Matcha Milk Adzuki Bread

Name: Matcha Milk Adzuki Bread
Yield: 8 servings
Cuisine: American
Ingredients: 200 grams Bread (strong) flour; 1 tsp Instant dry yeast (granular); 3 tbsp Skim milk powder; 2 tbsp Sugar; 2 tsp Matcha; 1 pinch Salt; 1 large Egg; 110 ml Milk; 30 grams Unsalted butter (at room temperature); 80 grams Boiled adzuki beans (store-bought)

cookpad.japan @cookpad_jp

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! I added matcha for color. They taste mild from the milk.

When you shape the dough, cover the unused dough with cling film to prevent from drying.
Place each dough onto a baking tray with a spaces in between as the dough puffs up while proofing and baking.
The proofing time differs according to the season so always check to see how they're progressing. For 8 pieces. Recipe by yaburie

cookpad.japan @cookpad_jp

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Ingredients

8 servings

200 gramsBread (strong) flour
1 tspInstant dry yeast (granular)
3 tbspSkim milk powder
2 tbspSugar
2 tspMatcha
1 pinchSalt
1 largeEgg
110 mlMilk
30 gramsUnsalted butter (at room temperature)
80 gramsBoiled adzuki beans (store-bought)

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Steps

1

Beat the egg. Set aside one tablespoon of the beaten egg for finishing. Heat milk in a microwave until warmed to the touch.
2

Put the bread flour, skim milk powder, sugar, salt and matcha in a bowl. Add the yeast at the end along the edge.
3

Pour the beaten egg and milk over the yeast. Mix the ingredients with a scraper.
4

After the ingredients are incorporated, add the butter and beat using a cutting motion. After everything is combined, tip over onto your work space.
5

Using the palm of your hand, knead the mixture. The mixture is wet at first, but it gradually starts to form into a dough.
6

Keep kneading for about 10 minutes until the dough is no longer sticky and is smooth and elastic like in this picture.
7

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.
8

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.
9

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.
10

Divide into 8 portions with a bench scraper.
11

Roll out into 4 x 20 cm oblongs using a rolling pin. Place the adzuki beans on top.
12

Cover the azuki beans with dough and seal loosely (you don't have to seal tightly).
13

Grab both ends, twist and join the ends. Place the prepared dough onto a baking tray lined with parchment paper.
14

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.
15

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.
16

Bake in an oven preheated to 180°C for about 15 minutes until nicely golden brown. Place onto a cooling rack after baking!