Anpan, Japanese Anko Bread


Actually, I don’t like anpan. I don’t like the too much sweetened anko, the balance between the anko and the dough, and I don’t like the texture of the dough coated with egg.

This time, too, I had no choice but to anpan, because I like making anko and I had made a lot of anko. Since I was going to make anpan, I used anko that wasn’t too sweet, and thought about the balance between the anko and the dough, and made it without using an egg for glazing. It turned out very tasty, and I ate it a lot.
Enjoy Anko Overseas
This is the story of me and Anko. In order to make Anko overseas, I tried azuki beans and many other beans. Let's enjoy Anko together!

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

Anpan is one of the most popular Japanese bread. Normal anpan is a bun filled with anko. This recipe is for delicious and cute anpan.
Prep Time30 mins
Rest Before Cook1 hr
Cook Time20 mins
Servings300 g of wheat flour in the dough
  • Dough made from 300g of wheat (*1, *2)
  • anko (*3) 240 g
Second Fermentation
  • 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.
  • Fill the back 2/3 of the dough with anko, about 20g of anko for 45g of dough is good (*3).
  • 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.
Using 300g of flour, the number of doughs that can be formed after the second fermentation is as follows;
18 pieces of approx. 30g dough
12 pieces of approx. 45g dough
9 pieces of approx. 60g dough
6 pieces of approx. 90g dough
45g dough is recommended for ease of forming and size of finished product.
It is recommended to put 20g of anko on 45g of dough for a good balance of flavor, 15g on 30g of dough, and 30g on 60g of dough.
It is okay if some of the anko sticks out during molding. Just continue molding.
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