Matcha Milk Adzuki Bread. Soft and fluffy Matcha Milk Bread made with the Asian tangzhong method. Definitely one of my favourite ways to make and eat bread! Bread’s got to be one of the coolest things you can make and I recently got into kneading it by hand.
This pillowy soft bread made using the tangzhong method weaves together milk and matcha dough to create a lovely fluffy loaf! 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. Great recipe for Matcha Milk Adzuki Bread. You can have Matcha Milk Adzuki Bread using 10 ingredients and 16 steps. Here is how you cook that.
Ingredients of Matcha Milk Adzuki Bread
- You need 200 grams of Bread (strong) flour.
- Prepare 1 tsp of Instant dry yeast (granular).
- Prepare 3 tbsp of Skim milk powder.
- Prepare 2 tbsp of Sugar.
- It’s 2 tsp of Matcha.
- Prepare 1 pinch of Salt.
- You need 1 large of Egg.
- It’s 110 ml of Milk.
- You need 30 grams of Unsalted butter (at room temperature).
- It’s 80 grams of Boiled adzuki beans (store-bought).
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. Make the roux - In a small saucepan, whisk together the water, milk & flour - whisk until no lumps remain.
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!.
Heat this mixture over a medium low heat, stirring constantly. Take warm, flaky strawberry and matcha pastries to the next level with sweet bean paste. Added with adzuki beans, sprinkled with osmanthus flowers and overlay with almonds, and tadaa Sift together corn flour, all purpose flour and matcha powder. Heat butter and milk in small saucepan til When the cake has cooled, cut into half, spread cream and adzuki bean on one half of the cake and. Matcha & Adzuki Red Bean Roll.