Spiral Anpan Made with a Bread Machine
cookpad.japan @cookpad_jp
I had lots of frozen koshi-an my mother gave me... So I made anpan with a regular ingredient ratio and an idea for pretty dough shapes that I got from a recipe website. The result was a light anpan.
Dust with flour if needed when shaping the dough.
Keep an eye on the anpan and adjust the oven temperature and baking time accordingly. Recipe by arare*
Open in Cookpad AppCooking Instructions
- 1
Put all ingredients for the dough in the bread machine. Put the yeast in the yeast compartment and start the bread machine.
- 2
Divide the koshian into 10 portions. Bring egg to room temperature and beat it.
- 3
When the dough is ready, gently press the air out with your hands. Divide the dough into 10 portions using a card. Shape the dough round as if stretching the surface. Cover the dough with a kitchen towel and let it sit for 10 to 15 minutes.
- 4
Roll out the dough to about 10 to 11 cm square. Spread koshian on the dough leaving some space around the edges.
- 5
Fold the dough into thirds. Press gently with your hands and blend the dough and koshian blend.
- 6
Roll out the dough little at a time using a rolling pin.
- 7
After rolling the dough out to about 15cm long, make 2 cuts vertically leaving about 1 cm space on the sides.
- 8
Twist the dough into a rope.
- 9
Shape the dough into a pretty spiral shape.
- 10
Let the dough sit for the second proofing in a warm place for about 30 minutes until the bread doubles in size.
- 11
My oven's bread-rising function hasn't been working right recently ...So I put the dough in a big styrofoam box with a cup of hot water for the proofing. The dough rises nicely.
- 12
Brush beaten egg on the dough and bake in an oven preheated to 180℃ for 15 minutes.
- 13
When done baking, cool the bread on a rack.
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