Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 tablespoon active dry yeast
- 1/2 cup warm water
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1/2 cup mashed sweet potato
- 1/4 cup granulated sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
Special equipment needed:
- Mixing bowl
- Measuring cups and spoons
- Stand mixer or hand mixer
- Rolling pin
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In a mixing bowl, combine the flour, sugar, and salt. Mix well.
2. In a separate bowl, dissolve the yeast in warm water. Let it sit for 5 minutes or until foamy.
3. Add the yeast mixture, melted butter, and egg to the flour mixture. Mix until a dough forms.
4. Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
6. In a small bowl, mix together the mashed sweet potato, sugar, cinnamon, nutmeg, and salt.
7. Preheat the oven to 375°F.
8. Punch down the dough and divide it into 12 equal pieces.
9. Roll each piece into a ball and flatten it with a rolling pin.
10. Place a spoonful of sweet potato filling in the center of each dough circle.
11. Pinch the edges of the dough together to seal the filling inside.
12. Place the anpan on a baking sheet lined with parchment paper.
13. Let the anpan rise for 15 minutes.
14. Bake for 15-20 minutes or until golden brown.
15. Remove from the oven and let cool on a wire rack.
Time:
Preparation time: 30 minutes
Cooking time: 15-20 minutes
Total time: 1 hour and 45 minutes
5. Temperature:
375°F
Serving size:
12 anpan
Nutritional information:
Calories: 190
Fat: 5g
Carbohydrates: 32g
Protein: 4g
Sodium: 155mg
Sugar: 10g
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 pumpkin pie spice instead of cinnamon and nutmeg.
- You can use canned sweet potato puree instead of mashed sweet potato.
Variations:
- You can use different fillings such as red bean paste, custard, or chocolate.
- You can add sesame seeds on top of the anpan before baking.
- You can make mini anpan for a bite-sized treat.
Tips and tricks:
- Make sure the sweet potato filling is not too wet, or it will leak out of the anpan.
- Brush the anpan with egg wash before baking for a shiny finish.
- Let the anpan cool completely before storing to prevent sogginess.
Storage instructions:
Store the anpan in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat, wrap the anpan in foil and bake in a 350°F oven for 10-15 minutes.
Presentation ideas:
Arrange the anpan on a platter and sprinkle with powdered sugar.
Garnishes:
Sprinkle with sesame seeds or chopped nuts.
Pairings:
Serve with green tea or black coffee.
Suggested side dishes:
Serve with fresh fruit or a side salad.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of water at a time until it comes together.
- If the dough is too wet, add a tablespoon of flour at a time until it is smooth and elastic.
- If the anpan is not rising, make sure the yeast is fresh and the dough is in a warm place.
Food safety advice:
Make sure to wash your hands and all utensils before handling food.
Food history:
Anpan is a popular Japanese pastry filled with sweet bean paste. It originated in the late 1800s and has since become a staple in Japanese bakeries.
Flavor profiles:
The anpan has a soft and fluffy texture with a sweet and savory filling.
Serving suggestions:
Serve the anpan as a snack or dessert.
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Region: Japanese