77min 4 ppl
Anpan
54 minutes
4 people
Medium31–60 min or 7–12 steps
54 min · 7 steps
Medium: 31–60 min or 7–12 steps
320 kcalper person
Protein 9g
Carbs 58g
Fats 7g
About this dish
A soft, faintly sweet yeasted bun wrapped around a generous filling of red bean paste, with a shallow dimple pressed into the top and a scattering of sesame seeds. A Meiji-era bakery invention now sold on every Japanese high street.
Allergy Info
Dairy, Gluten, Eggs, Sesame
Diet Info
Vegetarian
Ingredients
Dairy & Eggs
- Milk150 ml
- Eggs1
- Unsalted buttersoftened30 g
Tins & Jars
- Ready-made red bean paste300 g
Dried Goods
- Strong plain flour300 g
- Caster sugar40 g
- Fast-action dried yeast7 g
Spices & Seasonings
- Salt3 g
- Black sesame seeds5 g
Utensils
- Mixing bowl
- Baking tray
- Wire rack
Method
1
Combine the flour, sugar, yeast and salt in a mixing bowl.
Approx. 3 minutes
2
Warm the milk, mix with the egg, and pour into the dry ingredients, bringing everything together into a shaggy dough.
Approx. 5 minutes
3
Knead in the softened butter and continue kneading for 10 minutes until the dough is smooth and elastic.
Approx. 10 minutes
4
Cover and leave the dough to prove in a warm place for 60 minutes until doubled in size.
Approx. 3 minutes
5
Knock the dough back, divide into 8 pieces, flatten each and wrap around a portion of red bean paste, pinching the edges to seal well.
Approx. 15 minutes
6
Place seam-side down on a lined baking tray, cover and leave to prove for a further 30 minutes until puffy.
Approx. 3 minutes
7
Brush the tops with a little milk, sprinkle with the black sesame seeds, press a shallow indent into the centre of each, and bake at 180°C for 15 minutes until golden.
Approx. 15 minutes
