{"id":1870,"date":"2020-08-06T20:54:03","date_gmt":"2020-08-07T03:54:03","guid":{"rendered":"https:\/\/lingscorner.com\/?p=1870"},"modified":"2020-11-21T14:18:07","modified_gmt":"2020-11-21T22:18:07","slug":"red-red-bean-bread","status":"publish","type":"post","link":"https:\/\/lingscorner.com\/zh\/2020\/08\/red-red-bean-bread\/","title":{"rendered":"\u7ea2\u8c46\u6c99\u9762\u5305"},"content":{"rendered":"

As you can see I have some red bean paste at hand for use if you’ve been following my cooking blog. I saved up some red bean paste from the sticky rice bamboo leaf dumplings<\/a>. There’s only a little change to the recipe for the red bean paste for the bread. The bread came out very yummy and it’s full of rich and sweet red bean flavor. Give it a try! My kids really liked it. It makes a very yummy, healthy and different snack.<\/p>\n\n\n

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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t
<\/svg><\/span><\/svg><\/span><\/svg><\/span><\/svg><\/span><\/svg><\/span>
No ratings yet<\/div><\/div>\n<\/div>\n

Red Red Bean Bread<\/h2>\n
<\/div>\n
It's not Banana Bread. 😉<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div>
Total Time<\/span>1 hour<\/span><\/span> hr<\/span> 15 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Appetizer, Dessert, Snack<\/span><\/div>
Cuisine: <\/span>Asian Fusion<\/span><\/div>
Keyword: <\/span>bread, red bean, red bean bread, red bean paste<\/span><\/div><\/div>\n
Servings: <\/span>5<\/span><\/div>\n
Calories: <\/span>815<\/span>kcal<\/span><\/span><\/div>\n\n
Cost: <\/span>5<\/span><\/div>\n

Equipment<\/h3>
  • blender \u679c\u6c41\u673a<\/div><\/li>
  • 9×5 inch loaf pan<\/div><\/li>
  • medium saucepan<\/div><\/li>
  • hand mixer \u624b\u6301\u7535\u52a8\u6405\u62cc\u673a<\/div><\/li><\/ul><\/div>\n

    Ingredients<\/h3>
    • 2<\/span> cup<\/span> all-purose flour <\/span> 256g<\/span><\/li>
    • 1.5<\/span> teaspoon <\/span> baking soda<\/span> 6.3g<\/span><\/li>
    • 1\/2<\/span> cup<\/span> butter<\/span> 113g<\/span><\/li>
    • 2<\/span> egg<\/span> large, beaten<\/span><\/li><\/ul><\/div>

      Red Bean Paste: 2.5 cups<\/h4>
      • 0.5<\/span> pound<\/span> small red bean<\/span> 227g, soaked over night in room temp<\/span><\/li>
      • 1-1.5<\/span> cup<\/span> cooked red bean liquid<\/span> 355g, add more liquid for the paste texture<\/span><\/li>
      • 1\/3<\/span> cup<\/span> vegetable oil<\/span> 73g<\/span><\/li>
      • 1<\/span> cup<\/span> brown sugar<\/span> 200g, or to taste<\/span><\/li>
      • 1\/2<\/span> teaspoon<\/span> salt<\/span> or to taste<\/span><\/li><\/ul><\/div><\/div>\n

        Instructions<\/h3>

        Red Bean Paste<\/h4>
        • Soak the red beans overnight in room temp water. Rinse the beans before cooking. Add water just to cover the beans in saucepan, bring the water to boil and change the heat to simmer for 30-35 minutes.<\/span><\/div><\/li>
        • Drain the beans and keep the cooked liquid for the blending process. Add the cooked red beans, sugar, salt, vegetable oil and about 1 cup of red bean liquid in the blender. Add more liquid if needed. You want the consistency to be sticky enough that it doesn't fall off of a spoon but not runny. See the picture below. Save more liquid for later.<\/span><\/div><\/li><\/ul><\/div>

          Red Bean Bread<\/h4>
          • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan.<\/span><\/div><\/li>
          • In a large bowl, combine flour and baking soda. In a separate bowl, cream in the butter the red bean paste first and then mix the eggs into the paste. Stir red bean paste mixture into flour mixture, add a 1\/2 – 1 cup red bean liquid to the bowl, use a mixer for a better mixing result (add more red bean liquid if needed to get to the right batter consistency). Pour batter into prepared loaf pan.<\/span><\/div><\/li>
          • Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then take it out onto a wire rack.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
            <\/div>\n\n

            Nutrition<\/h3>
            Calories: <\/span>815<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>109<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>18<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>36<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>24<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>114<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>767<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>753<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>8<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>44<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>662<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>97<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>6<\/span>mg<\/span><\/span><\/div><\/div><\/div><\/div>\n\n\n
            • \"\"
              Soak the beans<\/figcaption><\/figure><\/li>
            • \"\"
              Beans in the saucepan<\/figcaption><\/figure><\/li>
            • \"\"
              Cooked beans<\/figcaption><\/figure><\/li><\/ul><\/figure>\n\n\n\n
              • \"\"
                Drain the cooked beans<\/figcaption><\/figure><\/li>
              • \"\"
                Cooked red beans liquid<\/figcaption><\/figure><\/li>
              • \"\"
                Add the oil to the blender<\/figcaption><\/figure><\/li>
              • \"\"
                Add brown sugar and the cooked red beans liquid<\/figcaption><\/figure><\/li><\/ul><\/figure>\n\n\n\n
                • \"\"
                  Red bean bread batter<\/figcaption><\/figure><\/li>
                • \"\"
                  Red bean bread batter consistency <\/figcaption><\/figure><\/li>
                • \"\"
                  Batter in the loaf pan<\/figcaption><\/figure><\/li><\/ul><\/figure>\n\n\n\n
                  • \"\"
                    Baked Red Bean Bread<\/figcaption><\/figure><\/li><\/ul><\/figure>\n\n\n\n
                    \"\"
                    Yum!<\/figcaption><\/figure>","protected":false},"excerpt":{"rendered":"

                    As you can see I have some red bean paste at hand for use if you’ve been following my cooking blog. I saved up some red bean paste from the sticky rice bamboo leaf dumplings. There’s only a little change to the recipe for the…<\/p>","protected":false},"author":2,"featured_media":1834,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[212,10],"tags":[],"class_list":["post-1870","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-asian","category-cooking"],"yoast_head":"\nRed, Red Bean Bread - Ling's Corner<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/lingscorner.com\/zh\/2020\/08\/red-red-bean-bread\/\" \/>\n<meta property=\"og:locale\" content=\"zh_CN\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Red, Red Bean Bread - Ling's Corner\" \/>\n<meta property=\"og:description\" content=\"As you can see I have some red bean paste at hand for use if you’ve been following my cooking blog. 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