たっぷり粒あん！ふわふわ抹茶あんぱんの作り方｜Matcha Red Bean Bread Recipe

Yields: 8 Ingredients: -Red bean paste: red bean 200g, granulated sugar 30g ,condensed milk 15g, milk 25g, unsalted butter 15g -Dough: bread flour 300g, matcha powder 8g, granulated sugar 25g, milk powder 10g, high-sugar dry yeast 3g, water 150g, milk 40g, whole egg 30g, salt 4g, soften unsalted butter 20g, white sesame seeds Q.S How to make: 1. Make the red bean filling. Soak 200g of red beans overnight. Add the soaked beans and 500ml of water to a pot, then cook until the beans are soft and begin to break down. 2. Add 30g granulated sugar, 15g condensed milk, 25g milk, and 15g unsalted butter. Cook over medium heat until the filling comes together and no longer sticks to the spatula. Divide into 40g portions, roll into balls, and set aside. 3. Make the dough. Combine 300g bread flour, 8g matcha powder, 25g granulated sugar, 10g milk powder, and 3g instant dry yeast. Mix well. 4. Add 150g water, 40g milk, and 30g beaten egg. Knead on low speed until the dough comes together, then switch to high speed and knead until a thick gluten membrane forms. 5. Add 4g salt and 20g softened unsalted butter. Knead on low speed until the butter is fully incorporated, then switch to high speed and knead until the dough reaches the windowpane stage. The final dough temperature should be about 26°C (79°F). 6. Shape the dough into a ball and let it proof at 28°C (82°F) for about 60 minutes, or until doubled in size. 7. Deflate the dough, divide it into 8 equal pieces, shape each into a ball, cover, and let rest for 15 minutes. 8. Flatten each dough ball into a round, turn it over, wrap it around the red bean filling, and pinch the seam tightly closed. Place the shaped dough on a baking tray and proof at 35°C (95°F) for about 30 minutes, or until 1.5 times its original size. 9. Lightly spray the surface of the proofed dough with water, sprinkle with white sesame seeds, then place a sheet of parchment paper over the dough and cover it with another baking tray. 10. Preheat the oven to 180°C / 356°F (top and bottom heat). Bake for 13–15 minutes, then transfer to a wire rack to cool completely. #パンレシピ #手作りパン #あんこ #抹茶 #お菓子作り#パン作り#手作り#レシピ #簡単 #howto #easybaking #homebaking #bakewithme #easydessertrecipe #breadrecipe