My apologies for another adzuki related bread. The only reason I am logging this is because this bun is made with the milk bread recipe, which turned out wonderfully moist and fluffy.
I delayed removing the bread from the tray for cooling, an oversight, causing condensation on the bottom of the bread. However, moisture was reabsorbed back into the bread and what ended up was one of the fluffiest bread I ever baked. To remedy the soggy situation, I left it over a cookie rack to dry, with no major consequences.
As today is our 20th wedding anniversary, I made a pair of bread in a heart mould , nutella for hubby red bean for me. But girl2, a biology buff, commented that it looks more like a set of lungs , since the left bun is smaller , just like the left lung in human anatomy. Aish ! Talk about romance!
270 g Bread flour
30 g Cake flour
5 g instant yeast
15 g Milk powder
20 g Sugar
3 g Salt
1 tsp matcha powder
1 small Egg
200 g low fat fresh milk
1 T Toasted sesame seeds
1 egg, lightly beaten, for egg wash
Making the dough -
Combine dry ingredients in a bowl. Set aside.
Bring milk to room temperature. Add egg, beating lightly. Set aside.
Divide adzuki beans, 8 portions. Chill to firm paste until needed.
Combine wet and dry ingredients together and mix until a dough forms.
Knead to get a smooth, glossy dough , 20 minutes.
Cover and let dough ferment for 1 hour or until nearly doubled.
Forming the buns -
Preheat oven to 180 C. place rack in the center of the oven.
On a lightly floured surface, portion out dough rounds, 11 pieces, about 50g each. Rest dough for 10-20 minutes.
Wrap adzuki buns paste with dough. Pinch to seal bun.
Brush buns with milk, then rest buns for 40 minute in a warm , moist place , seal side down on an oiled baking tray.
Sprinkle buns with sesame seeds .
Dab the bun surface with egg wash.
Bake for 20 minutes or until bun is slightly browned.
Credits : Portions adapted from http://wendyinkk.blogspot.com/2011/11/hokkaido-milk-loaf-white-loaf-week-1.html