A classic combination of traditional and modern sweet foods, these anpan red bean paste filled buns are a must-try. Anpan is one of the most beloved sweet bread buns in the country, as the thick texture of the red bean paste contrasts beautifully with the light fluffiness of the bread roll. This recipe makes the job of crafting anpan easy by using a bread maker. Enjoy for a quick breakfast, or for morning or afternoon tea.
filling and topping: 250g tsubuan chunky red bean paste black sesame seeds, for topping 1 egg
To make the dough we recommend using a bread maker. Add all of the bread ingredients to the bread maker and turn the machine onto the dough cycle.
After the dough cycle has finished, remove and separate into 2 even portions. Divide each half into 6 equal portions. Form each portion into a ball by hand. Feel free to dust your hands with extra flour to prevent the dough from sticking to your hands.
After forming the dough into balls, cover with a damp cloth and allow to rest and rise for 15 minutes.
After resting, flatten each ball by hand or with a rolling pin until evenly flat. Place about 20g of the red bean paste into each ball. Using a small spatula, close the dough around the bean paste. Place any bean paste that might come out back inside. Pin the edges together to form a seal on the bun.
Place the buns on a parchment lined baking sheet with the sealed edges on the bottom. Allow the dough to rest a further 30-40 minutes to allow them to rise, until they are about twice in size. 5. Place the buns on a parchment lined baking sheet with the sealed edges on the bottom. Allow the dough to rest a further 30-40 minutes to allow them to rise, until they have doubled in size again.
Beat the egg slightly and then brush the tops of each bun with the egg wash. This will help give each bun a beautiful golden brown colour on top. Either sprinkle the sesame seeds on top of the bun, or stamp them onto the top of the buns with the end of a rolling pin. Place the rolling pin into the seeds and push down slightly to press the seeds onto the end, and then stamp the rolling pin slightly on the top of the bun to place the seeds on top.
Preheat oven to 180°C, and bake buns for 15 minutes until golden brown. Allow to cool, and then serve as a nice teatime treat or as a snack.