Matcha Red Bean Bun

20 Nov Matcha Red Bean Bun

[vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” el_class=”noPadding” z_index=””][vc_column width=”1/2″][vc_single_image source=”featured_image” img_size=”full” alignment=”center” qode_css_animation=””][/vc_column][vc_column width=”1/2″][vc_separator type=”transparent” up=”10″ down=”10″][vc_column_text]A perfect match of classic matcha bread roll with sweet red bean paste filling. They are quick, easy to make and great for on the go snack.[/vc_column_text][vc_separator type=”transparent” up=”10″ down=”10″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1/3″][vc_column_text]
SERVING SIZE[/vc_column_text][vc_column_text]

12

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TIME REQUIRED[/vc_column_text][vc_column_text]

Preparation: 40 minutes
Baking: 15 minutes
Total waiting/resting:
180 minutes

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SERVING SUGGESTION[/vc_column_text][vc_column_text]

Delicious for breakfast or simply to snack at anytime of the day

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INGREDIENTS

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FEATURED PRODUCT

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SAF-INSTANT™ Gold instant dry yeast

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PREPARE THE DOUGH

1. Place all the ingredients into the mixer except for the butter and red bean paste.
2. Mix the ingredients for 4 minutes on low speed and 5 minutes on high speed.
3. Add in the butter and mix for 5 minutes on low speed and 2 minutes on high speed.
4. Final dough temperature should be approximately 26˚C.[/vc_column_text][vc_separator type=”transparent” up=”15″ down=”15″][vc_column_text]

SHAPING

1. Divide the dough into 12 pieces at approximately 60g each.
2. Divide the red bean paste into 12 portions at approximately 20g each.
3. Roll the dough and red bean paste separately into ball shapes.
4. Cover and place the dough and red bean paste in the chiller for 30 minutes.
5. Flatten the dough into a disc and place a red bean paste ball in the middle.
6. Enclose and knead into a ball shape with the seal facing down.
7. Cover the dough lightly and let it rest for 150 minutes at around 30˚C.[/vc_column_text][vc_separator type=”transparent” up=”15″ down=”15″][vc_column_text]

BAKING

1. Brush a layer of egg wash on top of the bread.
2. Preheat the oven at 180 ˚C.
3. Bake the bread for 15 minutes at 180˚C.[/vc_column_text][vc_separator type=”transparent” up=”15″ down=”15″][/vc_column][/vc_row]