Red Bean Loaf

i have always loved red bean and ever since i started experimenting on bread, i yearned to bake my own loaf. i have bought some red bean paste from daiso even before cny and finally gotten a chance today, to experiment with hhb's milk loaf recipe!

but sigh, i guess i have to spend more time practicing on my rolling of dough in the swiss-roll style.. was quite upset with the 'looks' after i sliced the loaf, all the red bean paste has apparently 'sunk'.. while rolling the dough, i really have no idea on how to prevent the dough from 'shrinking'! i just can't get the hang of it and couldn't spread my red bean paste properly.. if only i could tape the four corners of the dough up! =P well, hope i can do a better job on my next attempt, perhaps without dividing the dough into 3 portions so that i can tighten up the 'swiss-roll' with more 'rolls' or could also try making them into small buns (like 'ah pan' buns)

apart from it's looks, this milk loaf really tastes wonderful. its light & fluffy.. not too sweet and suits my liking. i really want to give credit to hhb, who has managed to find this versatile recipe and shared it on her blog with all of us.

here's the photos & recipe;

the red bean paste i used

final proofing in pull-man tin
removed from oven after 30 minsunmould from tin
after slicing...

Ingredient
(original recipe from here)

143g fresh milk
35g egg
25g caster sugar
5g salt
250g bread flour
4g instant yeast
38g butter (unsalted)
200gm red bean paste

How I did it:

1. Cream together sugar, salt and butter using a large metal spoon
2. Add in the lightly beaten egg and mix well.
3. Then add the flour, yeast and followed by milk.
4. Stir the mixture by hand until dough forms a ball and remove from mixing bowl
5. Knead by hand until gluten is fully developed and the dough is elastic, smooth, non-sticky and can be stretch into a thin layer without tearing easily (it took me 30mins)
6. Let dough proof in room temperature in a mixing bowl, covered with cling wrap for 60mins
7. Remove dough and punch out the gas. Divide dough into 3 equal portion. Roll and shape into balls. Let the doughs rest and relax for 15 mins. (this 'relaxing' time is needed so that the dough will be easier to roll out and shaped)
8. On a lightly floured surface, flatten one dough and roll out into a longish shape. Roll up the dough swiss-roll style. Do the same for the two remaining doughs.
9. Flatten the rolled-up dough and roll out again into a long rectangular shape. Roll up tightly, and make as many rolls you can, spread red bean across the dough and roll up the swiss-roll style for the second time. Do the same for the two remaining doughs.
10. Place doughs in lightly greased bread tin/pan. Let the doughs proof for the second time, until it fills up 80% of the tin/pan. Cover with cling wrap.
11. Bake at pre-heated oven at 180 deg C for 30 mins.
12. Unmould the bread immediately when removed from the oven. Let cool completely before slicing.