Deluxe Anpan

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Deluxe Anpan

Dessert · Bread · Washoku60 min(Prep 40 min + Cook 20 min) · 520 kcal per serving · 4 servings · Normal

A generously filled sweet bun packed with anko, kinako butter, and shiratama dumplings, wrapped in a bread dough kneaded with black and white sesame. The chewy shiratama melds into the bread dough, letting you enjoy anko, kinako butter, and whipped cream all at once in one indulgent anpan.

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はるあん48 recipes · 454 cooked

Instructions

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  1. 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.Uses: Bread flour, Ground black sesame, Ground white sesameWatch the video from 1:10
  2. Boil the azuki beans and cook the anko. Add a generous amount of sugar and adjust the flavor while lightly mashing the beans.Uses: Azuki beans, SugarWatch the video from 1:14
  3. 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.Uses: Azuki beans, SugarWatch the video from 1:32
  4. Add water little by little to 100g of shiratamako, knead, and roll into small balls. Be careful not to make them too large.Uses: Shiratamako (glutinous rice flour), WaterWatch the video from 1:50
  5. Boil the shaped shiratama, lift them out once they float to the surface, and cool them in ice water.Uses: Shiratamako (glutinous rice flour)Watch the video from 3:56
  6. 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.Uses: Butter, Kinako (roasted soybean flour), Sugar, Salt, Heavy creamWatch the video from 4:20
  7. 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.Uses: Bread flour, Ground black sesame, Ground white sesame~30 minWatch the video from 5:45
  8. 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.Uses: Butter, Kinako (roasted soybean flour), Sugar, Salt, Heavy cream, Azuki beans, SugarWatch the video from 6:37
  9. Finally, add about 3 shiratama per bun, stretch the dough around the filling, and seal it closed.Uses: Shiratamako (glutinous rice flour)Watch the video from 7:05
  10. Sprinkle black sesame seeds over the surface and let them rise a second time until puffed.Uses: Black sesame seedsWatch the video from 9:07
  11. Bake for 20 minutes in an oven preheated to 200°C.~20 minWatch the video from 9:35
  12. Once baked, let them cool slightly. Just before eating, cut a slit in the side and pipe in whipped cream.Uses: Whipped creamWatch the video from 9:54

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