Anpan (あんパン ) is a Japanese sweet roll most commonly filled with red bean paste. Anpan can also be prepared with other fillings, including white beans (shiro-an), sesame (goma-an) and chestnut (kuri-an).
For Anko paste
- 1 cup azuki beans
- 100 g caster sugar <em>, adjust, to taste</em>
- 4 cups water <em>, enough to cover the beans </em>
- 500 g plain white flour
- 1¼ cups milk
- 60 g caster sugar
- ½ teaspoon salt
- 60 g butter <em>, or 80 to 100 g vegetable oil</em>
- 1 teaspoon<em>, 7g</em> active yeast
Procedure for anko paste
- Rinse the beans thoroughly. Cover with water in a saucepan and bring up to a simmer.
- Cover with a lid and continue to cook at a gentle simmer until the beans are very tender <em>(about 1 hour)</em>. If needed, add more water during cooking.
- When beans are cooked, strain and retain some of the cooking fluid.
- Mash and pass the strained beans through a sieve.
- Add sugar, to taste, to the sieved/mashed beans.
- Return the mixture to a saucepan on a medium-low heat and continue to cook until the mixture colour darkens to a deep red <em>(about 15 minutes)</em>. Add some of the strained bean liquor if the mixture becomes too dry.
- Leave the paste to cool <em>(it will clump into a smooth ball)</em>.
Procedure for dough
- Mix the dry ingredients and add milk.
- If you're using active yeast whisk it into warm milk to which a teaspoon of sugar has been added.
- Knead until you have a smooth dough and let the dough rest for 5-10 minutes.
- Mix/knead in butter/oil gradually until the dough is smooth once again.
- Leave the dough rest until doubled in size <em>(about 2 hours)</em>.
- Divide the dough into 8 portions and roughly shape each into a ball and let the dough balls rest for 10 minutes.
- Flatten and stretch each ball into a circle about 7 - 10 cm in diameter.
- Place a 3 cm ball of anko paste in the centre and bring the dough edges over to envelop the anko and squeeze to seal.
- Lightly press and roll the ball, seal side down.
- Leave the buns to rest on a lined baking sheet until doubled in size again.
- Heat the oven to 180°C. Bake for 20 minutes or until nicely browned.
- Allow buns to cool.