Japan Food (Recipe Anpan)

The anpan is a bun filled with the year, a dough made from sweet red beans. It is a pastry very popular with the Japanese, whatever their age.

for 8 buns

150 g bread flour
1 tablespoon of sugar
1/2 teaspoon of salt
1 teaspoon yeast from the dry baker
90 ml of milk
1 egg
10 g of butter
120 g red bean paste (see the zenzai recipe in the show A table in Japan, January 7, 2011)
all-purpose flour for the work plan

Preparation

-First, pour 150 g bread flour into a bowl, and add 1 tablespoon sugar and 1/2 teaspoon salt. In another bowl, dissolve 1 teaspoon dry yeast in 90 ml milk.

-Whip the egg and add 1 tablespoon to the mixture of milk and yeast. Pour this preparation into the bowl containing the flour, mixing with a spatula until a paste forms. Continue mixing until the dough is no longer sticky, then knead it with your hands. When the dough begins to form, place it on the work surface and continue kneading until it is smooth. Continue for ten minutes, lifting it from time to time to hit it against the work plan. Add the butter to the dough, and continue kneading and beating for another 5 minutes. Shape it into a ball and put it in a bowl.

-Shape it into a ballPlace a piece of plastic film or a damp cloth over the bowl to prevent the dough from drying out. Place the bowl in a warm place, about 30 degrees Celsius, and let the dough rise for 30 to 40 minutes. If the room temperature is too cool, you can put the bowl containing the dough in a larger container, filled with 30 degrees water. Cover the largest container with plastic wrap and allow the dough to swell 30 to 40 minutes. and drop it in a bowl.

-Place the puffed dough on the work surface and press the palm of the hand on it to evacuate the air. Divide the dough into 8 portions, and shape into balls. Flour the work surface and, with the palm of your hand, lightly crush each ball into circles 1 to 2 cm thick. With the fingers, push and crush the outline to obtain pancake types 6 cm in diameter. Grab one of them, place it in one hand, and crush the center with your index finger. Place the red bean paste, previously divided into 8 portions, at your fingertips. Place one of the portions in the middle of the dough disc and bring the contours over to wrap it, making sure that the filling does not leak. Repeat with all the dumplings.

-Place the stuffed buns on a tray, and place it on top of a large saucepan containing water heated to 40 degrees. Cover the plastic film tray first, then place a damp cloth over it. Let the buns grow a second time, about 20 to 30 minutes.

-Place the stuffed buns on a tray. Don the buns with the rest of the beaten egg and cook for 12 to 13 minutes in a preheated oven at 200 degrees. If you do not have an oven, you can fry the anpan: cook for 2 to 3 minutes in vegetable oil heated to 160 degrees. In this case, do not brush with egg. Once out of the oil, sprinkle them with sugar, and place it on top of a large saucepan containing water heated to 40 degrees. Cover the plastic film tray first, then place a damp cloth over it. Let the buns grow a second time, about 20 to 30 minutes.

Good tasting!