👨‍🍳 作り方

1. 1

   For the dough: In a large bowl, combine warm water, yeast, and sugar. Let stand for 5-10 minutes until foamy. Stir in salt and vegetable oil.

2. 2

   Gradually add flour to the wet ingredients, mixing until a soft, slightly sticky dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.

3. 3

   For the filling: Drain and rinse the soaked kidney beans. Cook in fresh water until very tender, about 1-1.5 hours. Drain well.

4. 4

   While beans are cooking, sauté chopped onions in a little oil until softened and golden brown. Add minced garlic and cook for another minute until fragrant.

5. 5

   Mash the cooked beans with a potato masher or fork until mostly smooth, leaving some texture. Stir in the sautéed onions and garlic, coriander, cumin, red pepper flakes, and chopped cilantro. Season with salt to taste.

   💡 プロのコツ: Ensure the bean mixture is well-seasoned, as this is the primary flavor of the pie.
6. 6

   Punch down the risen dough and divide it into two portions, one slightly larger than the other. Roll out the larger portion into a circle to fit the bottom and sides of a greased 9-inch pie dish or a round baking pan.

7. 7

   Spread the bean filling evenly over the dough base. Roll out the smaller portion of dough to cover the top. Crimp the edges to seal.

8. 8

   Preheat oven to 190°C (375°F). Brush the top of the lobiani with melted butter. Cut a few slits in the top to allow steam to escape.

9. 9

   Bake for 25-30 minutes, or until the crust is golden brown and cooked through.

10. 10

    Let cool slightly before slicing and serving. Brush with more melted butter if desired.