove from the bowl, and shape into a ball. Cover with cling film and leave to rest for 10 minutes..
- Divide into 8 portions with a bench scraper..
- Roll out into 4 x 20 cm oblongs using a rolling pin. Place the adzuki beans on top..
- Cover the azuki beans with dough and seal loosely (you don’t have to seal tightly)..
- Grab both ends, twist and join the ends. Place the prepared dough onto a baking tray lined with parchment paper..
- Repeat the same process with the rest of the dough (cover with a moistened tea towel if possible). Leave the dough in a warm place to let rise a second time..
- Depending on the temperature, it can take another 30 minutes to an hour until it doubles in size. Brush the beaten egg on top for a shiny finish..
- Bake in an oven preheated to 180°C for about 15 minutes until nicely golden brown. Place onto a cooling rack after baking!.
I guess this is gonna be my fifth move in the last five or so years, so I guess I’ve gotten the hang of it by now. Left: red bean bread loaf; Right: red bean bread buns. The bread dough is pretty simple. Just mix together milk, fresh cream, egg, sugar, cake flour, all purpose flour, yeast, and salt. Use a dough hook to knead the bread into a soft, smooth, and non-sticky dough.