An-pan 224kcal / per person

recipes

category Others
recipe number 00562
cooking time 60 minutes
comment An-pan is a Japanese original bread prepared with the dough stuffed with red bean paste. It was inspired by the sake-manju and invented at a bakery in Tokyo at the beginning of the Meiji era.
image Sweet red bean paste is the best match with the bread dough. An-pan makes a great snack.
All-purpose bread flour 150 g
Sugar 25 g
Salt 1.5 g
Dry yeast 3 g
Egg, beaten 25 g
Lukewarm water (30oC) 65 ml
Unsalted butter 25 g
Chunky red bean paste 180 g
Beaten egg for brushing 1/2
Toasted black sesame seeds
Not essential, if not available.
1 tsp

Combine the flour, sugar, salt and dry yeast in a bowl. Add the lukewarm water and the beaten egg to the bowl and mix well. When the dough becomes sticky, knead in the butter a small amount at a time. Knead the dough well and form into a smooth ball.

Place the (1) dough in a bowl coated thinly with vegetable oil (not listed). Cover the bowl with plastic wrap and let the dough rise in a warm place for about 30 to 40 minutes. Divide the bean paste into 6 equal portions and roll into balls.

Punch down the risen (2) dough. Divide it into 6 equal portions and roll into balls. Roll out the balls of dough into flattened circles and wrap each around one portion of the bean paste. Arrange the rolls on a baking sheet lined with oven paper and cover them with plastic wrap. Let them rise in a warm place for about 30 minutes.

Brush the rolls with the beaten egg and top with the black sesame seeds. Bake them in a pre-heated oven at 190oC for 15 to 20 minutes.

technique When wrapping the paste with the dough, work and stretch the dough around the paste. Please refer to the video.
  1. Combine the flour, sugar, salt and dry yeast in a bowl. Add the lukewarm water and the beaten egg to the bowl and mix well. When the dough becomes sticky, knead in the butter a small amount at a time. Knead the dough well and form into a smooth ball.
  2. Place the (1) dough in a bowl coated thinly with vegetable oil (not listed). Cover the bowl with plastic wrap and let the dough rise in a warm place for about 30 to 40 minutes. Divide the bean paste into 6 equal portions and roll into balls.
  3. Punch down the risen (2) dough. Divide it into 6 equal portions and roll into balls. Roll out the balls of dough into flattened circles and wrap each around one portion of the bean paste. Arrange the rolls on a baking sheet lined with oven paper and cover them with plastic wrap. Let them rise in a warm place for about 30 minutes.
  4. Brush the rolls with the beaten egg and top with the black sesame seeds. Bake them in a pre-heated oven at 190oC for 15 to 20 minutes.