Anko paste Kinako Soy Flour Pain d'Epi

Name: Anko paste Kinako Soy Flour Pain d'Epi
Yield: 3 servings
Cuisine: American
Ingredients: 200 grams All purpose flour; 20 grams Black sesame kinako; 15 grams Soft brown sugar; 3 grams Salt; 3 grams Dry yeast; 150 ml Lukewarm water; 250 grams Tsubuan or Koshian paste

cookpad.japan @cookpad_jp

I always made bacon epi, but figured there must be a sweet type, and thought this up.

If you cut the notches really deep, the bread turns out surprisingy well.
Adjust the temperature to your oven.
The points are sharp, so be careful when eating the bread! For 3 pieces. Recipe by makoto

I always made bacon epi, but figured there must be a sweet type, and thought this up.

cookpad.japan @cookpad_jp

I always made bacon epi, but figured there must be a sweet type, and thought this up.

Saved

Ingredients

3 servings

200 gramsAll purpose flour
20 gramsBlack sesame kinako
15 gramsSoft brown sugar
3 gramsSalt
3 gramsDry yeast
150 mlLukewarm water
250 gramsTsubuan or Koshian paste

Saved

Steps

1

Mix the all purpose flour and he kinako soy flour together. Add light brown sugar, salt, and dry yeast to the, add in hot water, and mix it all up with a pair of cooking chopsticks.
2

Knead for 5 minutes by hand once it has gathered up. Proceed with the first rising.
3

Release the gas once it has about doubled in size, and divide into 3 equal portions. Bench it for 20 minutes. Cover it with a wet cloth to keep it from drying out. Divide the an paste into 3 portions as well.
4

Spread out the dough to about 25cm long and 10cm wide with a rolling pin, and spread out the an paste.
5

Roll it up from the front, and ode it tightly. Place the seam facing downwards, and roll it up into a round shape.
6

Let rise for the second time, it'll take about 40 minutes. Sift flower over top with a tea strainer. Cut 5 or 6 notches into the dough with scissors, and spread out the points to the right and left.
7

Preheat an oven to 230°C, reduce the heat to 200°C, and bake for 18 minutes.