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Cooking could be one of the earliest skills on the planet. That does not indicate that there are any type of limits to the knowledge readily available for the chef thinking about raising his/her skills. Also the finest cooks, even specialists, can constantly locate new dishes, techniques and also techniques to enhance their kitchen area skills, so lets try this ~Big Sweet Bean Paste Bread with Black Beans & Kinako~ recipe, we hope you like it.

Use Strong bread flour.
Prepare Kinako.
You need to prepare Sugar.
Use Skim milk powder.
You need to prepare Salt.
Prepare Dry yeast.
You need to prepare Water.
You need to prepare Egg.
You need Butter.
Use Cooked kuromame\.
You need ★ Chestnuts <sweet ones from a jar>.
Prepare Anko.
Provide leftover egg Egg for glaze.

This red bean bread recipe is completely made from scratch. It takes some time, but the result--soft When a lot of you think of red bean paste, you're probably conjuring images of dark red sticky sweet paste that you might find in a fried sesame ball or see on grocery store shelves in plastic sachets. Black bean paste, commonly called dòushā (Chinese: 豆沙) or hēidòushā (黑豆沙), is a sweet bean paste often used as a filling in cakes such as mooncakes or doushabao in many Chinese and Taiwanese cuisines. Made from adzuki beans, red bean paste is used in Chinese dishes served for the New Year and other festivities.

Set all of the ingredients into the bread maker aside from the kuromame and anko, then start it on the dough course....
Release the gas, and roll it up into one ball. I used black beans and kinako soy flour this time, so the dough is speckled black..
Wrap in plastic wrap, cover with a wet cloth, and bench it. It'll take 15 minutes..
Roll it out to a big 30cm x 40cm rectangle with a rolling pin..
Spread out the red bean paste, and pack in the kuromame and chestnuts (cut about the same size as the beans)..
Roll it up tightly using both hands. Roll it around to adjust the thickness..
Cut it according to the size of the cake pan. I'm using a small cake pan this time, so I cut it into 10 equal portions..
This will turn out nicely after proofing, even if there are gaps between them. Line them up so that the overlap is on the inside. Place the leftovers into an aluminum cup..
Let rise in the oven using your oven's proofing function (at 40-45°C for 35 minutes. Brush it with the egg glaze after that, and bake in an oven preheated to 180°C for 25 minutes..
It's good if you use a bitt of the leftover chestnuts and beans as a topping..
Please eat right after baking while it's still sweet smelling and piping hot Take it out after about 12 minutes if you baked this smaller in aluminum cups!.
This is a version made with just anko and chestnuts!!.

Foods served during this time of year, such as sesame seed balls and sweet bean paste pancakes, contain the paste. Sticky rice cakes, sweet rice pudding, and dumplings are other New. All Reviews for Anko (Sweet Red Bean Paste). Sweet red bean paste (dou sha) is very commonly used as filling for steamed buns, bread, or pastries in Asian cooking. I used to buy readymade dou sha, but homemade dou sha is pretty straightforward to make too and with a pressure cooker, you don't even need to soak the bean if you don't want to.

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