I got so excited when I saw these artistic beautiful made Asian Read Bean Bread in so many of the Asian Food Blogs. Not only they are so popular, you can even get them from the local bakers' stalls. I always wanted to learn how to bake that kind of bread, not until I have found out I have already a copy of such recipe book which I have bought some time ago (found it in one of the stacks of many cook books I have collected!). As I was glancing through this recipe book called the Bun Lovers by K.S.Lee. and I have found the artistic pictures of Walnut Red Bean Bread in page 19.
I have never baked Asian Bread before nor have used high protein flour(HPF) prior living here in Malaysia. Back then in Sydney, Australia, yes I have found the HPF in the Asian shops, not knowing what to do with it, even though I was told that HPF is meant to make bread!! Didn't know what to think, what to do with it, never heard about it!! Nor have I not do my homework enough to know what high protein flour is then..???!! Besides, I am quite sure that high protein flour is mainly used by the Chinese in South East Asia.
In Seremban, it is a bit troublesome to find HPF. Mind you HPF is only obtainable in certain local Chinese shops and at the bakers' shops . Not in even Aeon and Tesco.
The many different bread flour which can be found in Denmark and in Australia have given me a total new experience and explanation of how these flour work. They give you a incredible 'flour fragrant' smell once you open the flour bag; the smell is like smelling to the fresh grain. You could imagine the taste and the flavour of your baked bread using this particular flour. For example, the famous Danish Bread using the Rye Wheat Flour produces the stable Rye Bread for their ever popular 'Open Sandwich' (I will come back to this later).
After several experimenting the usage of High Protein Flour, I have found that this flour works wonder. The texture, the taste and the sponginess is a total story comparing with the usage of the local normal wheat flour or normal flour (or it is the same flour after all!), where they are less sponging and taste dull. Has it got to do with the flour that has been sitting on the shelves in the supermarkets or at the flour manufacturer's warehouse for too long even though the expiring date is still valid?? What about the control of the temperature??
Perhaps the accountability of the weather has something to do with it. The hot and high humid temperature in a shop has certainly influence the quality and the condition of the products. Even though the availability of local produced flour can be obtained easily, the quality and the result of the flour is not the same as I have experienced before. And the packaging..has it got any influence..??
I think part of these, this is therefore, the baking shops equipped themselves with additives like 'bread softerner', 'bread improver' 'double action baking flour' etc etc..Mind you, I have no idea the exiting of such product and not in the habit of using these. Perhaps I should..one day, and find out what it is taste like.
All the ingredients can be obtained from the local supermarkets and the Chinese Sundry Shops.
Before you start baking, please read the recipe at least twice (2 times) or even 3,4 times, to understand its content. Do exactly what it is stated, do not change the amount of the ingredients or else the flavour and the texture will be different. Get all the ingredients ready as mise en place.
Walnuts and Red Bean Rolls
Ingredient:
320g high protein flour
6g instant yeast
1/8 salt
30gcaster sugar
230ml milk
1/2 teaspoon bread improver (I skipped this)
50g walnuts (chopped)
40g butter
Filling:
510g red bean paste (ready made from the local Chinese sundry shops)
Garnishing:
20 walnuts
Method:
1. Divide the red bean paste into 30g each portion,press lightly. Keep aside.
2. Combine all ingredients in a mixer, mix well with medium speed until to be a dough.
3. Add in butter, continue beat with medium speed until a smooth and elastic dough is formed. Rest dough for 1 hour.
4. Divide dough into 40g each portion, roll into round. Wrap with some red bean paste and seal. Form into oval shapes with a rolling pin.
5. Make a few diagonal slits on the centre, slip from both side, roll up like knots. Arrange on a baking pan, leave to rise, until double size.
6. Glaze with beaten egg, place walnut on the centre. Bake in preheated oven at 180C fron10 - 15 minutes until cooked.
Taste best when it is freshly baked.
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