Black Bean Cream Bread (Geomeun-kong Keurim Ppang)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. (Filling) Boil the soaked black beans for 30-40 minutes, then separate the beans from the cooking water and cool them. Blend the cooled black beans with the milk, egg, and salt, then cook to make black bean cream. Adjust the thickness with the black bean cooking water.
2. Mix all the ingredients except the walnuts and cranberries; once they form one mass, knead in the walnuts and cranberries, working them in carefully so they do not poke out.
3. Let the dough rise (first rise) until it is about twice its original volume, then divide it into 6 pieces, shape into rounds, and let rest (intermediate proof).
4. Press the gas out of the rested dough, fold in both ends to shape it like a baguette, and place 3 pieces on each pan.
5. Bake at 180°C top heat and 160°C bottom heat for about 20-30 minutes, then move to a cooling rack to cool. * Depending on pan size, bake in two batches.
6. Split the cooled bread in half and fill it with the black bean cream.