Recipe of Award-winning Japanese Anpan

Japanese Anpan. Anpan (あんパン), or sweet red bean bun, is my favorite Japanese bread growing up. It's no secret that I absolutely love anko (red bean paste), and I love this Japanese bun that has a hint of sweetness, wrapped in a soft delicious bun. Watch How To Make Anpan, Japanese Sweet Red Bean Bun あんパンの作り方 パン) is a Japanese sweet roll most commonly filled with red bean paste.

It is an old-fashioned kind of bread, and one of the most popular snack breads of all time. Anpan (あんパン) are essentially soft and fluffy Japanese bread rolls filled with sweet, moist, melt-in-your-mouth anko, or, red bean paste. Honestly, they taste just as good when baked at home. You can have Japanese Anpan using 13 ingredients and 16 steps. Here is how you achieve it.

Ingredients of Japanese Anpan

1. You need of Ingredients for the bun:.
2. It's 280 gram of strong bread flour.
3. It's 50 gram of unsalted butter.
4. You need 2 tablespoon of sugar.
5. It's 2 tablespoon of milk.
6. You need 1 tablespoon of salt.
7. Prepare 1 teaspoon of honey.
8. Prepare 150 ml of water.
9. You need 1 teaspoon of dry yeast.
10. Prepare of Ingredients for filling and topping:.
11. Prepare 250 gram of tsubuan /home made chunky red bean paste.
12. It's 1 tablespoon of white sesame seeds, for topping.
13. Prepare 1 of egg.

There's just something about pulling freshly baked buns out of the oven and filling your home with the smell of sweet bread. Anpan is Japanese Red Bean Bun, made of soft sweet bread stuffed with a sweet red bean paste filling. These make a delicious snack or on-the-go breakfast that will pair perfectly with a Matcha Latte. Back in the day when I was in college just a few years back (not really), we used to frequent an Asian bakery called JJ bakery.

Japanese Anpan instructions

1. Add all of the bread ingredients in a mixing bowl and work up to form a soft dough.
2. Remember to rotate and stretch the dough to create a gluten.
3. Divide the dough into 2 equal parts.
4. Divide each half into 6 equal portions. Form each portion into a ball by hand by tucking the ends.
5. Apply 1 tablespoon oil to the doughs balls and the vessel and keep covered for an hour for them to poof up.
6. After resting, flatten each ball by hand or with a rolling pin until evenly flat..
7. Place about 20 gram of the red bean paste into each ball.
8. Using a small spatula, close the dough around the bean paste..
9. Place the buns on a parchment lined baking sheet with the sealed edges on the bottom.
10. Allow the buns to poof up again for about 30 minutes.
11. Preheat oven to 180°C,.
12. Beat the egg slightly and then brush the tops of each bun with the egg wash..
13. Sprinkle the sesame seeds on top of the buns.
14. Bake buns for 15 minutes until golden brown..
15. Allow to cool.
16. Enjoy serving them to your guests. Happy Easter!.

Anpan is type of bun unique to Japan, invented to meet the tastes of Japanese during the Meiji Period with such variations of bean pastes as tsubuan (sweet bean pastecontaining pieces of azuki bean skin), koshian (smooth bean paste), and in rare cases, shiroan(white bean paste) and uguisuan (uguisu-greenbean paste). Anpan is soft and moist Japanese milk bread filled with sweet bean paste called "An" or "Anko". Japanese call bread "pan" which is derived from Portuguese pao or pain (bread). So An-Pan literally means sweet bean bread. Anpan - Sweet Red Bean Buns There's something about eating Anpan that takes me back to high school in Japan.