Red Bean Loaf

Today, I will be preparing sweet red bean loaf. I got these sweet red beans from Isang Arao. I was told that there are many things that you can do with that recipe. So, I will be trying to make a loaf with it. I'm excited! So, meron tayo dito 330 grams na all-purpose flour, about 2 2/3 cups eto. Ida gagdag natin na ating 1/4 teaspoon na fine salt, tapos yung ating 1 1/2 teaspoons na instant yeast. Maliban po sha hindi ako makakita ng active dry yeast dito sa Pilipinas, mas okay rin pong gamitan yung instant yeast kasi hindi mo na sha kaylang e-activate. At mas mabilis rinsha na magrise ng dough. And then, lagay narin natin ang 1/4 cup na light brown sugar. Halu inlang natin eto. Tapos, danteng natin ati mo wet ingredients, meron tayong itong 1/2 cup na milk, liquid milk. So you can use fresh milk, evaporated, or magtimpla na 2 big at milk powder. Lagay narin natin na adding 3 tablespoons or 45 grams na unsalted butter. Minelt na natin sha. Tapos ang ating 1 large egg na about 50 grams. Batihin ko lang sha na conte, tadag na natin. Haluin lang eto hanggang mamoisen lahat lang enyo ang flour. Okay, at this point gamitin ko na aking kamay para haluin ito. Once na maform yung shanghai niyo, Pero you now check, kung kulang ba sha sa water or kulang sa flour. So at this point, tapad medyo sticky pa sha pero hindi na. Kaya kaylangan pa natin shang dagdag ka ng water. So na test ko na ang recipe nato. So I know how much water yung kaylangan. So meron ako dito 3 tablespoons na water pero kase depende kung nasan yung lugar niño, depende sa weather, depende sa temperature nagbabago-bago po. So kaylangan yung parent shang i-check. As you do it. Okay, so I'll add water. Okay, just sticky na, pero hulang pa rin, kasi kung ala hatnon too big. Isa pa kasin consideration dito, ay, yung pagmamasa natin, magdadagdag pa tayong konting flour, dahel na ifa flour natin yung ating work surface. If you're doing this by hand, ata kuren, mas preference ko yung mas kusto kuren na medio on the wet side. Achindo, kasi napansin ko na mas masarap yung result mo. Okay, okay na ito. Aya, so as you can see, sticky sha sticky and medyo wet pero hindi naman ganun ka wet. Okay, pero ko pegamit kayo na stand mixer or electric mixer. Then, it's less sticky or less wet. Starting dough. But it's bigger than the hill where we planted the gametes. I'm going to put a flower so that it will be easier to see. Even right now, it's already growing. I just scrape using some flour. So, 6 minutes. Ayo, natin sha over-knead. Kasi iti ga siyan, kapag na over-knead, sumedyo nagbibreak pa yung inyong dough. Conti pa. So about 10 minutes na po ang lumi pa, eto na ituran ang ating dough. Sapa kayram dam po moist parin sha. Medio sticky, pero hindi nasa dumidiket. Para nahehilang siyang ganya. Elastic, okay, elastic sha. Okay, tapos smoother yung cup, okay. That's it. So ito ay kailangan natin i-rest for about 30 minutes to 1 hour, depende po sa temperature ng inyong bahay. Ah, depende rin kung summer, kung malamig, salabas, ganyan. Check nyo na lang po hanggang sa parang mag-double sha. So, indito yo ating bulkanina, legyan ko lang konting oil. At itabimuna sha sa isang warm dark corner. So after about 1 hour of resting, ganiton na ang itshura ng ating dough. By the way, kung gusto niyo mas mabilis yung pagrise nya or pagdouble nya, pedi niyo dagdagan yung yeast na gagamitin niyo. Instead of 1½ teaspoon, tula ng ginawa ako dito 1 tablespoon or 3 teaspoons of instant yeast. Put in the flour. Flour just on the surface. Mix it. Then, put it in a rolling pin. If you don't have a rolling pin, you can use a glass bottle. Spread it into a rectangle. About 1/4 inch thickness. Perfect, not perfect, but okay. Now you want to spread our sweet red beans. So I have a recipe on how to do this, I will put the link. Just spread it evenly so that it will be smoother, so that it will not be too thick when we roll it. With this. So leave about 1 to 2 inches on the edges. So about 1 and 1/2 cups of red bean paste, and then we fold it. Pinch, pinch, pinch. Rolling pin, flour, and roll it. Irregular shape. From here, roll it. So the more na i fold nyo ito, mas maraming swirl kayo magagawa. Okay, so ito ba le pang atlong fold ko ata to, pang apat. Tunaing final fold ko, flatten ko na sha. At this point, yung haba nya dapa, kasing lahe halos na netong inyong pan. Okay, so yeah, no rain na. Palaparin ko lang siya na ponte. Okay, okay, okay, okay. Okay, knife into 3. You will lay, you will lay in your long, then you braid. Grease ko narin palayan. Okay, let that rest in a warm dark corner for about 30 minutes to 1 hour. Let it double. Again, depende po sa temperature sa inyong bahay ko ano po yung weather, so kailangan yung pushang tignan tignan para y check. So after 45 minutes, ibake na 'to sa isang preheated na oven, 350°F. 35 to 45 minutes. Ayana, eto nopo ang ating red bean na loaf. So ito po, ina bake for 45 minutes sa ating oven. At 30 minutes po, chinakosha, so medyo brown na yung kaask. Kaya, kinoveran ko po sha na foil for the next 15 minutes na naka bake sha sa oven. So isapo yung samang apetit ng gawen, isang tip, kung nakita niyo na medyo nagbabrown ang kaask pero hindi paluto yung lobe, tap pa niyo po. Yeah, mm, banguna, amiguyong, red beans. Mm, ganda naman as pearls. Tikman na natin. Mm, mm, mm. Palame binyotalo kasha. Look at, look at. Make sure nsubukan nyo po ito. Tungashi pinatong. Tungwed binlo. Akin nyo ang paimantanong. Just leave a comment below. Please like and share this recipe video. Mag-subscribe din po kay sa channel nato. At iturnon ang notification bell para hindi kay mahugulay sa mga pinaka latest na recipe videos. Di follow nyo rin po kay sa Instagram and Facebook @fullyfreelyleslie. At itagdo on kapags inubuhan nyo po ang recipe nato. Mmm, lindia. Yun krosma, crunchy. Ou c'est bagoun louton, bagoun louton, pas l'ogna?