Ogura toast cube (bread with red bean paste and whipped butter)

If you have been following my blog for a while, you'll probably see this pairing quite often.

Since I ate Ogura toast (red bean paste bread with butter) for the first time, I really liked the taste of this combination. The sweetness of the red bean paste, saltiness of the salty butter, and richness of the salted butter make it a perfect match.

So today I'm going to use my favorite combination again, haha. This time, I'm using it as a filling for my bread.

I cover the red bean paste with the bread dough and bake it. While baking, the red bean paste releases the steam and creates the air pocket inside the bread, where we can fill it with butter.

For the butter part, it's not only the salted butter. I beat it with whipping cream to make whipped butter. It's lighter, not too rich, and has a melt-in-the-mouth texture.   

It's not difficult, but there are some things to be careful about. You have to use butter and whipping cream at room temperature (or about 20 ℃). Beat it by gradually adding a small amount of the whipping cream because if you add a lot at once, it will be difficult to mix it together. Before filling the whipped butter, use a stick to press the inside of the bread to create space, so that we can put in more filling.

Because it has butter and whipping cream in the filling, it should be stored in the refrigerator. I will wrap it with plastic wrap before putting it in a tightly closed box again, and then let it return to room temperature before eating.

Ogura toast cube 

(bread with red bean paste and whipped butter) 

Makes 6

Bread dough

160 g ................... Bread flour

16 g ..................... Granulated sugar

2.5 g ....................... Instant yeast

6 g ....................... Milk powder

2.5 g ....................... Salt

110 g ................... Water

16 g ..................... Unsalted butter

Filling

240 g .................... Red bean paste (40 g per piece)

Whipped butter

70 g ....................... Salted butter

90 g ........................ Whipping cream

Put all the ingredients except the yeast into the bowl of the bread-making machine.

Set the bowl in the machine and put the yeast into the yeast slot (my machine has a separate slot for the yeast). Use the dough-kneading menu. 

Or you can hand-knead the dough too. 

After kneading, let the dough rise for 1 hour. 

Divide into 6 pieces and roll each piece into a ball.

Cover and let it rest for 20 minutes.

Roll out the dough (about 9 cm.).

Place red bean paste in the center (40 g per piece).

Pinch to seal.

Brush 6×6×6 cm. Cube pans (6 pieces) with butter.

Put the prepared dough into the pans.

Press the dough.

Spray with water, cover, and let it rise for 50-60 minutes.

Cover with the lid and bake in the preheated oven at 200℃ for 14 minutes.

Tap the pan on the table.

Remove from the pan and let it cool.

Beat the salted butter until smooth.

Add the whipping cream gradually (about 1 tablespoon at a time).

Beat until fluffy.

Make a hole from the bottom and create a cavity for the whipped butter.

Fill the center of the bread with whipped butter (about 25 g per piece).

Ogura toast cube (bread with red bean paste and whipped butter)