Foolproof Whole Red Bean Soboro Bread
Foolproof Whole Red Bean Soboro Bread
Easy and Delicious Whole Red Bean Soboro Bread Made with a Bread Maker – Perfect for Beginners!
To celebrate my new oven, I decided to try making my daughter’s favorite soboro bread! I used to think I wasn’t very good at baking, but ever since I got my bread maker, my baking trauma has completely disappeared. Goodbye to the days of frustration because I didn’t know why my bread burned or was undercooked! Thanks to this recipe, even beginners can successfully make delicious whole red bean soboro bread. The sweet aroma of freshly baked bread is pure happiness. It’s also a fantastic snack for kids! I highly recommend you give this soboro bread a try! Stay healthy, everyone~♡
Dough Ingredients- 225g Bread flour
- 75g Cake flour
- 4g Salt
- 30g Unsalted butter
- 5g Dry yeast
- 40g Sugar
- 150ml Milk
- 1 Egg
- 80g Whole red bean paste
Crispy Soboro Topping Ingredients- 100g All-purpose flour
- 28g Cornmeal
- 60g Unsalted butter
- 5g Skim milk powder
- 30g Peanut butter
- 1.5g Baking powder
- 10g Oligosaccharide
- 4g Salt
- 55g Sugar
- 100g All-purpose flour
- 28g Cornmeal
- 60g Unsalted butter
- 5g Skim milk powder
- 30g Peanut butter
- 1.5g Baking powder
- 10g Oligosaccharide
- 4g Salt
- 55g Sugar
Cooking Instructions
Step 1
First, prepare all the ingredients for the crispy soboro topping. Ensure the butter is softened at room temperature.
Step 2
In a bowl, combine the softened butter and sugar. Whisk them together with a whisk until the mixture becomes light and creamy. This process is called ‘creaming’.
Step 3
Sift the all-purpose flour, cornmeal, skim milk powder, and baking powder into the bowl. Add the salt. Mix with a spatula. Then, add the creamed butter mixture, peanut butter, oligosaccharide, and sugar. Use your hands to rub the ingredients together until they form a crumbly soboro texture. Be careful not to overwork the mixture, as it can become clumpy. Once the soboro dough is ready, refrigerate it to chill and firm up.
Step 4
Now, let’s make the bread dough. Place the bread flour, cake flour, salt, dry yeast, sugar, milk, and egg into the bread maker’s pan in that order. (Make sure the yeast, salt, and sugar don’t directly touch each other.) Select the ‘dough’ cycle on your bread maker and let it knead for about 15-20 minutes until the dough is smooth. Once the dough is ready, transfer it to a bowl, cover with plastic wrap, and let it undergo its first fermentation in a warm place for about 40 minutes. The dough should double in size.
Step 5
After the first fermentation, gently punch down the dough to release the gas. Divide the whole red bean paste into 80g portions and roll them into balls. (Using too much paste can cause it to leak out when the soboro is added, so use an appropriate amount.)
Step 6
Divide the fermented dough into 80g portions, shape them into balls, and let them rest for a 10-minute ‘intermediate proof’. After the intermediate proof, flatten each dough ball, place a portion of red bean paste in the center, and carefully seal it by pinching the dough edges together. Ensure the paste is completely enclosed to prevent it from leaking. Shape the filled dough into a round ball. Preheat your oven to 170℃ (338℉). Generously cover the shaped bread with the chilled soboro topping, gently pressing it on. Place the soboro-covered bread into the preheated oven and bake at 170℃ for about 15 minutes, or until the top is golden brown. Adjust the baking time and temperature according to your oven’s specifications.
