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Plump & Fluffy Anpan With Yomogi (japanese Mugwort) Recipe

Plump & Fluffy Anpan with Yomogi (Japanese Mugwort) Recipe
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Serving : 6
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Prepare the ingredients before making Plump & Fluffy Anpan with Yomogi (Japanese Mugwort) in your home. Then, follow these steps below to serve Plump & Fluffy Anpan with Yomogi (Japanese Mugwort) for your family or friends.

Ingredients: Plump & Fluffy Anpan with Yomogi (Japanese Mugwort)

  • 220 grams Bread (strong) flour
  • 30 grams Plain flour
  • 25 grams White sugar
  • 3 grams Dry yeast
  • 4 grams Salt
  • 7 grams Honey
  • 160 grams Milk
  • 55 grams Prepared yomogi (Japanese mugwort), with the moisture squeezed out
  • 20 grams Unsalted butter
  • For the filling
  • 240 grams Azuki bean paste
  • For the toppings
  • 1 Poppy seeds or toasted sesame seeds
  • 1 Egg white or milk to finish

How to Make Plump & Fluffy Anpan with Yomogi (Japanese Mugwort)

If you have prepared the ingredients needed, now time to start cooking. There are 16 steps you must follow to make Plump & Fluffy Anpan with Yomogi (Japanese Mugwort) in your home by yourself.

    Step 1
  • Even if the yomogi has already been prepared, chop to ensure they're very finely cut. Divide the adzuki bean paste into 6 portions and form small balls.
  • Step 2
  • Put the bread ingredients including the yomogi into a bread machine and press Start on the 'bread dough course'. After 5 minutes, add the butter.
  • Step 3
  • Take out the dough and knock back gently to deflate. Divide into 6 portions and form small balls. Cover with a tightly wrung damp cloth and let rest for 15 minutes.
  • Step 4
  • Place the dough on your work surface with seam side up, knock back and roll out into a circle 11 cm in diameter. Make the center a touch thicker than the edges.
  • Step 5
  • Place a ball of azuki bean paste in the center and press gently to flatten.
  • Step 6
  • As you do in gyoza-making, pinch the dough with your right-hand fingers and fold it with your left hand fingers to make pleats and seal tightly. Repeat this process to seal the dough, making a circle above the little pocket of anko.
  • Step 7
  • The dough should look like this.
  • Step 8
  • Place the dough on the palm of your left hand. Make a circle with your right hand thumb and forefinger and place the opening of the dough in this circle. Start to seal the opening by rotating the dough.
  • Step 9
  • The dough looks like this after sealing.
  • Step 10
  • Tightly seal the seams.
  • Step 11
  • Put the dough with the seam side down and roll into perfect balls. Roll and press the dough so as to compress the dough and anko inside.
  • Step 12
  • Place the prepared dough balls onto a baking tray lined with baking parchment. Leave to prove until doubled in bulk. Meanwhile preheat oven to 210℃.
  • Step 13
  • Brush the egg white mixture on top and position the toppings.
  • Step 14
  • Lower the temperature of the oven to 190℃ and bake for 14 to 18 minutes until nicely golden brown on the surfaces.
  • Step 15
  • After baking, gently place on a rack to cool. Here's what it should like inside. The yomogi gives colors this bread in a vivid green. The rolls are very moist, fluffy and warm.
  • Step 16
  • After you master putting the filling inside the dough, you can omit Step 5-7. Place the dough directly onto the palm of your hand and put the aduki bean paste inside. Start to wrap the aduki bean paste with the dough and seal tightly. Practice makes perfect.
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