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Those who follow me on Facebook would have seen me posting matcha bakes for the past week in my facebook page. Tis the season of Matcha for me as I have got a big pack of Matcha powder (bought in Japan recently) in my fridge.
As you know the shelf life of matcha powder is short, I hope to finish using it before the expiry date. Hence, the reason for making Matcha bakes one after another. It's a good thing that my family likes matcha and they have not complained (so far...keeping my fingers cross! hee hee ;p) of eating so much matcha bakes lately. And I hope that you are not tired of seeing my matcha posts too as there will be more to come. Please bear with me if you are not a matcha fan.
This bake uses the breadmaker totally and I have adapted it from my previous post of Hokkaido Milk loaf with cream cheese & dried cranberries fillings here.
Below are some photos to show you how I prepared the Azuki paste (red beans fillings) by dividing them equally and rolling into balls for easier wrap later. I have also put it into the fridge for easier handling too. You can prepare this filling during the kneading and proofing stage.
The bread dough after going through one proof can be taken out and quickly divided into twelve portions. Make sure you work fast and within twenty minutes so that there is sufficient time for the buns to proof well before baking starts in the breadmaker.
Here's the recipe:
Ingredients 材料 :
100g heavy whipping cream 動物性鮮奶油 100克
100g
fresh milk 鲜奶
100克
1
egg 鸡蛋一粒
240g
organic high protein flour 12% (or bread flour) 高筋面粉
240克
30g
organic Wholemeal flour (can be replaced with bread flour) 有机全麦面粉
30克
(可以用高筋面粉代替）
30g cake flour 低筋面粉
30克
15g
milk powder 奶粉
15克
1 Tbsp premium matcha powder 上等抹茶粉 一大汤匙
2
Tbsp organic raw sugar 有机原糖
两大汤匙
1.5
tsp instant dry yeast 快速干酵母
1.5小茶匙
1
tsp salt 鹽
1小茶匙
Fillings 馅料：
300g Azuki paste (store bought red bean paste) 包装红豆馅 300克
Method方法：
1. Prepare the red bean fillings first. Divide into 12 portions of 25g each and roll into balls. Set aside in fridge to harden a little for easier wrap later.
1. Prepare the red bean fillings first. Divide into 12 portions of 25g each and roll into balls. Set aside in fridge to harden a little for easier wrap later.
1。先准备红豆馅。分成12份, 每粒25克。放入冰箱变硬一点更容易包裹。
2. Put the ingredients to the breadmaker pan according to the above sequence.
2。根据上述的顺序，将食材放入面包机盘。
2. Put the ingredients to the breadmaker pan according to the above sequence.
2。根据上述的顺序，将食材放入面包机盘。
3. Select sweet dough function (if you do not have this program, just choose basic) and let the machine knead the dough. (For my Kenwood BM, I select program 4 and light crust)
3。选择甜面团的程式后，开始让机器揉面团。（如果你没有这个程式，可以选择基本程式）
3。选择甜面团的程式后，开始让机器揉面团。（如果你没有这个程式，可以选择基本程式）
4. Two hours before end of the program, take the dough out onto a lightly floured table and punch it down. (I removed at time 2:09)
* Don't forget to remove the paddle as we won't need it anymore.
4。程序结束前两小时，也是面包第一次发酵后，拿出面团放在撒上面粉的工作台。
*记得拿出面包机桨。
4。程序结束前两小时，也是面包第一次发酵后，拿出面团放在撒上面粉的工作台。
*记得拿出面包机桨。
5. Divide the dough into 12 pieces (about 52g each)
5。将面团切割成12份（约50克）
5。将面团切割成12份（约50克）
6. Use a roller to roll each piece into a round disc, wrap the red bean paste and seal the edges tight.
6。使用面包棍把每一份滚成圆形，加入红豆馅，密封边缘。
6。使用面包棍把每一份滚成圆形，加入红豆馅，密封边缘。
7. Place each wrapped dough into the breadmaker pan (sealed edges facing down), six below & six above and let the breadmaker do the rest of the job.
7。将每粒包好的小面包团放入面包机盘（密封边缘朝下），六个在上，六个在下。让面包机做剩余的工作。
7。将每粒包好的小面包团放入面包机盘（密封边缘朝下），六个在上，六个在下。让面包机做剩余的工作。
Important note: From step 4-7, please complete within 20 minutes, so that there will be sufficient time for the buns to proof.
提示：从步骤4-7，请尽量在20分钟内完成，这样会有足够的时间让面包发酵。
"It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link back to the relevant post. Thank you. "
"编写或翻译食谱需要时间和精力的，请不要复制或将它作为自己的食
© Copyright 2013 bakingtaitai.blogspot.sg
© Copyright 2013 bakingtaitai.blogspot.sg
