Easiest Way to Prepare Eric Ripert Twisted Soy Milk Bread with Amanatto (Candied Beans) and Green Tea

Hello everybody, it is Jim, welcome to my recipe page. Today, we’re going to make a distinctive dish, twisted soy milk bread with amanatto (candied beans) and green tea. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Twisted Soy Milk Bread with Amanatto (Candied Beans) and Green Tea is one of the most well liked of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. Twisted Soy Milk Bread with Amanatto (Candied Beans) and Green Tea is something that I have loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we have to prepare a few components. You can have twisted soy milk bread with amanatto (candied beans) and green tea using 9 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to make Twisted Soy Milk Bread with Amanatto (Candied Beans) and Green Tea:

1. Take Strong bread flour
2. Prepare Sugar
3. Prepare Salt
4. Get Dried yeast
5. Get Soy milk
6. Take Unsalted butter
7. Make ready ●Amanatto
8. Get ○Matcha
9. Take to 30 grams ○Granulated sugar

Instructions to make Twisted Soy Milk Bread with Amanatto (Candied Beans) and Green Tea:

1. Mix the ○ ingredients. Line a loaf tin with baking paper.
2. Put flour, sugar, salt, dried yeast and soy milk in a bread maker and press start on the dough setting. After 5 minutes, add the butter.
3. Take out the dough from the pan and knock the air out gently. Shape into a ball and let it sit for 20 minutes.
4. Turn over the dough and press gently with your fist. Roll out the dough with a rolling pin into a 25 cm x 30 cm rectangle.
5. Sprinkle matcha and sugar mixture evenly on the dough. Arrange the amanatto on top. Press gently with your hand to make the amanatto stick to the dough.
6. Roll up the dough and seal the joint and both ends well.
7. Roll the dough into a 30 cm-long cylinder shape. Cut in half lengthways leaving 2 cm-length uncut at one end.
8. Open the dough and turn up the cut ends.
9. Make a cross by alternating the two arms of dough. Ensure that the cut ends always face up. Repeat this process to make another cross.
10. Repeat the same process until you make three crosses. Seal the ends by sticking together both ends.
11. Lay the shaped dough horizontally. Hold both ends and press the dough towards the centre by twisting. Put the dough into the prepared tin.
12. Leave to prove until the highest part of the dough reaches 1 cm lower than the tin depth. Preheat the oven to 390°F/200°C.
13. Reduce the oven temperature to 355°F/180°C and bake the dough for 30 minutes. It will burn easily, so cover with a piece of foil if necessary.
14. After baking take the bread out from the oven and drop it from a height of 15 cm to remove the excess air. Leave it to cool on a cooling rack.

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