I made these really gorgeous Swirled Red Bean Bread since we've run out of bread for breakfast.
Not only are these swirled bread pretty to look at, they are also surprisingly easy to make. Thumbs up!!
Swirled Red Bean Bread
makes 12
Ingredients:
198g Milk
300g Bread flour
25g Sugar
300g Bread flour
25g Sugar
1 tsp Salt
1 tsp Instant yeast
20g Unsalted butter
A packet of store bought red bean paste
Egg wash (1 egg, beaten)
Method:
For the Bread Dough
2. Make the selection for 'Pasta Dough' setting on your breadmaker.
(For my Zojirushi breadmaker, I chose the 'Cookie/Pasta Dough')
3. Press start and the machine will start kneading the dough. The machine will beep after a few minutes. Press start to continue kneading.
4. After the machine has finished its course of kneading under 'Pasta Dough' setting, make the selection for 'Dough' setting.
5. Press start and the machine will start kneading the dough after resting for 15 minutes. Add in the butter during this resting stage.
6. Let the breadmaker do the rest.
7. When the bread dough is proofed, the machine will beep to signal the end of the 'Dough' function. Remove dough from the pan, punch it down, roll the dough out and divide into 12 portions.
8. Roll up each dough portion into a ball and let rest for 15 minutes.
9. Roll red bean paste into 12 balls of 20g each. Set aside.
10. Roll out a dough into an elongated slab.
11. Roll out the red bean ball to an elongated strip and place in the middle of the rolled out slab of dough.
12. Fold in the edges of the dough and seal the edges.
13. Roll out the dough into an elongated slab again.
14. Make a few long slits using a cutter.
15. From one end of the dough, start twisting ang rolling at an angle until the other end of the dough is reached. Give it a little stretch and join the two ends so that the rolled bread now looks like a mini mistletoe. Place on lined baking tray or casing. (If placing on lined baking tray, leave some space in between for the bread to expand)
16. Repeat for the other dough and red bean balls.
17. Cover with a cloth or put in the oven and let it proof for another hour.
18. Apply egg wash onto the bread.
1 tsp Instant yeast
20g Unsalted butter
A packet of store bought red bean paste
Egg wash (1 egg, beaten)
Method:
For the Bread Dough
1. Place all ingredients into the pan except butter based on the sequence listed above or by following your breadmaker manufacturers' instructions regarding the order of liquid/dry ingredients.
(I'm using Zojirushi breadmaker. I placed all the wet ingredients first, followed by the dry ingredients. Make a dent at the centre of the flour and pour the yeast in the dent last)
2. Make the selection for 'Pasta Dough' setting on your breadmaker.
(For my Zojirushi breadmaker, I chose the 'Cookie/Pasta Dough')
3. Press start and the machine will start kneading the dough. The machine will beep after a few minutes. Press start to continue kneading.
4. After the machine has finished its course of kneading under 'Pasta Dough' setting, make the selection for 'Dough' setting.
5. Press start and the machine will start kneading the dough after resting for 15 minutes. Add in the butter during this resting stage.
6. Let the breadmaker do the rest.
7. When the bread dough is proofed, the machine will beep to signal the end of the 'Dough' function. Remove dough from the pan, punch it down, roll the dough out and divide into 12 portions.
8. Roll up each dough portion into a ball and let rest for 15 minutes.
9. Roll red bean paste into 12 balls of 20g each. Set aside.
11. Roll out the red bean ball to an elongated strip and place in the middle of the rolled out slab of dough.
12. Fold in the edges of the dough and seal the edges.
13. Roll out the dough into an elongated slab again.
14. Make a few long slits using a cutter.
15. From one end of the dough, start twisting ang rolling at an angle until the other end of the dough is reached. Give it a little stretch and join the two ends so that the rolled bread now looks like a mini mistletoe. Place on lined baking tray or casing. (If placing on lined baking tray, leave some space in between for the bread to expand)
16. Repeat for the other dough and red bean balls.
17. Cover with a cloth or put in the oven and let it proof for another hour.
19. Bake in preheated oven at 180ºC for 15 minutes.
20. When the swirl read bean bread is done, remove from the oven immediately and let it cool on a wire rack.
20. When the swirl read bean bread is done, remove from the oven immediately and let it cool on a wire rack.
Thanks for dropping by. Do link back to LY's Kitchen Ventures if you have used any information published in this blog.
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