|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|
|Dry yeast||3 g|
|Egg, beaten||25 g|
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.
|technique||When wrapping the paste with the dough, work and stretch the dough around the paste. Please refer to the video.|