INGREDIENTS
Red Bean Bread:
180g Red Bean Paste
200g Water
7g Yeast
5g Salt
500g Strong Flour
20g Oil
200g Red Bean Paste (filling)
Orange Marmalade:
250g Orange, sliced
75g Water
200g Sugar
INSTRUCTION
Red Bean Bread:
Pre-heat the oven to 190°C.
Place all the ingredients into the bowl and mix at Speed 7 for 15 seconds.
Press Dough and let it knead for 6 minutes until gluten starts to form.
Set aside and let it proof for 30 minutes.
After doubling in size, portion 450g per dough.
With a rolling pin, flatten the dough and spread the red bean filling on the surface of the dough, then shape it.
Let it proof for another 30 minutes in loaf pan. Lastly, bake for 30 minutes.
Orange Marmalade:
Bring the sliced orange and water to boil at 100°C for 10 minutes with Reverse + Stir.
Add in the sugar, dissolve it using Reverse with Speed 1 at 100°C for 5 minutes.
On Reverse + Speed 2, remove the Measuring Cup and continue to cook at 110°C for 10 minutes until the consistency has thicken.
Let aside and let it cool. Keep in the fridge for durability.
