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Character Bread! Anpanman (koshi-an) Recipe

Character Bread! Anpanman (Koshi-an) Recipe
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Serving : 6
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Prepare the ingredients before making Character Bread! Anpanman (Koshi-an) in your home. Then, follow these steps below to serve Character Bread! Anpanman (Koshi-an) for your family or friends.

Ingredients: Character Bread! Anpanman (Koshi-an)

  • For the bread dough:
  • 200 grams ★Bread (strong) flour
  • 100 grams ★Cake flour
  • 25 grams ★Sugar
  • 3 grams ★Salt (added separately from yeast)
  • 1/2 ★Egg
  • 10 grams ★Butter
  • 5 grams Dry yeast
  • 140 ml Milk
  • 1/2 Egg for glazing
  • For the filling:
  • 240 grams Koshi-an (Store-bought or
  • Chocolate for decorating:
  • 10 grams ◎Chocolate bar
  • 5 grams ◎Butter
  • 1 dash Milk

How to Make Character Bread! Anpanman (Koshi-an)

If you have prepared the ingredients needed, now time to start cooking. There are 16 steps you must follow to make Character Bread! Anpanman (Koshi-an) in your home by yourself.

    Step 1
  • Toss the ingredients marked with ★ into your HB (bread machine), make a hole in the center, and put the dry yeast in that hole (put the salt in the corners)
  • Step 2
  • Pour milk onto the yeast hole and knead the dough in the bread maker.
  • Step 3
  • Roll the dough into a ball in a bowl lightly-greased with vegetable oil (not listed in ingredients) and let it rise at room temperature until it's twice as big. If you're in a hurry, it's OK to let it rise in the bread maker.
  • Step 4
  • Divide the koshi-an into 6 parts and roll into balls. (Store-bought is OK, but I recommend homemade koshi-an. See
  • Step 5
  • Separate out 72 g of the risen dough that will become the eyes and cheeks, and divide the rest into 6 pieces. (At this point, use a knife and don't tear it with your hands)
  • Step 6
  • Put the smooth, non-cut side on top and form the dough into balls as if stretching that side. Make 6 and cover with a damp towel.
  • Step 7
  • Divide the separated dough into 18 pieces (4 g each) and form into balls the same way (These will become Anpanman's nose and cheeks later)
  • Step 8
  • Spread out the large dough balls like in the picture, leaving the center fairly thick (When you cover the anko, the top and bottom will have the same thickness)
  • Step 9
  • Place the koshi-an in the center of the dough
  • Step 10
  • Pinch the edges of the dough and wrap so that they meet in the center.
  • Step 11
  • Spread out parchment paper on a baking sheet. Place the dough on it, seam-side down, gently squish down with your palm, and firmly poke a hole with a flour-coated finger.
  • Step 12
  • Spread milk on and around the hole (not listed in ingredients).
  • Step 13
  • Place three of the small dough balls on each big one and let rise a second time in the oven (20-30 minutes at 40-45℃)
  • Step 14
  • Make the chocolate for drawing the eyes during the second rising. Place ingredients marked with ◎ in a microwave-safe dish and melt, and mix together. Start with just a tiny bit of milk. Adjust the consistency of your chocolate mixture with additions of milk if needed. Cool in a thick plastic bag.
  • Step 15
  • Once the second rising is finished, spread egg on the surface of the dough and bake for 12~15 minutes at 180℃.
  • Step 16
  • Once it's cooled down, cut the corner of the plastic bag with the chocolate you made in 14 and draw eyes, eyebrows, and mouth
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