Hello Nami, I just love Anpan. If so, how long can I leave it in there for? I grew up eating Korean donut balls filled with red bean paste. You just need to dust your finger a bit of flour, just enough that dough won’t stick like crazy… Hope I’m making sense? I agree, this recipe is pretty labor intensive but there is nothing like homemade Anpan… so delicious. Thank you so much for your kind words! My daughter who loves apples said she wants this filling, so I have to give it a try! Chocopan is a great idea! If you make this recipe, snap a pic and hashtag it #justonecookbook — We love to see your creations on Instagram, Facebook, and Twitter! Thank you so much for your kind words. So, thank you for sharing. 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? Let the dough rise in a warm place until the dough has doubled in size, about 30 minutes (I used the Proof setting (100F / 38C) in my oven). This recipe will give you a step by step guide to making the best mung bean bun by yourself. Hope that helps to investigate what went wrong…. Thank you so much for your instructions I was wondering what the purpose of the cake flour was? Also, it has a sweet red bean paste filling, which makes this donut unique, and it will make you fall in love with it. . 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. . This recipe is AMAZING. Hi Tienna! 4. When the dough becomes smooth, start banging the dough onto the counter and fold it over away from you. It’s important to create a “smooth” surface when you prepare the dough. Thanks in advance! Hi Kisuke! Nothing I do helps, so I’m going to go ahead and let it sit the hours to rise and hope for the best. The two differences are: The weight of sugar, double for you The weight of butter, 35 g yours and 50 g mine…, You can use milk liquid or dry, it doesn’t matter. I’m so happy you enjoyed anpan, especially sakura anpan! Put 2 tsp. You can’t really undo the damage of over-worked gluten, but the longer rise can help the dough to relax a little. How would we go about freezing this? Some people do it because of celiac disease, and some do it because of trend they see from oversea (more like healthy diet type). Hi Pam! We look forward to trying “Melonpanman” and “Karepanman” next! Recipe in Pictures. Hello.. Hope you had a great trip. The reason is that our tastebuds are so used to eating rice, that has sweet taste, so when we introduced bread culture in Japan, sugar was added to the dough. I wish I have more knowledge about egg-less cooking, but I am not… I have never used the egg substitute or try making baked goods without eggs before. Just look at how cute the little anpan are, especially with the sprinkling of sesame seeds sitting pretty on top! …, This refreshingly tart and sour gin-based Bee's Knees number is a classic lemon-and-honey cocktail that is perfect for any occasion. Hi Nami san, I have looked at the recipe used by bakers for doing “pains au lait”. Buy our best-selling e-cookbook full of 33 easy and simple Japanese recipes! I guess the gong part comes from it’s round shape and smooth golden surface. (I forgot the water in the egg wash so they came out a bit spotty instead of all over consistency.) If your yeast is not old, it should work. Aww! It came out better than I could have imagined. Totally worth it (once in a while). Using your fingertips or a wooden spoon, gently mix the ingredients together until they are combined. I’m so happy to hear you and your family enjoyed it! . Your recipes are truly excellent. It should be similar to red bean paste method…, Is your baking sheet dark color? Drain the beans, pouring the rusty-red cooking liquid into a large nonreactive bowl or container. I should have watched the video first!! I had been sick for 2+ weeks and I’m finally back. Both of these can be either made at home or bought from most Asian supermarkets. We'll send you a confirmation email soon - look out for it! Hi Tienna! I wanted to know exactly the differences between this french recipe and yours. Do you have any tips on freezing and reheating? The mochi-like texture is unique and different from traditional donuts. Instructions. Deliciously soft bread buns filled with sweet and sticky red bean paste. This helps develop gluten (elasticity). Both are my favorites. Definitely on the list of my all-time favorite treats. – You’ll notice after they’ve been soaking that they will grow in volume. Cake flour: If you don’t have cake flour, you can substitute with all-purpose flour and corn starch. Please do not use my images without my permission. I am living in Paris and when I went supermarket it was difficult to find out which flour i should pick. Thanks for subscribing. Near the end, pull the end of your dough with your thumb and fingers. Pin the edges together to form a seal on the bun. Do the same for the red bean … Red Bean Paste: I use coarse red bean paste but you can use fine paste. Sorry! milk and 50 ml (3 ½ Tbsp.) . Thank you, Nami, for precise measurements and clear directions! (I went to culinary school so I know how to make bread and not filled buns). So lucky! Hi Dianne, Aww. dry yeast. Hi Sirirat! Mai, Hi Mai! I absolutely love red bean paste, but have never actually gotten to try anpan before. And what is this ratio if you bought an anpan from a Japanese bakery? I just purchased a Panasonic bread maker model SD-YR2500 and i would like to experiment with this recipe. Or I didn’t let it rise enough in the final proofing? Thank you for this recipe! Please do give a recipe for that! The dough will be cold and I’m not sure how that will affect the baking time. With over 1,000 locations nationwide, Mister Donut … Hope it’ll work out. Shape the dough into a ball by pulling all sides of the ball to the bottom and pinching them together. (Very satisfying!) Lactose free is more common, and milk is treated differently, I think as most of Asians are lactose intolerant. Press the dough with your hands to release gas in the dough and deflate. 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? milk and 50 ml (3 ½ Tbsp.) Hi Christine! Maybe yours was active dry yeast? And the butter – this recipe can have more butter for sure, and I’ve seen some recipes with more butter. Instant Dry Yeast If you're using active dry yeast, it requires being activated in a little bit of warm water (110F/43C) before being added to the rest of the ingredients. Place any bean paste that might come out back inside. 1) Was your yeast old? The flour used is T45 which gives much elasticity to the dough (gluten)… I use milk powder not liquid one and fresh yeast…not many differences in fact. My dough was a bit tough. I didn’t weigh each dough… Sorry! When you’re ready to eat, either defrost in the fridge overnight and reheat in the oven or microwave until “warm” and then reheat in the oven. . Therefore, watching on the video or following in FB triggers my liking for Asian baking. Thanks Nami for the recipe! If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. It was perfect! Most of the fillings are very common to Asians, like red bean paste, lotus paste, and custard for sweet buns or charsiew, curry chicken, … Dough is similar as anpan’s and has a sweet, biscuit crumbs layer on the top. Recipe by Namiko Chen of Just One Cookbook. 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