Nyaan Bread

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This is copied over from Nyan Bread. I want to try making it with a thin filling of red bean paste and a light icing on top (sort of like a pop-tart). AMichael

Ingredients:

  • 1 tsp active dry yeast (1/2 package)
  • 1/2 cup warm water
  • 1 tbsp sugar
  • 3 tbsp soy milk
  • 1 tsp salt
  • 1 3/4-2 cups bread flour
  • 2 tbsp olive oil
  • 8 tbsp red bean paste
  • 2 tbsp icing sugar

Preparation:

  • In a large bowl, dissolve the yeast in warm water. Stir in the sugar, and let stand about 10 minutes, until frothy.
  • Stir in the soy milk, salt, and enough flour to make a soft dough, between 1 3/4 to 2 cups.
  • Knead for 6 to 8 minutes on a lightly floured surface or until smooth. Place in a well-oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
  • Punch down the dough then roll into ping-pong-ball-sized pieces and place on a baking sheet. Cover with a towel and allow to rise until doubled in size, about 30 minutes.
  • Preheat a pan to high heat and lightly oil.
  • Roll two balls of dough at a time into two very thin circles. Add 1 tbsp of red bean paste to one, spreading thin, and cover with second circle of dough. Pinch in edges, if needed.
  • Add to pan one at a time. Cook for 2 to 3 minutes, or until bubbles begin to brown and brush the top side with additional oil. Flip the bread and cook for 2 to 3 minutes on the other side. Continue until all the bread is cooked.
  • Prepare the icing sugar with enough water to form a thin icing.
  • Brush the icing very thinly onto the tops of the Nyaan.