How to Cook Delicious Ogura Japanese Adzuki Bean Paste and Green Tea Bread

Without fail cooking ultimate Ogura (Japanese Adzuki Bean Paste) and Green Tea Bread easy, yummy, practical.

Good Evening every body, at this time you get present recipe Ogura (Japanese Adzuki Bean Paste) and Green Tea Bread with 10 ingredients and 9 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 10 ingredients and 9 stages of easy cooking Ogura (Japanese Adzuki Bean Paste) and Green Tea Bread.

Ingredients all Ogura (Japanese Adzuki Bean Paste) and Green Tea Bread

1. Prepare 240 grams : Strong bread flour.

2. Prepare 60 grams : Plain cake flour.

3. Needed 5 grams : Matcha.

4. Prepare 20 grams : Sugar.

5. Prepare 4 grams : Salt.

6. Prepare 1 : Egg.

7. Needed 210 ml : total Milk, plus the egg listed above.

8. Needed 30 grams : Butter.

9. Prepare 5 grams : Dried yeast.

10. Needed 120 grams : Adzuki beans paste (I used a can).

If all ingredients Ogura (Japanese Adzuki Bean Paste) and Green Tea Bread it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking Ogura (Japanese Adzuki Bean Paste) and Green Tea Bread

1. Put all the ingredients except the aduki beans in a bread maker. Press start on the dough setting..

2. After the dough has proofed, punch the air out gently and let it sit for 20 minutes..

3. Roll out the dough into a 20 cm x 35 cm rectangle. Spread the adzuki bean paste evenly on the surface, leaving a 2 cm border at the far end..

4. Roll up the dough from the nearest end and seal the joint well..

5. Divide the dough into 3 pieces with a knife or bench scraper..

6. Arrange the dough in a greased tin with the cut ends facing up..

7. Cover with plastic wrap (I used a shower cap I bought at a dollar shop). Leave to proof at about 95°F/35°C for about 40 minutes until the dough swells to 2 cm below the edge of the tin..

8. Bake first at 390°F/200°C for 5 minutes, then reduce the temperature to 340°F/170°C. Bake for another 20 minutes (it burns easily, so cover with aluminum foil if necessary). After baking remove from the oven and drop the bread from a height of 30 cm to remove excess air..

9. This is the bread I made this time. It doesn't look great, unfortunately…I might make it into a braided shape before baking next time..

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