20200611 Moashikisaikan(もあ四季彩館) Matcha Red Bean Br…


To learn more about concentrated lactic acid sourdough (CLAS), please see here and here.

Today, I made a lovely round bread with “growth rings” on it. In Hong Kong, we call it “wheel bread”(車輪包). When I was a kid, I was often responsible for buying freshly baked “wheel bread” for my family from a nearby bakery. Back then, the wheel bread was either plain or with raisins.  For a child, it smelled delicious no matter which flavor. Sometimes I couldn’t help but started nibbling it on the way home.

Today, decades later, the “wheel bread” has become less popular in Hong Kong. However, to my surprise, it still appears on the menu of Japanese bakeries. In addition to the “original” flavor, the unique Japanese matcha-red bean combination is also a popular choice. Some bakeries such as Moashikisaikan use wormwood for coloring.

pain-moa.com/menu/

Since I didn’t have wormwood, I used matcha powder for coloring and replaced 5% of the flour in the formula with CLAS.

Cutey “wheel bread” brings back childhood memories.

It’s made in this heavy-duty mold.

My mom sent it to me from Hong Kong. The shipping was super expensive. Fortunately, you can buy it online now, or if you are in Canada, you can check with this store in Toronto. This store is a branch of a well-known Hong Kong cutlery/baking equipment company. It’s a fun place to visit. I shop there every time I am in Hong Kong.

 

Dough

95%  Ultimate Performer

5%    WW CLAS

63%  water

10%  heavy cream

5%    whole eggs

5%    butter

1%    dry yeast

2.2%  salt

11%  sugar

3%    matcha powder

Total dough weight without filing ~ 550g

Filling

55% cooked red beans ~ 150g, made in the following ratio (independent of the flour weight)

100% water

50%   raw, unsoaked red beans

10%   honey

20%   sugar

Instant Pot high-pressure x 90 minutes + natural release to the doneness shown in the pictures

Cook longer if you like mushier red beans.

Bulk

77F x 45 minutes

shape

Proof

86F x 90 mins

Bake

482F x 30

I probably would lower the temperature in the future to reduce browning.


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