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

Hello everybody, it is Drew, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, ~big sweet bean paste bread with black beans & kinako~. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

~Big Sweet Bean Paste Bread with Black Beans & Kinako~ is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. ~Big Sweet Bean Paste Bread with Black Beans & Kinako~ is something which I have loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can cook ~big sweet bean paste bread with black beans & kinako~ using 13 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make ~Big Sweet Bean Paste Bread with Black Beans & Kinako~:
  1. Prepare 250 grams Strong bread flour
  2. Prepare 30 grams Kinako
  3. Take 30 grams Sugar
  4. Get 2 tbsp Skim milk powder
  5. Prepare 5 grams Salt
  6. Get 1 tsp Dry yeast
  7. Prepare 150 ml Water
  8. Take 30 grams Egg
  9. Prepare 50 grams Butter
  10. Take 110 grams Cooked kuromame\
  11. Make ready 1 ★ Chestnuts <sweet ones from a jar>
  12. Prepare 200 grams Anko
  13. Get 1 leftover egg Egg for glaze
Steps to make ~Big Sweet Bean Paste Bread with Black Beans & Kinako~:
  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. It'll 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. I'm 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 oven's 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. It's good if you use a bitt of the leftover chestnuts and beans as a topping.
  11. Please eat right after baking while it's 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!!

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