Another Hand-kneaded Bread @ Matcha Red Bean Loaf 抹茶红豆面包

这是我的第三个面包，距离做上一个面包的时间是两个星期。做面包需要长时间等待发酵，所以我通常都是在周末才有时间做。

从我做第一个面包开始，这款面包就是我一直想要做的，因为很喜欢抹茶配搭红豆的味道，不管是蛋糕，雪糕还是面包。

想吃时我会到Breadtalk买，Breadtalk的抹茶红豆土司做得挺不错，但我不喜欢它的颜色，太绿了，我更不喜欢它的标价，哇哈哈！

家里的红豆不够，所以我加入了一些葡萄干，竟然出奇的对味。

(1）揉好的面团发酵一个小时后（2）把空气打掉（3）杆成长形（4）加入红豆（5）卷起，放入涂上牛油的模型内，盖上保鲜膜，进行第二次发酵。

面包软中带有弹性，我对面包的texture还蛮满意的，只可惜抹茶的味道略嫌淡了点。我把面包收藏在密封的盒子里，到了第三天面包还是保持松软。

左边的表面有涂蛋液，右边的没涂。我个人比较喜欢没涂蛋液的，因为比较有那种‘原始’面包的感觉。你又比较喜欢哪一个呢？

我把面包留到隔天时，发现有涂蛋液的面包表皮比较软。那下次我该涂还是不涂呢？

Matcha Red Bean Loaf 抹茶红豆面包

Matcha and red bean is a perfect match. Anyone doesn't agree?

Bread texture is soft and fluffy with a hint of matcha flavour, I think that the matcha flavour is a bit too mild, next time I shall add more matcha powder.

I stored the bread in an airtight container and it remained soft in room temperature even on the third day.

Ingredients:

220g bread flour
30g cake flour

2 tsp matcha (green tea) powder (sift together with bread flour)
1 tsp instant yeast
25g caster sugar

5g salt (omitted if use salted butter)

143g milk (fresh milk or UHT milk)

35g egg (less than 1 egg)(lightly beaten)

38g butter (unsalted)

Filling: red bean paste
Extra plain flour for dusting
Optional: beaten egg for glazing

Method:

1) Mix all dry ingredients in a mixing bowl. Make a well in the centre, pour the egg and milk into the well. Mix the ingredients to form soft dough.

2) Turn out the dough onto a lightly floured work surface. Knead and mix in the butter into the dough.

3) Continue to knead until the dough becomes smooth, elastic and non-sticky (it takes about 20 – 30 mins), throw the dough on work surface once in a while during kneading (I believe this helps to improve the bread texture).

4) Form the dough into round ball, place it into a big mixing bowl and cover with cling wrap, let it rise in room temperature till double in size (about 1 hour in our weather).

5) Punch out the gas in the dough. Turn the dough onto a lightly floured work surface. Roll out the dough into a big rectangle with a floured rolling pin. Spread red bean paste on the dough (keep 2cm apart from the edge). Roll up tightly (like making swiss roll). Pinch the dough to seal the seam tightly.

6) Place the dough (seam side down) in a greased bread tin. Cover with cling wrap and let it proof for about 45-60mins.

7) Apply egg wash (optional) and bake in preheated oven at 180-190C for 30-35 mins.

8) Remove bread from bread tin immediately and cool on wire rack completely before slicing.

Note:

I do not own a bread tin. I used one big and two small disposable aluminum tins instead.

Half portion of the dough went into the big tin and I divided the other half into two portions to fill the two small tins.

The big loaf was cooked in about 25 mins whereas the small ones were cooked in 20 mins.

(Recipe reference: http://happyhomebaking.blogspot.com/2007/11/matcha-red-bean-loaf.html) (recipe has been modified)