Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, ~big sweet bean paste bread with black beans & kinako~. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Vegan Black Beans paste / Red Beans Paste , jjajangmyeon. Cara membuat isian kacang merah lembut A wide variety of black beans paste options are available to you.
~Big Sweet Bean Paste Bread with Black Beans & Kinako~ is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. ~Big Sweet Bean Paste Bread with Black Beans & Kinako~ is something which I’ve loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can cook ~big sweet bean paste bread with black beans & kinako~ using 13 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make ~Big Sweet Bean Paste Bread with Black Beans & Kinako~:
- Make ready 250 grams Strong bread flour
- Get 30 grams Kinako
- Take 30 grams Sugar
- Take 2 tbsp Skim milk powder
- Make ready 5 grams Salt
- Prepare 1 tsp Dry yeast
- Make ready 150 ml Water
- Take 30 grams Egg
- Get 50 grams Butter
- Prepare 110 grams Cooked kuromame\
- Make ready 1 ★ Chestnuts <sweet ones from a jar>
- Take 200 grams Anko
- Get 1 leftover egg Egg for glaze
Making Sweet Red Bean Paste (Anko) from scratch is easier than you think. You only need azuki beans, sugar, water, and salt! Here, I'll show you Japanese azuki beans are mostly cultivated in the Hokkaido area. The bigger variety of azuki beans is called Dainagon (大納言) and it is slightly more.
Instructions to make ~Big Sweet Bean Paste Bread with Black Beans & Kinako~:
- Set all of the ingredients into the bread maker aside from the kuromame and anko, then start it on the dough course…
- Release the gas, and roll it up into one ball. I used black beans and kinako soy flour this time, so the dough is speckled black.
- Wrap in plastic wrap, cover with a wet cloth, and bench it. It'll take 15 minutes.
- Roll it out to a big 30cm x 40cm rectangle with a rolling pin.
- Spread out the red bean paste, and pack in the kuromame and chestnuts (cut about the same size as the beans).
- Roll it up tightly using both hands. Roll it around to adjust the thickness.
- Cut it according to the size of the cake pan. I'm using a small cake pan this time, so I cut it into 10 equal portions.
- This will turn out nicely after proofing, even if there are gaps between them. Line them up so that the overlap is on the inside. Place the leftovers into an aluminum cup.
- Let rise in the oven using your oven's proofing function (at 40-45°C for 35 minutes. Brush it with the egg glaze after that, and bake in an oven preheated to 180°C for 25 minutes.
- It's good if you use a bitt of the leftover chestnuts and beans as a topping.
- Please eat right after baking while it's still sweet smelling and piping hot Take it out after about 12 minutes if you baked this smaller in aluminum cups!
- This is a version made with just anko and chestnuts!!
Stir beans and sugar together in a saucepan over medium-high heat. Cook, stirring constantly, until sugar melts and beans Recipe never mentions crushing up the beans, and doing as written would result in beans in a sugar base, not paste. I beat the beans and sugar. Sweet bean paste is a food ingredient used throughout East Asian cuisine, primarily as a filling for sweet desserts and pastries. The beans are usually boiled without sugar, mashed, and diluted into a slurry.
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