Spiral Anpan Made with a Bread Machine

Name: Spiral Anpan Made with a Bread Machine
Yield: 10 servings
Cuisine: American
Ingredients: 250 grams Bread (strong) flour; 25 grams Unsalted butter; 3 grams Salt; 25 grams Sugar; 3 grams Dry yeast; 12 grams) (When using panettone bread yeast starter; 90 ml Milk; 90 ml Water; 150 grams Koshi-an; 1 Beaten egg (optional, not necessary)

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*

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*

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*

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*

Saved

Ingredients

10 servings

Dough
250 gramsBread (strong) flour
25 gramsUnsalted butter
3 gramsSalt
25 gramsSugar
3 gramsDry yeast
12grams) (When using panettone bread yeast starter
90 mlMilk
90 mlWater
An
150 gramsKoshi-an
[Garnish]
1Beaten egg (optional, not necessary)

Saved

Steps

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.