Deluxe Anpan

Prepare the bread dough in the morning. Knead 1 tablespoon each of ground black sesame and ground white sesame into the bread flour to make the dough, and let it go through the first rise.

Boil the azuki beans and cook the anko. Add a generous amount of sugar and adjust the flavor while lightly mashing the beans.

Simmer the anko vigorously to thicken it. Taste along the way and add more sugar if it is not sweet enough. Once the wateriness is gone and it becomes thick and heavy, turn off the heat and let the residual heat drive off the remaining moisture.

Add water little by little to 100g of shiratamako, knead, and roll into small balls. Be careful not to make them too large.

Boil the shaped shiratama, lift them out once they float to the surface, and cool them in ice water.

Put the butter, kinako, sugar, and salt in a pot over low heat, and stir while melting the butter until the grittiness of the sugar disappears. Add the heavy cream to finish the kinako butter into a paste.

Divide the risen dough into 4 large portions, roll each lightly into a ball by gathering the edges to a point at the center, place seam side down, and let them rest for a bench time.

Flatten out the dough, spread on the kinako butter, and top with the anko divided into 4 portions. If it has set firm, loosen it by hand before filling.

Finally, add about 3 shiratama per bun, stretch the dough around the filling, and seal it closed.

Sprinkle black sesame seeds over the surface and let them rise a second time until puffed.

Bake for 20 minutes in an oven preheated to 200°C.

Once baked, let them cool slightly. Just before eating, cut a slit in the side and pipe in whipped cream.