Recipe of Any-night-of-the-week Rich-Flavored Japanese-Style Red Bean Rusk
Hey everyone, it is Brad, welcome to my recipe site. Today, I will show you a way to make a special dish, Steps to Prepare Speedy Rich-Flavored Japanese-Style Red Bean Rusk. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Rich-Flavored Japanese-Style Red Bean Rusk, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Rich-Flavored Japanese-Style Red Bean Rusk delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Rich-Flavored Japanese-Style Red Bean Rusk is 10 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we must first prepare a few components. You can cook Rich-Flavored Japanese-Style Red Bean Rusk using 6 ingredients and 9 steps. Here is how you cook that.
Rich-Flavored Japanese-style Red Bean Rusk.
When you cook the rusk (in Step 5) you can finish baking without burning 20 minutes after the initial bake, by covering with aluminum foil. Also as shown in Arrangement 2, it's delicious with cocoa or coffee instead of matcha. For about 10 pieces. Recipe by Karun
Ingredients and spices that need to be Get to make Rich-Flavored Japanese-Style Red Bean Rusk:
- 1/2 loaf when using sliced bread, use 2 from an 8-slice loaf A bread of your preference (you can also use sliced bread)
- Spread for the rusk:
- 100 grams Boiled adzuki beans (I used canned adzuki)
- 150 ml Heavy cream (I used Meiji Hokkaido Tokachi Fresh 100)
- 1/2 tsp Salt
- 1 dash A) Brandy or rum
Steps to make Rich-Flavored Japanese-Style Red Bean Rusk
- [Bread preparation] Cut the bread (baguette) into 5 mm slices. If using sliced loaf, cut into 4 equal squares.
- Dry the bread from Step 1 in the oven for 5-10 min (using a toaster oven is fine too). Cool the bread.
- [Spread for the rusk] Mix ingredients marked with (A) well until fully mixed. Mash the beans lightly as you mix.
- Soak the bread from Step 2 in the rusk spread from Step 3. Then top with red beans. *Don't soak the bread for too long!
- Put Step 4 on a baking pan with baking sheet spread. Bake the bread in an oven preheated to 375°F/190°C for about 30 minutes. *See the hints.
- Bake until crunchy, then cool. It's done when the bread cools.
- I whipped the remaining cream, adding in the remaining boiled red beans to make red bean cream. Spread on the rusk and enjoy.
- Version 1: I made this with sliced bread (with the crust removed).
- Version 2: Use matcha and make Ujikintoki-style rusk.
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