Step-by-Step Guide to Make Eric Ripert ~Big Sweet Bean Paste Bread with Black Beans & Kinako~

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, ~big sweet bean paste bread with black beans & kinako~. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

~Big Sweet Bean Paste Bread with Black Beans & Kinako~ is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They’re fine and they look fantastic. ~Big Sweet Bean Paste Bread with Black Beans & Kinako~ is something which I have loved my whole life.

To get started with this recipe, we must first prepare a few components. 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. Make ready 250 grams Strong bread flour
2. Take 30 grams Kinako
3. Get 30 grams Sugar
4. Make ready 2 tbsp Skim milk powder
5. Make ready 5 grams Salt
6. Get 1 tsp Dry yeast
7. Get 150 ml Water
8. Make ready 30 grams Egg
9. Take 50 grams Butter
10. Prepare 110 grams Cooked kuromame/
11. Make ready 1 ??Chestnuts <sweet ones from a jar>
12. Prepare 200 grams Anko
13. Prepare 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!!

So that’s going to wrap it up for this special food ~big sweet bean paste bread with black beans & kinako~ recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!