Toss the ingredients marked with ★ into your HB (bread machine), make a hole in the center, and put the dry yeast in that hole (put the salt in the corners)
Pour milk onto the yeast hole and knead the dough in the bread maker.
Roll the dough into a ball in a bowl lightly-greased with vegetable oil (not listed in ingredients) and let it rise at room temperature until it's twice as big. If you're in a hurry, it's OK to let it rise in the bread maker.
Divide the koshi-an into 6 parts and roll into balls. (Store-bought is OK, but I recommend homemade koshi-an. See Recipe ID: 1082315)
Separate out 72 g of the risen dough that will become the eyes and cheeks, and divide the rest into 6 pieces. (At this point, use a knife and don't tear it with your hands)
Put the smooth, non-cut side on top and form the dough into balls as if stretching that side. Make 6 and cover with a damp towel.
Divide the separated dough into 18 pieces (4 g each) and form into balls the same way (These will become Anpanman's nose and cheeks later)
Spread out the large dough balls like in the picture, leaving the center fairly thick (When you cover the anko, the top and bottom will have the same thickness)
Place the koshi-an in the center of the dough
Pinch the edges of the dough and wrap so that they meet in the center.
Spread out parchment paper on a baking sheet. Place the dough on it, seam-side down, gently squish down with your palm, and firmly poke a hole with a flour-coated finger.
Spread milk on and around the hole (not listed in ingredients).
Place three of the small dough balls on each big one and let rise a second time in the oven (20-30 minutes at 40-45℃)
Make the chocolate for drawing the eyes during the second rising. Place ingredients marked with ◎ in a microwave-safe dish and melt, and mix together. Start with just a tiny bit of milk. Adjust the consistency of your chocolate mixture with additions of milk if needed. Cool in a thick plastic bag.
Once the second rising is finished, spread egg on the surface of the dough and bake for 12~15 minutes at 180℃.
Once it's cooled down, cut the corner of the plastic bag with the chocolate you made in 14 and draw eyes, eyebrows, and mouth
Story Behind this Recipe
I made this because I wanted the red bean version and not just the cream version (recipe posted).The homemade koshi-an is slightly sweet and mild. I posted the recipe to the koshi-an too so please use it as a reference.
The nose and cheeks come off easily during the second rising and baking, so be careful! The key is to attach the back securely in Step 14! Taking time for the first rising lets the flavor come out, so if you have time, please give it a try.