Mini Anpan with Hand-Kneaded Classic Bread Dough

Even a western sweets lover like me sometimes wants to eat sweets with anko in them, but I don't like a lot of thick anko.
When I combined a request from my family, who loves anko, and my own tastes = I came up with mini anpan. I made it with just a little bit of anko this time, but if you prefer, you can increase the amount to 30 g.

If you chill the anko, it will thicken, so try not to reduce it too much. Store-bought anko is fine. If your oven only has one level, either stagger the time of the second rising for each half, or only make half. Recipe by Recoty

cookpad.japan @cookpad_jp

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Ingredients

20 servings

1For the technique to make the bread dough, please refer to "Versatile Standard Bread Dough"
Bread dough / Amount
300 grams・Strong (bread) flour
10 grams・Skim milk powder
4 grams・Salt
15 grams・Raw cane sugar (other kinds ok)
40 grams・Egg
170 grams・Prep water (lukewarm)
5 grams・Dry yeast
20 grams・Unsalted butter
1・Egg or milk for glazing
1・Toppings: Sesame, kabocha seeds, poppy seeds, etc. as you like
Anko (The picture has chunky anko. Use whichever anko you like.) (Homemade or store-bought.)
400 gramstotal, with each being 20 grams ・Amount of anko in the picture (slightly less)
600 gramstotal, with each being 30 grams ・If you like (a lot more)

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Steps

1

Please see the recipe for Standard Bread Doughup to the first rising. Your preferred dough is fine as well. Just for reference.
https://cookpad.wasmer.app/us/recipes/144810-hand-kneaded-and-very-useful-standard-bread

Hand Kneaded and Very Useful Standard Bread
2

Prepare the anko during the first rising. Thicken it by heating it uncovered in the microwave, stirring occasionally, or heating it in a pot to reduce, until it's thick enough that you can form it into a ball.
3

I used home-made anko this time (store-bought is good too). Completely cool it and, using your preferred amount from above, form 20 balls.
4

Once the first rising is complete, punch the dough down and divide into 20 parts.
5

Let the rounded dough rest for 10 minutes, covering with plastic wrap or a well wrung out hand towel to prevent drying.
6

Spread out each ball, removing the gas as you go. You can use a rolling pin too, but I use my hands. Make the center slightly thicker.
7

After you spread it out to about 7 cm wide, place the anko on it...
8

Gather the surrounding dough to wrap the anko and close it firmly with your fingers. Cover the rest of the dough with a towel or wrap to prevent it from drying while you work.
9

Put the seam on the bottom and arrange them with space in between on a cooking sheet lined with parchment paper for the second rising. Let them rise in the oven or in a warm place for 30-40 minutes.
10

If you are letting them rise in the oven, in order to start preheating, remove them from the oven a little early and keep them at room temperature while taking care not to let them dry out. Begin preheating to 200℃.
11

If you are letting them rise in a warm place, lightly wrap the whole baking sheet in plastic to prevent drying. They're finished when they become 1.5 times as large. After that, glaze them.
12

Decorate with the toppings of your choice, bake in the preheated oven at 200℃ for 10-12 minutes, and they're done. Please adjust the baking time based on your oven.
13

The finished diameter is a little bigger than the width of a cell phone.