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Anpan
Description
Anpan is a Japanese sweet bun filled with red bean paste. There are many types of Anpan, including goma an, shiro an, uguisu an, and kuri an, etc., but the original is anko made with azuki bean.
Ingredients
Filling:
1 lb azuki beans
2 c sugar
1 tsp salt
Dough:
2 packets dry yeast
1/2 c warm water
1 tsp sugar
6-7 c flour
1 c sour milk (add 2 T lemon juice to enough milk to make 1 c)
1/2 c sugar1 tsp salt
1 tsp vanilla
1/2 c margarine or butter, softened
3 eggs
4 drops yellow food coloring
Glaze:
1 egg yolk beaten with 1 tsp water
Methods/steps
Filling:
Cook azuki to make filling. Roll into golf ball sized balls.
Mix yeast, warm water and 1 tsp sugar in a large cup and let foam.
Mix about 4 cups of flour, 1/2 c sugar, salt and butter in a large bowl with a mixer or pastry blender until coarse crumb texture. Add the yeast mixture, sour milk, eggs, vanilla and food coloring and beat about 3 minutes. Add enough flour and mix by hand or with heavy-duty mixer to form a soft, slightly sticky dough. Cover bowl with plastic and let rest about 5minutes.
Turn dough out onto floured board and knead, adding flour as necessary, for about 10 minutes or until smooth and shiny. Put the dough into an oiled bowl, turning the dough so all sides are oiled. Cover loosely with plastic and a dish towel. Let rise until double in bulk (about 1 to 2 hours).
Punch down dough and knead a few times to remove air. Let rest about 10 minutes. Pinch off pieces of dough slightly larger than a golf ball and wrap around azuki balls. Place on greased baking sheets. Cover with waxed paper and let rise until double in size. Brush with beaten egg and bake at 400 degrees for 12-15 minutes until golden brown.
Cook azuki to make filling. Roll into golf ball sized balls.
Mix yeast, warm water and 1 tsp sugar in a large cup and let foam.
Mix about 4 cups of flour, 1/2 c sugar, salt and butter in a large bowl with a mixer or pastry blender until coarse crumb texture. Add the yeast mixture, sour milk, eggs, vanilla and food coloring and beat about 3 minutes. Add enough flour and mix by hand or with heavy-duty mixer to form a soft, slightly sticky dough. Cover bowl with plastic and let rest about 5minutes.
Turn dough out onto floured board and knead, adding flour as necessary, for about 10 minutes or until smooth and shiny. Put the dough into an oiled bowl, turning the dough so all sides are oiled. Cover loosely with plastic and a dish towel. Let rise until double in bulk (about 1 to 2 hours).
Punch down dough and knead a few times to remove air. Let rest about 10 minutes. Pinch off pieces of dough slightly larger than a golf ball and wrap around azuki balls. Place on greased baking sheets. Cover with waxed paper and let rise until double in size. Brush with beaten egg and bake at 400 degrees for 12-15 minutes until golden brown.
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