green tea red bean roll & apricot loaf

Both bread are made using the Yukone method, with a slight variation. Original recipe is from Shirley @ Kokken. For the link, please go to this post.

 

Recipe

Water roux

  • 50 grams bread flour
  • 75 grams whole milk
  1. Bring milk to a boil in a small saucepan. Pour over bread flour and mix to a dough. Cover with cling wrap and chill in the refrigerator for 12 hours before using.

Main dough

  • 160 grams bread flour (I used Nissin Bread Flour)
  • 40 grams all-purpose flour
  • 50 grams milk
  • 70 grams granulated sugar
  • 6 grams active dry yeast
  • 2 grams salt
  • 40 grams unsalted butter
  • 1 egg
  1. Make sure all ingredients, including the water roux, are at room temperature.
  2. Mix together flour, milk, sugar, egg and yeast. Knead on low speed until dough forms, then add in salt and knead another 2 minutes.
  3. Add in butter and knead for another 3 minutes.
  4. Increase speed to medium low (KA 4) and knead for 15 minutes or until window-pane stage.
  5. Place dough in a lightly oiled bowl and cover with cling wrap. Proof for 45 minutes to an hour or until it is double in size.
  6. Drop the dough from a height of 40-50cm onto a lightly floured board to get rid of the air. Knead the dough for about 3 minutes. If the dough is very sticky, add a bit of flour for easier kneading.
  7. The dough is now ready for dividing and filling.

For the green tea red bean roll, I kneaded 1 tbsp of green tea powder into the dough. Thereafter, I followed the usual method of making cinnamon rolls but used red bean paste as a filling. I got 12 rolls from 1 batch of dough. Proofed it for an hour, then baked in a 170 degrees C pre-heated oven for 12 minutes. I didn’t brush any egg or milk on the rolls.

 

For the apricot loaf, the dough was divided into 2 and once again, followed the cinnamon roll method, except I filled it with some apricot preserves. Don’t overfill, as I did on my first try. It was a soggy disaster. The 2 rolls were then placed in a bread loaf tin (10x25cm), proofed for an hour, then brushed with milk before going into the 170 degrees C pre-heated oven for 25 minutes.

 

Note: The apricot loaf got a bit too wet overnight. So I think it’d be better to use dried apricots or a thin layer of apricot jam as filling.

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