Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 1/2 cup warm milk
- 1 egg
- 2 tbsp unsalted butter, softened
- 1/2 cup sweet red bean paste
- 1 egg yolk
- 1 tbsp water
Special equipment needed:
- Stand mixer with dough hook attachment
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In the bowl of a stand mixer, combine flour, sugar, and salt. Mix on low speed until well combined.
2. Add warm milk, egg, and softened butter to the bowl. Mix on low speed until a dough forms.
3. Increase the speed to medium and knead the dough for 5-7 minutes until it becomes smooth and elastic.
4. Cover the bowl with a damp cloth and let the dough rest for 10 minutes.
5. Divide the dough into 12 equal pieces and shape each piece into a ball.
6. Flatten each ball into a disc and place 1 tablespoon of sweet red bean paste in the center.
7. Pinch the edges of the dough together to seal the filling inside.
8. Place the anpan on a baking sheet lined with parchment paper.
9. Cover the anpan with a damp cloth and let them rise for 30 minutes.
10. Preheat the oven to 350°F.
11. In a small bowl, whisk together egg yolk and water to make an egg wash.
12. Brush the egg wash over the anpan.
13. Bake the anpan for 15-20 minutes or until golden brown.
14. Remove the anpan from the oven and let them cool on a wire rack.
Time:
Preparation time: 30 minutes
Cooking time: 15-20 minutes
5. Temperature:
Preheat the oven to 350°F.
Serving size:
12 anpan
Nutritional information:
Calories: 190
Fat: 4g
Carbohydrates: 34g
Protein: 4g
Sodium: 150mg
Sugar: 10g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Honey or maple syrup can be used instead of granulated sugar.
- Soy milk or almond milk can be used instead of cow's milk.
- Margarine can be used instead of butter.
- Sweet potato or pumpkin paste can be used instead of sweet red bean paste.
Variations:
- Matcha anpan: Add 1 tablespoon of matcha powder to the dough and fill with sweet red bean paste.
- Chestnut anpan: Replace the sweet red bean paste with chestnut paste.
- Chocolate anpan: Add 1/4 cup of cocoa powder to the dough and fill with chocolate ganache.
Tips and tricks:
- Make sure the dough is well-kneaded to achieve a soft and fluffy texture.
- Use a damp cloth to cover the dough and anpan to prevent them from drying out.
- Brush the egg wash lightly to avoid making the anpan too oily.
- Store the anpan in an airtight container to keep them fresh.
Storage instructions:
Store the anpan in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat the anpan in a toaster oven or microwave for a few seconds before serving.
Presentation ideas:
Arrange the anpan on a plate and dust with powdered sugar.
Garnishes:
Top the anpan with a dollop of whipped cream or a sprinkle of sesame seeds.
Pairings:
Serve the anpan with a cup of green tea or coffee.
Suggested side dishes:
Enjoy the anpan as a snack or dessert on its own.
Troubleshooting advice:
- If the dough is too dry, add a little more milk.
- If the dough is too wet, add a little more flour.
- If the anpan does not rise, make sure the dough is well-kneaded and the yeast is fresh.
Food safety advice:
Make sure to wash your hands and utensils before handling the dough and filling. Store the anpan properly to avoid contamination.
Food history:
Anpan is a popular Japanese pastry that originated in the late 1800s. It is made with sweet bread dough and filled with sweet red bean paste.
Flavor profiles:
Anpan has a soft and fluffy texture with a slightly sweet and nutty flavor from the red bean paste.
Serving suggestions:
Serve the anpan as a snack or dessert with a cup of tea or coffee.
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Region: Japanese