Anpan (Japanese Red Bean Roll)

Yield

One dozen anpan.

Ingredients

• 600 g kashipan
• 600 g red bean paste
• One egg, beaten

Steps

1. Divide the kashipan dough into twelve 50 g pieces, and pre-shape into rounds. Cover the dough and rest for 20 minutes.
2. While the dough is resting, divide red bean paste into twelve 50 g pieces and form into rounds.
3. For final shaping, flatten the dough to about 3” diameter, place the red bean paste on top and enrobe. Place the shaped bun on a tray, and flatten slightly.
4. Preheat oven to 375 ºF (190 ºC).
5. Proof buns at 95 ºF (35 ºC) for 30 minutes.
6. Brush egg wash onto buns, then bake in pre-heated oven for 10-12 minutes.

Source

San Francisco Baking Institute, 2-Day Japanese Home Baking Course