Red Bean & Sesame Fougasse
A Delicious offering from Dean Brettschneider from his show Kiwi Baker in Shanghai
Sweet Red Bean Paste Filling
150g – purchased from a speciality Asian Food Store
300g strong bread flour
zest of 1 orange
5g active dried yeast
1 small egg – weighing no more than 50g when cracked
additional flour for dusting
1 egg for egg wash and 2 tablespoons water, whisk together to make a egg wash
sesame seeds for coating
Sugar Glaze – see recipe in the basic recipe section
Place all the ingredients into a large mixing bowl, then using a wooden spoon combined the ingredients together until a dough mass has formed, then tip the dough out onto a lightly floured surface and knead for 15 – 20 minutes (taking a rest period of 30 seconds, every 2 – 3 minutes) until the dough is smooth and elastic in feel. This will take a while as the dough will be sticky to the touch, but don’t be tempted to add any excessive amounts of flour during the kneading process, a little will be okay, but please persevere with the softness.
Lightly oil a bowl large enough to allow the dough to double in bulk, then put the dough in the bowl and cover with plastic wrap. Leave in a warmish place (23 - 25ºC) for 45 minutes. Gently deflate (knock back) the dough in the bowl by gently folding it back onto its self, this will deflate it slightly, but will develop more strength, cover again with plastic wrap and leave for 30 minutes.
Tip the dough out onto a lightly floured work surface and divide into approximately 9 equal pieces of approximately 60g each. Roll each into a round ball shape and set aside on the bench for 10 minutes, cover with plastic wrap to prevent skinning.
Now flatten the dough ball on the palm of your hand and place a good size teaspoon full of red bean paste in the centre and then drown the dough around the filling to enclose the filling so that it becomes a ball again, with the filling in the middle. Place back onto the bench and rest for a further 10 minutes covered with plastic wrap.
On a floured bench roll out each filled dough ball to an oval of approximately 170mm long by 100mm wide, using a sharp knife cut 2 slits down each side and two down the middle then stretch open. Egg wash and dip into sesame seeds then place on a baking tray with splits well spread apart. You may need two baking trays.
Cover with a sheet of plastic and allow to rise for approximately 30 – 40 minutes. In the mean time prepare the sugar glaze ready for brushing on after baking. Place into a preheated oven set at 190ºC and bake for approximately 18 minutes or until golden brown in colour. Remove from the oven and brush with the sugar glaze to achieve a shiny surface, then allow to cool completely.
Makes 9 Fougasse style flat breads
Back to Kiwi Baker Recipes