An Pan

Prep Time: 2 hours

Cook Time: 30 minutes
Yield: 8 pieces
Ingredients

 200ml milk, lukewarm

 5g active dry yeast
 30g sugar
 240g bread flour
 60g cake flour
 5g salt
 10g dry milk powder
 30g butter, room temperature
 Anko (half the recipe)
 egg wash: 1 egg plus pinch of salt, mixed well
 black sesame seeds
Instructions
1. Put lukewarm milk, yeast, and sugar in a stand mixer bowl, then whisk well. Let it sit for 5
minutes.
2. Combine bread flour and cake flour, and add to the milk mixture. Add salt and milk powder, and
start the mixer kneading with a dough hook at medium speed.
3. When the dough is becoming a ball (after about 8 minutes), add soft butter and knead for
another 4-5 minutes until the butter is completely incorporated. Cover with plastic, and leave in
a warm place about 1 hour until the dough has doubled in size.
4. Make balls of Anko, each 1.5" (or 4cm) in diameter and about 1 1/4oz (or 35g).
5. Take the dough and deflate the gas from the dough. Put on to a cutting board, and cut into 8
equal pieces about 2.5oz (or 70g) each. Form into small balls. Let them rest for 15 minutes
covered.
6. Flatten a ball of dough with a rolling pin to a 4" (or 10cm) round. Put a ball of Anko in the
center of the round, wrap with dough, and pinch the ends of the dough so that the Anko is sealed
inside the dough ball. Repeat for remaining dough and Anko.
7. Place shaped dough balls on a baking sheet lined with parchment paper leaving 2" (or 5cm)
space between the balls. Brush egg wash (the mixture of egg with a pinch of salt) on the surface
of the dough, and sprinkle some black sesame seeds on top. Leave them to double in size, about
1 hour.
8. Bake in a preheated oven at 400F(205C) for about 10 minutes until they brown.
http://www.japanesecooking101.com/an-pan/
Anko (sweet red bean paste) Recipe
Ingredients

 1 cup red beans

 1 1/2 cup sugar
 water
Instructions
1. Put red beans in a pot with 2-3 cups of water. Let boil for 5 minutes and discard water.
2. In a clean pot, place red beans and 2-3 cups of water, cover, and let it simmer at low heat for 1
1/2 to 2 hours (add more water as needed). The beans should now be very soft, easily crushed
between fingers.
3. Discard water again, put soft beans back in the pot with sugar at medium high heat and
constantly stir and mix about 10 minutes until forming a paste that looks shiny but still loose.
Immediately transfer the paste to a container.
http://www.japanesecooking101.com/anko/