In grade school, I was always doing my homework so that I could get it out of the way and go out to play. In college, I was the one who would take a two hour final exam in one hour, turning it in and usually freaking out the others in my class. You might be wondering what the heck this has got to do with World Bread Baking Day? Well, the weather was so warm in September so I took advantage of it and made my entry way ahead of time.Zorra of Kochtopf is again hosting World Bread Day 2007, which is today. I participated last year and made sweet potato bread and chocolate bread.
This year I made yomogi anpan. I used the same recipe that I used to make regular anpan with the addition of yomogi (mugwort), some green tea, sesame seeds and the an (sweet bean paste).To make your own, follow the recipe I used here for anpan. I reconstituted a tablespoon of yomogi in warm water and then whizzed it in the food processor. I also added 1/2 tablespoon of green tea powder. I added both of this to the dough before letting it rise the 1st time. You can't tell too much from these photos but the anpan is a light green. The reason I added the green tea powder was to help bring out some of that color.
Hot out of the oven these yomogi anpan had a subdued sweetness. I think the yomogi and green tea had a lot to do with this. Anpan makes a nice treat and freezes well too. Just pop them into a toaster oven to warm them up, the outside will get crispy while the inside gets fluffy.
Check back on Zorra's site to see what others from around the world made. Thanks Zorra for hosting this great event!
Well you are the efficient one! I just baked my bread entry this evening and will try to get it all together in a post for tomorrow. I made a mental note of WBD but somehow...whoops...guess you can call me a procrastinator. ;-) Your yomogi anpan looks tasty, even more so with that cup of tea in the background!
ReplyDeleteNot concerning your bread, but noticed it's 55 in Osaka right now. It's 71 in Okinawa. Cooler weather has come!!!
ReplyDeletehe he, Rowena, I just wanted to make sure my bread rose! I know how hard it is when the weather is cool. Can't wait to see your entry, I sure it was ono!
ReplyDeleteyup, Nate, cool in early mornings and evenings. During the days it is in the 70's.
Take care you two.
Kat
Your yomogi anpan looks pretty good. I have some an in the fridge just waiting to be used...
ReplyDeleteCool! I hope you get a chance to make some anpan, Kevin.
ReplyDeleteTake care.
Kat
Never heard about this nice buns. Looks great!
ReplyDeleteThank you for joining World Bread Day also this year.
This looks very, very nice. I can imagine myself eating this with some tea.
ReplyDeletePaz (going to check out the recipe)
Thank you Paz.
ReplyDeleteThank you Zorra for hosting this event it is a great way for all of us to share different breads with each other!
Take care you two.
kat
I jumped on this from the WBD rolls -- I love yomogi anything. I will try your recipe without the anko because I want to see if it will bring out more of the yomogi flavor. I was surprised that fresh yomogi is not available here on Oahu, considering the large Japanese and Asian population (I miss it!). I have a packet of powder but it has left me uninspired until I saw your recipe. Mahalo nui loa for the recipe!
ReplyDeleteAloha,
Manju
I hope it works for you Threetastes. My grandma used to use fresh yomogi from her garden in Hawaii and I have also seen it growing wildly, it actually looks like weeds.
ReplyDeleteTake care and thanks for stopping by.
Kat
Here in munic there is a store where I can buy sweet bean paste. Therefore I will try your goodlooking anpans.
ReplyDeleteGreetings from lavaterra.blog.de
(munic,germany)
I hope they turn out to your liking Lavaterra!
ReplyDeleteTake care and thanks for stopping by.
Kat