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.