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1
Set all of the ingredients into the bread maker aside from the kuromame and anko, then start it on the dough course...
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2
Release the gas, and roll it up into one ball.
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3
I used black beans and kinako soy flour this time, so the dough is speckled black.
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4
Wrap in plastic wrap, cover with a wet cloth, and bench it.
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5
It'll take 15 minutes.
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6
Roll it out to a big 30cm x 40cm rectangle with a rolling pin.
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7
Spread out the red bean paste, and pack in the kuromame and chestnuts (cut about the same size as the beans).
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8
Roll it up tightly using both hands.
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9
Roll it around to adjust the thickness.
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10
Cut it according to the size of the cake pan.
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11
I'm using a small cake pan this time, so I cut it into 10 equal portions.
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12
This will turn out nicely after proofing, even if there are gaps between them.
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13
Line them up so that the overlap is on the inside.
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14
Place the leftovers into an aluminum cup.
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15
Let rise in the oven using your oven's proofing function (at 40-45C for 35 minutes.
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16
Brush it with the egg glaze after that, and bake in an oven preheated to 180C for 25 minutes.
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17
It's good if you use a bitt of the leftover chestnuts and beans as a topping.
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18
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!
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19
This is a version made with just anko and chestnuts!
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20
!
