Put all the ingredients for the bread dough except butter in a bread machine and start the kneading. Put the yeast in the bread machine designated position.

After kneading for 5 minutes, add the butter and leave the bread machine to work until the first proofing is done.

Take out the dough when it is ready. Press down the dough and divide it into 5 portions. Reshape the dough into a ball. Cover the dough with a tightly wrung out kitchen towel and let it sit for 15 minutes.

After letting the dough sit, roll out the dough into a circle with a rolling pin while eliminating air. Make the middle of the dough thick. Fill the milk paste into the dough with a spatula and close it tightly.

Put the seams face down and roll on your palms to shape it nicely. Then flatten the dough and arrange pieces on a baking sheet lined with parchment paper.

After the 2nd proofing, start preheating the oven to 200℃. While preheating the oven, moisten the tip of the rolling pin and stick some sesame seeds on it. Then press the tip of the rolling pin with sesame seeds on the middle of the dough and stick the sesame seeds stick onto the dough.

Cool the baked anpan on a rack.

The bread dough includes heavy cream, so the inside of the bread will be fluffy and the browned parts will be crispy.

I wanted to make a loaf bread with the paste originally, but failed many times. It always had holes inside the bread.

So, I thought of making this into a flat anpan. I got advice from Makunouchi and tried it. There were no holes in the bread, the paste was moist and I was very satisfied with the results.