Preparation: 30 min
Cooking time: 30 min
Waiting time: 90 min
Portion: 6 anpan
Difficulty: 3/5
Ingredient
-All purpose flour: 60 gr
-Bread flour: 200 gr
-Granulated sugar: 40 gr
-Salt: ½ tsp (~ 3 gr)
-Instant yeast: 3 gr
-Lukewarm water: 40 ml
-Milk: 70 ml
-Beaten egg: 55 gr (approximate an egg)
-Butter: 30 gr
-Anko (red bean paste): 300 gr
Instruction
1. Kneading dough
- In a mixing bowl, mix bread flour, all purpose flour, sugar and salt. Mix well.
- Add and mix instant yeast in flour mixture
Please note that instant yeast will be deactivated if it interacts directly with salt, so you need to mix salt well with flour before adding yeast.
- Create a flour well in mixing bowl, then pour milk, water and beaten egg into.
- Mix the ingredient together until they turn to dough
- Knead the dough by hand or with a mixer in 5-10 minutes to elastic.
- Add 30 gr soften butter in and knead together with the dough until they’re all combined.
- Shape the dough to ball shape, cover and proof at room temperature in 45-60 minutes to double its size.
2. Shaping
- When the dough is double its size, press it several times to remove gases inside
- Roll the dough up and cut it into 6 equal pieces (around 80 gr per each).
- Shape each pieces into ball and put aside.
- Divide anko into 6 parts. Roll each part into ball.
- Flatten the dough ball and place anko ball in the center. Wrap it up, seal the edges and slightly flatten it
- Place the shaped anpan on a tray that lined parchment paper and repeat the same process with others.
- Turn on the stove at low heat and brush a thin layer of non-stick pan.
- Place uncooked anpan into, cover the lid and cook in 3-5 minutes each side.
Cooking time and temperature depend on the stove you can test with some first one to find out the most suitable timing and temperature.
- Let cooked anpan cool at room temperature and best use within 1-2 days (reserve in closed bag).
