Cook With No Books: red bean bun

Showing posts with label red bean bun. Show all posts

Monday, July 11, 2011

Matcha red bean cake roll

Strange bedferolls

Today, I came face to face with another baking demon. After all, I have psychological barriers as regards to making cake rolls, with their complexities and all.

To defeat it, I made one.

Now, I am just one step short of my victory dance. The only shortfall is that the nicely baked skin got peeled off, even with my multiple precautions. Aargh !

Maybe someone can be kind enough to explain why and how to circumvent this.

This recipe is greatly inspired by pengskitchen.blogspot.com

Let's roll in the good times !

Ingredient (fits a 9" x 9" tray )

Yolk base :

1 T matcha powder

30g + 1 T sugar

60g cake flour

1/4 t baking powder

1 T sour cream

3 egg yolks

1g salt

50g corn oil

20g water

Meringue :

2 egg whites

40g sugar

1/3 tsp cream of tartar

The quintessential Japanese cake combination : matcha and red bean

Method:

Oil baking tray and 2 pieces of parchment paper. Line the first parchment onto oiled tray, trimming off excess sides.

Sift dry ingredients for yolk base into a bowl.

Combine sifted ingredients and the rest of it for yolk base until smooth batter formed, 1 -2 minutes.

Prepare the meringue. In a clean, dry bowl, whisk egg whites & cream of tartar till foamy. Add sugar gradually and whisk till soft peak forms, 1-2 minutes.

Take 1/3 of the meringue and stir into egg yolk batter with a flat spatula.

Fold the remaining meringue into the matcha batter.

Pour batter into lined cake tray and spread evenly. Tap the tray on the worktop to expel any bubbles trapped in the batter.

Baked in a preheated oven at 180 C for 15-20mins, until cake surface is nicely browed. I baked mine for 18 mins.

Remove cake from tray .Invert the exposed surface onto the second oiled parchment. Carefully peel off the first parchment.

Cool cake thoroughly before spreading it with whipped cream and 1/2 cup of cooked red beans. Maintain a 1 inch border between cream and the edge of the cake.

Roll cake as like a swiss roll. Keep chilled with parchment intact for 1 hour before serving.

Note : Everything works out except the peeling of the nicely browned skin from the parchment. To cover up the defect, I dusted with a mixture of icing sugar and matcha powder ;-/

This post will be submitted to Aspiring Bakers #9 - Swiss Rolling Good Times (July 2011) hosted by Obsessedly Involved with Food

Thursday, April 21, 2011

红豆烙饼 Red bean pan fried bun and a blogger award

I have been feeling restless lately and so had to head back to the kitchen to get my bearings. When the feeling persisted, I get plenty of reasons to try out new stuff or recreate old recipes. Things got out of hand, and I ended up feeding neighbors, friends and music teachers . I was having too much fun to stop.

Here, I made some Chinese red bean buns, the kind that goes best with a bowl of soya bean drink. Not the usual kind of breakfast buns, because they are made with sourdough starter, as this sourdough bun offers a chewy bite when freshly baked and mellows down into a denser but more 'compliant' bun over the next few days. The good thing about sourdough starter is that, due to its active elements, food made with sourdough has excellent keeping quality and stays fresh longer, even in warm and humid Singapore.

The starter dough will be posted in another post for those who wish to get, er, started.

Simply delicious just off the pan or to keep, freeze in freezer-bags. To reheat, thaw frozen pancakes in the fridge overnight, completely wrapped in aluminum sheet. Pop into a toaster, aluminum wrapper and all, for about 10 minutes. Remove aluminum and toast again for 2 minutes. Now, breakfast will be hot, crisp and ready to go !

Enough said. Here's my pan fried version of red bean buns.

Makes 8 red bean pan fried buns

Dough :

500g starter sourdough

50g milk

150g plain flour

50g fine sugar

1/8 t salt

300 g red bean paste

Bring sourdough to room temperature and allow it to ferment.

Mix dry ingredients well in a bowl.

Knead sourdough, milk, plain flour, sugar and salt into a dough, 10 minutes, until elastic and non sticky ( I got my princess to do the kneading - princess bread machine, that is )

Rest dough for 5 minutes.

Divide red bean, dough to 8 portions.

Roll dough to disc, 8-10 cm in diameter or just sufficient to wrap up the red bean paste.

Wrap red bean with dough then let bun ferment for 5 minutes.

Press the buns flat and ferment for another 10-15 minutes.

Pan fry on a warm pan ( low heat ) un-oiled, until both sides are golden brown.

And finally -

I would like to thank Happy Home Baking for this award and hope to generate more interesting materials. Good things are meant to be shared and I hope to pass this award to the following bloggers who make oh so inspiring food :

Kokken69