Recipe: To Try At Home ~Big Sweet Bean Paste Bread with Black Beans & Kinako~

Recipe: To Try At Home ~Big Sweet Bean Paste Bread with Black Beans & Kinako~ Delicious, fresh and tasty.

~Big Sweet Bean Paste Bread with Black Beans & Kinako~. Great recipe for ~Big Sweet Bean Paste Bread with Black Beans & Kinako~. This is a present for my grandma!! This is a an extravagant gift that will leave quite an impact when you drop it in front of everyone.

I beat the beans and sugar together and then cooked it down in a saucepan.

The brownie recipes below include goodies like avocado, zucchini and flax seed on top of the protein-packed beans.

Okay, now for the red bean swirl loaf.

You can have ~Big Sweet Bean Paste Bread with Black Beans & Kinako~ using 13 ingredients and 12 steps. Here is how you cook that.

Ingredients of ~Big Sweet Bean Paste Bread with Black Beans & Kinako~

1. Prepare 250 grams of Strong bread flour.

2. You need 30 grams of Kinako.

3. It’s 30 grams of Sugar.

4. It’s 2 tbsp of Skim milk powder.

5. It’s 5 grams of Salt.

6. Prepare 1 tsp of Dry yeast.

7. You need 150 ml of Water.

8. Prepare 30 grams of Egg.

9. It’s 50 grams of Butter.

10. Prepare 110 grams of Cooked kuromame.

11. Prepare 1 of ★ Chestnuts <sweet ones from a jar>.

12. You need 200 grams of Anko.

13. It’s 1 of leftover egg Egg for glaze.

Take the first half of dough and shape into a rectangle.

Roll out to a little less than ¾-inch thickness with a floured rolling pin, maintaining a rectangle shape.

Now, take a few big dollops of red bean paste and spread over the center of the rectangle, leaving a few inches on either side of the rectangle and one inch along the top and bottom.

I use handheld mixer to pulverize beans smooth.

~Big Sweet Bean Paste Bread with Black Beans & Kinako~ step by step

1. Set all of the ingredients into the bread maker aside from the kuromame and anko, then start it on the dough course….

2. 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..

3. Wrap in plastic wrap, cover with a wet cloth, and bench it. Itll take 15 minutes..

4. Roll it out to a big 30cm x 40cm rectangle with a rolling pin..

5. Spread out the red bean paste, and pack in the kuromame and chestnuts (cut about the same size as the beans)..

6. Roll it up tightly using both hands. Roll it around to adjust the thickness..

7. Cut it according to the size of the cake pan. Im using a small cake pan this time, so I cut it into 10 equal portions..

8. 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..

9. Let rise in the oven using your ovens 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..

10. Its good if you use a bitt of the leftover chestnuts and beans as a topping..

11. Please eat right after baking while its still sweet smelling and piping hot Take it out after about 12 minutes if you baked this smaller in aluminum cups!.

12. This is a version made with just anko and chestnuts!!.

When smooth, add in coconut oil and honey.

Drain and put the beans into a heavy pot.

Add sugar, rice syrup, kosher salt, and vanilla extract.

Roughly mash with a potato masher.

Fermented black beans make a tasty snack or side dish, and fermenting your own beans at home only takes a few days.