{"id":301,"date":"2021-07-13T03:27:49","date_gmt":"2021-07-13T03:27:49","guid":{"rendered":"https:\/\/cookingtimes.net\/?p=301"},"modified":"2025-04-02T01:52:45","modified_gmt":"2025-04-02T01:52:45","slug":"red-bean-bread","status":"publish","type":"post","link":"https:\/\/cookingtimes.net\/index.php\/2021\/07\/13\/red-bean-bread\/","title":{"rendered":"RED BEAN BREAD"},"content":{"rendered":"\n

Yield<\/strong>:<\/strong><\/em>\u00a015\u00a0<\/p>\n\n\n\n

Prep time<\/strong>:<\/em>\u00a015 MINUTES\u00a0<\/p>\n\n\n\n

Cook time<\/strong>:<\/em>\u00a025 MINUTES\u00a0<\/p>\n\n\n\n

INGREDIENTS:<\/h2>\n\n\n\n
    \n
  • 250g all-purpose flour<\/li>\n\n\n\n
  • 1 teaspoon salt<\/li>\n\n\n\n
  • 5g instant active yeast<\/li>\n\n\n\n
  • 30g granulated sugar<\/li>\n\n\n\n
  • 125ml milk (warm to 100\u00baF)<\/li>\n\n\n\n
  • 40g unsalted butter, melted<\/li>\n\n\n\n
  • 1 large egg<\/li>\n\n\n\n
  • 1 bag red bean paste<\/li>\n<\/ul>\n\n\n\n

    INSTRUCTIONS:<\/h2>\n\n\n\n
      \n
    1. In a medium mixing bowl, combine the flour and salt. Stir with a whisk to combine. Set aside.<\/li>\n\n\n\n
    2. In a separate mixing bowl, combine the milk, sugar, and yeast, and mix well. Beat in the egg and add butter. <\/li>\n\n\n\n
    3. Sift in the flour mix to the batter and mix well.\u00a0 Rest the flour for 1.5-2 hours until double the size.<\/li>\n\n\n\n
    4. Make the red bean paste into small balls. Each ball is about 35g.<\/li>\n\n\n\n
    5. When flour is ready, take it out and separate into 15 portions and roll into a ball. <\/li>\n\n\n\n
    6. Add in the red bean ball. <\/li>\n\n\n\n
    7. Preheat the oven to 350\u00baF. Line a 12 cup muffin pan with paper liners.<\/li>\n\n\n\n
    8. Divide the batter evenly among the prepared muffin cups. Arrange the remaining cut pineapple pieces on top of each cup.<\/li>\n\n\n\n
    9. Bake for 20 to 25 minutes or until a wooden toothpick inserted into the centers comes out clean.\u00a0<\/li>\n\n\n\n
    10. Cool the cupcakes in the pan for 5 minutes before transferring them to a wire rack to cool completely.<\/li>\n<\/ol>\n\n\n\n

      <\/p>\n","protected":false},"excerpt":{"rendered":"

      Yield:\u00a015\u00a0 Prep time:\u00a015 MINUTES\u00a0 Cook time:\u00a025 MINUTES\u00a0 INGREDIENTS: INSTRUCTIONS:<\/p>\n","protected":false},"author":1,"featured_media":307,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[42,6],"tags":[41,40],"class_list":["post-301","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","category-dessert","tag-bread","tag-red-bean"],"_links":{"self":[{"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/posts\/301","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/comments?post=301"}],"version-history":[{"count":8,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/posts\/301\/revisions"}],"predecessor-version":[{"id":1444,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/posts\/301\/revisions\/1444"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/media\/307"}],"wp:attachment":[{"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/media?parent=301"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/categories?post=301"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/tags?post=301"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}