Matcha Red Bean Milk Hearth Bread
A beautiful and delicious milk hearth bread, this time with matcha powder and candied red beans, creating a green version~ Matcha and red beans are a perfect match. The flavors blend beautifully, and its profile, resembling European bread, looks delightful when sliced open~
Ingredients
Steps
Add all the main ingredients except butter into the mixer bowl in the order of liquids at the bottom, flours in the middle, and dry yeast on top.
Start the Hauswirt HM780 stand mixer, set at speed 2, and knead for 10 minutes.
First knead into a smooth dough, then add softened butter, change to speed 4, and knead at high speed until the dough reaches the extended stage. If it's warm, you can turn on air conditioning or use chilled milk, as high dough temperatures make it hard to form a thin film.
At this stage, you should be able to stretch out a thin film, but it may tear easily—this is sufficient for sweet bread.
Place the dough in a clean bowl, cover with plastic wrap, and let rise in a warm, moist environment.
Let it rise to 2.5 times its original size. Recommended temperature: 28°C for 1 hour.
Press and knead the risen dough a few times on the work surface to release air.
Divide the dough into two equal portions, cover with plastic wrap, and let rest for 15 minutes.
Take one rested portion and roll it out into a 13x26cm rectangular sheet with a rolling pin, keeping the edges thinner than the middle.
Sprinkle candied red beans on top.
As shown, fold both sides inward so they overlap in the middle, then seal all seams tightly.
Sprinkle some more candied red beans on top.
Roll it up from bottom to top.
Seal the bottom and both ends firmly to prevent red beans from spilling during baking. Repeat the steps with the other dough portion.
Place both dough portions on a baking sheet lined with parchment paper, leaving space between them.
Let rise for the second time at 32°C for 30 minutes. Once risen, sift high-protein flour on top using a 60-mesh sieve. *Preheat the oven to 190°C (top and bottom heat).
Use a knife to score the surface of the dough with 5 straight lines. Make sure the cuts are not too deep to avoid red bean spillage, but not too shallow, or the baked pattern will be unclear.
Once preheated, place in the Hauswirt C45 oven, adjust the temperature to 170°C (top and bottom heat), and bake for 20 minutes. Keep an eye on the color and cover with foil if it browns too quickly.
After baking, remove immediately, and let cool on a cooling rack~
*Tip: The hydration level of flour varies. If your dough feels dry, add a little more milk. A well-hydrated dough makes tastier bread~