- Install the Kneading Blade in the mixing jar.
- Place in 500ml water, red bean and sugar.
- Select preset mode R "STEAM" Settings Timer : 20 Minutes / Temperature: 120°C
- Drain the red beans through the simmering basket. Set-asides.
- Rinse and wipe the jar for next process.
WEIGHING INGREDIENT
- Place the mixing jar in the base unit, and press the scale button to start the weighing. The display will show “0 00 0” by default.
• Add ingredients: Weigh all the dry ingredients and follow by wet ingredients.
• Weigh the ingredients one by one in the mixing jar to show the exact value on the LCD screen.
• Press the scale button once it will reset to zero.
• Remove the ingredients, it will minus the weighing total value.
KNEADING
- After weighing all the ingredients, select KNEAD for preset mode 10 minutes OR you may use 3 minutes manual setting for quick kneading.
Select preset mode R - KNEAD and run the auto setting : Timer: 3 Minutes / Speed: 3 then continue Timer: 7 Minutes / Speed: 2
or
- You may use manual setting for quick kneading.
Settings: Timer: 3 Minutes / Speed: 3 / Temperature: 37°C
Mix with Matcha Powder
- Transfer the dough on the floured surface, divide the dough into half.
- Knead and fold the dough into a ball.
- Place one dough back to the jar and add in the matcha powder to knead.
Settings: Timer: 5 Minutes / Speed: 3 / Temperature: 37°C
- Transfer the dough back to the floured surface.
1st Rise for 1 hour
- On the floured surface , knead the dough for 1 minute until the dough is soft and elastic. For matcha dough, knead until even color.
- Let the dough rise for 1 hour
Punch and Rest 30 minute
• When the dough is ready, punching the dough down quickly releases any air pockets that have developed and helps your bread have a more consistent rise and texture.
• Gently fold the dough over on itself to release some of the gas and stretch the gluten.
• Continue to let the dough rise until it has doubled in bulk, about another 30 minutes
Shape the dough
- When the dough is well rested and has developed in strength, shape the dough, divide the dough in half.
- Roll out each dough to a rectangular shape.
- To create the swirl, stack the plain dough on top of the matcha dough, spread red bean paste evenly over the surface.
- Starting with the short side, firmly and gently roll it up and place in the lined baking pan.
Proofing for 45 minutes
- Now that your breads have been shaped, they need time to rise again.
- Cover shaped dough with plastic wrap, continue to let the dough rise until it has doubled in bulk, about another 45 minutes.
- Towards the end of the rise, preheat your oven to 180°C or 200°C .
- Bake the bread for 30-35 minutes 180°C or 20-25 minutes 200°C, until it's light golden brown. Test it for doneness by removing it from the pan and thumping it on the bottom
(it should sound hollow).
- Cool baked bread in the pan for 10-15 minutes, then overturn pan and turn loaf out onto a cooling rack or folded towel to finish cooling. If you leave the bread in the pan for much longer than that, you’ll steam it, which may cause some parts of your loaf to go soggy.
Serving Size loaf
Servings 4
- Amount Per Serving
- Calories 578
- % Daily Value *
- Total Fat 26.9g42%
- Saturated Fat 6.9g35%
- Cholesterol 64mg22%
- Sodium 627mg27%
- Potassium 1028mg30%
- Total Carbohydrate 73.3g25%
- Dietary Fiber 6.1g25%
- Sugars 15.5g
- Protein 15.7g32%
- Calcium 7%
- Iron 20%
- Vitamin D 20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
- Install the Kneading Blade in the mixing jar.
- Place in 500ml water, red bean and sugar.
- Select preset mode R "STEAM" Settings Timer : 20 Minutes / Temperature: 120°C
- Drain the red beans through the simmering basket. Set-asides.
- Rinse and wipe the jar for next process.
WEIGHING INGREDIENT
- Place the mixing jar in the base unit, and press the scale button to start the weighing. The display will show “0 00 0” by default.
• Add ingredients: Weigh all the dry ingredients and follow by wet ingredients.
• Weigh the ingredients one by one in the mixing jar to show the exact value on the LCD screen.
• Press the scale button once it will reset to zero.
• Remove the ingredients, it will minus the weighing total value.
KNEADING
- After weighing all the ingredients, select KNEAD for preset mode 10 minutes OR you may use 3 minutes manual setting for quick kneading.
Select preset mode R - KNEAD and run the auto setting : Timer: 3 Minutes / Speed: 3 then continue Timer: 7 Minutes / Speed: 2
or
- You may use manual setting for quick kneading.
Settings: Timer: 3 Minutes / Speed: 3 / Temperature: 37°C
Mix with Matcha Powder
- Transfer the dough on the floured surface, divide the dough into half.
- Knead and fold the dough into a ball.
- Place one dough back to the jar and add in the matcha powder to knead.
Settings: Timer: 5 Minutes / Speed: 3 / Temperature: 37°C
- Transfer the dough back to the floured surface.
1st Rise for 1 hour
- On the floured surface , knead the dough for 1 minute until the dough is soft and elastic. For matcha dough, knead until even color.
- Let the dough rise for 1 hour
Punch and Rest 30 minute
• When the dough is ready, punching the dough down quickly releases any air pockets that have developed and helps your bread have a more consistent rise and texture.
• Gently fold the dough over on itself to release some of the gas and stretch the gluten.
• Continue to let the dough rise until it has doubled in bulk, about another 30 minutes
Shape the dough
- When the dough is well rested and has developed in strength, shape the dough, divide the dough in half.
- Roll out each dough to a rectangular shape.
- To create the swirl, stack the plain dough on top of the matcha dough, spread red bean paste evenly over the surface.
- Starting with the short side, firmly and gently roll it up and place in the lined baking pan.
Proofing for 45 minutes
- Now that your breads have been shaped, they need time to rise again.
- Cover shaped dough with plastic wrap, continue to let the dough rise until it has doubled in bulk, about another 45 minutes.
- Towards the end of the rise, preheat your oven to 180°C or 200°C .
- Bake the bread for 30-35 minutes 180°C or 20-25 minutes 200°C, until it's light golden brown. Test it for doneness by removing it from the pan and thumping it on the bottom
(it should sound hollow).
- Cool baked bread in the pan for 10-15 minutes, then overturn pan and turn loaf out onto a cooling rack or folded towel to finish cooling. If you leave the bread in the pan for much longer than that, you’ll steam it, which may cause some parts of your loaf to go soggy.