Red Bean Loaf

RECIPE

Yield: 2 x Loaves

Baking Tin: 210mm x 95mm x 95 mm Bread Tin

BREAD DOUGH

YUDANE DOUGH

50 g 8% Baker's Flour

50 g 8% Boiling water

FINAL FOUGH

450 g 75% Bread Flour

100 g 17% Plain Flour

75 g 12.5% Caster Sugar

360 g 60% Milk (warm 150 g to 32C)

50 g 8.3% Egg

85g 14% Unsalted Butter -room temperature

8 g 1.3% Instant Yeast

7 g 1.1% Salt

*All flours are added up to the sum of 100% in Baker's Calculation

200 g Red bean paste for the filling

Total weight:1185

INCLUSIONS

200 g Red bean paste

I used canned red beans paste.

EGG WASH

50 g Egg (1 medium egg)

50 g Full Cream Milk

SIMPLE SYRUP

50 g Boiling Water

80 g Caster Sugar

Mix the boiling water with the sugar until the sugar are fully dissolved.

To convert active dry yeast to instant yeast, simply divide the total amount of active dry yeast by 1.25. Therefore, 1 g of instant yeast = 1.25 g of active dry yeast.

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METHOD

FOR THE RED BEAN PASTE

If you are using canned red beans, they tend to be slightly more liquid. To make them into a paste consistency, transfer them onto a non stick pan and sprinkle 1 -2 teaspoons corn flour then stir over the heat until it starts to thicken. Transfer onto a bowl and cover with food wrap and leave to cool completely before using.

If you want to make your own red bean paste, you can go to Red bean paste to learn how to make them from scratch.

In this recipe, I have used the Japanese Morinaga brand canned red beans.

TO MAKE THE MILK BREAD DOUGH

1. Line the loaf tins with some parchment paper.

If you are preparing your own red bean paste, ensure that they are done ahead before the preparation of the bread dough as it require time to cool down. Ideally, prepare the red bean paste a day ahead.

If you are using canned red bean paste, strain the water from the red bean paste. If the red bean paste that you are using is too runny with liquid, simply cook it in a non stick pan until it dries out slightly to a spreadable paste. Leave to cool before using.

2. Prepare the Yudane Dough by boiling the water then adding it into the flour. Mix until you achieve a dough and knead until there are no visible signs of dry flour in the mix. Wrap the dough and leave to fully cool in the fridge.

Note: The yudane dough can be made at the most 2 days ahead. Just ensure that they are wrapped well and stored in the fridge. Before using, remove from the fridge to bring to room temperature 30 minutes to an hour prior to preparing the final dough.

3. Prepare the yeast mixture by gently heating 150g of the milk to between 32C - 35C. Sprinkle in a teaspoon of sugar from the recipe into the milk then add in the instant yeast. Whisk to combine then leave at room temperature for 15 to 20 minutes until it starts to froth on the surface. This is a clear sign that your yeast is still active.

4. Once the Yudane dough has cooled and the yeast is ready, prepare the final dough by mix all the ingredients except for the butter into a stand mixer bowl with a dough hook attachment and knead for 3 minutes on medium speed until they all come together to a soft shaggy dough.

Add in the room temperature softened butter a little at a time while continuously kneading on the machine.

Once all the butter has been added, continue to mix over medium speed for 10 - 12 minutes or until it passes the window test.

5. Dust the work bench with some flour then transfer the dough over. Roll the dough to a tight ball then place in a lightly floured bowl that is large enough for the dough to double in volume.

Cover with a tea towel and leave to bulk ferment for 1 hour to 90 minutes. Depending on the ambient of your kitchen, the proofing time can vary. You want the dough to increase in volume to at least double its original size.

6. Once the dough had proofed, transfer over onto a floured work surface and divide the dough to two equal portions of approximately 590 g each.

7. Working with one dough at a time, covering the other dough with a tea towel to prevent it from drying out, roll the dough to a rectangle of approximately 400mm x 220 mm. Spread the red bean paste in the centre leaving even gap of approximately 10mm on each the four corners. (This is to prevent the red bean paste from flowing out from the sides)

From the longer ends, fold one end over the top of the red bean paste only covering half of the paste then fold the opposite side over so that both end of the dough meet. Pinch the ends together to seal then press the edges so that the red bean is encapsulated.

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