Japan Milk Bread + Matcha and Azuki Bean Paste Swirl Bread

First, I baked Japan Milk Bread, you know, with tangzhong method. It is very soft and tasty, so I tried to bake matcha and azuki paste bread, that got to me from first sigh on this site. I made my version and it worked! Great, colorful and tasty bread.

For Japanese Milk Bread:

Yield: 12 slices

2 cups flour, divided (2 tbsp. for tangzhong)
1/2 cup milk, divided (6 tbsp. for tangzhong)
1 tbsp. butter
1 large egg
1 tbsp. sugar
1 tsp. salt
1/2 tsp. dried yeast
1 tbsp. milk powder (dried milk)

IMG_4954

Wisk 2 tbsp. flour with 6 tbsp. milk and 4 tbsp. water in small saucepan, cook it in medium-low heat until the mixture starts to thicken up. Set aside. I added salt, sugar and butter to hot mix to dissolve. Not sure if it right but it worked.

Combine egg, yeast, remaining milk, powdered milk and flour and knead the dough until smooth and elastic.

Let rise in double, covered, about 1 hour.

Divide dough in 3 pieces, roll each out into a rough oval, fold both longer edges of the oval to the center and fold the resulting rectangle into a roll. Repeat with all dough pieces.

Arrange rolled-up dough in a greased loaf pan, cover with kitchen towel and let rise about 40 minutes.

Bake in preheated (350F) oven about 30 minutes. Remove from the oven and pan and let it cool completely.

1 slice is about 100 calories

For Matcha and Azuki Bean Paste Swirl Bread:

Yield: 12 slices

2 cups flour, divided (2 tbsp. for tangzhong)
1/2 cup milk, divided (6 tbsp. for tangzhong)
1 tbsp. butter
1 large egg
1 tbsp. sugar
1 tsp. salt
1/2 tsp. dried yeast
1 tbsp. matcha powder
1/2 cup adzuki paste or canned adzuki beans + 1 tbsp. sugar

IMG_4972

Make the dough using the method described above (I omit milk powder). Before rising, divide dough in 1/3 and 2/3, add matcha powder into the small part and mix very well. Let dough rise in separate bowls about 1 hour.

Roll green dough into oval shape, set aside. Roll white dough into bigger oval shape. Put green dough on top, slightly roll with rolling-pin. Add adzuki paste on the lower narrow part of the oval, smudge on half part of dough, cover with longer edges and fold the resulting rectangle into a roll. Tuck the edges.

Arrange roll in a greased loaf pan, cover with kitchen towel and let rise about 40 minutes.

Bake in preheated (350F) oven about 30 minutes. Remove from the oven and pan and let it cool completely.

For adzuki paste I mashed canned adzuki beans, add sugar and microwave 1 minute.

1 slice is about 105 calories.

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2 Responses to “Japan Milk Bread + Matcha and Azuki Bean Paste Swirl Bread”

  1. Angelica says:

    What size of loaf pan did you use? 8X4 or 9X5?

  2. Olga says:

    Hi! It was 9×5 in.

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