Scarlett WJapanese Green Tea and Red Bean Roll
July 10th 2007 09:48
Japanese Green Tea and Red Bean Roll
About Red Bean Paste
Red bean paste or Azuki bean paste is a sweet, dark red bean paste originating in China. It is used in Chinese cuisine, Japanese confectionery, and Korean cuisine. It is prepared by boiling and mashing azuki beans and then sweetening the paste with sugar or honey. The husk of the beans may be removed by sieving prior to sweetening, which leads to a smoother and more homogenous paste.
Red bean paste is graded according to its consistency. In Chinese cuisine, the most common types are:
1. Mashed: Azuki beans are boiled with sugar and mashed. The paste is smooth with bits of broken beans and bean husk. Depending on the intended texture, the beans can be vigorously or lightly mashed. Some unmashed beans can also be added back into the bean paste for addition texture. This is the most common and popular type of red bean paste eaten in Chinese confections. Can also be eaten on its own or in sweep soups.
2. Smooth: Azuki beans are boiled without sugar, mashed, and diluted into a slurry. The slurry is then strained through a sieve to remove the husk, filtered and squeezed dry using cheesecloth, and then finally sweetened. Oil in the form of either vegetable oil or lard is usually added to the relatively dry paste to improve its texture and mouth feel. Smooth bean paste is mainly found as fillings for Chinese pastries.
In Japanese cuisine, the most common types are:
(1). Tsubuan, whole red beans boiled with sugar but otherwise untreated.
(2). Tsubushian, where the beans are mashed after boiling.
(3). Koshian, which has been passed thorough a sieve to remove bean skins; the most common type.
(4). Sarashian, which has been dried and reconstituted with water.
INGREDIENTS
Makes 1 roll
80 gm low-gluten flour
70 ml milk
50 ml vegetable oil
4 egg yolks
5 egg whites
90 gm caster sugar
For the filling
80 gm canned Japanese red beans paste
80 ml sweetened cream, beaten
For decoration
50 ml sweetened cream, beaten
Strawberries as needed
red currants as needed
1. Preheat the oven to 200ºC. Line a Swiss roll tin with baking paper.
2. For the cake. Sift together the flour, baking powder and salt.
3. Stir the green tea powder into the milk until the tea powder is dissolved. Pour in the vegetable oil. Set aside.
4. Whisk the egg yolks and 40 gm of caster sugar together in a bow, until light thick and creamy white.
5. Gradually beat in the sifted flour, a little at a time, beating well after each addition. Beat well.
6. Whisk the egg whites until it forms soft peaks. Gradually add 50 gm of sugar, a little at a time, beat well after each addition. Beat until stiff.
7. Fold one-third of the whites to the yolks, add in the milk mixture, then fold in the remainder.
8. Pour the batter into the prepared tin and bake for 10-12 minutes. Set aside and leave to cool.
9. To make the filling, mix the red bean paste and sweetened cream together thoroughly in a bowl.
10. When the cake has completely cooled, spread over the filling in a thick layer using a large palette knife. Roll up the cake. Spread the cream on top.
11. Pipe sweetened cream around the top edge and garnish with fresh fruits. Serve.
**From “Joy of Making Desserts”, “Wikipedia, the free encyclopedia” and “just hungry.com”**
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