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1
To start with, this is what the boiled canned adzuki beans should look like.
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2
It turned out to look like it would be impossible to turn into a red bean paste, and was nice and thick.
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3
(The sweetness is reduced as much as possible).
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4
One 200 g salted can is 288 calories.
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5
Set all ingredients, other than the butter, into the bread maker.
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6
Set aside about 1 tablespoon milk.
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7
Add the butter 5 minutes after starting the bread maker.
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8
(Prepare the matcha dough ingredients in a bowl so that you can start the bread maker at the same time).
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9
After starting the bread maker, keep an eye on the amount of water for a while and make adjustments.
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10
After you add in the butter at the 5 minute mark, knead the matcha dough by hand.
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11
Cover the matcha dough you have just kneaded with plastic wrap, place into the bread maker, and let both doughs rise at the same time.
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12
After the 1st rise, punch down the dough, and let it sit for 20 minutes.
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13
Cover with a well-rung out moistened towel to keep it from drying out.
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14
After resting, stretch it out with a rolling pin.
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15
Place the matcha dough on top, and roll it up.
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16
Place the dough in one side of the bread pan, and let rise for the second time.
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17
Once it has filled about 80% of the pan, shut the lid and bake at 200C for 30 minutes.
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18
I didn't have enough of the dough for the photo, and it had an opening.
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19
I test baked it too many times, and was short on dough.
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20
If the pan's volume is 2600, then I think it is good to use 250 g adzuki beans and 100 g of the matcha for the dough.
