Makes 12 pieces
Ingredients:
120g bread four
50g cake flour or 170g plain flour, but less chewy.
1 tsp dried yeast
130g cold milk
15g granulated sugar
2 tsp milk powder or skip it
a pinch of salt
1/2 tsp mild olive oil
Important Notes:
First and second fermentation the dough for only 30 minutes to an hour.
An egg wash is a mixture of 10-15% egg yolks and milk or water that is most commonly brushed on top of the bread before baking. It's okay, just brush them on milk only.
No-preheated oven 150C, lower rack and bake for 12 minutes, sit in the oven for 5-10 minutes.
Red Bean Paste
This was absolutely one of my all time favourite fillings, it had addicting bakery aroma, they just tasted like heavenly, slightly aroma, and average sweet, wasn't too sweet and better balanced. It commonly called 豆沙 is a sweetened red bean paste often used as a filling in breads and pastries.
Ingredients:
(A)
• 1 cup adzuki beans
• 4 cups cold water
• 2 brown sugar in pieces or 1 cup golden granulated sugar + 1-2 tbsp dark muscovado sugar
• 10g-25g slightly salted butter, as you prefer
Ingredients:
(A)
• 1 cup adzuki beans
• 4 cups cold water
• 2 brown sugar in pieces or 1 cup golden granulated sugar + 1-2 tbsp dark muscovado sugar
• 10g-25g slightly salted butter, as you prefer
(B)
• 1 tbsp corn flour + 2 tbsp cold water
stir well and set aside.
Method:
1) Wash and rinse the adzuki beans several times under running water and soak for 30 minutes or overnight, drain the water.
2) Adding clean water, cook over medium heat for about 90 minutes. before 15 minutes, Add sugar, corn flour mixture and continue cooking until done.
• 1 tbsp corn flour + 2 tbsp cold water
stir well and set aside.
Method:
1) Wash and rinse the adzuki beans several times under running water and soak for 30 minutes or overnight, drain the water.
2) Adding clean water, cook over medium heat for about 90 minutes. before 15 minutes, Add sugar, corn flour mixture and continue cooking until done.
3) Allow to cool completely and put into a blender and blend on high speed until smooth paste.
4) Heat up the pan and melt the butter a little bit. Add red bean mixture and reduce heat to middle low, stir until it thickens about 45 minutes to 1 hour. It depends on your pan size, some might work much faster or slower.
5) Let the red bean paste, cool completely before putting it in the fridge, coldest part and keep it for 5 days or freeze for up to 1 month. To allow them to soften at room temperature. Refreezing is not advised from either a safety or quality point of view. Divide the red bean paste into portions of rough balls or whatever you desire.
Helpful Tips:
If you don't inclination to stand at the stove, you'll at least come back every 15 for repeat the stirring process and keep an eye on the stove in case the red bean paste will burn.
Recipe Source: Josephine's Recipes
No comments:
Post a Comment