A soft and fluffy Japanese red bean milk bread that you will love!
Keyword: Asian, Bread, Breakfast
Servings: 3mini loaves
Author: Eva Bakes
3/4cupsweetened red bean pastecan find at your local Asian grocery store
3Tablespoonsbutter or melted coconut oil
2teaspoonsactive dry yeast
2 and 1/2cupsbread flour
tangzhong from above
In a small saucepan over medium heat, mix together the flour and water for the tanzhong. Continuously stir until it reaches pudding consistency. Once it thickens, turn off the heat and remove the saucepan from the stove. Mix for another 30 seconds and set aside.
In a large measuring cup, mix together the red bean paste and the milk. Add the egg and mix well. Set aside.
In the bowl of a stand mixer fitted with the dough hook attachment or in a large bowl if mixing by hand, add the butter, sugar, salt, yeast, red bean paste mixture, tangzhong and flour. Mix until everything comes together. The dough will be extremely sticky, so you may need to add more flour. Mix until the dough is still sticky but workable.
Generously grease 3 mini loaf pans (about 5 and 3/4" x 3" x 2"), OR a standard 9"x5" loaf pan.
Transfer the dough to a well-floured working surface. If baking 3 mini loaves, divide the dough into 9 equal parts. If baking 1 large loaf, divide the dough into 4 equal parts.
Take one portion of dough and roll gently into a rough oval. Fold the dough into thirds like a letter. Take the dough and place it so the shortest end is toward you. Roll the dough slightly and then, starting with the shortest end toward you, roll it up, jelly-roll style (like you are making cinnamon rolls). If you have extra red bean paste, you can slather on a layer of it before roll up your dough - I did this the second time I baked it and got delicious results.
Place seam-side down in your prepared loaf pan. If baking 3 mini loaves, you'll want to place 3 dough rolls in each pan side by side.
Let the dough rise for about an hour.
Preheat your oven to 335 degrees F.
Bake in your preheated oven for 20-22 minutes for mini-loaves or 30 minutes for a large loaf. Remove the loaves from the oven and allow to cool for 5 minutes before transferring to a wire rack to cool completely.
Leftover bread should be stored in an airtight container at room temperature and will keep for a few days.
Source: The 350 Degree Oven