Step-by-Step Guide to Prepare Thomas Keller ~Big Sweet Bean Paste Bread with Black Beans & Kinako~

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, ~big sweet bean paste bread with black beans & kinako~. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

~Big Sweet Bean Paste Bread with Black Beans & Kinako~ is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They are fine and they look fantastic. ~Big Sweet Bean Paste Bread with Black Beans & Kinako~ is something that I’ve loved my whole life.

To get started with this recipe, we have to 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 Strong bread flour
2. Get Kinako
3. Prepare Sugar
4. Get Skim milk powder
5. Get Salt
6. Make ready Dry yeast
7. Prepare Water
8. Make ready Egg
9. Take Butter
10. Take Cooked kuromame/
11. Make ready ??Chestnuts <sweet ones from a jar>
12. Prepare Anko
13. Get 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!!

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