The most common way to form the anpan is to wrap the anko in the dough. It looks easy, but it is actually difficult.
In order to make it easy to wrap the dough, it is necessary to use less anko, but need to think about the balance of the taste. The trick is to roll out the dough like this. It takes a lot of time and effort to roll out the dough, and it takes a lot of nerve. And the finished product is so plain. Once you start to think about it, Anpan is a deep bun.
It is an easy, tasty, and pretty looking at when you decide to try anpan at first time. This form is often used for breads made with folded sheets. It’s okay if the anko sticks out or sticks to the dough while you are working. This bread, anko is always visible.
Anpan, Japanese Anko Bread
- Dough made from 300g of wheat (*1, *2)
- anko (*3) 240 g
- Refer to the anko recipe using dried beans and boiled beans.How to Cook Anko, Japanese Sweet Bean PasteAnko, sweet beans paste, made by slow-boiling azuki beans, is indispensable for Japanese sweets. It goes well with both bread and pie.White Anko and Matcha Anko with Butter BeansI made white anko with butter beans, and it turned out to be delicious. A little tip, add matcha green tea to make matcha anko.White, Green and Matcha Anko with Canned Navy Beans and PeasThe easiest recipe for anko using canned beans. You can use navy beans for white and matcha anko, and green peas for green anko, uguisu an.
- Refer to the dough recipe until the first fermentation.The Easiest and Simplest Japanese Bread DoughThe easiest and simplest Japanese bread dough recipe. Easy to handle and bakes up fluffy, perfect for sweet buns and souzai pan.Tips for Baking Japanese BreadThis is a list of tips for baking Japanese bread that can't be written down in a recipe. Please take a look at it before you bake bread.
- When the dough has doubled in size, start forming.
- Gently press the dough 2-3 times to release the gas.
- Take out the dough and cut it into pieces of desired weight (*2). 45g is recommended.
- Make a ball shape, then roll it out into a rectangle about 10cm x 15cm with rolling pin.
- Fold the front 1/3 of the dough to the back.
- Fold the back 1/3 of the dough to the front to make it 1/3 of the original size.
- Press the edges of the dough lightly with your fingers to make the folded dough stick together.
- Make two slits (*4).
- Twist the dough, then tie.
- Gently cover with a wet cloth or plastic wrap and leave to ferment for 30-45 minutes until doubled in size.
- Preheat the oven to 175℃.
- Bake in the oven for 15-20 minutes until the dough is browned.