Recipe by Orange Piggy, Premium Member © Sarah Phillips CraftyBaking.com
Variations: Red Bean Green Tea Bread Rolls; White Bean Paste Filling; Persimmon Paste Filling
Food styling and photos by Orange Piggy © Sarah Phillips
Orange Piggy, Premium Member, Says: "Hi Sarah, Here is the recipe for my red bean filled bread with different fillings. I also show you how to shape them."
BREAD RECIPE HELP
RED BEAN ROLLS
1/2 cup warm milk; about 120 to 130 degrees F measured with an instant read thermometer
2 teaspoons instant active dry yeast
3 tablespoons + 2 teaspoons sugar
1 large egg
1 tablespoon milk powder, optional
120 g (4.2 ounce) tangzhong (water roux)*
2 1/2 to 3 1/2 cups bread flour
1 teaspoon salt
2 tablespoons unsalted butter, softened
sweetened red bean paste (canned or homemade)
1. Rinse the bowl of a stand mixer with very warm water to warm it. Fit the mixer with paddle attachment. Place warm milk and sprinkle in yeast and stir until dissolved.
2. Add the eggs, milk powder, tangzhong starter, flour, 1 cup at a time. Add the salt with the second cup of flour. Beat 3 minutes at medium speed.
3. With the mixer on low, beat in butter. When the butter has been incorporated, switch to the dough hook and beat at medium speed for 7 minutes, until the mixture forms a stiff but a little sticky dough.
4. Continue adding in more flour 1-2 tablespoons at a time, mixing after each addition until the dough stops sticking tho the bowl.
5. Form the dough into a ball and place it in a greased bowl. Cover the bowl tightly with plastic wrap and let rise about doubled, about 45 minutes.
While the dough is rising, prepare the filling by dividing the red bean paste into 30g (about 1 ounce) balls. You can freeze the leftover bean paste for future use.
6. Punch the dough down and divide it into 40g (1.4 ounces) pieces. Roll each piece with a rolling pin into a disc and place a red bean ball in the center then enclose the dough around the filling, gathering the seams together and pinch them together.
I use my palm to shape them
7. Roll the balls neatly so they will bake into nice round rolls.
8. Place the them seam side down on cookie sheets lined with parchment paper. Cover with plastic wrap and let rise until doubled in size, about 30-45 minutes.
9. 20 minutes before the rolls are done rising, position the oven shelf to the middle of the oven and preheat it to 350.
10. Bake the rolls for about 20-25 minutes or until golden brown and done. Cool the rolls on a wire cake rack.
*TANGZHONG (WATER ROUX)
50g (1.8 ounces) bread flour
1 cup water
1. In a small saucepan, mix the flour with water until smooth.
2. Cook over medium-low heat, stirring constantly with a wooden spoon to prevent burning until the mixture is slightly thickened and
streaks appear with every stir. (149 F on an instant read thermometer).
3. Remove from heat and transfer to a medium bowl. Cover with a plastic wrap directly on the surface and let cool to room temperature.
Leftover Tangzhong can be kept refrigerated and should be used within 3 days. All chilled Tangzhong must return to room temperature before using.
If your chilled Tangzhong has turned grayish in color, discard it.
RED BEAN PASTE FILLING
400g (14 ounces) cooked red beans
1 cup sugar
1/4 cup coconut milk, measured in glass liquid measuring cup
1. Soak 250g (about 8.7 ounces) red beans at least 8 hours or overnight.
2. In a large saucepan, boil the beans for 1-2 hours stirring every 20-30 minutes or so. (I use a crockpot to cook the beans).
When the beans are tender enough to be falling apart when you squeeze them, they're done. Remove from heat and let cool slightly then drain.
3. Measure 14 ounce of cooked beans and place them in a large bowl. Mash them with a potato masher if you like a chunky bean paste or
process in a food processor for a smooth paste.
4. In a medium saucepan, preferably non-stick, place the mashed beans, sugar and coconut milk. Cook over medium low heat, stirring constantly
to prevent burning. Red bean paste is done when it dries and thickened and does not stick to the bottom of the saucepan.
5. Remove from heat and transfer to a bowl and cover it with plastic wrap directly on the surface. Let cool completely.
The paste will thicken more as it cools.
BREAD AND FILLING VARIATIONS
Red Bean Green Tea Bread Rolls
Add 2 teaspoons powder matcha green tea to step 2 of bread recipe.
White Bean Paste Filling
substitute with 250g (about 8.7 ounces) white beans
Persimmon Paste Filling
Use about 1 pound ripen and soft persimmons. peeled and pitted. mash with a potato masher or process in a food processor.
Add 1 cup sugar and cook over medium-low heat until thickened and dry and does not stick to the pan.
Omit the coconut milk. Cover with plastic wrap on the surface and let cool completely.