After my successful attempt on baking bread, I have regularly baked my own instead of buying from the store.
Each and every time, my bread gets better and softer and I owe this to my children who constantly gave positive and encouraging feedback.
Red bean ring is an adaptable sweet bread that can be served for breakfast, brunch or dessert.
This time the evaporated milk is used for mixing the dough. Oh my goodness! I couldn't believe how good they were. I have used lots of different recipes before but this one by far is the best ever. It's a keeper, bread came out softer and tasty even after the next day.
3 C all purpose flour
2 and 1/2 tsp active dry yeast
4 T melted butter
2 T sugar
3/4 C warm milk
1/4 C warm water
1 tsp salt
red bean paste
butter to apply on top
* Place yeast and sugar together with warm water in a small bowl, keep for 15 minutes or until frothy.
* Combine flour, salt, butter and yeast mixture in a mixing bowl. Gradually add the milk and forms into pliable dough.
* Knead by hand for 10 minutes or use your stand mixer until elastic.
* Rest the dough for 1 and 1/2 hours in an oiled bowl until double.
* Punch out the dough to release air, roll out into rectangle about 15 x 12 in on floured board. Spread generous amount of red bean paste leaving 1/2 in space along the corners.
* Roll out, jelly roll style and join both ends to form a ring. Slit the edges by 1 in interval using sharp knife. Let rise for 45 minutes. Towards the end of raising time, preheat the oven @ 18O C.
* Brush top with butter, bake in a preheated oven for 15 minutes or until golden brown.
* Remove from the oven, apply again with butter and transfer onto wire rack to cool.
This goes to Yeastspotting 9-24-10
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