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Anpan – Japanese Sweet Roll

Anpan (あんパン ) is a Japanese sweet roll most commonly filled with red bean paste. Anpan can also be prepared with other fillings, including white beans (shiro-an), sesame (goma-an) and chestnut (kuri-an).

Anpan - Japanese Sweet Roll
Anpan (あんパン ) is a Japanese sweet roll most commonly filled with red bean paste. Anpan can also be prepared with other fillings, including white beans (shiro-an), sesame (goma-an) and chestnut (kuri-an).
Author:
Cuisine: Japanese
Recipe type: Bread
Serves: 8
Ingredients
For Anko paste
  • 1 cup azuki beans
  • 100 g caster sugar (adjust, to taste)
  • 4 cups water (enough to cover the beans)
For dough
  • 500 g plain white flour
  • 1¼ cups milk
  • 60g caster sugar
  • ½ teaspoon salt
  • 60 g butter (or 80 to 100 g vegetable oil)
  • 1 teaspoon (7g) active yeast
Instructions
Procedure for anko paste
  1. Rinse the beans thoroughly. Cover with water in a saucepan and bring up to a simmer.
  2. Cover with a lid and continue to cook at a gentle simmer until the beans are very tender (about 1 hour). If needed, add more water during cooking.
  3. When beans are cooked, strain and retain some of the cooking fluid.
  4. Mash and pass the strained beans through a sieve.
  5. Add sugar, to taste, to the sieved/mashed beans.
  6. Return the mixture to a saucepan on a medium-low heat and continue to cook until the mixture colour darkens to a deep red (about 15 minutes). Add some of the strained bean liquor if the mixture becomes too dry.
  7. Leave the paste to cool (it will clump into a smooth ball).
Procedure for dough
  1. Mix the dry ingredients and add milk.
  2. If you're using active yeast whisk it into warm milk to which a teaspoon of sugar has been added.
  3. Knead until you have a smooth dough and let the dough rest for 5-10 minutes.
  4. Mix/knead in butter/oil gradually until the dough is smooth once again.
  5. Leave the dough rest until doubled in size (about 2 hours).
  6. Divide the dough into 8 portions and roughly shape each into a ball and let the dough balls rest for 10 minutes.
  7. Flatten and stretch each ball into a circle about 7 - 10 cm in diameter.
  8. Place a 3 cm ball of anko paste in the centre and bring the dough edges over to envelop the anko and squeeze to seal.
  9. Lightly press and roll the ball, seal side down.
  10. Leave the buns to rest on a lined baking sheet until doubled in size again.
  11. Heat the oven to 180°C. Bake for 20 minutes or until nicely browned.
  12. Allow buns to cool.
 
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