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. 🙂 I present to you, my version of Green Tea and Red Bean Paste Sandwich Loaf.



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



I present to you, really fluffy slices of bread. 🙂


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


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. 🙂



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