Green Tea and Red Bean Paste Sandwich Loaf

I bought a 400g loaf tin recently. Couldn’t wait to try it. Was contemplating on the different type of loaf breads to make when I suddenly remembered stashing away 3kg worth of red bean paste in the freezer after making Ampans the night before. Went online, googled a little, found some inspiration, and the rest was history. πŸ™‚ I present to you, my version of Green Tea and Red Bean Paste Sandwich Loaf.

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Allowing it to proof in this wretched warm weather. This warm weather works really well for bread, but definitely not for me. 😦

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I present to you, really fluffy slices of bread. πŸ™‚

Ingredients:

300g bread flour
30g castor sugar
1/4 teaspoon salt
5g instant yeast
1 egg + x amount of full cream milk = 180g
30g unsalted butter

1 tsp green tea powder

100g red bean paste

Method:

1. Mix dry ingredients together.

2. Add the egg and full cream milk to the dry ingredients, and start kneading with the hook attachment in the stand mixer. Knead till you get a rough dough.

3. Add in butter and continue kneading till the dough is smooth and elastic. Remember to always do the window pane test to check if the dough is ready.

4. remove the dough, and divide the dough into 2 equal portions. To one of the dough, add the green tea powder, and knead till fully incorporated.

5. place the doughs into bowls that have been well oiled. Wrap the bowls with cling wrap and leave them in a warm area to proof. This will take about 60 mins. Depending on the weather, it may take a shorter time to proof till double in volume.

6. After the first proofing, remove the doughs from the bowls, and punch the gas out of the doughs.

7. Roll the doughs til equal length and width. (20cm x 8cm). Lay the white layer on the counter top first, followed by the red bean paste, covering every part of the white layer, and lastly, the green dough to be placed right on top. roll the dough up lengthwise, as you would to a swissroll.

8. Split the dough into 3 equal portions, lengthwise, and start braiding. Connect one end together and start plaiting into a loose braid. Pinch and seal the ends. Place the plaited dough, tucking the ends down, into a well greased loaf pan.

9. Leave the dough to proof for a second time. This should take another 60 mins. It may be lesser in a warmer environment.

10. Bake at preheated oven at 180-190 degC for about 30-40 mins.

11. Remove from oven and unmold immediately onto a rack to cool completely before slicing.

Hope you enjoy making this, and have a lovely healthy breakfast. πŸ™‚

Marian

Ampans

The sister is pregnant again. πŸ™‚ YAY!!!! πŸ™‚ She was craving ampans just last night, and since I had some extra red bean paste, I thought, I could bake a batch for her and the family.

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Very very soft buns. πŸ™‚ Found this recipe Here – house of annie.

Baked Red Bean Buns

Adapted from “World of Bread” by Alex Goh

Ingredients:

(A)
480g Bread Flour
120g All Purpose Flour
110g sugar
10g salt
20g Milk Powder (I substituted with Coffee Mate)
4 tsps Instant Yeast

(B)
1 Egg
300 ml Cold Water

(C)
60g Butter

Method:

1. Mix (A) till well blended.

I just stirred it around with a spoon.

2. Add (B) and knead on your mixer with hook attachment until it forms a dough. I add the egg and then turn the mixer on slow and drizzle the water in slowly as it is mixing.

3. Add (C) and continue to knead to form a smooth and elastic dough, about 10 minutes on my mixer on 4 speed (with breaks when the motor got hot).

4. Gather dough into a ball and place in a bowl. Cover with plastic wrap and let rest for about 50-60 minutes or till it doubles in size. If you are having trouble getting it to double, here’s a tip:

  • set your oven to about 40 degree celsius, and let your dough sit in the oven till double in size.

5. Once dough has doubled, divide the dough into 50g small balls Rest for 10 mins (normally by the time I’m done with the last ball, the first ball is ready for filling) and then fill with red bean paste (about 1-1.5 Tbsp per bun):flatten the balls, put the paste in the center and gather the dough around the paste and pinch to close.

Flip over and put the pinched part on the bottom of the parchment lined tray (make sure to space them a few inches apart).

6. Once all the buns are done, cover loosely with plastic wrap and let it proof for another 50-60 minutes or until doubled in size.

7. About the last 10 mins of proofing, preheat the oven to 190 degree celsius. Beat one egg and brush the buns gently with eggwash. If you desire, sprinkle some toasted sesame seeds on the bun.

8. Bake in the oven for 6-8mins at 190 degree celsius or until golden brown on top.

Gula Melaka Soft Bun

Have always loved the smell and taste of Gula Melaka, so when I found a soft bun recipe that incorporated it, I just knew I had to try it! Through the initial stage of kneading the dough, I thought, there might have been something wrong, as the dough was too soft and sticky, unlike the other soft bun doughs I’ve been so used to. So glad i persevered, and am so happy with the result.

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Golden pillowy dough, rising and rising.

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You have no idea how good this smell once its out of the oven. So looking forward to having it with my Milo drink for breakfast tomorrow. πŸ™‚

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Showcasing the softness of the bread.

Gula Melaka Soft Bun

Recipe source from Siew Hwei’s Kitchen – Gula Malacca Kopitiam Milk Buns.

Tweaked the portion of Gula Melaka within the bun for a slightly more intense smell and taste.

Ingredients
Sponge dough:
1tsp instant yeast
214g bread flour
128g milk (room temperature)

Bread dough:
92g bread flour
80g Gula Malacca (finely chopped)
1/2tsp salt
1 1/2tsp instant yeast
12g milk
40g egg
30g butter
12g milk powder

Steps:
Sponge dough:
1. Knead bread flour, milk and yeast together till it form a dough.
2. Cover and let it proof for an hour then store in fridge to proof for further 14-16hours.

Bread dough:
1. Thaw sponge dough and tear it into small pieces.
2. Combine all the bread dough ingredients except butter in a mixer and mix well at low speed.
3. Add in sponge dough and knead at medium speed until it form a dough.
4. Add in butter, continue to beat until it form a smooth and elastic dough.
5. Cover dough and let it prove for 30mins.
6. Knock down proved dough, hand knead on a lightly floured surface for a while.
7. Divide dough into 15 equal portions about 41g each, cover and rest for another 10mins.
8. Shape each dough into round ball and arrange them on a greased tray.
9. Cover and leave it to proof for 45mins until it doubled in size.
10.Preheat oven to 170C.
11.Bake in a preheated oven for 12mins until buns is brown.
12.Remove buns from tray and cool it on a wire rack.

Hope you enjoy making this, and of cause eating it. πŸ™‚

Marian πŸ™‚