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Matcha Milk Adzuki Bread
Matcha Milk Adzuki Bread

Before you jump to Matcha Milk Adzuki Bread recipe, you may want to read this short interesting healthy tips about Foods That Make You Happy.

Many of us have been taught to believe that comfort foods are terrible and to be avoided. At times, if your comfort food is a sugary food or some other junk food, this is very true. Other times, though, comfort foods can be totally nutritious and it’s good for you to eat them. A number of foods really do improve your mood when you consume them. When you feel a little down and are needing an emotional boost, try some of these.

Grains can be wonderful for driving away a bad mood. Barley, quinoa, millet, teff, etc are all good for helping you be in a happier state of mind. These grains fill you up better and that can help you with your moods also. Feeling famished can really make you feel terrible! These grains can improve your mood since it’s not at all hard for your body to digest them. They are simpler to digest than other foods which helps raise your blood sugar levels and that, in turn, elevates your mood.

So you see, you don’t need to eat junk food or foods that are terrible for you just so to feel better! Try a few of these suggestions instead.

We hope you got benefit from reading it, now let’s go back to matcha milk adzuki bread recipe. To cook matcha milk adzuki bread you need 10 ingredients and 16 steps. Here is how you cook that.

The ingredients needed to make Matcha Milk Adzuki Bread:
  1. Provide 200 grams Bread (strong) flour
  2. Prepare 1 tsp Instant dry yeast (granular)
  3. Use 3 tbsp Skim milk powder
  4. Prepare 2 tbsp Sugar
  5. Provide 2 tsp Matcha
  6. Get 1 pinch Salt
  7. You need 1 large Egg
  8. Prepare 110 ml Milk
  9. Use 30 grams Unsalted butter (at room temperature)
  10. Prepare 80 grams Boiled adzuki beans (store-bought)
Steps to make Matcha Milk Adzuki Bread:
  1. Beat the egg. Set aside one tablespoon of the beaten egg for finishing. Heat milk in a microwave until warmed to the touch.
  2. Put the bread flour, skim milk powder, sugar, salt and matcha in a bowl. Add the yeast at the end along the edge.
  3. Pour the beaten egg and milk over the yeast. Mix the ingredients with a scraper.
  4. After the ingredients are incorporated, add the butter and beat using a cutting motion. After everything is combined, tip over onto your work space.
  5. Using the palm of your hand, knead the mixture. The mixture is wet at first, but it gradually starts to form into a dough.
  6. Keep kneading for about 10 minutes until the dough is no longer sticky and is smooth and elastic like in this picture.
  7. Put the dough into a bowl and cover with cling film. Leave to rise in a warm place. It takes about 30 minutes to 1 hour, depending on the temperature.
  8. After the dough is doubled in volume, dust your forefinger with bread flour and poke the dough. If the dough doesn't spring back, the proofing has completed.
  9. Punch the gas down with your fist, remove from the bowl, and shape into a ball. Cover with cling film and leave to rest for 10 minutes.
  10. Divide into 8 portions with a bench scraper.
  11. Roll out into 4 x 20 cm oblongs using a rolling pin. Place the adzuki beans on top.
  12. Cover the azuki beans with dough and seal loosely (you don't have to seal tightly).
  13. Grab both ends, twist and join the ends. Place the prepared dough onto a baking tray lined with parchment paper.
  14. Repeat the same process with the rest of the dough (cover with a moistened tea towel if possible). Leave the dough in a warm place to let rise a second time.
  15. Depending on the temperature, it can take another 30 minutes to an hour until it doubles in size. Brush the beaten egg on top for a shiny finish.
  16. Bake in an oven preheated to 180°C for about 15 minutes until nicely golden brown. Place onto a cooling rack after baking!

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