Beans For Breakfast?! 😍 Anpan (Japanese Sweet Roll) Anpan Is A Japanese Sweet Roll (Bun) That's Filled With Sweet Red Bean Paste (Also Known As Anko Paste). Sweet Red Bean Paste Has A Sweet And Nutty Flavor With Some Earthy Undertones (Yup, It's Not Your Typical Bean)! This Anpan Recipe Starts With Making Tangzhong (Flour Paste) To Help Keep Our Anpan Nice And Moist With A Good Texture. It's Not A Necessity Technically, But It's The Traditional Way To Make Anpan And It Helps Us Make Soft And Tender Bread! For The Tangzhong 25 G Bread Flour 1/2 Cup Water For The Dough 375 G (3 Cups) Bread Flour 100 G (3/4 Cup) All Purpose Flour 1/3 Cup Granulated Sugar 1 Tablespoon Dry Milk Powder (Full Fat) 1 1/2 Teaspoons Salt 4 Teaspoons Instant Yeast 4 Tablespoons Butter 2 Eggs 1/3 Cup Water 800 To 700 G Anko / Sweet Red Bean Paste Egg Wash (1 Egg) Black Sesame Seeds Instructions Combine Dry Ingredients. In A Large Bowl, Add The Bread Flour, Plain Flour, Milk Powder, Instant Yeast, Sugar And Salt. Stir With A Whisk Until Combined. Add Wet Ingredients. Add The Tangzhong (Flour Paste), Eggs, And Cold Water To The Flour Mixture. With A Dough Hook Fitted To The Mixer, Combine The Mixture On Low Speed For About 1 Minute. Increase The Mixer Speed To Medium High And Continue To Knead Until The Dough Easily Pulls From The Sides Of The Bowl, About 3 To 5 Minutes. Add The Butter. Knead In The Butter Until Fully Incorporated. Continue Kneading For About Another 5 Minutes, Or Until The Dough Becomes Smooth And Elastic. You Can Test This By Stretching A Small Amount Of Dough With Your Hands. If You Get A Thin, Translucent Layer It’s Ready. First Rise Session. Shape The Dough Into A Ball. Lightly Grease The Inside Of A Large Mixing Bowl With Oil. Put The Dough In, Then Roll It Over To Coat The Dough Ball Evenly With Oil. Cover With A Towel And Proof For 45 Minutes Or Until The Dough Doubles In Size. Make Dough Balls. Divide Into 18 Equal Portions. Shape Tightly Into Balls, Cover With A Tea Towel, And Let Rest For 10 Minutes. Fill And Shape. Working With One Dough Ball At A Time, Make Sure The Rough Side Of The Dough Faces You. Using A Rolling Pin (Or Hands), Flatten Or Roll Into A Round Disc About 3 Inches In Diameter. Place A Cookie Scoop Of Anko Filling In The Center, Pull Up The Sides Of The Dough, And Seal By Pinching The Ends Together With Your Fingers. Place Each Dough Ball On A Baking Sheet Lined With Parchment Paper, Pinched Side Down, And Space Them About 2 Inches Apart. Second Rise Session. Cover The Filled Dough Balls With A Towel. Let The Dough Balls Rise For 45 – 50 Minutes In A Warm Place. They Should Roughly Double In Size. Pre Heat The Oven To 390°F. Bake The Anpan. Gently Brush The Top Of The Filled Dough Balls With A Generous Amount Of Egg Wash And Carefully Place Black Sesame Seeds In The Center (Optional). Bake For About 18 Minutes Or Until The Tops Turn A Deep Golden Brown Color. Serve! Transfer To A Wire Rack To Cool. Make Sure To Eat Them Warm And Enjoy! Recipe On Website Ourbreakfastnook.com! #Breakfastideas #Baking #Japanesefood
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