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foolish_m0rtalAnpan is Japanese sweet bread (pan) filled with sweet red bean paste (an). You guys have probably seen this a lot as snacks.
Taken from this terrific site called Kat and Satoshi's Adventures in Japan. A ridiculously neat blog with great recipes and interesting topics. Her anpan looks much better than mine, ^_^.
Note: Put a wet towel over the dough when it's rising. Otherwise it will be dry and fall in like mine, though it will still taste good.
I didn't modify this recipe at all like I do most others. I did this one exactly, and it turned out great. I'm just here to tell you guys about the blog.
3 cups (300g) all purpose flour
2 teaspoons (6g) instant dry yeast
4.5 tablespoons (40g) sugar
30g egg (half an egg)
.75 cups water (175 cc)
1 teaspoon (5g) salt
3.5 tablespoons (45g) butter
33 grams an (you can use chunky or smooth. I personally think chunky is better)
1. Put the first 4 ingredients in a bowl, add the water
2. Turn out onto a floured board and knead for 15 minutes
3. Sprinkle the salt and knead some more.
4. Add the butter a little at a time, folding over to create layers. Knead another 15 minutes. (I didn't find myself using all the butter, since it was getting really wet)
5. Let rest for 50-60 minutes.
6. At end of 50-60 minutes, poke with your finger into the middle, if the dough stays down, it is ready
7. Turn out onto a floured board, press out air, cut into 40g-50g pieces (about 12)
8. Roll into balls, place under a towel for 10 minutes. Mine flattened out during this process, so if this happens to you, squish them back into round shapes again as much as you can.
9. While waiting the 10 minutes, ready your an in 1 tablespoon scoops onto a plate.
10. Flatten a ball of dough in the palm of your hands, making it as thin as you can without tearing it. Add a ball of an to the center of the dough, then gather the sides and pinching all sides to the middle. When all is sealed, roll gently between your palms to make it round and put the sealed side onto your baking sheet.
11. Repeat step #10 until all dough and an is used up.
12. Leave under a towel for another 40 minutes.
13. Preheat your oven to 400F (200C) and coat each anpan with an egg wash.
14. Sprinkle each anpan with sesame seeds in the middle.
15. Bake for 8-13 minutes.
16. Enjoy!
Got extra an?
Taken from this terrific site called Kat and Satoshi's Adventures in Japan. A ridiculously neat blog with great recipes and interesting topics. Her anpan looks much better than mine, ^_^.
Note: Put a wet towel over the dough when it's rising. Otherwise it will be dry and fall in like mine, though it will still taste good.
I didn't modify this recipe at all like I do most others. I did this one exactly, and it turned out great. I'm just here to tell you guys about the blog.
3 cups (300g) all purpose flour
2 teaspoons (6g) instant dry yeast
4.5 tablespoons (40g) sugar
30g egg (half an egg)
.75 cups water (175 cc)
1 teaspoon (5g) salt
3.5 tablespoons (45g) butter
33 grams an (you can use chunky or smooth. I personally think chunky is better)
1. Put the first 4 ingredients in a bowl, add the water
2. Turn out onto a floured board and knead for 15 minutes
3. Sprinkle the salt and knead some more.
4. Add the butter a little at a time, folding over to create layers. Knead another 15 minutes. (I didn't find myself using all the butter, since it was getting really wet)
5. Let rest for 50-60 minutes.
6. At end of 50-60 minutes, poke with your finger into the middle, if the dough stays down, it is ready
7. Turn out onto a floured board, press out air, cut into 40g-50g pieces (about 12)
8. Roll into balls, place under a towel for 10 minutes. Mine flattened out during this process, so if this happens to you, squish them back into round shapes again as much as you can.
9. While waiting the 10 minutes, ready your an in 1 tablespoon scoops onto a plate.
10. Flatten a ball of dough in the palm of your hands, making it as thin as you can without tearing it. Add a ball of an to the center of the dough, then gather the sides and pinching all sides to the middle. When all is sealed, roll gently between your palms to make it round and put the sealed side onto your baking sheet.
11. Repeat step #10 until all dough and an is used up.
12. Leave under a towel for another 40 minutes.
13. Preheat your oven to 400F (200C) and coat each anpan with an egg wash.
14. Sprinkle each anpan with sesame seeds in the middle.
15. Bake for 8-13 minutes.
16. Enjoy!
Got extra an?
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no subject
Date: 2009-12-31 07:45 am (UTC)Though knowing me I'd eat it with jelly instead. XD
no subject
Date: 2009-12-31 04:21 pm (UTC)no subject
Date: 2009-12-31 08:09 pm (UTC)no subject
Date: 2009-12-31 08:48 pm (UTC)After eating China grass in the Middle East, I confess American jelly has lost its appeal. It is strangely coloured, wiggly, and strange. I do like stacking it into blocks, though.
no subject
Date: 2009-12-31 10:20 pm (UTC)I only eat strawberry. And usualy only on pancakes. XD Strangely enough I can't stand it on a sandwich. Probaly because when I was in school that was what mom would pack and it'd be icky by the time lunch came around. D:
no subject
Date: 2009-12-31 10:46 pm (UTC)no subject
Date: 2010-01-01 07:14 am (UTC)no subject
Date: 2010-01-01 04:15 pm (UTC)no subject
Date: 2010-01-04 07:29 am (UTC)no subject
Date: 2010-01-04 02:22 pm (UTC)I believe it's that phenomenon when an item becomes associated with a brand name, like Kleenex or Post-It Notes.
My business class says that's actually not too good in terms of sales for the particular company, though I wasn't sure why.
no subject
Date: 2010-01-04 07:30 pm (UTC)no subject
Date: 2010-01-04 09:17 pm (UTC)As you can see, so do I...
no subject
Date: 2010-01-05 05:40 am (UTC)no subject
Date: 2010-01-05 05:43 am (UTC)XXD
no subject
Date: 2010-01-05 05:47 am (UTC)no subject
Date: 2010-01-05 05:48 am (UTC)no subject
Date: 2010-01-05 05:51 am (UTC)I was like, five seconds ago, talking to a guy on deviantart about nerds. XD Cuz apparently where he is there's no nerd girls. And I was telling him how it's all nerd girls here at LJ and hardly any nerd boys. Hahaha.
no subject
Date: 2010-01-05 05:44 am (UTC)I...don't know where that leaves us...
no subject
Date: 2010-01-05 05:48 am (UTC)