Anko

all-purpose flour (about 180 grams) • sugar (about 20 grams) • instant dry yeast (about 5 grams) • plus 1 tablespoon milk (about 100 ml) • sweet red bean paste (about 250 grams)

For the dough: • all-purpose flour (250g) • sugar (10g) • instant yeast (2g) • ice water (125g) • red yeast rice powder (1g) • matcha powder (1g) • For the filling: • sweet red bean paste (140g)

all-purpose flour (about 400g) • yeast (about 4g) • sugar (about 20g) • water (about 190g) • vegetable oil (about 10g) • sweet red bean paste (about 200g)

(about 1 3/4 cups) sweet red bean paste (anko) • (about 1 1/4 cups) candied chestnuts • (about 50 grams) granulated sugar • (about 10 grams) agar powder • water

Dough Ingredients • a • whole egg • sugar (20g) • honey (20g) • salt (4g) • milk (140g) • bread flour (270g) • instant dry yeast (3g) • unsalted butter (30g) • b • matcha powder (13g) •

bread flour (700 grams) • matcha powder • instant yeast (8 grams) • granulated sugar (70 grams) • salt (7 grams) • large eggs • heavy cream (190 grams) • milk (240 grams) • unsalted butter, softened (60 grams) • sweet red bean paste (460 grams) • cake pans • cake pan

Japanese glutinous rice flour (mochiko) • Japanese potato starch (katakuriko) • mugwort powder • sugar • plus 1 tablespoon (200 ml) water • sweet red bean paste (anko) • Roasted soybean flour (kinako),

Japanese sweet rice flour (about 120 grams) • Japanese potato starch (about 30 grams) • mugwort powder (about 5 grams) • sugar (about 130 grams) • water (200 ml) • sweet red bean paste (about 150 grams) • Roasted soybean flour (kinako),

[Mochi Dough] • sweet rice flour (about 200 grams) • cornstarch • granulated sugar (about 60 grams) • vegetable oil • warm water (about 400 milliliters) • [Coatings] • roasted peanuts • granulated sugar • roasted soybean flour • sweet red bean paste • roasted black sesame powder