by

Fluffy & Sticky Curly Anpan using a Bread Maker

Fluffy & Sticky Curly Anpan using a Bread Maker

Just leave the bread maker to look after the first rise of this fluffy, sticky curly anpan.

Ingredients: makes 8

Basic bread ingredients
Bread (strong) flour
220 g
Rice flour (or cake flour)
30 g
Sugar
25 g
Salt
5 g
Skim milk powder
10g
Unsalted butter
25 g
Egg (whole)
20 ml
Water
150 ml
Instant dry yeast
1 teaspoon
Anko
Koshi-an
as desired (I used 150 g)
To finish
Egg (whole)
whatever's leftover from above
Water
2 teaspoons

Steps

1. Add all the ingredients except for the yeast to the bread maker case, and the yeast in the yeast compartment. Use the bread maker to make the dough up to the first rise.
2. Once the quick rise has finished, divide the dough into 8, cover with wrap or a wet cloth, and let sit for 10 minutes.
3. Stretch out the dough in a long shape and spread out the anko, leaving 1 cm on each side.
4. Fold in the anko dough three times.
5. Place the seam facing down and stretch it out.
6. Use a scraper to make 2 slits in the dough.
7. Stretch and twist.
8. Roll them up and lay the rolls seam side down.
9. Let rise a second time at 40℃ for 13 minutes. Once the second rise has finished, preheat the oven at 190℃. While waiting for the oven to heat, leave the bread on the table to continue rising.
10. Apply the egg coating.
11. Bake in the oven at 190℃ for 13 minutes.

Story Behind this Recipe

I folded in the anko into the dough instead of using it as a filling.