Imagine biting into a soft, pillowy bread that reveals a luscious, sweet red bean filling - that's the magic of Anpan, a beloved Japanese treat that transforms ordinary baking into an extraordinary culinary adventure. These delightful buns are not just a pastry; they're a cultural experience that bridges traditional Japanese flavors with comforting bakery goodness. Whether you're a curious foodie or a home baker looking to expand your repertoire, this Anpan recipe will transport you straight to the charming streets of Tokyo with every heavenly bite.
Prep Time: 1 hrs
Cook Time: 15 mins
Total Time: 1 hrs 15 mins
Cuisine: Japanese
Serves: 12 buns
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tsp instant yeast
- 1/2 tsp salt
- 1/2 cup warm water
- 1/4 cup red bean paste
- 1 egg, beaten (for egg wash)
Instructions
- In a large mixing bowl, combine 2 cups of all-purpose flour, 1/4 cup of sugar, 1 teaspoon of instant yeast, and 1/2 teaspoon of salt. Mix these dry ingredients together until they are well combined.
- Gradually add 1/2 cup of warm water to the dry mixture. Stir with a wooden spoon or spatula until the dough starts to come together.
- Once the dough begins to form, use your hands to knead it in the bowl or on a lightly floured surface for about 5-7 minutes, until it becomes smooth and elastic.
- Shape the kneaded dough into a ball and place it in a lightly greased bowl. Cover the bowl with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 30 minutes, or until it has doubled in size.
- After the dough has risen, punch it down to release any air bubbles. Transfer it to a floured surface and divide it into 12 equal pieces.
- Take each piece of dough and flatten it into a circle, about 3-4 inches in diameter. Place about 1 tablespoon of red bean paste in the center of each circle.
- Carefully fold the edges of the dough over the red bean paste, pinching the seams together to seal the filling inside. Make sure there are no gaps.
- Once all the buns are shaped, place them seam side down on a baking sheet lined with parchment paper. Cover the buns with a kitchen towel and let them rise for an additional 15-20 minutes.
- While the buns are rising, preheat your oven to 350°F (175°C).
- After the second rise, gently brush the tops of the buns with the beaten egg to give them a nice golden color when baked.
- Bake the buns in the preheated oven for 15 minutes, or until they are lightly golden brown on top.
- Once baked, remove the buns from the oven and allow them to cool slightly on a wire rack before serving. Enjoy your freshly made Anpan!
Tips
- Temperature Matters: Ensure your water is warm (not hot) when activating the yeast to prevent killing the active cultures.
- Kneading Technique: When kneading the dough, use the heel of your hand and push, fold, and turn repeatedly to develop proper gluten structure.
- Rising Environment: Place your dough in a warm, draft-free area like near a preheated oven or inside a turned-off oven with the light on.
- Filling Distribution: Be careful not to overfill your buns, which can cause them to burst during baking.
- Egg Wash Trick: For a glossy, golden-brown finish, apply the egg wash gently with a pastry brush, ensuring even coverage.
- Storage Tip: These buns are best enjoyed fresh but can be stored in an airtight container at room temperature for 2-3 days or frozen for up to a month.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 30g
Protein: 4g
Fat: g
Saturated Fat: g
Cholesterol: 20mg
