Hello everyone! This is Sherry, today we will take a look at how to make candied red beans, and use it to complete a classic matcha bread
This is a bread with both beauty and deliciousness
Concise white and green two-colour shape, moist and soft bread texture
Rich bread milky aroma with a touch of matcha
Served with some candied red beans
The unique flavour will make you can't eating
The round and plump, soft and glutinous candied red beans are the indispensable "finishing touch" of this bread
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Pour 150 grams of fresh red beans into the pot
Bring to boil after being submerged with water
Take out the bad quality red beans which is floating
Drain and pour into the bowl
Soak in cold water for 8-12 hours
The red beans become very plump after soaking
Rinse with water and put it in the pot
Add water and bring to boil
Skimming
Turn to low heat, cover and simmer for about 1 hour
Pay attention to check that the water in the pot is not boiling
The braised red bean granules are intact and become very soft
Can be crushed lightly with your fingers
Drain and pour into the bowl
Add 150g of caster sugar
Stir gently to melt
Then put it in the steamer and steam for 30-60 minutes, being careful not to let the condensed water flow into it
The steamed red beans have a complete appearance, soft and waxy inside, and crystal clear
It can be eaten after it is cooled, and the taste will be better the next day
Pour in 200g milk
180g of water, left 10% to adjust the softness of the dough (the water absorption of flour may vary in different seasons and different brands)
Add 48g condensed milk
The temperature of the liquid ingredients is about 3-5°C in summer and 10-15 in winter
600g bread flour
56g caster sugar, 8g salt
Stir with low speed 2nd gear
Adjust the amount of water according to the water absorption of the flour, so that the final mixed dough is soft but not sticky
Stir until there is almost no dry flour
Add 8g instant yeast
Stir until the dough is basically even
After covering it, put it in the refrigerator for 20 minutes
If the room temperature is below 20°C in winter, refrigeration is not necessary
Refrigeration can control the temperature of the dough, and gluten will also be produced after the flour is hydrated
Turn on medium speed 4 and knead until the dough is smoother. It takes about 3-4 minutes
You can add butter when the membrane is not thick and there are some serrations in the hole edge
Put in 64g of softened unsalted butter
Divide the dough into small pieces for easy mixing with the butter
Turn on low speed 2 and stir until the butter is disappeared and the dough becomes a ball again. It takes about 1 minute
Then knead at medium speed 4 for about 4 minutes until the dough is smooth and elastic
The surface of the kneaded dough is smooth and elastic, not sticky to the hands and the bowl
Can pull into a thin and smooth membrane, with almost no jagged teeth at hole edge
Divide the dough into two, one part is for white dough and the rest is for matcha dough
White dough can be slightly 10% more
Put oil in the basin to prevent sticking, put in white dough and cover
14g matcha
22g water added in 2-3 times
Mix until there is almost no dry matcha powder
Put the dough in and stir at low speed 2nd until the dough and matcha are basically even
It takes 3-4 minutes, and should not be stirred for too long, to avoid damage to gluten
Put it in a greased bowl and cover it
Ferment the dough to double size, takes about 60-80 minutes at 26°C
Poke a hole in the dough with your fingers, the fermented dough will not shrink or collapse
Expel the bubbles in the dough
Rounding into a ball
Rest for about 40 minutes
If the dough shrinks when rolled out, it needs to be covered and rest for a few more minutes
Roll the matcha dough into a rectangle about 30cmx17cm
Flip over, set aside for later use
Roll the white dough into a rectangle
Flip over
Arranged into a 30x17cm rectangle
Spread the matcha dough
Check if there are big bubbles in the dough, you can use a toothpick to break the big bubbles to make the dough smoother
Spread 120g candied red beans, and put more on the top side
Roll up from top to bottom, slightly tighter, but not too tight
Put it into the greased baking pan and proof until the dough is 80% of the pan
Preheat the oven to 350°F/180°C 30 minutes in advance, and bake for 35-37 minutes on lower middle rack
After the bread without lid is coloured, it can be covered with tin foil to avoid excessive colouring
Due to the high moisture content and filling, the surface of the baked bread will be a little wrinkled
This bread is simple in shape, white and green, very attractive
Rich bread milky aroma, moist and soft internal tissue
Garnished with some sweet and soft candied red beans
Your family and friends will be deeply attracted by its unique flavour
If you like my cooking video, please remember to like it 👍 and subscribe to my channel!
This is Sherry, see you next time 👋