Until you get it right, you have to knead. Kici assumed (based on copyright claims). We’ll see how it goes Thank you again! So you may wonder, who came up with the idea to put anko (red bean paste) in a roll? It’s kind of hard to pin point what went wrong, but I’ll try my best to see what could cause not rising. Look for Azuki red beans in Japanese or Asian grocery stores, or on Amazon. Thank you so much for creating/sharing. Thanks! It was so good that I was dreaming about them. We’re very rural in Northern CA and have no access to Japanese baked goods when we’re state side so I told her we could try to bake some. I really wish I know the answer but I’ve never used them so I can’t tell if you can use them. One of the anpan exploded from the bottom during baking (I didn’t pinch it closed enough) so that was my taster. If I would like to add matcha powder, how much would you recommend? Talk to us; we are open to collaborations! Wow after 20 years! Sorry! A really good friend is moving back to Japan after 20 years in the US. , the first time i tryed to bake something… well i needed two hours more to knead the dought case i put in too much egg, and then put even more flour, and then added more~…, in the end i had 12 large anpan but they tasted really good, even my grandma was suprissed… noone thought i could bake something >.>, Hi Philipp! I do remember reading your comment, and also remember answering… but somehow my response is not here. LOL! Congratulations on baking for the first time!!! Thanks for the easy to follow instructions! Thank you for this recipe! I want to eat homemade anpan too, but I gained too much weight over the holidays so I banned myself from baking (for a short time at least). My favorite one is from Pompadour, one of my favorite bakeries in Japan. So, good! I had been sick for 2+ weeks and I’m finally back. Hi Wendy! I am glad you are feeling better! I don’t know about the difference in the final product because I’ve never had a chance to try and compare… Sorry, I wish I could tell. The dough will be cold and I’m not sure how that will affect the baking time. It’s been a few days already since you left the question. Hope you enjoy making these at home! We used Baba’s recipe for Anko filling but other than that I followed the bread recipe to a T. I am so pleased with the result and my daughter was so happy. To seal, all you need to do is to pinch the two edges with two fingers. Hi Carissa! Put red beans in a pot with 4-5 cups of water. It is not … I didn’t roll it too thin and the filling stayed in the centre. Hi! . Alternatively, you can simply sprinkle the black sesame seeds on top. Your hands, dough, and the working surface will get oily and messy in the beginning. I’m so happy I found this blog! So, thank you for sharing. View all posts by Angela Goh. It won’t be bad, but if you want to make the anpan texture, I recommend creating the own blend. Then pull all sides of the dough around and wrap the red bean paste tightly to seal. Hi Maru! Shape the dough into a ball by pulling all sides of the ball to the bottom and pinching them together. Thank you for this recipe! These look so good! . Add in the flour mixture and mix until combined, but don't overmix or beat. I think your yeast wasn’t activated in your bread. . . I just hope they will still remain soft the next day.. Just a question, how do I store these anpan? Nothing I do helps, so I’m going to go ahead and let it sit the hours to rise and hope for the best. This is really up to your preference. I know the filling is 35 gm each. … If you add more butter (which will be harder to knead and incorporate), it gets even fluffier! I’m glad they came out beautifully! How was your windowpane test? During that time, Japan was becoming more westernized and bakeries started to appear. If your yeast is not old, it should work. Sure! If so, maybe your bread is not golden brown yet. Thanks for trying my recipe! Thanks! Fry donuts for about 1 minute each side or until dark golden brown. Most of the fillings are very common to Asians, like red bean paste, lotus paste, and custard for sweet buns or charsiew, curry chicken, … Vitasoy Baking with Tofu Series Recipe and directions for these red bean doughnuts can be found on the East Meets Kitchen site! I have been dying to try and make these at home but I am fairly new to the homemade bread making game. Your sweet message warmed my heart. Thanks for subscribing. black sesame seeds in a small bowl. I updated the information in Note section of the recipe. The cake flour is for the texture. The video is a bit long, but I hope it helps visually. This jaljeera mojito cocktail recipe explodes with the warmth of cumin, coriander, and ginger. Hi Christine! Thank you, Nami, for precise measurements and clear directions! Hi dear, I just made this bread based on your recipe and it turns our really good. You’ve seen them in Japanese bakeries, perhaps along the streets of Asakusa, maybe in a bean bun specialty shop. And stay in touch on Facebook, Google+, Pinterest, and Instagram for all the latest updates. So i will try with T45!. I’m sorry but I haven’t tried making GF anpan recipe before. The filling sounds delicious! Hi Tienna! You may want to try and see if that will work… . Use Japanese glutinous rice . Thank you. No, I don’t know how to make the taro filling. Thank you! Hi Dianne, Aww. Put 2 tsp. It made sense now. Sorry to hear…. If so, how long can I leave it in there for? Simmered Kabocha Squash (Japanese Pumpkin) かぼちゃの煮物, Creamy Miso Pasta with Tofu and Asparagus, 5 Lessons Learned from 5 Years of Blogging. I found out in the worst way! But “typically”, the reason is lack of moisture (we sometimes need to adjust the amount of liquid based on weather/season) and lack of kneading. Beat butter with sugar, then the egg, soymilk, and okara. 2) How was the temperature during proof time? My niece isn’t a fan of anko so we made four chokopan. If you’ve ever visited an Asian bakery, you’d have noticed that the tables are predominantly covered with bread-y pastries.. Pinch the seam very well and put the seam on the bottom. And just out of curiosity (I’ve never worked with yeast before), could I put the dough in the refrigerator to slow down any of the rising processes? Whisk or sift the flours and baking powder into a bowl. The breads are messing with us a little though, since we are unable to use wheat flour. Then I made Osekihan with the drained liquid from the anko. I feel like you didn’t knead enough. However, Mister Donut in Japan added an-doughnuts to its … I look forward to it! Press the dough so stretches to 3 inch (8 cm) diameter. Did I over knead? Thanks in advance! I’ve tried some from various shops in Chicago’s Chinatown, but prefer the ones from Happy House Hippo. Thanks for all the easy to follow directions! Keep spreading the dough with your fingers, stretching the dough into thin translucent membrane. When the dough has risen, flatten each piece into rounds roughly larger than your palm. It is unknown when an-doughnut was created in Japan. She would buy different types of bread from each store, and among them is always, my favorite anpan. xo. Oh no! Sprinkle a clean, stable surface with flour and transfer the dough from the bowl. Please follow this method shared in this post: https://www.justonecookbook.com/cake-flour/. Happy dance! Sorry for my late response… yes, you can freeze after you finish baking and letting them cool down completely. I doubled the recipe for the dough, threw everything in the mixer and waited. Hi Genus! Please help. “4. Hi! It came out better than I could have imagined. I will make it on my next day off. Japanese-style donuts are quite innovative. And, am always looking for other asian recipes. Either way it’s good to test the real temperature inside the oven. I’m so happy to hear that you enjoyed this recipe! Place on a lined baking sheet seam side down. Both of these can be either made at home or bought from most Asian supermarkets. Oh I am so glad to read this anpan recipe! It’s on my list already. I am thinking it might have been because it was cold in my kitchen, because when I let it rise in the proofing, it ended up being decently elastic! This video will show you how to make Anman, steamed buns filled with Koshian (smooth red bean paste.) . Instructions for how to make instant pot red bean lo mai chi: 1. Thanks again. Thank you!!! Hi Lisa! About the yield if you use fresh just x3 the weight of the dry one…. I did substitute a good bit; I was using active yeast in warm milk and made my own cake flour mix as described. Hello.. In Japan you’ll find donut varieties like matcha green tea flavored donuts and azuki red bean flavored donuts, as well as gourmet upscale donuts targeting adult tastes and even baked donuts for the calorie conscious!. Hi Lynna! The Original Kimuraya (Photo Credit: By No machine-readable author provided. Dora (どら) means “gong” and yaki (焼き) means fry. Store in a Ziploc bag and freeze. We truly are so lucky to reap the benefits of you hard work. This helps develop gluten (elasticity). My dough did not look as wet as video and never got to “windowpane stage.” It kept tearing even though I had worked it for 10+ minutes. Wagashi (和菓子) is a traditional Japanese confectionery which is often served with tea, especially the types made of mochi, anko (azuki bean paste), and fruits. My anpan actually came out alright, and very tasty! Do you have any recommendations of places that tend to be warm where it can rise? Hope you had a great trip. What do you think? Your advice for my next batch would be greatly appreciated! Hey Nami! Make a well in the centre of the dry ingredients, and add in milk and egg. Could you help? After adding the mochi, cook it briefly in the soup and serve immediately. , Hi Asl! They looked ok, just not like yours so you are right, I should probably rotate the tray and may need to do a double-tray if the bottom was browning faster. Thank you for trying this recipe and for your kind feedback.. Ah, okay! It’d be great to eat with a cup of houjicha in the morning. You will be busy, and you don’t want to over-proof. It doesn’t have to be anpan. Am I right, people don’t drink/eat much milk products in Japan, anyway, it’s not so common with milk products in japanese recipes? We'll send a weekly newsletter of all our new stories straight to your inbox! Instructions. I use a Proof setting (100F / 38C) in my oven. (the one near Chicago). Hi Nami, I followed the recipe except I used 25g of sugar instead of 50g. Hi El! We do have many milk products in Japan, but it’s just treated differently I think. Thank you so much for reading, and till next time! Made these for the second time tonight- turned out even better this time. Mochi Donuts remind me of Korean Chapssal Donuts. Hi Miho! Ohhh what is that called in Japanese… Ah I remember, it’s called Agepan (揚げパン)! Also, I only had salted butter so I cut down on the pure salt added in! Do the same for the red bean … Everyone’s happy (except maybe my jeans…). Self-rising flour: a combination of all-purpose flour, baking powder, and salt (The blend is typically comprised of 1 cup of all-purpose flour plus 1 1/2 teaspoons baking powder and 1/4 teaspoon fine salt). xo. If you try it, don’t forget to share your picture on Instagram, Facebook, or Twitter with #JustOneCookbook. And this homemade anpan recipe is relatively easy, so I hope my video and step-by-step pictures will help you go through this journey. Using a pastry brush, brush all sides of the dough with an egg wash. So this recipe helped me understand more of the science behind bread. Rest the dough for 15 minutes at the room temperature. Please do give a recipe for that! …, Here's our take on these deliciously soft bread buns filled with sweet and sticky red bean paste. Amazing… All the best and thank you for your work !