Anpan あんパン
User Reviews
5
Anpan あんパン
Description
This Anpan recipe uses a rich bread dough balanced by the gelatinized yudane method, which involves mixing bread flour with boiling water and allowing it to rest. This improves the dough's moisture retention and crumb softness. The dough includes milk, sugar, egg, butter, yeast, and salt, kneaded for about 30 minutes total for elasticity.
The sweet bean pastes—azuki (red bean) and white bean—are prepared separately by soaking beans over two nights and cooking them into smooth pastes. The dough is divided into 12 even portions, each wrapped around a filling ball of either bean paste. After proofing, the buns are baked until golden, resulting in soft, mildly sweet bread with a creamy bean center.
These buns are typically enjoyed as a snack or breakfast, known for their soft crumb and balanced sweetness. The detailed fermenting and kneading stages are key to texture, and the bean paste fillings offer subtle variations in flavor and color.
Ingredients
Azuki Bean Paste (Kuro-An)
- 50 g azuki beans 1/4 cup
- 50 g caster sugar (1/4 cup)
White Bean Paste (Shiro-An)
- 50 g White beans 1/4 cup
- 50 g caster sugar (1/4 cup)
Yudane
- 50 g bread flour (3/8 cup or 1/4 cup + 1 tbsp)
- 40 ml water 2 tbsp + 2 tsp, boiling hot
Bread dough
- 120 ml milk 1/2 cup, room temperature
- 1 egg 1, large, room temperature
- 25 g sugar (2 tbsp)
- 3 g yeast 1 tsp, dry
- 250 g bread flour (2 cups)
- 4 g salt (1 tsp)
- 40 g butter 3 tbsp, chopped, room temperature
Instructions
Sweet Bean Paste
- Start to soak both beans 2 nights before baking day with 4/3 cups of water. See how to make bean paste in two separate posts. *2
- This amount makes about 160g (5.6oz) each of Azuki and White bean paste.
Yudane
- Make yudane a night before baking day. Place the bread flour in a small mixing bowl and pour in the boiling hot water. Combine them with a wooden spatula.
- When it is cooled down, wrap with cling wrap and leave it on the kitchen bench in winter or leave it in refrigerator in summer.
Making Anpan Bread
- Combine the milk, egg, sugar, instant dry yeast, bread flour and salt in a bowl of a stand mixer. *3
- Set the stand mixer with a hook attachment and knead for about 15 minutes. *4
- Add the butter and continue to knead a further 15 minutes. *5
- Roll the dough round and place the dough into a greased bowl. Wrap with cling wrap to rise for about 45 min to 1 hour at about 86°F (30°C) or until double the size. *6
- Divide the bread dough into 12 equal sized balls and let them rest on the kitchen bench covered with well wrung out damp cloth.
- Meanwhile, divide the sweet bean pastes (azuki and white) into 6 equal sized balls (so all together 12 ) and set aside.
- Roll out one dough ball until it is slightly flat and place one white bean paste ball in the centre, then mold the dough around it to form a bread roll. *7
- Repeat for the remaining dough and all bean paste balls.
- Place them on a cooking paper lined oven tray and cover with a clean damp cloth for the second proofing for about 20-30 minutes or until doubled in size again. *8
- Preheat the oven to 356°F (180°C)
- Gently brush with beaten egg or milk, and stamp with sesame seeds.
- Bake in the preheated oven for 20 minutes.
- Remove from oven tray and cool them on a cooling wire rack.
Notes
- Use 50 g large eggs (approximate weight per egg) for accurate dough hydration.
- Soak beans for two nights prior to making azuki and white bean paste for best texture and sweetness.
- Knead dough with a stand mixer on speed 4-5 or by hand for 15 minutes, add butter and knead an additional 15 minutes until smooth and elastic.
- Proof dough at about 86°F (30°C) until doubled in size, using a warm, humid environment such as a styrofoam box with hot water if necessary.
- Roll the dough evenly for consistent bun size; optionally proof buns in a muffin tin to maintain shape.
- The times for making sweet bean pastes and yudane are separate from the bun preparation time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 178 kcal
% Daily Value*
| Calories | 178kcal | 9% |
| Carbohydrates | 31g | 10% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 15mg | 5% |
| Sodium | 171mg | 7% |
| Potassium | 89mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 155IU | 3% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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