そうめん（冷やし担々そうめん）｜George ジョージさんのレシピ書き起こし
George George / Jojiro ch's person Time required : 20minutes
Matcha and red bean twisted bread (vegan) | Peaceful Cuisine's recipe transcription
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Ingredients
- Red beans : 100g
- Whole grain strong flour : 250g
- Strong powder : 250g
- Warm water : 300-350g
- Dry yeast : 5g
- oil : 20g
- Millet sugar (for bread) : 20g
- salt : 3/4 teaspoon
- Matcha : 1 tablespoon
- Millet sugar (for red beans) : 80g
Time required
60minutes
Procedure
-
1)
Boil red beans
00:15
Put red beans and water in a pan and heat.
When it boils, discard the hot water, add cold water, and simmer again until it becomes soft. -
2)
Knead bread for primary fermentation
00:36
In a bowl, add whole grain strong flour, strong flour, oil, millet sugar, and salt, add dry yeast dissolved in lukewarm water, and knead. Divide the dough into two pieces, knead matcha into one and ferment it.
-
3)
Season the red beans
02:43
Add acne sugar to the softened red beans and simmer until dry.
-
4)
Molded and secondary fermentation
03:07
Divide each dough into two pieces and spread them into a rectangle. Spread the red beans on the white and layer them alternately with the green.
Divide into 6 to 8 equal parts, make two cuts leaving the edges, knit, and ferment secondarily. -
5)
Bake
06:18
Bake in an oven at 180 ° C for 20 minutes.
Point
Knead the bread while boiling the red beans.
After the red beans are tender, season them with sugar.
If the dough is sticky, dust it and roll it with a rolling pin.
During fermentation, keep the dough from drying out.
When layering white and green dough, spread azuki beans on top of the white dough.
Fermentation time is not included in the time required.
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