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

Hello everybody, it’s Brad, welcome to my recipe site. Today, I will show you a way to prepare a special dish, ogura (japanese adzuki bean paste) and green tea bread. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Ogura (Japanese Adzuki Bean Paste) and Green Tea Bread is one of the most favored of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look wonderful. Ogura (Japanese Adzuki Bean Paste) and Green Tea Bread is something which I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can have ogura (japanese adzuki bean paste) and green tea bread using 10 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Ogura (Japanese Adzuki Bean Paste) and Green Tea Bread:
  1. Make ready 240 grams Strong bread flour
  2. Make ready 60 grams Plain cake flour
  3. Take 5 grams Matcha
  4. Make ready 20 grams Sugar
  5. Make ready 4 grams Salt
  6. Get 1 Egg
  7. Get 210 ml total Milk, plus the egg listed above
  8. Make ready 30 grams Butter
  9. Prepare 5 grams Dried yeast
  10. Get 120 grams Adzuki beans paste (I used a can)
Instructions to make Ogura (Japanese Adzuki Bean Paste) and Green Tea Bread:
  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 doesn't look great, unfortunately…I might make it into a braided shape before baking next time.

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