Japanese > Bread > Anpans

Anpan with Cream Cheese Filling Recipe

Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp salt
- 1/2 cup warm milk
- 1 egg
- 1/4 cup unsalted butter, softened
- 1 tsp active dry yeast
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract

Special equipment needed:
- Stand mixer with dough hook attachment
- Parchment paper
- Baking sheet
- Pastry brush

Step-by-step instructions:

1. In a bowl, combine flour, sugar, and salt. Mix well.

2. In a separate bowl, dissolve yeast in warm milk. Let it sit for 5 minutes.

3. Add egg and softened butter to the yeast mixture. Mix well.

4. Add the flour mixture to the yeast mixture. Mix until a dough forms.

5. Knead the dough using a stand mixer with a dough hook attachment for 5-7 minutes until it becomes smooth and elastic.

6. Place the dough in a greased bowl and cover it with a damp cloth. Let it rise in a warm place for 1 hour or until it doubles in size.

7. In a separate bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth.

8. Preheat the oven to 350°F.

9. Divide the dough into 12 equal portions. Roll each portion into a ball.

10. Flatten each ball with your palm and place a spoonful of cream cheese filling in the center.

11. Pinch the edges of the dough together to seal the filling inside.

12. Place the filled dough balls on a baking sheet lined with parchment paper.

13. Brush the top of each dough ball with beaten egg.

14. Bake for 15-20 minutes or until golden brown.


Time:
Preparation time: 1 hour and 15 minutes
Cooking time: 15-20 minutes
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe makes 12 anpan with cream cheese filling.

Nutritional information:
Calories per serving: 240
Total fat: 10g
Saturated fat: 6g
Cholesterol: 50mg
Sodium: 200mg
Total carbohydrates: 32g
Dietary fiber: 1g
Total sugars: 14g
Protein: 5g

Substitutions for ingredients:
- You can use bread flour instead of all-purpose flour for a chewier texture.
- You can use honey instead of granulated sugar for a healthier option.
- You can use margarine instead of butter for a dairy-free option.
- You can use any flavor of cream cheese for a different taste.

Variations:
- You can add raisins or chopped nuts to the cream cheese filling for added texture.
- You can sprinkle sesame seeds or poppy seeds on top of the anpan before baking for a different look.

Tips and tricks:
- Make sure the cream cheese is softened to room temperature before mixing it with the powdered sugar and vanilla extract.
- Do not overfill the dough with cream cheese filling to prevent it from leaking out during baking.
- Let the dough rise in a warm place to ensure it doubles in size.
- Brushing the top of the dough with beaten egg gives it a shiny and golden brown finish.

Storage instructions:
Store the anpan with cream cheese filling in an airtight container at room temperature for up to 3 days.

Reheating instructions:
To reheat, place the anpan in a preheated oven at 350°F for 5-10 minutes or until heated through.

Presentation ideas:
Serve the anpan with cream cheese filling on a platter lined with parchment paper.

Garnishes:
Sprinkle powdered sugar on top of the anpan before serving.

Pairings:
Serve the anpan with cream cheese filling with a cup of hot green tea or coffee.

Suggested side dishes:
Serve the anpan with cream cheese filling with a side of fresh fruit or a salad.

Troubleshooting advice:
- If the dough is too dry, add a little more warm milk.
- If the dough is too sticky, add a little more flour.
- If the anpan is too hard, reduce the baking time.
- If the anpan is too soft, increase the baking time.

Food safety advice:
Make sure to wash your hands and all utensils before and after handling food. Keep the anpan with cream cheese filling at room temperature for no more than 3 days.

Food history:
Anpan is a Japanese sweet bread filled with red bean paste. Cream cheese filling is a modern twist on this traditional pastry.

Flavor profiles:
The anpan with cream cheese filling is sweet and creamy with a soft and chewy texture.

Serving suggestions:
Serve the anpan with cream cheese filling as a dessert or a snack.

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Region: Japanese

Taste: Sweet, Creamy, Tangy, Nutty