Skip to main content

Red Bean Loaf


Nothing beats the sweet aroma of freshly baked bread, what more if it's home made  ....... and in a short while you can savour a warm, crusty loaf straight from the oven!


Mix in the sifted flour, salt, sugar and yeast, slowly add in milk, beat for a second, then add in butter.
Dough is ready when it leaves the sides of the mixing bowl.
Cover the dough with a damp cloth, let prove in a warm place till double in bulk.
Dough is ready for shaping when an indentation is left after pressing with a finger.



Roll dough into an oblong, spread the red bean paste in the middle.
Fold up from top and bottom, make sure the paste does not seep through the sides.
Turn over and roll into an oblong again.
Fold up the rolled dough.  Seal the edges.

  

Put roll, seams down, ( shape roll too much till the bean paste is about to be exposed, need patching up, ha, ha), into a lightly greased loaf pan, cover with a damp cloth and let prove again for about 40 mins.
Apply egg glaze onto proved dough and sprinkle on sesame seeds.

  



  

Soft, fluffy bread fresh from the oven with a crispy top  ............. mmmm

Ingredients for Dough
  • 200 gm high protein flour - sifted
  • 17 gm caster sugar
  • 1/8 tsp salt
  • 3.5 gm or 2/3 tsp yeast
  • 115  ml milk
  • 30 gm butter/margarine 
Filling      -  150 gm red bean paste
Topping  -  Sesame seeds

Method
  1. Mix in sifted flour, salt, sugar and yeast with the dough hook of your mixer.
  2. On low, slowly pour in the milk, mix for a second.
  3. Mix in the butter and continue to beat till dough is smooth and leaves the sides of the mixing bowl.
  4. Cover the mixing bowl with a damp cloth, let prove for 50 mins. in a warm place till double in bulk.
  5. Dough is ready for shaping when an indentation is left after presing with a finger.
  6. Remove dough onto a floured surface, knock back the dough to expel some air.
  7. Roll into an oblong  about 1/4 inch thick, spread the red bean past in the middle of the oblong, fold the top over to cover the paste and from the bottom to overlap the top fold.
  8. Turn over and roll out into an oblong, taking care not to let the paste break out.
  9. Then roll up firmly like a swiss roll, tuck in the sides and place into a lightly greased 8.5" x 5" x 3" loaf dish.
  10. Cover with a damp cloth and let prove for 40 mins. in a warm place till double in bulk.
  11. Apply egg glaze, sprinkle on some sesame seeds.
  12. Bake in a preheated oven @ 180 deg C for about 20 to 25 mins. or till golden brown.
  13. Unmould and let cool on a wire rack.

Comments

  1. Good idea, next round I would try this.
    Have a nice day ahead!

    ReplyDelete
  2. oh yap..this is definitely a great loaf for the breakfast and the mid-day snack!

    ReplyDelete
  3. Looks so delicious especially with the crispy top :)

    ReplyDelete
  4. This size of bread perfect for two! Wow Cheah, you're getting there....Soon, you'll be a pro in bread making.
    Enjoy & have a nice day!
    Regards,
    Kristy
    p/s my hubby salute me for typing with 9 fingers! hahaha....

    ReplyDelete
  5. Soft yummy bread. I need more time to bake bread.

    ReplyDelete
  6. Pete
    Thanks. Looking forward to your posts. You have a great day too!

    Angie
    It was still soft, overnight.

    3 hungry tummies
    Yes, I always 'attack' the crust!

    Kristy
    Wow, you can still type with that finger of yours? I'm not pro, just like to experiment with different shaping and filling.

    Thanks, Jeannie.

    penny
    It's fun baking bread, so many styles to learn and experiment with.

    Sonia
    Totally agree with you!

    ReplyDelete
  7. You are right, the aroma of baking bread is intoxicating. This is a healthy and good looking one!

    ReplyDelete
  8. Thanks, Shirley. Have been bitten by the 'bread' bug lately!

    ReplyDelete
  9. Cheah...I can see you are now more into bread making...i am very happy when the bread turns out great. :0 Have fun making them:)

    ReplyDelete
  10. Wow...Cheah, your baking is improving by leaps and bounds. This just looks really delicious. The texture is so fine. I love the red bean paste too. Well done!

    ReplyDelete
  11. I love red bean in breads! Your bread looks so soft and fluffy!

    ReplyDelete
  12. Elin
    I just make bread and that's dinner, and then I can go for my swim. Lazy huh!

    Mary
    Oh, still have plenty of room for improvement.

    pigpigscorner
    Thanks. Good thing is I don't have to cook the bean paste, too tedious, store bought!

    ReplyDelete
  13. Ah... I made two loaves of this today because the first didn't rise well, but even the second one rose very prettily and then shrunk again to the same size when in the oven 慠慠 so now I have two loaves of flat bread... but it is still delicious!! Hopefully I will get to try again soon... do you have any idea what might have gone wrong? The second time I proofed the yeast with the sugar and a little water since it didn't rise the first time, and after that the dough rose nicely up until I put the egg wash on after the second rise, when it deflated and never recovered.

    ReplyDelete
  14. I tried to make this twice today! The bread is really delicious but both times it turned out very flat for me :( The first time it didn't rise well so on the second loaf I proofed the yeast beforehand, but even though the second time the dough rose nicely when I added the egg wash the dough deflated to the same height as the first loaf and didn't recover >< Although my bread is really yummy yours looks so soft and fluffy so I will keep trying until I get a similar result!

    ReplyDelete
    Replies
    1. Thanks for dropping by my blog. May I know where are you from? I'm in Malaysia and we have tropical climate the whole year through, which incidentally is good for proving bread. The yeast that I use is dry yeast. If your weather is cool or cold it's definitely difficult to prove bread. Over here, I just need to cover the bowl with a piece of damp cloth and leave it in the kitchen and it'll rise to around double the size after say, about 50 to 60 mins. You'll need to beat the dough till the whole piece of dough leaves the sides of the bowl when the dough hook is lifted up. Hope this helps.

      Delete
  15. Thanks for another informative website. Where else may I am getting that tygpe of information written in such a perfect way?
    I've a mission that I am just now running on, and I've been at the gance out for such info.


    Loook at my blog regular clutch

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Braised Pork Belly with Mui Choy ~ ę¢…čœē„–äŗ”花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    ę¢…čœē„–äŗ”花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and

Steamed minced Pork with Mui Choy ~ ę¢…čœč’øēŒŖ肉

This is a homey, comforting dish which you can never find on the menu of a Chinese restaurant.  Perhaps you may find it in an economy rice stall.  There are two types of Mui Choy (ę¢…čœ) or preserved mustard, one is salty while the other is sweet and in this recipe, I used the latter.  The Mui Choy lends flavour and aroma to the dish and most often is paired with pork, either minced or pork belly chunks.  In this recipe, the minced meat must be with a bit of fat, otherwise the dish will turn out dry and dense.  Give this a try and see whether you like it or not. Steamed Minced Pork with Mui Choy ~  ę¢…čœč’øēŒŖ肉  Ingredients  320 gm minced pork with a bit of fat 70 gm sweet mui choy (preserved sweet mustard green) Seasoning for minced pork 1 tsp sesame oil 1 tsp Shaoxing wine 1/2 tsp light soy sauce 1/2 tsp sugar 1 Tbsp oil 2 Tbsp cornflour 3 Tbsp water Method Marinate the minced pork with the above seasoning and stir the pork in one direction, till sticky.  Set