Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 tablespoon instant yeast
- 1/2 cup warm milk
- 1/4 cup unsalted butter, melted
- 1 egg, beaten
- 1 cup white bean paste (recipe below)
- 1 egg yolk, beaten (for egg wash)
Special equipment needed:
- Stand mixer with dough hook attachment
- Baking sheet
- Parchment paper
- Pastry brush
Step-by-step instructions:
For the White Bean Paste:
1. Rinse and drain 1 can of white beans (15 oz).
2. In a food processor, blend the white beans until smooth.
3. In a saucepan, combine the white bean puree and 1/2 cup granulated sugar. Cook over medium heat, stirring constantly, until the mixture thickens and pulls away from the sides of the pan.
4. Remove from heat and let cool completely before using.
For the Anpan:
1. In a large mixing bowl, combine flour, sugar, salt, and instant yeast.
2. In a separate bowl, whisk together warm milk, melted butter, and beaten egg.
3. Add the wet ingredients to the dry ingredients and mix until a dough forms.
4. Knead the dough on a floured surface for 10 minutes until it becomes 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.
6. Punch down the dough and divide it into 12 equal pieces.
7. Roll each piece into a ball and flatten it with your palm.
8. Place 1 tablespoon of white bean paste in the center of each dough circle.
9. Pinch the edges of the dough together to seal the filling inside.
10. Place the anpan on a baking sheet lined with parchment paper.
11. Cover the anpan with a damp cloth and let it rise for another 30 minutes.
12. Preheat the oven to 350°F.
13. Brush the anpan with egg wash.
14. Bake for 15-20 minutes until golden brown.
15. Let the anpan cool on a wire rack before serving.
Time:
Preparation time: 30 minutes
Rising time: 1 hour 30 minutes
Cooking time: 15-20 minutes
5. Temperature:
Preheat the oven to 350°F.
Serving size:
12 anpan
Nutritional information:
Calories: 232
Fat: 6g
Carbohydrates: 39g
Protein: 6g
Sodium: 159mg
Sugar: 12g
Fiber: 3g
Substitutions for ingredients:
- White bean paste can be substituted with red bean paste or any other sweet filling of your choice.
- Instant yeast can be substituted with active dry yeast. Use 1 tablespoon of active dry yeast instead of instant yeast and proof it in warm milk for 5 minutes before adding it to the dough.
- Milk can be substituted with water or any non-dairy milk of your choice.
- Butter can be substituted with margarine or any vegan butter substitute.
Variations:
- Add 1 teaspoon of cinnamon to the dough for a cinnamon anpan.
- Add 1/2 cup of raisins to the dough for a raisin anpan.
- Use chocolate or fruit jam as a filling instead of white bean paste.
Tips and tricks:
- Make sure the white bean paste is completely cooled before using it as a filling.
- Do not overfill the anpan, or the filling will leak out during baking.
- Brush the anpan with egg wash right before baking to give it a shiny golden brown color.
- Store the anpan in an airtight container at room temperature for up to 3 days.
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:
Serve the anpan on a plate or in a basket lined with a cloth napkin.
Garnishes:
Dust the anpan with powdered sugar or drizzle it with melted chocolate.
Pairings:
Serve the anpan with a cup of green tea or coffee.
Suggested side dishes:
Serve the anpan as a dessert or snack on its own.
Troubleshooting advice:
- If the dough is too dry, add a little more milk or water.
- If the dough is too sticky, add a little more flour.
- If the anpan doesn't rise enough, make sure the dough is placed in a warm place and let it rise for a longer time.
Food safety advice:
Make sure to wash your hands and all utensils before handling food.
Food history:
Anpan is a popular Japanese sweet bread filled with sweet bean paste. It was first introduced in Japan in the late 19th century and has since become a staple in Japanese bakeries.
Flavor profiles:
Anpan has a soft and fluffy texture with a slightly sweet and nutty flavor from the white bean paste filling.
Serving suggestions:
Serve the anpan as a dessert or snack with a cup of green tea or coffee.
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Region: Japanese