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! 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
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! 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
Cooking Instructions
- 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!
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