Baked Manju
Authentic Japanese Baked Manju Recipe | Easy & Delicious
Introduction
Baked Manju is a delightful pastry that has its roots in Japanese cuisine, offering a sweet and savory experience that has been cherished for generations. This recipe brings a twist to the traditional Manju by baking it to perfection, resulting in a tender, flaky crust enveloping a sweet red azuki bean paste. It's a simple yet elegant dessert that can be enjoyed at any time of the day, making it a versatile addition to your culinary repertoire.
History
The history of Manju dates back to the 14th century, originally introduced to Japan from China. Over the centuries, it has evolved into various forms, with ingredients and cooking methods adapting to local tastes and available resources. The baked version of Manju, particularly popular in Hawaii and parts of the United States, represents a fusion of Japanese tradition with Western baking techniques, showcasing the adaptability and enduring popularity of this beloved treat.
Ingredients
How to prepare
- Preheat the oven to 350°F (177°C) and line a baking sheet with buttered parchment.
- In a large bowl of an electric mixer, cream together the butter and sugar. Then, add the flour and mix well.
- Form the dough into 2-inch balls.
- Flatten each ball slightly and place 1 tbsp of an ingredient in the center.
- Fold the dough over the ingredient and pinch the ends together.
- Place the filled dough balls on the baking sheet, with the seam side down (smooth side up).
- Brush the tops with egg.
- Bake for 40 minutes or until lightly browned on top.
Variations
- For a twist on the traditional Baked Manju, consider experimenting with different fillings such as sweet potato, white bean paste, or even chocolate. You can also add flavorings like vanilla or almond extract to the dough for an extra layer of flavor.
Cooking Tips & Tricks
To ensure your Baked Manju turns out perfectly, consider the following tips:
- Ensure the butter is softened to room temperature for easier creaming.
- When filling the dough, avoid overfilling to prevent the Manju from bursting open during baking.
- Pinch the dough securely to keep the filling inside.
- Brushing the tops with beaten egg will give your Manju a beautiful golden finish.
- Allow the Manju to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Serving Suggestions
Baked Manju is best served at room temperature or slightly warmed. It pairs beautifully with green tea, providing a balance of sweet and bitter flavors that complement each other perfectly.
Cooking Techniques
The key technique in this recipe is the creaming of butter and sugar, which introduces air into the dough, resulting in a lighter texture. Properly sealing the dough around the filling is also crucial to prevent leaking during baking.
Ingredient Substitutions
If azuki bean paste is not available, you can substitute it with other sweet bean pastes or even fruit preserves. For a dairy-free version, use a plant-based butter substitute.
Make Ahead Tips
The dough for Baked Manju can be made ahead and refrigerated overnight, tightly covered. Simply allow it to come to room temperature before shaping and filling.
Presentation Ideas
Serve Baked Manju on a simple, elegant plate with a dusting of powdered sugar for a touch of sweetness and sophistication. Garnish with a mint leaf for a pop of color.
Pairing Recommendations
Baked Manju pairs wonderfully with a cup of matcha tea or a light-bodied coffee. The subtle sweetness of the pastry complements the bitterness of the tea or coffee, creating a harmonious balance.
Storage and Reheating Instructions
Store leftover Baked Manju in an airtight container at room temperature for up to 3 days. To reheat, place in a 300°F (150°C) oven for 5-10 minutes or until warmed through.
Nutrition Information
Calories per serving
A single serving of Baked Manju contains approximately 300 calories. The majority of these calories come from the carbohydrates and fats in the recipe.
Carbohydrates
Each serving of Baked Manju contains approximately 45 grams of carbohydrates. The primary source of these carbohydrates is the flour and sugar used in the dough, as well as the azuki bean paste filling, which is naturally high in carbohydrates.
Fats
The Baked Manju recipe contains about 14 grams of fat per serving, mainly from the butter used in the dough. Butter not only adds richness and flavor but also contributes to the tender, flaky texture of the pastry.
Proteins
Each serving of Baked Manju provides around 4 grams of protein. The protein content primarily comes from the flour and the egg used in the recipe.
Vitamins and minerals
Baked Manju offers a range of vitamins and minerals, including iron and calcium from the azuki bean paste, and various B vitamins from the flour. However, it should be noted that the amounts are relatively small and should not be relied upon as a significant source of daily vitamin and mineral intake.
Alergens
Common allergens in this Baked Manju recipe include gluten (from the flour), eggs, and dairy (from the butter). Individuals with allergies to these ingredients should exercise caution.
Summary
Baked Manju is a moderately high-calorie treat with a balanced mix of carbohydrates, fats, and proteins. While it provides some vitamins and minerals, it is best enjoyed as an occasional indulgence rather than a staple of your diet.
Summary
Baked Manju is a delightful pastry that combines the traditional flavors of Japanese cuisine with the techniques of Western baking. With its sweet azuki bean filling and tender, flaky crust, it's a treat that's sure to impress. Whether enjoyed as a dessert, snack, or with a cup of tea, Baked Manju offers a taste of tradition with every bite.
How did I get this recipe?
I have a clear memory of the first time I saw this recipe for Baked Manju. It was a sunny afternoon, and I was visiting my dear friend Mitsuko in her cozy kitchen. Mitsuko was an amazing cook, and I always loved spending time with her, watching her work her magic with ingredients and flavors.
On this particular day, Mitsuko was busy preparing a special treat for her family - Baked Manju. As she carefully measured out the ingredients and mixed them together, I couldn't help but be intrigued by the process. The sweet aroma that filled the kitchen as the Manju baked in the oven was simply irresistible.
I watched Mitsuko with great interest as she explained the steps to me, her hands moving with a grace and precision that only comes with years of practice. She told me that the recipe had been passed down through generations in her family, and that each woman added her own unique touch to it.
As I savored a warm piece of Baked Manju that Mitsuko had just taken out of the oven, I knew that I had to learn how to make it myself. Mitsuko smiled at me knowingly, and promised to teach me the recipe the next time I visited.
True to her word, the following week Mitsuko invited me back to her kitchen to learn the art of making Baked Manju. She had all the ingredients laid out neatly on the counter - flour, sugar, butter, and red bean paste. She began by showing me how to make the dough, kneading it gently until it was smooth and elastic.
Next, Mitsuko demonstrated how to form the dough into small balls and flatten them into circles. She then spooned a dollop of red bean paste onto each circle, folding the edges over to create a sealed pouch. The final touch was to brush each Manju with a light egg wash before they went into the oven to bake.
As the Manju baked, Mitsuko and I chatted about life, love, and the importance of passing down family recipes. She shared stories of her own grandmother, who had taught her the art of cooking with love and care. Mitsuko's eyes sparkled with nostalgia as she recalled the many hours spent in the kitchen with her beloved oma.
When the timer went off, Mitsuko opened the oven to reveal a tray of golden brown Baked Manju, their sweet scent filling the kitchen once again. She carefully transferred them to a cooling rack, and we eagerly sampled one while it was still warm.
The taste of the Baked Manju was divine - the buttery dough melted in my mouth, while the sweet red bean paste added a rich and earthy flavor. Mitsuko smiled at me with pride, knowing that she had successfully passed on her family's treasured recipe to me.
From that day on, Baked Manju became a staple in my own kitchen. I would often make a batch to share with family and friends, always thinking of Mitsuko and the special bond we shared over this delicious treat. The recipe may have originated in Mitsuko's family, but now it had become a part of mine as well.
As I sit here now, many years later, reminiscing about that fateful day in Mitsuko's kitchen, I am filled with gratitude for the gift of her friendship and the joy of learning how to make Baked Manju. The recipe may be simple, but the memories and connections it has brought into my life are truly priceless. And for that, I am forever thankful.