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Strong Matcha Milk Anpan Recipe

Strong Matcha Milk Anpan Recipe
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Category : dessert or snack
Serving : 5
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Prepare the ingredients before making Strong Matcha Milk Anpan in your home. Then, follow these steps below to serve Strong Matcha Milk Anpan for your family or friends.

Ingredients: Strong Matcha Milk Anpan

  • Bread dough
  • 175 grams Bread (strong) flour
  • 20 grams Cake flour (Soffiche )
  • 10 grams Sugar
  • 10 grams Trehalose (if you have )
  • 1 tbsp Matcha
  • 1 tbsp ※Matcha syrup
  • 20 ml ※Heavy cream
  • ※Milk, the total liquid amount should be 150 to 155 ml in total including the heavy cream and matcha syrup
  • 15 grams Unsalted butter
  • 3 1/2 grams Salt
  • 3 grams Instant dry yeast
  • For the filling:
  • 240 grams Milk paste (link to recipe in story section)

How to Make Strong Matcha Milk Anpan

If you have prepared the ingredients needed, now time to start cooking. There are 16 steps you must follow to make Strong Matcha Milk Anpan in your home by yourself.

    Step 1
  • Make the milk paste referring to this recipe (, and let the paste cool down.
  • Step 2
  • Combine the bread flour, cake flour and matcha. Combine all ※ ingredients and measure in advance.
  • Step 3
  • 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.
  • Step 4
  • After kneading for 5 minutes, add the butter and leave the bread machine to work until the first proofing is done.
  • Step 5
  • 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.
  • Step 6
  • 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.
  • Step 7
  • 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.
  • Step 8
  • Use the oven's bread-rising function and let the dough sit at 35℃ for 40 to 45 minutes for the 2nd proofing. When the dough doubles in size, it's ready.
  • Step 9
  • 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.
  • Step 10
  • Cover the dough with a parchment paper and place another baking sheet on gently in place of a weight. Reduce the preheated oven temperature to 180℃ and bake for 15 minutes.
  • Step 11
  • Cool the baked anpan on a rack.
  • Step 12
  • The bread dough includes heavy cream, so the inside of the bread will be fluffy and the browned parts will be crispy.
  • Step 13
  • I wanted to make a loaf bread with the paste originally, but failed many times. It always had holes inside the bread.
  • Step 14
  • 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.
  • Step 15
  • I think I can use this way of baking to making other kinds of breads too. I am truly grateful for Makunouchi who gave me the brilliant idea.
  • Step 16
  • If the baking sheet is too heavy and flattens the dough, use heat-proof supports to hold the top baking sheet.
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