I wanted to try to make anpan for long. Finally, spared out some time for it.
Anpan (あんパン・餡パン) (read: ampan) refers to Japanese sweet bread roll often with red bean paste filling. ‘An’ literally means filling, while ‘pan’ is bread. Red-bean-an is one of the most favourite filling for bread and confectionery among many Japanese. You can boil red bean with water really well to a soft crushed form, further heat to a much water reduced state, and add with sugar forming into paste. To cut corners, I used some store bought red bean paste here.
Borrow from the book Magic Bread by Mr. Alex Goh that using gelatinised dough method, I modified his basic sweet bread dough to accommodate into a matcha green tea bread dough here. Indicate also the original weight in brackets, just in case you want the original calculation from the recipe book.
Green Tea Bread with Red Bean Paste / Matcha Anpan・抹茶あんパン
50 g bread flour
50 g boiling water (35 g)
150 g bread flour
50 g plain flour
20 g sugar (40 g)
1/2 tsp salt (3 g)
10 g milk powder
1 1/3 tsp instant yeast (4.5 g)
1/2 TBsp matcha green tea powder ( - )
60 ~ 65 g cold water (87 g)
1/2 cold egg (30 g)
30 g butter
315 g red bean paste, divide 9 equally, roll into balls ( - )
beaten egg for egg wash ( - )
some black sesame seeds ( - )
- mix (I), cover & let cool, keep in fridge at least 12 hours.
- mix and knead (II) with (III) and (I), knead in (IV) till elastic, cover, 1st rise for 45 minutes.
- divide 9, roll into tight balls, rest 10 minutes.
- wrap in 35 g filling each, sealed, 2nd rise for 45 minutes in a warm place, egg wash, sprinkle some black sesame seeds on top.
- bake at 180°C for 15 ~ 18 minutes in a pre-heated oven, cool on wire rack.
Enjoy ~ the matcha anpan.