After my cream puff adventure I had extra red bean paste left over, and decided to use it in a recipe I’ve been meaning to try for ages– Hokkaido milk bread. It’s a soft, sweet, tender bread that’s made using the tangzhong method– which basically means that you make a roux out of some of the flour, then mix it into the dough. The theory is that the roux acts to lock up some of the moisture from the water, plus locking up some of the flour so that it can’t create gluten when kneaded, making the bread softer and more tender.
I decided to roll the dough up with a layer of red bean paste to add interest, kind of like cinnamon swirl bread. The experiment was a success, and just like cinnamon bread, this also makes fabulous toast.