Make the dough in a bread machine. Put the black soy beans into a colander and drain.
Once the dough is kneaded, remove from the bread maker and mix in the black beans. Then return it to the bread maker.
The first rising has finished...
Separate into 8 round pieces and let sit for 15 minutes. Shape the anko into round shapes as well.
After letting them sit, stretch out the dough and fill with the anko.
Seal the seam firmly.
Let rise a second time until double in size. After rising~
Spray with water and dust with sifted bread flour (not listed).
While baking in a 180°C oven on the bottom rack, cover with aluminum foil after 10 minutes. Then continue baking for a total of 15 minutes.
Super soft and chewy bread with anko and kuromame.
Enjoy with a delicious cup of Japanese tea.
Chewy mochi and bean daifuku bread rolls.
Story Behind this Recipe
I aimed for a round version of the chocolate chip rice flour bread (Recipe ID: 975876) but no matter how I looked at it, it looked like bean daifuku, so I decided to try to make that instead. Sure enough, it suited the chewy dough and was so delicious. If I do say so myself, this sweet bread will be a big hit!
This time, I used dried beans that I soaked overnight in water and then boiled in salt water, but of course you can use store bought boiled black soy beans or just boil in plain water! Adjust the baking time and temperature based on your oven.