Anpan, a delightful Japanese sweet bun filled with smooth red bean paste, is a beloved treat for people of all ages. Imagine sinking your teeth into a soft, fluffy bun with a subtly sweet and satisfying filling – that’s the magic of anpan! This recipe will guide you through each step, making it easy to recreate this classic Japanese treat in your own kitchen. Let’s embark on a culinary adventure and bring a taste of Japan to your table.
Ingredients You’ll Need:
For the Dough:
- 250g bread flour
- 50g granulated sugar
- 4g instant dry yeast
- 5g salt
- 1 large egg, lightly beaten
- 120ml warm milk (around 100-110°F)
- 30g unsalted butter, softened
For the Filling:
- 200g smooth red bean paste (anko)
For the Glaze (Optional):
- 1 tablespoon water
- 1 teaspoon granulated sugar
Important Note: You can usually find pre-made anko (red bean paste) at Asian grocery stores or online. However, if you’re feeling adventurous, you can make your own from scratch!
Tools of the Trade:
- Two large mixing bowls
- Plastic wrap
- Rolling pin
- Baking sheet
- Parchment paper
- Pastry brush (optional)
Let’s Get Baking!
1. Making the Dough:
- In a large mixing bowl, combine bread flour, sugar, yeast, and salt. Whisk together until well combined.
- Create a well in the center of the dry ingredients and add the beaten egg, warm milk, and softened butter.
- Gradually incorporate the wet ingredients into the dry ingredients using a wooden spoon or your hands.
- Once a shaggy dough forms, transfer it onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.
- Place the dough in a lightly greased bowl, turning it to coat all sides. Cover the bowl with plastic wrap and let it rise in a warm place for about 1 hour, or until doubled in size.
