Anpan sweet buns are Popular in Japan, Let’s learn Why!

SWEET RED BEAN PASTE (ANKO)

• Skip this instruction grouping if you already have sweet red bean paste preprepared or bought from the store (move to Preparing Bread section)
  
• Scale (weigh or measure) ingredients for the sweet red bean paste.
  
• Place beans in a strainer and run under cold water until water runs clear. Sort out any broken beans.

  Hint: Beans are mechanically separated and may rarely include bits of debris or pebbles, so sort through them carefully.
• Put beans in the electric pressure cooker pot and pour in the water, stir in the salt.
• Secure the top onto the pressure cooker.
• Push Pressure Cook – change setting to Beans. Set timer for 25 minutes. Push Start.
• When time is up, pressure cooker will switch to Keep Warm. Allow to sit on Keep Warm setting for 15 minutes more.
• After 15 minutes, manually release remaining steam.
• Dump beans and liquid into the strainer. Discard any remaining liquid.
  
• Place beans back into the pressure cooker pot.
• Add sugar and stir together until sugar is dissolved.
  
• Turn pressure cooker to Sauté setting. Set it to 320F degrees (or low setting).
• Cook beans until liquid reduces and thickens (15-20 minutes), stirring frequently with a wooden spoon so it does not stick to the bottom.

  Hint: This process is very similar to making jam, as heat is applied, the liquid reduces and thickens.
  
• To check if the beans are ready for the next step, draw the spoon through the mixture and If you can see the bottom of the pan for 1 second, the mixture is ready.
• Take pot off the heat and using a stand alone blender or a stick blender, grind the beans and remaining liquid into a smooth paste.

  Hint: This is personal preference, you can grind the azuki beans into a lumpy or smooth paste, I preferred the smooth consistency.
  
• Set aside the sweet red bean paste to cool while you prepare the bread dough or cool completely, seal in airtight container and store in the refrigerator for up to 3 days.
  

PREPARING BREAD

Scaling

• Scale (weigh or measure) ingredients for the bread.
  

Mixing

• Add all dry ingredient to the bowl of an electric mixer, give them a quick stir together with your hand or a hand whisk.
  
• Crack egg into a separate bowl and whisk egg until mixed.
• Add whisked egg to mixing bowl with dry ingredients.
  
• Add water and milk (ensure it is 86 F/30 C degrees) to mixing bowl.

  Hint: Use a simple kitchen thermometer to check temperature, cold liquids inhibit the growth of yeast and hot liquids can kill yeast.
  
• Put bowl on mixer, turn to Low speed (Level 1), mix for 2 minutes just until the dough becomes shaggy and all flour is mixed and no dry ingredients remain.

  Hint: My dough needed a bit more water at this stage but I live in Colorado and it is very dry. If after two minutes, flour has not mixed in all the way, add a teaspoon of water at a time until you get a shaggy dough that is fully hydrated.
  
• On Low speed (Level 1), slowly add one piece of butter at a time. Allow one piece to incorporate partially before adding a second piece, repeat until all butter is incorporated (about 2-4 minutes for this stage).

  Hint: The dough and bowl will look greasy but do not worry, the dough will come together during the final mixing.
  
• Once all butter is added, switch mixer to Level 2 and mix for an additional 6-8 minutes until butter is fully mixed in, dough is smooth, sticks to the bottom but pulls away from the sides of the bowl, and the dough passes the windowpane test.

  Hint: Do not turn your mixer above Level 2 when mixing bread dough, you risk burning out the motor and over mixing the dough.
  
• Scrape dough out of the mixing bowl and onto a work surface.
• Knead dough for 30 seconds until smooth and form into a ball.

  Hint: Pull corners of the dough towards the center, flip the ball over, drag along the counter until it tightens, turn a quarter turn and repeat drag and turn until you have a tight ball.
  

Bulk Fermentation (first rise)

• Place ball into a container sprayed well with oil or in a bowl. Cover with lid or plastic wrap. Set aside.
• Allow to rise 45-60 minutes or until doubled in size.
  

Folding (sometimes called punching)

• Once dough has doubled, dump it gently onto a work surface.
  
• Gently press the air out of the dough and into a 10" x 6" rectangle with short side parallel to your position.
• Fold dough like a letter by pulling bottom third of dough toward center then pulling top third of dough toward center, gently press. Turn clockwise 90 degrees, and fold like a letter again, gently turn and pull the dough towards you until you achieve a loose log shape, about 8"/20 cm long.

Divide

• Cut the log into 8 equal pieces.

  Hint: Try to get pieces as equal as possible to achieve evenly sized buns, weighing them is the most precise method. Pieces will weigh approximately 75-80 grams.
  

Pre-shaping or Rounding

• Flatten the pieces into a 4" (10 cm) round, pull four sides to center and pinch, turn over and pull and drag on work surface to tighten into a round shape.
  
• Place so they are not touching on a parchment lined baking sheet (about 2" / 5 cm) apart.
• Cover with sprayed plastic wrap or a flour-dusted kitchen towel.
  

Resting

• Set aside for 15 minutes to rest the dough for the next step (filling).

Make-up and Panning

• Uncover the dough and place the first ball on a flat work surface.
• Press into a 4" / 10 cm circle.
  
• Scoop 1 Tablespoon of sweet red bean paste into the center.
  
• Pull sides of dough up and around the red bean paste, completely enclosing it.
  
• Flip it over and smooth the ball out by gently pulling and dragging it on the work surface.

  Hint: Handle the dough balls gently here as it is possible to break the dough and expose the red bean paste.
• Place each filled bun back onto the parchment lined baking pan.

Proofing (second rise)

• Cover pan with sprayed plastic wrap and set buns aside for 30 minutes.

Baking

• Preheat oven to 400F/200C gas mark 6.
• While buns are proofing and oven is preheating, thoroughly whisk one egg with 2 T of water.
• Toast sesame seeds in a non stick frying pan on the stove over medium-low heat, stirring often. Watch carefully, remove when they begin to lightly brown and smell fragrant.

  Hint: Remove toasted sesame seeds immediately from the frying pan when you have achieved the color you want. The frying pan retains heat even after you turn off the burner so they will continue to cook and may burn if not removed.
  
• After buns have doubled in size, uncover, egg wash tops using a pastry brush, and put a small amount of the toasted sesame seeds on top of each bun.
  
• Place in oven and bake for 13-15 minutes until golden brown.

Cooling

• Remove buns from pan immediately and place on a cooling rack.
• Allow to cool 30 minutes before eating.

Storing

• These buns can be stored at room temperature for up to 3 days, if they last that long!