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vegan adzuki beans matcha bread (Tang Zhong)

Hsinju
a soft and moist bread with sweet adzuki beans and matcha flavour
Print Recipe
Prep Time 30 minutes
Cook Time 40 minutes
2 hours
Total Time 3 hours 10 minutes
Course Breakfast, Snack
Cuisine Japanese
Servings 1 loaf

Equipment

  • oven

Ingredients
  

Tang Zhong

  • 15 g bread flour
  • 75 g no sugar soy milk

Dough

  • 80 g tang zhong
  • 200 g bread flour
  • 100 g whole wheat flour
  • 30 g coconut sugar
  • 5 g salt
  • 3 g instant dry yeast
  • 8 g roasted soy flour/ kinako
  • 8 g matcha powder
  • 180 ml no sugar soy milk
  • 25 g vegan butter

adzuki bean paste

  • 1 cup dry adzuki beans
  • 1 - 3 cup sugar depends on how sweet you like

Instructions
 

adzuki bean paste

  • put dry adzuki beans and water (ratio 1:3) in a cast iron pot and cook about 1.5 hours with low heat
  • add sugar depends on how sweet you like, traditionally, they use dry beans : sugar as 1:3 ratio
  • the result should be soft and moist (not too much liquid)

tang zhong

  • combine flour and soy milk in a small saucepan. Cook it in low heat until it's thick and a little bit transparent

dough

  • mix all the ingredients besides the butter in a stand mixer at low speed (I used a bread machine) for about 5~8 minutes until it's well combined*
  • use a damp towel to cover the container of the dough for 20 minutes (autolyse method)
  • add butter and mix from low speed to high speed for about 8~10 minutes (until you can stretch a corner of the dough for at least 4 centimeters)
  • take the dough out and roll it into a smooth ball. Put it in a bowl with a little bit of oil to prevent sticking.
  • ferment the dough for 1 hour at 30°C or just put it in an oven with the light on
  • the dough should be at least double-sized now. Take it out and divide it into 3 pieces. Rest them for 20 minutes with a damp towel on.
  • spread some flour on the counter and roll each dough into a rectangle shape (the length should be a little bit shorter than your mode). Put the adzuki bean paste on (about 75g for each dough).
  • roll the edges together and try not to spill the bean paste out
  • stick the top of the doughs together and braid them together, also stick the bottom in the end. (You can see the photos above)
  • with the help of a spatula, put the dough into your baking mode carefully.
  • second fermentation for 1 hour, or until the dough reaches 90% in the mode.
  • preheat your oven to 190°C
  • bake the bread for 35 ~ 40 minutes, cover a foil when it is golden on the top (about 20 minutes)
  • take it out and cool it down before serving