After the last rise.
Roll up the dough.....
Stack up both dough and spread the red bean on top.
It's been in my head for months wanting to make this Matcha red bean loaf. Finally, I managed to... I boiled the red bean myself a day before baking this bread. I used Hokkaido red bean for this, as I find it more creamy compared to those from China. Boil them in water till it just come to soft texture. Keep them in shape.
The result? I like it very well. The sponge is soft and moist. Matcha go with red bean need not to say ,they are perfect match! All I need was just a thinly spread of butter and my cup of Assam tea.
Bread Flour 250g
Instant yeast 3g
Skim Milk (milk powder) 10g
Warm Water 175ml
Unsalted butter 20g
Matcha Powder 1Tbp
Boiled red bean 70g
1. Flour, salt, sugar, yeast, milk powder mix well in mixing bowl. Add warm water and start mixing them with your machine. Let it mix till a smooth dough, and add in the butter. Continue to knead till you get a springy and smooth dough. Bring the dough out to your work top and knead with your hands, portion out 1/3 form the dough and add in with Matcha powder. Knead both dough until it doesn't stick to your hands.
2.Let both dough rise in warm place (28-30'c) for one hour till 2 times bigger.
3.Remove dough from bowl and let it relax for 10 minutes. Do cover dough with a bowl or cloth.
4.After 10 minutes, roll both dough flat to rectangular shape. Stack the matcha dough onto plain dough, spread on the red bean. Roll the dough up like a Swiss roll. Put it in bread tin and let it have the last rise for one hour.
5.Bake the bread in pre-heat oven for 30 minutes at 190'c. Cool the bread on wire rack once it's baked. You may brush on some melted butter for the glossy look.