Mochi Red Bean Paste Milk Hearth Bread麻薯红豆沙鲜奶哈斯面包

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This Milk Hearth bread was made with discarded sourdough starter. 💗

This is my second attempt making this bread.😊 I used the same recipe from my previous attempt but with some adjustments. I left it fermented in the fridge overnight. And of course, you can do it and bake it on the same day!😉

The bread is soft, chewy and no sour taste. I made some adjustments to this Milk Hearth bread. I added chewy mochi and creamy red bean paste/ cheese for filling , which adds a touch of sweetness to the bread.😘











Mochi Red Bean Paste Milk Hearth Bread麻薯红豆沙鲜奶哈斯面包


Ingredients 材料 ：Make 3 loaves(可以做3个)

Main dough主面团:

170g  Bread flour 高筋面粉*

100g All purpose flour 中筋面粉*

30g French bread flour 法国面包粉*

100g  Milk 鲜奶

60g Water 水

25g  Brown Sugar 红糖

150g  *Sourdough Discard 酸种酵母(废)

3g  salt 盐巴

25g  unsalted butter 奶油

* You can use bread flour only.

Mochi麻薯:

150g   Glutinous rice flour 糯米粉

50g  Corn starch  玉米淀粉  

30g  Sugar糖

200g  Milk  牛奶

20g  Butter 黄油


Filling馅料：

360g Red bean paste and 3 Cheddar cheese slices 红豆沙和切达干酪片


Method: 

Making mochi:

  1. Mix all ingredients except butter and mix well until no clumps.. Steam on high heat for 12-15 minutes. Cool it slightly, then add in butter and knead the mochi dough until the butter has incorporated. Wrapped and set aside/ put it in the fridge for 20 minutes.
  2. While the dough is rising, prepare the mochi. Divide the mochi dough into three equal portions, about 145g per portion. 
  3. Roll it into a rectangular shape, smaller than the main dough.
  4. Divide the red bean paste  into three equal portions, about 120g per portion. Roll it into a rectangular shape, smaller than the mochi dough. Place it on top the mochi dough.



Making main dough: 

The night before baking:

  1. In a big mixing bowl, add in all ingredients except butter and knead well.
  2. Knead dough until it comes together then add the butter and knead dough until it smooth and elastic.
  3. Put dough on the bench and lightly fold the dough into a ball.
  4. Put dough back into a lightly greased mixing bowl, cover and let the dough rest about 1- 2 hours.
  5. Keep the dough in the fridge overnight about 8-10 hours.

Next day:

  1. Leave the dough in room temperature for 30 minutes or 1 hour.
  2. Pat the dough down on the bench and divide into 3 portions ( 220g x3),  cover and rest for about 15 minutes. 
  3. Shape dough~ Roll out into a rectangular shape,  place the mochi and red bean filling on top, then swiss roll up. Seal the seams.
  4. For cheese wrapped, after put the mochi, line the cheese slices on top, and then roll it up.
  5. Place on a lined parchement paper baking sheet. Cover and final rise for 1-1.5 hours or until doubled its size.
  6. Preheat oven to 220℃
  7. Spray some water on the bread, sprinkle flour, and cut 3 or 5 traces with a sharp knife.
  8. Lower the oven temperature to 200℃ and bake for 30 to 35 minutes. Until golden color and bottom sounds hollow.
  9. Remove from oven and let the bread completely cooled on rack before cuting.


Tips:

  • Place the dough in the oven with a cup of hot water. Let it rise for 1 hour or double in size. DO NOT turn on the oven.
  • They taste the best the same day you make them. You can keep them at room temperature for 2 days . Or Store them in the fridge, heat them up in microwave or small oven before you eat.


Happy Baking!






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