Recipe: To Try At Home Ogura (Japanese Adzuki Bean Paste) and Green Tea Bread

Olivia Pearson
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Recipe: To Try At Home Ogura (Japanese Adzuki Bean Paste) and Green Tea Bread
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Recipe: To Try At Home Ogura (Japanese Adzuki Bean Paste) and Green Tea Bread Delicious, fresh and tasty.

Ogura (Japanese Adzuki Bean Paste) and Green Tea Bread. Learn About Our New Arrivals & Best Sellers Today. Great recipe for Ogura (Japanese Adzuki Bean Paste) and Green Tea Bread. I like similar bread sold at my neighbor bakery.

Ingredients of Ogura (Japanese Adzuki Bean Paste) and Green Tea Bread.

I like similar bread sold at my neighbor bakery.

I still have to improve how to shape the bread.

You can have Ogura (Japanese Adzuki Bean Paste) and Green Tea Bread using 10 ingredients and 9 steps. Here is how you cook that.

Ingredients of Ogura (Japanese Adzuki Bean Paste) and Green Tea Bread

  1. It’s of Strong bread flour.

  2. Prepare of Plain cake flour.

  3. Prepare of Matcha.

  4. You need of Sugar.

  5. Prepare of Salt.

  6. You need of Egg.

  7. Prepare of total Milk, plus the egg listed above.

  8. It’s of Butter.

  9. It’s of Dried yeast.

  10. You need of Adzuki beans paste (I used a can).

Wrap up the dough around adzuki beans and making sure joints are well sealed.

Spray the top with oil and cover the buns with damp cloth.

See recipes for Ogura Zebra Cake, Cream Cheese Ogura Cake too..

I still have to improve how to shape the bread.

Ogura (Japanese Adzuki Bean Paste) and Green Tea Bread step by step

  1. Put all the ingredients except the aduki beans in a bread maker. Press start on the dough setting..

  2. After the dough has proofed, punch the air out gently and let it sit for 20 minutes..

  3. Roll out the dough into a 20 cm x 35 cm rectangle. Spread the adzuki bean paste evenly on the surface, leaving a 2 cm border at the far end..

  4. Roll up the dough from the nearest end and seal the joint well..

  5. Divide the dough into 3 pieces with a knife or bench scraper..

  6. Arrange the dough in a greased tin with the cut ends facing up..

  7. Cover with plastic wrap (I used a shower cap I bought at a dollar shop). Leave to proof at about 95°F/35°C for about 40 minutes until the dough swells to 2 cm below the edge of the tin..

  8. Bake first at 390°F/200°C for 5 minutes, then reduce the temperature to 340°F/170°C. Bake for another 20 minutes (it burns easily, so cover with aluminum foil if necessary). After baking remove from the oven and drop the bread from a height of 30 cm to remove excess air..

  9. This is the bread I made this time. It doesnt look great, unfortunately…I might make it into a braided shape before baking next time..

These were just awesome with green tea ice cream or tofu steamed puddings.

I'm still experimenting and enjoying the experience immensely!

Some people might be put off by the texture.

If you don't care for the lumpy chewy texture, you might light the sweetened red bean paste (anko) better.

A soft milk bun with a green tea and sweetened red beans centre.