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Before you jump to Ogura (Japanese Adzuki Bean Paste) and Green Tea Bread recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.
Healthy eating is today a great deal more popular than it used to be and rightfully so. Poor diet is one factor in health problems such as heart disease and high blood pressure which can put a drain on the economy. Everywhere you look, people are encouraging you to live a more healthy way of life but but then, you are also being encouraged to rely on convenience foods that can affect your health in a bad way. People typically think that healthy diets demand a great deal of work and will significantly alter the way they live and eat. It is possible, though, to make some minor changes that can start to make a good impact on our daily eating habits.
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Therefore, it should be fairly obvious that it’s not at all difficult to add healthy eating to your daily lifestyle.
We hope you got insight from reading it, now let’s go back to ogura (japanese adzuki bean paste) and green tea bread recipe. To make ogura (japanese adzuki bean paste) and green tea bread you need 10 ingredients and 9 steps. Here is how you achieve it.
The ingredients needed to cook Ogura (Japanese Adzuki Bean Paste) and Green Tea Bread:
- Get 240 grams Strong bread flour
- You need 60 grams Plain cake flour
- Provide 5 grams Matcha
- Get 20 grams Sugar
- Prepare 4 grams Salt
- Take 1 Egg
- Use 210 ml total Milk, plus the egg listed above
- Get 30 grams Butter
- Prepare 5 grams Dried yeast
- Take 120 grams Adzuki beans paste (I used a can)
Instructions to make Ogura (Japanese Adzuki Bean Paste) and Green Tea Bread:
- Put all the ingredients except the aduki beans in a bread maker. Press start on the dough setting.
- After the dough has proofed, punch the air out gently and let it sit for 20 minutes.
- 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.
- Roll up the dough from the nearest end and seal the joint well.
- Divide the dough into 3 pieces with a knife or bench scraper.
- Arrange the dough in a greased tin with the cut ends facing up.
- 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.
- 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.
- 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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