Matcha red bean braided bread. Matcha buns aka Anpan is a classic Japanese soft bun pastry filled with sweet red bean paste. Here is how you achieve it. Ingredients of Matcha red bean braided bread.
I also divided the dough in half and added matcha to one half of the dough so that the end product would be tri-colored. Sprinkle the red beans on top off the matcha dough. Starting at the short end, roll the dough away from you.
Hey everyone, hope you're having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, matcha red bean braided bread. It is one of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
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Matcha buns aka Anpan is a classic Japanese soft bun pastry filled with sweet red bean paste. Here is how you achieve it. Ingredients of Matcha red bean braided bread.
To begin with this recipe, we have to prepare a few components. You can have matcha red bean braided bread using 8 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Matcha red bean braided bread:
- {Make ready 100 g of red bean and 80g sweetener (for red bean paste).
- {Take 250 g of bread flour.
- {Prepare 300 ml of warm water (can try from 280g then slowly add to prevent watery dough).
- {Prepare 5 g of dried yeast.
- {Prepare 20 g of oil.
- {Prepare 20 g of sweetener.
- {Prepare 3/4 tsp of salt.
- {Prepare 1 tbsp of matcha powder.
Once rolled, pinch the ends to seal, and place the roll, seam side down, in the greased loaf pan. Roll up tightly (make as many rolls/turns as you can) swiss-roll style. Pinch the dough to seal the seam tightly. Place dough (seam side down) in lightly greased bread tin/pan.
Instructions to make Matcha red bean braided bread:
- Boil red bean, throw boiling water away as soon as water boil.
- Add cold water and keep simmering until soft.
- Add sweetener and keep simmering until water is almost gone.
- Blend all of the dough ingredients except matcha.
- Knead well (put some flour on table surface to prevent stick).
- Divide dough into two and add matcha powder into one of it.
- Wait for it to ferment until double its size (around an hour).
- Divide both of the dough into two pieces (get 2 white 2 green dough) and roll out.
- Place one white dough at the bottom, then red bean, then one green dough, then red bean, then one white dough, then one green dough.
- Cut dough into 6-8 pieces and slash two lines then braid the dough.
- Ferment again until almost double its size.
- Bake at 180c or 350F for 20mins.
Starting at the top, fold dough strips over filling, alternating left and right sides. In the bowl of a stand mixer, whisk together bread flour, sugar, yeast, dry milk powder (optional), matcha powder, and salt. Once mixed, add in milk, starter, and beaten egg. Roll each stack up, matcha side in, lenthwise, then place into a greased loaf pan. Cover pans with plastic wrap or damp towels and let rise for another hour or so, or until puffy.
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