Monday, 21 July 2008

RED BEAN PASTE BREAD


(From Y3K Recipes Issue No.7 – July/ August 2002)
Copyright of Y Three K Publisher. All rights reserved.

Ingredient A:
250g high protein flour
2 tbsps sugar
3 tbsps soya bean powder
1 tbsp butter
1 tsp bread improver
1 egg yolk
1/2 tsp salt

Ingredient B:
150ml water
10g instant yeast

Ingredient C:
250g red bean paste

Ingredient D:
30g sesame seeds

Method:

1. Mix well ingredient B (yeast).
2. Pour ingredient A into food processor.
3. Add in yeast gradually. Beat for 7-8 minutes.
4. Divide dough into 50g portions. Roll into round balls.
5. Cover with a piece of cling film. Rest for 5 minutes.
6. Roll out the doughs.
7. Add in 20g red bean paste.
8. Fold and seal up the sides. Rest for 5 minutes.
9. Roll out the doughs. Cut strips using a scrapper.
10. Brush some butter onto one side.
11. Spread out the lines slightly.
12. Twist from both ends.
13. Turn into a floret. Seal the ends.
14. Coat the butter side with sesame seeds.
15. Let them rest for another 5 minutes.
16. Put into preheated oven. Bake at 120 degrees celsius for 10 minutes.

5 comments:

Anonymous said...

hi y3k,

Wah, what a nice and beautiful bread, but I am a bit confuse, why after step 3 , the bread don't need to rest before you roll it into round balls.

and after step 15, the bread only need to rest for 5 mins before going to the oven ?

loh

Y3K food & travel said...

Hi Loh,

Once the dough is form, do not need to rest, just roll it into round balls and rest for 5 mins. (step 3 to 5). It may take longer time to proof if the weather is not good.

In step no.(15), 5 mins is only a guild line for resting or proofing bread, it depends very much on the temperature and humidity of the weather. It takes a longer time if proof at night, or air conditional javascript:void(0)room ...

Anonymous said...

dear y3k,

thank you so much for the reply.

regards,

loh

Q said...

can i know what kind mixer u used?

Y3K food & travel said...

Hi Q,

Mixer's brand is not important, you can use any ordinary mixer that is suitable for bread making.