Anpan (Japanese Red Bean Buns)

Steps

1. 1

   In a large mixing bowl, combine the bread flour, all-purpose flour, salt, sugar, and instant dry yeast. Mix until the dry ingredients are evenly distributed.

2. 2

   Crack the egg into a separate bowl and whisk until the white and yolk are fully combined. Measure 30 g of the whisked egg for the dough, cover the remainder, and refrigerate it for the egg wash.

3. 3

   Measure the butter and set it aside at room temperature for later.

4. 4

   Measure the milk and water into a heatproof jug. Microwave for 10–15 seconds, or until warm to the touch but not hot. Add the measured 30 g egg and whisk together.

   Start 15-second timer
5. 5

   Pour the warm liquid mixture into the bowl of dry ingredients and mix thoroughly until a rough dough forms.

6. 6

   Transfer the dough to a clean, dry work surface. Use a bench scraper to smear the dough across the surface.

7. 7

   Scrape the dough back together and repeat the smearing and gathering motion in different directions until the dough becomes stretchy and more manageable.

8. 8

   Switch to slap-and-fold kneading: hold the edges of the dough, slap it onto the work surface away from you, and stretch it back toward you.

9. 9

   Pull the dough away from you and fold it over itself. Turn it 90 degrees and repeat until the dough is smooth and passes the windowpane test.

10. 10

    Spread the dough into a large rectangle, as large as possible without tearing it. Spread the room-temperature butter over the surface.

11. 11

    Roll the dough up, then knead it again until smooth and no longer greasy.

12. 12

    Place the dough in a clean bowl and cover it with a clean, damp tea towel. Leave it in a warm, draft-free area until doubled in size, approximately 40–60 minutes at 30 °C (86 °F) (86 °F (30 °C)).

    Start 1-hour timer
13. 13

    Degas the risen dough by pressing it gently. Weigh it and divide it into approximately 45 g pieces.

14. 14

    Shape each dough piece into a tight ball by pulling the edges down and underneath, then gathering them into a point at the bottom.

15. 15

    Loosely cover the dough balls with plastic wrap and rest them at room temperature for 15–20 minutes.

    Start 20-minute timer
16. 16

    While the dough rests, divide the red bean paste into six 40 g balls and store them in the refrigerator.

17. 17

    Lightly dust the work surface with flour. Roll each dough ball into a circle approximately 15 cm (6 inches) in diameter.

18. 18

    Hold one dough circle in your palm and place a ball of anko in the center.

19. 19

    Pull the edge of the dough over the anko, gathering it in small pleats until the filling is enclosed.

20. 20

    Pinch the seam firmly to seal the base, then roll the bun once more on the work surface to make it neat and round.

21. 21

    Arrange the shaped buns on a baking tray lined with baking paper, leaving plenty of space between them. Cover with plastic wrap and leave to rise until about 1.5 times larger or until they pass the finger-poke test, approximately 45–60 minutes at 30 °C (86 °F) (86 °F (30 °C)).

    Start 1-hour timer
22. 22

    About halfway through the second rise, preheat the oven to 180 °C (350 °F) (356 °F (180 °C)) fan or 200 °C (400 °F) (392 °F (200 °C)) conventional.

23. 23

    Remove the reserved egg from the refrigerator, add about ⅛ tsp water, and whisk.

24. 24

    Immediately before baking, use a pastry brush to coat the tops and sides of the risen buns evenly with the egg wash.

25. 25

    Sprinkle black sesame seeds in the center of each bun.

26. 26

    Bake for 12 minutes, or until golden brown. Turn the baking sheet halfway through if the oven bakes unevenly.

    Start 12-minute timer
27. 27

    Transfer the buns to a wire rack and cool until they reach room temperature. Serve.