Our heart still filled with sadness from what has happened in Japan in the last few days. We all know, it will take years to rebuilt the country, even more years, if that, even possible to erase those horrid images. Despite all that, we shall not lose our hope!
Today, I made Japanese sweet bread filled with Azuki bean paste, one of the many wonderful recipe this country has contribute to our world cuisine. It is through its simplicity, subtleness, and the delicate presentation, Japanese food captures and wins many of our hearts.
Japanese Sweet Bread Filled With Azuki Bean Paste
1 recipe for Azuki bean paste (I chose chunkier version)
milk for brushing
Follow the recipe for basic Japanese style soft bun as directed through step #3.
Fill a muffin pans with paper cups. set aside.
After the dough has rested for 10 minutes, take one piece of dough, flatten it slightly, then fill with 1 to 2 teaspoons Azuki bean paste. Enclose the filling, then, either go to Kristy's blog on how to shape, or make a simpler one by shaping them into a round ball. Place the bun directly on a paper cup. Repeat with the rest of the dough. Cover muffin pans with clean kitchen towels. Let rest in a warm room temperature for an hour. Reserve any leftover paste for other use.
Preheat oven to 400 F.
Brush each bun with milk, bake for 12 to 15 minutes until golden.
This sweet bread is truly delicious, it so soft, and airy, and texture is pretty delicate. The Azuki bean paste is so delicious, that I wish I could have filled each bread with more then 2 teaspoons.