Thursday, 12 January 2012

Matcha Week Day 4 - Matcha Buns with Sweetened Azuki Bean Paste Filling


These buns are delicious, although I couldn't get the position of the filling right. Next time I must wrap them properly, and definitely put more filling in them!

I know you are probably thinking, what the hell is sweetened Azuki bean paste, sounds horrible! It's not really, the texture is like sweet potato but much sweeter (ah took me some time to think of what it's like.). It's really yummy! Hubby's colleague who used to work as a supermarket's bakery manager likes it!


(Make 8 buns)

Ingredients:

For the poolish:

100g Hot Water
20g Strong Flour

- Mix together, then heat in a non-stick pot until thickened, stirring continuously.
- Remove from fire, wrap in cling film and leave to cool in room temperature

For the main dough:

6g Yeast
260g Strong Flour
10g Matcha Powder
45g Sugar
4g Salt
30g Single Cream
30g Milk
43g Egg
25g Unsalted Butter, softened


Filling:

240g Sweetened Azuki Bean Paste (canned, from Chinese stores)

or

150g Azuki Beans (£1.50 for 500g from Tesco), washed
200cc Water
120g Sugar
Pinch Salt

- Boil water and beans together until softened.
- Beat the beans and a dash of water (just enough to get the beans going) in a blender.
- Add the bean paste, sugar and salt in a big non stick pot or wok on small fire, and stir fry until the sugar has dissolved. Keep stirring to prevent it from sticking.

For both canned or raw beans:

- Fry the paste until the paste becomes dry and when you touch the paste with your hand it won't stick. You should be able to take a piece of the paste (when cooled) and roll it into a ball.
- Let it cool and split them into 8 equal portions. Roll each into a ball.


Method:

Breadmaker: Menu 16 (Basic dough)


By hand:

1. Knead all the ingredients except the butter until it forms a lumpy dough.

2. Knead in the butter until the dough becomes smooth, shiny and elastic (when you gently stretch a piece of the dough, it should form a really thin opaque sheet. When it breaks the edges of the hole is smooth). It should be tacky but not sticky (use extra flour sparingly if you knead by hand on the table)

3. Roll the dough into a ball, or stretch the sides gently and fold it tightly at the bottom to form a smooth rounded ball on the top.

4. Place the dough in a greased bowl with the smooth side on the top, and cover the bowl with greased cling film (or a clean damp tea towel)

5. Place the bowl in a warm place and rise until the dough is double the size (approx 45mins to 1 hr)

6. To test whether it is done, dip your finger into some flour, and poke it into the dough. The rising is done when the hole either doesn't shrink, or shrinks very slowly.


7. Punch the dough and split it into 8 equal portions. Roll each portion into a ball, and cover them gently, resting them for 15 mins.

8. Take 1 portion (keep the other ones covered), punch it and then roll it back into a smooth ball. Roll it flat into a disc, then spoon 1 portion of the red bean paste and place it in the middle of the dough.


9. Pinch the edge together to wrap around the filling. Close the opening, gently roll it back into shape, then place it on a baking sheet. Do the same for the rest of the balls.

10. Cover them loosely with cling film and let them rise until double the size in a warm place (approx. 20-40mins)

11. In the meantime, preheat the oven to 180°C.


12. Glaze the buns with egg and bake for about 12 mins until golden and when you knock on the base of the buns they'll make a hollow sound.