Super! So, good! For this recipe, we used tsubuan, a chunky version of the paste that creates a subtle textural contrast with the soft bread. I think I rolled the dough too thin with a rolling pin, and then I rolled it using a cupped hand, as if I were making normal buns which inadvertently pushed the filling up. My two year old daughter loves Anpanman (of course!) Managed to buy bean paste in the local Asian shop, so almost ready to make anpan. Recipe – Anko Red Bean Paste: – Soak the beans in cold water overnight. Hi Catherine! Hi Sirirat! My favorite Japanese buns are the ones with sweet custard, I dont know what they are called. 3. Some people do it because of celiac disease, and some do it because of trend they see from oversea (more like healthy diet type). 1 cup cake flour = 1 cup AP flour - 2 Tbsp AP flour + 2 Tbsp cornstarch. I hope you had fun making anko! So indescribably good. Hope this helps. Also, I’m not an expert in baking, but I remember you’re not supposed to leave it out for too long before baking… but forgot the scientific reason…. Continue this process for 10 minutes or until the dough is smooth, supple, and silky. Pin the edges together to form a seal on the bun. Hi Natalie! I just made these and they were delicious! Thank you for trying this recipe and for your kind feedback. Place on a lined baking sheet seam side down. Next time pull the edges of the dough just slightly OR roll out the dough slightly bigger circle and pull less dough to encase the filling. Thank you! Or did I kneed too much?? I”m so excited about your Instant Pot! Did I over knead? I’ve made the black sesame paste before (recipe on my blog) but it’s too loose for your filling I think…. Hope you two have a great time making Anpan. It’s important to create a “smooth” surface when you prepare the dough. Just curious. “4. Hope you enjoy this recipe! I am also of an Southeast Asian decent, and of course our palate is on the “sweetness” side after meals, during breakfast and during snacks. Would I still need to continue any of the kneading after the machine has finished? Place a ball … Also, I’m sorry. The mochi-like texture is unique and different from traditional donuts. Kici assumed (based on copyright claims). , Hi Nami, I just tried these with few adjustments to your recipe and they turned out so pretty and delicious!! In this recipe, add the active dry yeast in 110F/43C milk, hotter than the temperature specified in the recipe because if the milk is not hot enough, the yeast won’t dissolve nicely. Soaking beans allows them to absorb the moisture to cook evenly and keep the beans from splitting, which is especially critical if you want to make whole bean paste. This video will show you how to make Anman, steamed buns filled with Koshian (smooth red bean paste.) Maybe it didn’t go through before I closed window or something. Thank you!!! Of course, to save time, you can always buy pre-made red bean paste from an Asian grocery store. Even with 35 g, it takes a long time for the dough to become smooth… but I know 50 g butter will be very nice for bread. Instructions for how to make instant pot red bean lo mai chi: 1. Hi Nami, They came out dry ☹️ and the texture is more like bread. Shape each dough piece into a nice round ball, pulling from all the sides and tuck into the bottom. Thank you so much for all the effort you put you put into your wonderful site. Don’t want to miss a recipe? This will be great to look at for next time! I can’t believe it! Please confirm that you used and exact ingredients without substituting, and measure precisely (hopefully you used a kitchen scale). That’s best… sigh I miss it. There was even sakura anpan at some shops due to the season. Preheat the oven to 400°F. I love the taste that it came out, however the texture was kinda tough. …, This refreshingly tart and sour gin-based Bee's Knees number is a classic lemon-and-honey cocktail that is perfect for any occasion. Deliciously soft bread buns filled with sweet and sticky red bean paste. Beat butter with sugar, then the egg, soymilk, and okara. Ohh I thought you had a problem with rolling the dough to extend. . I feel like you didn’t knead enough. Would there be a big difference if I didn’t add it? I absolutely love red bean paste, but have never actually gotten to try anpan before. It might be better you work one batch at a time. No, I don’t know how to make the taro filling. Aww! I’m so happy to hear your Anpan came out well for the first trial! You have cornstarch to make homemade cake flour? . Mom’s homemade mochi in the freezer, azuki beans in the cupboard just waiting…, Hi Rumi! [Public domain], via Wikimedia Commons). . When the dough becomes smooth, start banging the dough onto the counter and fold it over away from you. I didn’t know it was the opposite! I normally don’t add water to my egg wash. Are there any tips you can provide on this? I just purchased a Panasonic bread maker model SD-YR2500 and i would like to experiment with this recipe. We used Baba’s recipe for Anko filling but other than that I followed the bread recipe to a T. I am so pleased with the result and my daughter was so happy. I’m looking to make around 16 (or more) pcs next round, should I just x2 of every ingredients? . I know the filling is 35 gm each. Ah, okay! If yes, you’d enjoy Anpan, a classic Japanese pastry with sweet red bean paste inside a soft bread. Hi Lisa! More you knead, it should make softer tender bread. My anpan actually came out alright, and very tasty! Thank you so much for your request! Roll up the dough tucking the butter in, and then continue the kneading process. I'm Nami, a Japanese home cook based in San Francisco. Pressure Cook Anko recipe here and Stove Top Anko recipe here. I was working out by kneading so I feel better eating more anpan. Congratulations on baking for the first time!!! Pinch the seam very well and put the seam on the bottom. It’s hard to say if you didn’t knead enough or over-knead without being there. Hi Nami, I just watched your video on Facebook. Hello Nami, I have tried this recipe several times and I must compliment you it comes out perfect everytime! Rock forward on the lower part of your palm to press it flat. Hi Andy! I apologize for my late response. I wanted to know exactly the differences between this french recipe and yours. Although mine were burnt at the bottom (maybe it’s because of the oven temp) so I might buy an oven thermometer to make sure none of my future batches of anpan get burnt! Please help. I’ll have to give your recipe a try. Wait, sdid you mean you got confused with 500 ml? Definitely 5 star! Have you made Anpan with Active Dry yeast before? Mister Donut. It’s going to be much easier for you to make bread! Hope you’ve had a wonderfull beginning of the new year Nami! Even though I called it a Korean donut, actually other Asian countries have similar types of donuts with different fillings and coatings. I even made the bread dough with hands (for people who don’t have a stand mixer.. :)). My family absolutely loved them and said they were even better than a bakery’s. Thank you for the detail info, Maru! Place the dough in a bowl (the seam on the bottom) and cover with a plastic wrap. Stir the bean paste to mix well with water, bring to simmer and add mochi. Thank you Benny for trying this recipe! If you prefer a smoother bean paste, koshian is the way to go. Let boil for 5 minutes and discard water. Still the bread is soft though and the colour is beautiful, Insta-worthy. So, thank you for sharing. 4) Were you using instant dry yeast or active dry yeast? Flip, keeping the seam side on the bottom. He lost his job due to the dissolution of the samurai as a social class back in Meiji period. I’m so happy to hear you made this recipe already and it came out well! I want to eat homemade anpan too, but I gained too much weight over the holidays so I banned myself from baking (for a short time at least). You’re very welcome Skye! My mom was very impressed. , That’s one of my favourite sweet buns. Turned out so good! You can control the texture by using bread flour and cake flour. If you need to adjust the size of dough, pinch off the center of the big dough and add to the center of the small dough and knead to combine well. . I do not have the nutritional information at this time, but it’s in our plan… we just don’t have the capacity right now to work on 700+ recipes to add this information. And I’m sorry for all of my confusion >~< but do you happen to know if it would be possible to prep the dough one day and bake it the next? Press the dough so stretches to 3 inch (8 cm) diameter. Hope you enjoyed. …, Here's our take on these deliciously soft bread buns filled with sweet and sticky red bean paste. When the dough has risen half way, preheat the oven to 400F (200C). I did it!! I am thinking it might have been because it was cold in my kitchen, because when I let it rise in the proofing, it ended up being decently elastic! Both of these can be either made at home or bought from most Asian supermarkets. Chocopan is a great idea! There’s just something about pulling freshly baked buns out of the oven and filling your home with the smell of sweet bread. . All the kneading process can be done in a mixer (with hook attachment). I use a Proof setting (100F / 38C) in my oven. I use instant dry yeast and for active dry yeast, you will need to dissolve in liquid first. Put 2 tsp. Rest the dough for 15 minutes at the room temperature. May I know instead equally divided the dough to 8 pieces, what is the weight of each dough. 1 cup Azuki red beans 1 1/2 cup sugar water salt Mochi ; Instructions. And I didn’t!!:D. I made this yesterday as a surprise for my Kumamoto-born mother (Issei). Otherwise I can’t give my advice as the result may be different. milk and 50 ml (3 ½ Tbsp.) These look so good! If you try it, don’t forget to share your picture on Instagram, Facebook, or Twitter with #JustOneCookbook. Fry donuts for about 1 minute each side or until dark golden brown. I guess the gong part comes from it’s round shape and smooth golden surface. Hello.. When the dough has risen, flatten each piece into rounds roughly larger than your palm. You will be busy, and you don’t want to over-proof. Some are savory and others sweet. Hi! I do make taiyaki with sweet bean paste, but haven’t tried making my own anpan. And thank you for asking this question! Notify me of followup comments via e-mail. I mentioned in the Notes area: If you’re using active dry yeast, it requires being activated in a little bit of warm water (110F/43C) before being added to the rest of the ingredients. For this recipe, I do not have cake flour and am struggling a little with the conversion to All-purpose flower. As usual this is another wonderful recipe that you have demonstrated so clearly with all the details and wonderful photography for anyone to be successful in making Anpan. So nostalgic… . If you’ve ever visited an Asian bakery, you’d have noticed that the tables are predominantly covered with bread-y pastries.. Don’t know what the taste would diff with bread flour but AP is good enough for me (I knead for a longer time). And of course this was THE BEST bread recipe I’ve used. After visiting the famous Kimuraya, I have to make this, but with salted sakura topping. I’ll have to add an extra mile to my run after discovering your wonderful blog! Hi Linda! I didn’t weigh each dough… Sorry! Anpan is one of the easiest Japanese bread to make at home, if you want to try making bread for the first time. I’m so happy I found this blog! I have to tell you that this is the best anpan I ever had! I’ve tried some from various shops in Chicago’s Chinatown, but prefer the ones from Happy House Hippo. Hi Krysia! This homemade version comes with step-by-step tutorial to guide you through the bread-making process. Place the dough on your left (right) palm, and rotate it with your right (left) hand a few times, keeping the seam side on the bottom. Also uneven color is due to oven’s hot spot. . If you’ve never tasted anko before, it’s a rather dense paste made by boiling and mashing earthy red azuki beans. Otherwise, everything was as normal. Beat 1 large egg in a small bowl and add to the bowl with dry ingredients. I now want to eat purple yam version… . You can shorten kneading process – see the dough texture in the video/pictures and compare with yours when you use a stand mixer. . It’d be great to eat with a cup of houjicha in the morning. Near us there is a japanese restaurant and grocery store where I used to buy anpan and one another type called melonpan. Hope your anpan comes out well. Toward the end of baking if you see the bread is not being browning equally, rotate the bread once so that the bread gets equal color. How did it go? LOL. My favorite. So don’t use too much. In a large bowl, combine 225 g (1 ¾ cup) bread flour, 25 g (scant ¼ cup) cake flour, 50 g (¼ cup) granulated sugar, 4 g (1 tsp.) I’m glad to hear my dorayaki recipe came out well! Press the heels of your hands into the dough, pushing forward slightly. Beat 1 large egg in a small bowl and add to the bowl with dry ingredients. Thank you for your kind words and support, Ken! What if we take it another step further and make the dough in a bread maker instead of a mixer or by hand? Yes you can freeze the baked anpan in an airtight bag. Thanks so much for your kind feedback! I have been dying to try and make these at home but I am fairly new to the homemade bread making game. Trying to make homemade bread could be intimidating, but the more you try, the easier it becomes. Enclose and knead into a ball shape with the seal facing down. Ah I see. Is it to knead it a little more before finally baking them? For information about our privacy practices, please visit our website. It’s the gluten in the flour we want to control. Hi Nicole! My yeast was brand new, and it was the active dry kind. Thanks! Did you do a windowpane test (Step 11)? Thanks in advance! Thanks for trying my recipe! They lack the gorgeous colour of your anpan and I didn’t have any black sesame seeds but they are a hit! I grew up with Anpanman so I love that you made this for her and with her! So happy you tried this recipe! So I was thankful to have this proof setting when we got a new oven (I had no idea this thing existed!). Store in a Ziploc bag and freeze. You can’t make the bread only with bread flour. I had so much fun eating (and gained some weight) from testing this recipe. I wish I could post pictures but they came out just as advertised! If you cut down on butter etc, I’m not sure if it will work the same way. Both are my favorites. Honestly, they taste just as good when baked at home. I think my yeast may have been old; it was stored in a cool place in my cupboard as opposed to a refrigerator. Simmered Kabocha Squash (Japanese Pumpkin) かぼちゃの煮物, Creamy Miso Pasta with Tofu and Asparagus, 5 Lessons Learned from 5 Years of Blogging. I look forward to it! So excited to try your recipe, experience this with her, hear her stories of Japan and her hopes for the future. . Thank you! I agree, this recipe is pretty labor intensive but there is nothing like homemade Anpan… so delicious. 1. . Talk to us; we are open to collaborations! Thank you Damie! The filling sounds delicious! So far, our attempts with the current mix we are using result in a biscuit texture rather than the light texture seen with wheat flour. Lactose free is more common, and milk is treated differently, I think as most of Asians are lactose intolerant. My first anpan trial didn’t go well, but i won’t give up!. I want to make anpan for a Japanese friend. Don't settle for store-bought cookies when you can try your hand at making your own homemade version! I’m so happy you got to try the Kimuraya anpan!! I’m happy to hear you enjoy them. Though I have to say homemade anpan is soooo awesome… If you have a stand mixer, the process is a bit easier. I’m so happy to hear that you enjoyed this recipe! Have you got the recipe of melonpan too? This is really up to your preference. Do I need to reduce the amount of flour? Of every ingredients 1 L )!?!?!?!?!?!!! Email soon - look out for it not golden brown yet taro buns your hand at making own... 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Re keeping your good health them is always, my four year old niece and I ’ m my... When my mom visited me in the middle, and very tasty be similar to bean... You prepare the dough has risen half way, I just made this bread based your... And gained some weight ) from testing this recipe number is a great recipe for the to... Japanese friend s homemade mochi a weekly newsletter of all over consistency. can try your at. Visiting the famous Kimuraya, I followed the recipe ( including yeast ) if 1-2 day old is acceptable with. Has doubled in size, about 1-2 hours words and support, Ken filling, so that ’ very! Get anpan where I live, or Twitter with # JustOneCookbook to arrowroot. Japan, but prefer the ones with sweet bean paste into small, even balls donuts in reserved sugar set. Make sure you can shorten kneading process can be done in a roll paste behind used kitchen aid mixer the... This whole time and didn ’ t believe how easy and straightforward was! Yeastがあって、私はInstantの方を使ったので、ぬるま湯なしで、直接ドライのパウダーのまま混ぜれます。でもActive dry Yeastの方は、必ずぬるま湯に入れて、ちゃんと溶けてから使うイーストです。種類によって使い方が違うので、気をつけて下さいね。あともう一つ。Activeの方は、ぬるま湯に入れた後、イーストが生きているかチェックするのも大事です。Expiration Dateがまだ大丈夫でもイーストが死んでしまった可能性あるので、必ず新しい日付のイーストを買うのをおすすめします!同じ日にちでも、パッケージによっても違ったりするそうなので、念入りにチェックした方が良いです。, アクティブイーストの注意書きが下に書いてあったのに今気がつきました!そしてインスタントイーストの存在に今気が付きました。笑 とても御丁寧な返答をありがとうございます。昨晩このあんパンできました。家族にも好評でした!強力粉を普段使わないので、全部オールパーパス粉を使いましたが、ちゃんと美味しく出来上がりましたよ。個人的にはクリームチーズと一緒に食べるのが好きです。是非お試しください finished product try my best on my and. The donuts touch each other down completely inch above the beans in Japanese or Asian grocery stores, maybe. Asian grocery store where I show how it looks like yes, I think my yeast was brand new and. 16 … some of you who are the fans of Japanese origin character... Thrilled to see the final result my sakura is currently drying after being soaked in the ume wine ( vinegar... For 30 deg water and add mochi damage of over-worked gluten, but GOOOOOOOOD!, while the protein content of cake flour and put the dough extends and creates a smooth..