Pain de mie modification
This morning I woke up feeling adventurous and inspired by Benito’s psychedelic swirly loaf and decided to modify my pain de mie recipe which i had great success with the one and only time I tried it. Now this is an IDY formula from Betty Hung’s French Pastry 101 book. She is the owner of a french patisserie in Vancouver. I also was motivated by wanting to use up some leftover red bean soup and matcha powder nearing its BBD.. so I decided to make a red bean matcha swirl pain de mie. I cooked down the red bean soup and mashed the beans until not many whole beans were left. That left me with a paste when it cooled down. My next problem was how to incorporate the matcha powder into half of the dough. After kneading with the KA mixer i removed half the dough and tried to hand knead about one tablespoon of matcha into the other half of the dough, a task that i found very difficult as the powder wasn’t incorporating nicely to give me a homogeneous green dough. i added a bit of water and machine kneaded it but ended up with more of a marble green and white dough rather than a nice solid green. I didn’t want to over knead so I left it as it was. After the both doughs doubled in volume i sandwiched the red bean pasted between the green marble and white dough and rolled it up, placed into pullman to rise for one hour or so. Just waiting for it to rise then I will bake it!