Good Idea to Homemade Tasty Plump & Fluffy Anpan with Yomogi (Japanese Mugwort)

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Plump & Fluffy Anpan with Yomogi (Japanese Mugwort)

We hope you got benefit from reading it, now let's go back to plump & fluffy anpan with yomogi (japanese mugwort) recipe. You can have plump & fluffy anpan with yomogi (japanese mugwort) using 14 ingredients and 16 steps. Here is how you cook that.

To cook an extraordinary Plump & Fluffy Anpan with Yomogi (Japanese Mugwort), here are the components needed:

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

After preparing the components, now you are good to cook your appetizing Plump & Fluffy Anpan with Yomogi (Japanese Mugwort) by following the procedures below:

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..
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..
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..
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..
Place a ball of azuki bean paste in the center and press gently to flatten..
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..
The dough should look like this..
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..
The dough looks like this after sealing..
Tightly seal the seams..
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..
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℃..
Brush the egg white mixture on top and position the toppings..
Lower the temperature of the oven to 190℃ and bake for 14 to 18 minutes until nicely golden brown on the surfaces..
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..
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..

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

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step by step to make Plump & Fluffy Anpan with Yomogi (Japanese Mugwort)

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