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Japanese Azuki Bean & Sweet Potato Cornish Pasty
©www.martinchiffers.com
Japanese Azuki Bean & Sweet Potato Cornish Pasty
©www.martinchiffers.com
Sweetened Short Pastry 450g Butter 3 Eggs 50g Milk 50g Caster Sugar 7.5g Table Salt 340g Strong Flour 340g Soft Flour Method Place the butter on a machine and beat quickly until soft, do not over beat and incorporate air. Add eggs and milk and mix very slowly, the milk and eggs do not need to be fully mixed. Add the flours salt and sugar and mix until it clears the bowl. Rest for at least 30 minutes to 1 hour in the fridge. Sweet Potato Filing 6 Sweet Potatoes 2 Lemon Zest Ground Ginger Powder or Cinnamon to taste Soft Brown Sugar Method Place washed sweet Potatoes in a microwave for 20 minutes until soft and allow to cool slightly. scrape out the flesh and mash in a bowl with Lemon Zest, Brown Sugar, Ginger or Cinnamon. Spread out on Cling film and make a rectangle shape place add a roll of Azuki Bean paste in the centre and form a sausage. Divide into the size you require and shape into a dome semicircle. Roll out a ball of pastry and place sweet potato semi circle inside and fold over and crimp. Brush with a nice egg wash and score with a knife. Bake at 200˚C until golden 15 to 20 minutes and the 160˚C for another 20 minutes. serve warm or cold
Japanese Azuki Bean & Sweet Potato Cornish Pasty
©www.martinchiffers.com
Azuki Beans The azuki bean, [ah-ZOO-kee; AH-zoo-kee], also known
as adzuki or aduki, from the Japanese アズキ（小豆） (azuki), is an annual vine, Vigna angularis, widely grown throughout East Asia and the Himalayas it's a small bean (approximately 5 mm) with a sweet flavour. Adzuki beans can be purchased whole or powdered or in paste form at Asian markets. They are particularly popular in Japanese cooking where they're used in confections such as the popular YOKAN, made with adzuki-bean paste and AGAR These small, red beans are versatile and may be eaten dried or fresh or even ground into flour to make sweet cakes. Adzuki beans are high in carbohydrates and dietary fiber, rich in protein and several vitamins and minerals.
Basic Nutrient Values
A 100 g serving of cooked adzuki beans offers 128 calories, 0 g of fat, 7.5 g of protein, 25 g of carbohydrates, 7.3 g of dietary fiber, 8 mg of sodium and 0 mg of cholesterol. About 78 percent of the calories come from carbohydrates. Adzuki beans are a nutrient-dense food, providing a hefty amount of nutrients compared to their caloric content. They are a good food source of folate, potassium, phosphorus, magnesium, iron, manganese and zinc.
Read more: http://www.livestrong.com/article/299196-nutrition-information-regarding-adzuki-beans/#ixzz2ML6O4Ude
The sweet potato (Ipomoea batatas) The plant is a herbaceous perennial vine, bearing alternate heart-shaped or palmately lobed leaves and medium-sized sympetalous flowers. The edible tuberous root is long and tapered, with a smooth skin whose color ranges between yellow, orange, red, brown, purple, and beige. Its flesh ranges from beige through white, red, pink, violet, yellow, orange, and purple. Sweet potato varieties with white or pale yellow flesh are less sweet and moist than those with red, pink or orange flesh.
Basic Nutrient Values
200g serving of sweet potatoes contains 65% of the minimum necessary daily amount of Vitamin C. Sweet potatoes are also high in calcium, folate, potassium and beta-carotene. Beta-carotene is an antioxidant which converts to Vitamin A in the body: one serving of sweet potatoes can provide you with as much as 700% of the RDA for Vitamin A. Sweet potatoes are rated as the number one most nutritious vegetable because they such are so nutritionally rich.
