Fluffy & Sticky Curly Anpan using a Bread Maker

Name: Fluffy & Sticky Curly Anpan using a Bread Maker
Yield: 8 servings
Cuisine: American
Ingredients: 220 grams Bread (strong) flour; 30 grams Rice flour (or cake flour); 25 grams Sugar; 5 grams Salt; 10 grams Skim milk powder; 25 grams Unsalted butter; 20 ml Egg (whole); 150 ml Water; 1 tsp Instant dry yeast; 1 Koshi-an; 1 whatever's leftover from above Egg (whole); 2 tsp Water

cookpad.japan @cookpad_jp

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

You could use chestnut cream or peanut butter. The rice flour gives the bread a sticky texture but it's also delicious with cafe flour. Recipe by Kearisa

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

You could use chestnut cream or peanut butter. The rice flour gives the bread a sticky texture but it's also delicious with cafe flour. Recipe by Kearisa

cookpad.japan @cookpad_jp

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

You could use chestnut cream or peanut butter. The rice flour gives the bread a sticky texture but it's also delicious with cafe flour. Recipe by Kearisa

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

You could use chestnut cream or peanut butter. The rice flour gives the bread a sticky texture but it's also delicious with cafe flour. Recipe by Kearisa

Saved

Ingredients

8 servings

Basic bread ingredients
220 gramsBread (strong) flour
30 gramsRice flour (or cake flour)
25 gramsSugar
5 gramsSalt
10 gramsSkim milk powder
25 gramsUnsalted butter
20 mlEgg (whole)
150 mlWater
1 tspInstant dry yeast
Anko
1Koshi-an
To finish
1whatever's leftover from above Egg (whole)
2 tspWater

Saved

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.