Mugwort Anpan in a Bread Maker

Name: Mugwort Anpan in a Bread Maker
Yield: 10 servings
Cuisine: American
Ingredients: 240 grams Bread (strong) flour; 60 grams Cake flour; 5 grams Dried mugwort; 30 grams Soft light brown sugar; 4 grams Salt; 30 grams Margarine; 5 grams Dry yeast; 200 ml Milk; 400 grams Tsubu-an or koshi-an; 1 Beaten egg

cookpad.japan @cookpad_jp

I've been making these since I first tried Saint Marc Cafe's mugwort bread 10 years ago (though I've fiddled around with the quantities a bit).

I like bean paste, so I use around 30 to 40 g in each bun (if you use too much, it'll become difficult to wrap up).
If you want a stronger fragrance and flavor of mugwort, reduce the quantity of anko to as much as 10 g. Recipe by Kokubocchi

I've been making these since I first tried Saint Marc Cafe's mugwort bread 10 years ago (though I've fiddled around with the quantities a bit).

cookpad.japan @cookpad_jp

I've been making these since I first tried Saint Marc Cafe's mugwort bread 10 years ago (though I've fiddled around with the quantities a bit).

Saved

Ingredients

10 servings

240 gramsBread (strong) flour
60 gramsCake flour
5 gramsDried mugwort
30 gramsSoft light brown sugar
4 gramsSalt
30 gramsMargarine
5 gramsDry yeast
200 mlMilk
400 gramsTsubu-an or koshi-an
1Beaten egg

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Steps

1

Early prep: Add all the ingredients except for the anko and beaten egg to the bread maker, set to knead, and complete the first rise. Should take about an hour.
2

Divide into 10 portions (about 57 g each), roll into balls, and let sit for 15 minutes.
3

Use a rolling pin to stretch out the dough. Place a rounded piece of bean paste on each round of dough. Fold up towards the center, like folding a tea towel. Put the seams on the bottom and push down with your hand to flatten.
4

Place the dough on a cookie-lined baking pan and cover with a damp cloth. Allow to rise a second time in the oven at 40℃ for 30 minutes.
5

Begin heating your oven to 180℃. Use a brush to coat the dough with the beaten egg and bake in the oven at 180℃ for 15 minutes.
6

This is what the center looks like (using 30 g of anko).
7

Without the glaze: Bake in the oven at 180℃ for 15 to 18 minutes.