Anpan – Japanese Sweet Roll

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).

Anpan Japanese Sweet Roll

Anpan - Japanese Sweet Roll

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).
0 from 0 votes
Course: Bread, Bread Rolls, and Buns
Cuisine: Japanese
Servings: 8
Author: The Cook

Ingredients

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>

For dough

  • 500 g plain white flour
  • 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

Instructions

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.

Nutrition

Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
Tried this recipe?Mention @cooking_r or tag #aussietasterecipes!
Like this recipe?Follow us @csoftwareaustra

Comments via Facebook

Alternative Comment Form

avatar

 
  Subscribe  
Notify of
Send this to a friend