Skip to main content

Matcha Marble Red Bean Loaf ~ 抹茶红豆面包

 


I had been surfing the internet for easy bread recipes since my breadmaker decided to call it a day and I found many interesting breadmaking videos on Youtube.   Some recipes do not even require a mixer and the dough had to be mixed and kneaded by hand.  I managed to get tips from here and there and managed to make this Matcha Marble Red Bean Loaf and I'm quite satisfied with the result.  The current hot and humid weather is ideal for breadmaking and anything that requires yeast and proofing.






Matcha Marble Red Bean loaf  ~    抹茶红豆面包

Ingredients

  • 300 gm high protein flour
  • 30 gm sugar
  • 3.1/2 tsp milk powder
  • 18 gm butter cut into cubes
  • 1 tsp salt
  • 1.1/2 tsp green tea powder  )   Mix into a 
  • 8 ml water                           )   paste
  • Sweetened red beans (can or homecooked)
  • 2 tsp  dry yeast           )  
  • 170 ml warm water    )   Yeast mixture
  • 1 Tbsp sugar               )
Method
  1. Add yeast and sugar to warm water, stir and let it set for about 5 to 8 mins. till foamy.
  2. Pour yeast mixture into the mixing bowl of a stand mixer.  Add in high protein flour, salt, sugar and milk powder.  Mix well and using a dough hook, knead until a dough is formed,  add cubed butter and knead till dough is soft and elastic.
  3. Remove and lightly knead dough on a pastry mat, shape into a ball and cut into 2 pieces.
  4. Mix matcha powder and water into a paste and mix into 1 piece of dough, knead.  Place the dough into a bowl, cover with cling wrap and let it proof for an hour or till it doubled in size.  Place the plain dough into a bowl, cover with cling wrap and let it proof till it doubled in size.
  5. Punch the plain dough to expel air and lightly knead, form into a ball and roll out the dough.  Repeat this step with the matcha dough.
  6. Place the matcha dough on top of the plain dough, lightly roll till it sticks onto the plain dough.
  7. Distribute the red beans onto the dough, leaving about 1/2 an inch at the sides.  Roll up the dough and seal the seams and sides.
  8. Place the roll of dough into a lightly greased 9 x 5 x 3 inch loaf pan, seam sides down.  Cover with cling wrap and let it proof for about 45 mins.
  9. Bake in a preheated oven @ 190 deg.C for about 30 to 35 mins. till golden brown.  Remove the loaf from the oven, let it rest for about 10 mins. before unmoulding and letting it cool completely on a wire rack.

Comments

Popular posts from this blog

Seasalt Chocolate Chip Cookies ~ 海盐巧克力曲奇饼

  These dreamy and heavenly chocolate chip cookies will make your kitchen smell like a bakery.  There is a divine contrast between sweet and salty for the slight pinch of seasalt flakes intensifies and brings out the chocolate flavour.  Freshly baked, these cookies are slightly soft in the centre and crispy at the edges, but if you do have leftovers, these will be crunchy, stored in a cookie jar, for a few days. Seasalt Chocolate Chip Cookies    ~    海盐巧克力曲奇饼        Ingredients 170 gm plain flour 1 tsp baking soda 113 gm butter (unsalted) 80 gm brown sugar 40 gm caster sugar 1 'L' egg 1 tsp vanilla 200 gm chocolate chips 1/8 tsp salt Extra chocolate chips or mini chocolate buttons to put on top of cookie before baking Maldon seasalt flakes to sprinkle on cookie immediately after baking Method Sift the flour with baking soda and salt, set aside. In a stand mixer, beat the butter with the sugars, till soft and smooth. On low, add in the egg. Fold in 1/2 sifted flour, mix well fol

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.

Durian Butter Cake ~ 榴莲牛油蛋糕

  It's the durian season again and I'm sharing with you a simple yet fragrant Durian Butter Cake.  This recipe does not use the traditional butter totally, in fact there is oil too.  Liquid oil tends to make the cake softer and stays moist longer as it does not solidify at room temperature.  This cake is soft and moist with a tinge of durian flavour and aroma.  A breakfast or Tea time snack for durian lovers. Durian Butter Cake ~  榴莲牛油蛋糕 Ingredients 150 gm unsalted butter 190 gm plain flour 2 tsp baking powder 30 ml vegetable oil 85 gm caster sugar 3 'L' eggs 130 gm pureed durian flesh 4 Tbsp milk a pinch of salt 1/4 teaspoon vanilla Method Sift flour with baking powder and salt.  Set aside. Beat butter with sugar till well blended, add in oil and continue beating till pale and fluffy. Add in eggs one at a time, mix well. Add in pureed durian flesh, mix till well incorporated. Sift in again the sifted flour in 2 batches, alternating with the milk.  Fold in till well inc