ingredients (for 4 servings)
(Recipe for 8 buns)
1. 150 g high-protein flour (bread flour)
2. 1 tablespoon sugar
3. 1/2 teaspoon salt
4. 1 teaspoon dry yeast
5. 90 ml milk
6. 1 egg
7. 10 g butter
8. 120 g red bean paste
9. All-purpose flour for sprinkling
Preparation
1. First stir 150 grams of bread flour, one tablespoon sugar and 1/2 teaspoon salt in a bowl. Then in a separate bowl, mix 1 teaspoon dry yeast with 90 ml milk.
2. Beat the eggs and add 1 tablespoon beaten egg into the milk and yeast mixture. Then add this mixture to the bowl containing the flour, stirring with a spatula until it forms a dough. Stir the dough until no longer sticky. Knead the dough by hand. When the dough is smooth, transfer to a flat cutting board and knead again for 10 minutes while occasionally pinched and slammed on the cutting board. Add the butter to the dough and knead the dough and tossing again for about 5 minutes. Form the dough into a ball and insert it into the bowl.
3. Cover the bowl with a piece of plastic wrap or a damp cloth so the dough does not dry. Placed the bowl in a warm place with temperatures around 30 degrees Celsius for 30 to 40 minutes until well cooked. If the room temperature is too cold you can put the bowl of dough in a larger bowl of warm water with a temperature of 30 degrees. Allow the bowl for 30 to 40 minutes, close the larger bowl with plastic.
4. Take thepuffed dough and put it on a flat board then thnly the dough by hand to throw out the remaining gas. Divide the dough into 8 portions. Shape each portion into balls. Sprinkle a cutting board with flour. Press each ball of dough to form a circle hole as deep as 1 to 2 cm. Use fingers to press and form a hole in the middle of the dough in 6 cm diameter. Prepare red bean paste that has been divided into 8 portions. Enter the red bean paste into a circle hole and cover each side of the dough so there is no red bean paste comes out. Repeat this process for each ball of the dough.
5. Arrange dough containing red bean paste on top of the oven tray and placed over a large saucepan of hot water with a temperature of 40 degrees Celsius. First close the tray with plastic and then cover everything with a damp cloth and let dough expands for the second time for 20 to 30 minutes.
6. Brush the dough with the remaining beaten egg and bake for 12 to 13 minutes in an oven, but previously heated the oven at a 200 degrees temperature . If there is no oven then you can fry them. Fried dough for 2 to 3 minutes with vegetable oil that has been heated in 160 degrees temperature. If you fry them then do not smeared with egg. Sprinkle bread with sugar when it was removed from the oil. It will create anpan fried.
7. Anpan ready to serve
(Recipe for 8 buns)
1. 150 g high-protein flour (bread flour)
2. 1 tablespoon sugar
3. 1/2 teaspoon salt
4. 1 teaspoon dry yeast
5. 90 ml milk
6. 1 egg
7. 10 g butter
8. 120 g red bean paste
9. All-purpose flour for sprinkling
1. First stir 150 grams of bread flour, one tablespoon sugar and 1/2 teaspoon salt in a bowl. Then in a separate bowl, mix 1 teaspoon dry yeast with 90 ml milk.
2. Beat the eggs and add 1 tablespoon beaten egg into the milk and yeast mixture. Then add this mixture to the bowl containing the flour, stirring with a spatula until it forms a dough. Stir the dough until no longer sticky. Knead the dough by hand. When the dough is smooth, transfer to a flat cutting board and knead again for 10 minutes while occasionally pinched and slammed on the cutting board. Add the butter to the dough and knead the dough and tossing again for about 5 minutes. Form the dough into a ball and insert it into the bowl.
3. Cover the bowl with a piece of plastic wrap or a damp cloth so the dough does not dry. Placed the bowl in a warm place with temperatures around 30 degrees Celsius for 30 to 40 minutes until well cooked. If the room temperature is too cold you can put the bowl of dough in a larger bowl of warm water with a temperature of 30 degrees. Allow the bowl for 30 to 40 minutes, close the larger bowl with plastic.
4. Take thepuffed dough and put it on a flat board then thnly the dough by hand to throw out the remaining gas. Divide the dough into 8 portions. Shape each portion into balls. Sprinkle a cutting board with flour. Press each ball of dough to form a circle hole as deep as 1 to 2 cm. Use fingers to press and form a hole in the middle of the dough in 6 cm diameter. Prepare red bean paste that has been divided into 8 portions. Enter the red bean paste into a circle hole and cover each side of the dough so there is no red bean paste comes out. Repeat this process for each ball of the dough.
5. Arrange dough containing red bean paste on top of the oven tray and placed over a large saucepan of hot water with a temperature of 40 degrees Celsius. First close the tray with plastic and then cover everything with a damp cloth and let dough expands for the second time for 20 to 30 minutes.
7. Anpan ready to serve
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