The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

beautiful bitter green

evonlim's picture
evonlim

beautiful bitter green

Lumos did a lovely cocoa sourdough with cranberries, walnuts and orange peels for Codruta from the fresh loaf. www.thefreshloaf.com/node/25490/xxi 

visited Tokyo recently in December 2012. there, they have lovely ingredients for all sorts of cooking. especially at the tsukiji fresh market. bought some good green tea powder and black beans. 

after looking at the recipe for the cocoa sourdough, i had a thought of replacing the cocoa powder for the green tea powder. and added the black beans instead of the cranberries. yuzu peels instead of orange peels...

 this is how it turned out.. beautiful bitter flovor from the tea and sweetness from the black beans quite similer to chestnuts. aromatic yuzu... yum 

 

 

Comments

varda's picture
varda

I can't even begin to think what that would taste like.   Green!  -Varda

 

evonlim's picture
evonlim

hi Varda, thank you for your comment. just imagine fresh green vegetables bitter like brussel sprouts, kale, watercress, arugula, basil.. that is the green you would taste 

evon :)

lumos's picture
lumos

er....so sorry, but that bread was actually mine and the blog you linked to is my blog. I conjured up the recipe while ago, as you can see in the link below, and dedicated it to Codruta for her World Bread Day she organised because it's my best crowd-pleaser. ;)

http://www.thefreshloaf.com/node/24391/ww-sourdough-reloaded%E2%80%A6and-few-more

 

Beautiful green crumb you created there.  Wonderful combination of flavours, too. Very Japanese. :)

Can I ask  in what form of black beans you used as the filling? Did you cook it with lots of sugar as in Japanese 黒豆? (Or many you bought it already cooked as 甘納豆?)

 

 

evonlim's picture
evonlim

yes, lumos it is belong to you. i am sorry. thank you for correcting me, my apology again. so glad you shared that inspiring recipe. i bought the one cooked, slightly sweetened. 

evon

lumos's picture
lumos

Don't worry, it's OK. :)

Sorry to be so inquisitive, but does the black beans you bought look a bit like this, slightly dry with some frosted sugar outside (↓pic below) or does it just look like ordinary cooked beans?

I'm Japanese myself, so very interested in what you bought/used.  Thinking I might get the same next time I go to Japan. ;)

 

evonlim's picture
evonlim

yes :) i soaked them in grand marnier a couple of days in the fridge to make them moist and slightly softer. they are a great snack too!

lumos's picture
lumos

Thought the combination of green tea, black beans and yuzu was extremely Japanese, but soaking the beans is something Japanese wouldn't even think of!  Great Idea, though. It must've mellowed yuzu's somewhat slightly sharp scent. :)

dabrownman's picture
dabrownman

much a Japanese possible St. Patrick's day loaf.  You've inspired me to try a new St Paddy's Day bread this year - only using Mexican black beans :-)

Very Nice baking,

lumos's picture
lumos

DA, don't use Mexican black beans. That's completely different from Japanese black beans (except for the colour) with completely different taste and texture. Azuki beans will be better substitute. :)

evonlim's picture
evonlim

japanese beans is definately different in taste and texture. soft, firm, silky smooth .. creamy

evonlim's picture
evonlim

40 gram green tea powder used in the loaf. bought this from Tokyo.

tamba black soybeans used from Tokyo as well.

they are both good source of anti- oxidant food.