anpan

This morning, Satoshi and I were sitting in a bakery that was attached to a large local supermarket. 

As we had our coffee and pastries for a little mid-morning snack, I noticed a sign that was advertising anpan. Anpan is a bun with sweet bean paste inside. 

You can usually find it two ways--with koshian (a smooth sweet bean paste) or tsubushian (a sweet bean paste but a little chunky) inside.

I asked Satoshi if he eats anpan. He said, "yeah, but it isn't really my favorite." So, I ask him, "if I make anpan, what kind of an should I put inside, koshian or tsubushian?" He said, "tsubushian."

So, while he finished his coffee, I went grocery shopping. This tsubushian is made from 100% Hokkaido adzuki beans. 

It is already cooked with sugar, so to some, it may be really sweet. If you have dietary restrictions, you may want to cook the beans yourself and add the amount of sugar that is right for you.

I followed my trusty bread recipe that is noted on the yeast box, and waited for the bread to be ready to fill.

The 330g container of an is perfect for 12 anpan. Fresh out of the oven the insides are quite hot, so be careful! Still, it was the perfect mid-afternoon snack with some hooji-cha (roasted green tea).

Here is the recipe if you'd like to try making this yourself.

For the buns: makes 12
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

For the an:
330g an (your choice, smooth or chunky), precooked and seasoned

sesame seeds (optional)

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.
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
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!

NOTES: I ran into a slight problem because I forgot to add the egg to my dry ingredients. I added it after I had gotten to step #4, which was REALLY messy. At step #5 I let the dough rest for 60 minutes. And at step #15 I baked these for 13 minutes. This was my first time making anpan and even with the little obstacles, it still came out great (if I do say so myself!).