Things to know about Anpan Recipe
Japanese Traditional Red Bean Bun from Tokyo – Anpan is a golden round bread with delicious red bean paste filling. An authentic anpan bun is garnished with black sesame seeds on top. The bread has a crispy crust with soft white bread inside.
It was first served in 1875 by a samurai named Mr. Kimura, who became a baker and established his bakery known as Kimuraya. This bread was his invention and has quickly become popular up to this date. Anpan buns remain one of the most favorite snacks among other Japanese pastries.
Today, as you go inside a Japanese bakery, some bread may have been influenced by the French culture, but anpan managed to stay on top of the customer’s choice. It is a nostalgic bread that takes you back in time once you have your first bite. Although it is time-consuming to make because of long resting and proofing time, a fresh homemade bun is always better than buying from a bakery.
Mouthwatering Japanese Traditional Red Bean Bun from Tokyo. Authentic Recipe of Anpan.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
Ingredients
- 120 grams (4.23 oz) Red Bean Paste – Adzuki Bean Paste – Anko – Hong Dou Sha Packed or Bottled
Yudane
- 50 grams (1.76 oz) Bread Flour
- 40 mL (1.35 floz) Water Boiling
Dough
- 120 mL (4.06 floz) Milk Room temperature
- 1 pc Egg Large
- 2 tbsp White Sugar – Regular Sugar – Granulated Sugar
- 1 tsp Dry Yeast
- 250 grams (8.82 oz) Bread Flour
- 1 tsp Salt
- 3 tbsp Butter Room temperature, Chopped
Instructions
Preparation
- Prepare and measure all ingredients accurately ahead of time.
- Make the yudane the night before baking.
Yudane
- In a small mixing bowl, combine the bread flour and boiling water. Mix it using a wooden spatula.
- Thoroughly mix until it forms a dough and cools down.
- Cover the bowl with cling wrap and leave on the tabletop during winter, or keep it inside the fridge during summer.
Anpan Bread
- Measure 50 grams (per 12 servings of bread) Yudane dough.
- In a mixer bowl, combine the egg, milk, sugar, dry yeast, bread flour, and salt.
- Using a hook attachment, knead the dough for about 15 minutes. Add in the Yudane. Knead until well incorporated.
- Add in the butter and knead for another 15 minutes.
- To know the dough is ready, do the window pane test. The dough must be smooth and elastic. As you stretch the dough, you must be able to see through the dough with it tearing.
- Transfer the dough into a greased bowl and cover it with cling wrap. Allow it to rise for about 45 minutes to 1hour at 86°F / 30°C inside the oven. The size of the dough should double. In case your oven cannot be set to the desired temperature, you can try the Styrofoam box method using two cups of hot water inside.
- Once the dough rises, divide it into 12 (or less/more depending on the number of servings required by the recipe) equal parts, and shape them into a ball. Transfer them to a baking tray. Cover the tray with a damp cloth but make sure that it is not dripping wet.
- Let it rest for about 30 minutes.
- Using a rolling pin, flatten one dough and put about 10 grams of red bean paste at the center, seal the dough and shape it into a ball.
- Repeat the same process for the rest of the dough and bean paste.
- Transfer the dough to a lined baking tray and cover again with a clean damp cloth for second proofing. Let it rest for about 10 to 30 minutes until all dough doubles its size.
- Preheat the oven to 356°F / 180°C and ensure that it reaches the desired temperature before baking.
- Brush the dough with egg or milk, then sprinkle with black sesame seeds on top.
- Put the red bean bun inside the oven and bake for about 20 minutes or until the top becomes golden brown.
NOTES
— Specific Atributes of This Recipe:
Nutrition
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