It has been a while since I’ve written. Life has certainly gotten the best of me. So I’m going to try my best to write more frequently, but we shall see. I made red bean bun aka anpan. It was inspired by the Japanese drama Switched.
The character Umine had eaten red bean bun for breakfast regularly. It was store bought, but it still looked delicious. As soon as I saw it, I knew I wanted to make it.
Initial thoughts
This is a second attempt at an Japanese pastry. My first attempt (which I tried three different times) was to make daifuku. It was a dai-saster. When it came to making anpan, I felt apprehensive. But soon after starting the process, my worries faded.
I don’t like baking. Cooking is a science, but baking is even more scientific than cooking to me. I feel like any change to your baking can determine the results. I changed my recipe to fit what my family is more likely to eat. In fact, I want to make to make it again, but change the inside ingredients.
History
Anpan was first made by a samurai named Yasubei Kimurain 1875. He lost his job as a samurai and became a baker. During this time Japan was becoming more westernized. Instead making the bread of the west, he adapted the recipe to suit the taste of the Japanese. Thus creating…anpan.
source
The Making
I have a completely different story that details the creation of this recipe and the reason it too so long (It might also explain why I haven’t written on the blog as much as I’d like). Making this took a long time, but the work was not strenuous at all. The best part is that the end result is work the work.
I made some changes to the original recipe to suit the need of my family. Instead enriched flour, I used whole wheat–which is what my family mostly eats. I had to add extra milk to ensure the bread/dough’s moisture. I also added chia seeds on some of the buns instead of black sesame seeds (because my son is allergic to sesame).
Note: The recipe for anko is here. I make my anko a bit differently. I like to overcook it to let the sugar caramelized and the beans get really squishy.
Red Bean Buns (Anpan)
Ingredients
- 1 3/4 cup whole wheat flour
- 1/4 cup whole wheat flour scoop out 1 teaspoon of flour and add 1 teaspoon of cornstarch
- 1/4 cup granulated sugar
- 1 teaspoon kosher salt
- 1 teaspoon instant yeast
- 1 large egg
- 5 tablespoons milk
- 2 tablespoons butter cut into little pieces
- ---filling---
- 2 cups anko
- ---toppings---
- 1 large egg
- 2 tablespoons water
- 1 teaspoon sesame seed toasted or chia seeds
Instructions
- In large bowl, combine whole wheat flour, whole wheat + cornstarch, sugar and salt.
- Beat egg in small bowl; add to dry ingredients.
- Add milk and water (both kept at 86F)--I heated in microwave a briefly let rest
- Use fingers (or wooden spoon) to gently mix the ingredients together until combine. Keep mixing until it forms loose, sticky ball, about 2 minutes.
- Sprinkle flour on a clean surface and transfer the dough. Knead and punch the dough, about 5 minutes.
- Stretch dough 10 inches, then put the butter on top of the dough. Fold and continue kneading until the butter is mixed in thoroughly and the dough is smooth.
- Start banging the dough on the counter (or the flat surface you are working on) and turn it to 90 degrees and "punch" it with the heel of your hand. Continue for about 10 minutes, or until the dough is smooth and silky. DO a windowpane test to see if the gluten has developed.
- Shape dough into a ball by pulling all sides of the ball to the bottom and pinching them together.
- Place the dough in bowl (seam bottom down) and cover with plastic wrap. Let dough rise until it has doubled in size, about 1-2 hours. Once doubled, poke a hole in the center. If it doesn't close, then it's ready.
- Press the dough with your hands to release the gas in the dough and deflate it. Fold the side toward the middle. Then fold in thirds. Keep the seam side down. Shape dough into a ball, rotating clockwise with both hands.
- Use dough scraper (I used a spatula) to cut dough into 8 equal parts. Shape each piece into a nice round ball, pulling from all sides and tuck at the bottom.
- Put dough on baking sheet lined with parchment paper. Cover with plastic wrap to prevent drying. Let rest 15 minutes at room temperature.
- After resting, flatten dough with hands, fold in thirds and shape into balls, press down and stretch about 3 inches. Then put a spoonful of anko (red bean paste) in the middle of the dough. Wrap the dough tightly around and return to baking sheet,
- Cover with plastic wrap and let rise until dough has doubled, about 30 minutes. Preheat oven to 400F.
- In small bowl, add 1 egg and 2 tablespoon water. Whisk well. Use pastry brush to brush all sides of the dough with an egg wash.
- Sprinkle black sesame seeds or chia seeds on top.
- Bake at 400F for 13-15 minutes. Once baked, transfer to wire rack and let cool. Serve immediately or store in airtight container or bag. Enjoy!
Notes
Afterthoughts
Th mst satisfying thing about making this bread is that I was entirely mindful wile doing so. During the process, my heart felt at ease. I think it showed in the end process–similar to Like Water For Chocolate. I never thought the baking process can result in samu.
It was so yummy. Something that is perfect to eat with tea or in my husband’s case, coffee. The family at them immediately–with my husband request for more.
At first glance it may seem like anpan takes a lot of work. It really isn’t too difficult, just a bit time consuming.