Braided Bread Filled with Sweetened Beans
I wanted to copy the cutely shaped sweet bean bread that is sold at a nearby bakery. I endlessly searched the net for a recipe similar to it, but I wasn't able to find one that had the same shape.
Maybe girls would like them if you make them in a round or heart-shaped pan?
This cardboard pan can be used only in the oven. It is held together with staples, so do not use it in a microwave. There is a risk of fire if you use this in a microwave. Recipe by O-sakaya
Braided Bread Filled with Sweetened Beans
I wanted to copy the cutely shaped sweet bean bread that is sold at a nearby bakery. I endlessly searched the net for a recipe similar to it, but I wasn't able to find one that had the same shape.
Maybe girls would like them if you make them in a round or heart-shaped pan?
This cardboard pan can be used only in the oven. It is held together with staples, so do not use it in a microwave. There is a risk of fire if you use this in a microwave. Recipe by O-sakaya
Cooking Instructions
- 1
I used cardboard that was 5 cm tall by 8 cm wide to make a frame, and stapled it together. (If you use a milk carton, then make it 7 x 7cm)
- 2
Line the frame made in step one with parchment paper and staple it in. If you use parchment paper, you can reuse the pan because that the dough won't stick.
- 3
Divide the dough into small 75 g portions, and let the dough rise the first time. Once the dough rests for a bit, roll out the dough into 12 cm by 12 cm squares.
- 4
Cut the one portion into 6 strips like this....
- 5
Braid the dough like this.
- 6
Next, put the uguisu sweet bean paste on top. Use about 55 g for each one...
- 7
Carefully close the dough together.
- 8
Next put the dough into the center of the pan and let the dough rise a second time. (Let it sit for 40 minutes at 35°C (95℉).)
- 9
Once they have risen properly, coat them with milk or a beaten egg and then bake them for 13 minutes at 190°C (375℉).
- 10
Once they are done, take them out of the pans and let them cool on a cooling rack.
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