Black Bean & Black Sesame Cream Bread

Name: Black Bean & Black Sesame Cream Bread
Yield: 1 serving
Cuisine: American
Ingredients: 300 grams Bread (strong) flour; 25 grams Sugar; 4 grams Salt; 30 grams Butter; 200 grams Milk; 5 grams Dried yeast; 50 grams A. Black sesame cream (sweetened); 100 grams Cooked kuro-mame (black beans, usually black soy beans)

cookpad.japan @cookpad_jp

I bought a bread tube and wanted to test it out by making a spiral bread. So I made this black sesame cream and black bean spiral bread.

When adding the beans and sandwiching the doughs together, roll a rolling pin over to pop trapped air bubbles.

It's important to keep a close eye on this while the bread is proofing. After it has risen to 80% of the pan height, bake it straight away. Recipe by Youtank

I bought a bread tube and wanted to test it out by making a spiral bread. So I made this black sesame cream and black bean spiral bread.

When adding the beans and sandwiching the doughs together, roll a rolling pin over to pop trapped air bubbles.

It's important to keep a close eye on this while the bread is proofing. After it has risen to 80% of the pan height, bake it straight away. Recipe by Youtank

cookpad.japan @cookpad_jp

I bought a bread tube and wanted to test it out by making a spiral bread. So I made this black sesame cream and black bean spiral bread.

When adding the beans and sandwiching the doughs together, roll a rolling pin over to pop trapped air bubbles.

It's important to keep a close eye on this while the bread is proofing. After it has risen to 80% of the pan height, bake it straight away. Recipe by Youtank

I bought a bread tube and wanted to test it out by making a spiral bread. So I made this black sesame cream and black bean spiral bread.

When adding the beans and sandwiching the doughs together, roll a rolling pin over to pop trapped air bubbles.

It's important to keep a close eye on this while the bread is proofing. After it has risen to 80% of the pan height, bake it straight away. Recipe by Youtank

Saved

Ingredients

1 serving

300 gramsBread (strong) flour
25 gramsSugar
4 gramsSalt
30 gramsButter
200 gramsMilk
5 gramsDried yeast
50 gramsA. Black sesame cream (sweetened)
100 gramsCooked kuro-mame (black beans, usually black soy beans)

Saved

Steps

1

Prepare the dough in a bread machine. After it has finished kneading, take it out, and divide in two portions.
2

Return half of the A dough to the bread machine, knead for 5 minutes, then do the first proofing.
3

After proofing, shape into a ball and leave to sit for 15 minutes.
4

Next, stretch it out to the width of the bread pan, and to 30 cm in length.
5

Scatter the well-drained black beans on the plain dough.
6

Layer the doughs on top of one another, taking care not to allow trapped air bubbles to form. You could run a rolling pin to pop the bubbles. Now, roll the sandwiched dough and tightly close the seams.
7

Place into a bread pan coated in oil and once it has increased in size by 80%, bake at 200°C for 35-40 minutes.
8

Tap the ends of the bread molds before taking it out of the mold, and it is done.
9

Stand the bread up, and slice after it has cooled completely.
10

The inside is soft and fluffy and the outside is crispy.
11

The black sesame cream gives a pleasant aroma.
12

Give away as gifts!