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Japanese Red Bean Buns (Anpan)

Japanese Red Bean Buns (Anpan)

Delicious Japanese Red Bean Buns (Anpan) made from soft and fluffy milk buns filled with red bean paste, perfect for any snack time.
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Prep Time 45 minutes
Cook Time 25 minutes
Resting Time 2 hours
Total Time 3 hours 10 minutes
Course Snack
Cuisine Japanese
Servings 9 buns
Calories 250 kcal

Equipment

  • small saucepan
  • electric stand mixer
  • dough hook
  • large mixing bowl
  • digital scale
  • rolling pin
  • baking paper
  • wire rack

Ingredients
  

Tangzhong

  • 14 g white bread flour
  • 100 ml milk

Japanese Milk Bread Dough

  • 350 g white bread flour
  • 3 g instant dried yeast
  • 6 g fine salt
  • 55 g caster sugar (superfine sugar)
  • 1 egg
  • 125 ml milk warmed to 37°C/98°F
  • 50 g unsalted butter softened

Filling

  • 270 g Red Bean Paste fridge-cold

Eggwash

  • 1 tablespoon milk

Decoration

  • black sesame seeds

Instructions
 

Make Tangzhong

  • Whisk the ingredients together in a small saucepan.
  • Place the saucepan over low heat.
  • Keep whisking until the ingredients form a thick paste.
  • Remove the paste to a small bowl, and set it aside to cool down.

Make Dough

  • Measure the flour, yeast, salt and sugar into the bowl of an electric stand mixer.
  • Mix the dry ingredients together using a dough hook.
  • Add the egg and the cooled Tangzhong.
  • Slowly add the milk until the mixture comes together into a sticky dough.
  • Add the butter, one tablespoon at a time, waiting for incorporation.
  • Knead the dough on medium speed for about 10-15 minutes or until it passes the windowpane test.
  • Lightly oil a large, clean mixing bowl.
  • Roll the dough into a smooth ball and place it into the mixing bowl.
  • Cover the dough and place it somewhere warm for about 1.5 hours until doubled in size.

Portion Filling

  • While the dough is proofing, portion the red bean filling into 9 balls weighing 30 g each.
  • Roll each portion into a small ball and refrigerate until ready.

Portion Dough

  • Remove the dough from the bowl and divide it into 9 equal portions.
  • Roll each piece into a smooth ball.

Shape Dough

  • Flatten a piece of dough, about 8-10 cm in diameter.
  • Place a piece of filling inside and cover with dough.
  • Pinch the edges together and shape into a smooth ball.
  • Repeat with remaining dough and filling, placing shaped buns on a lined sheet pan.

Prove Shaped Dough

  • Cover the pan and let the buns prove for about 30 minutes until almost doubled in size.

Bake Red Bean Buns

  • Preheat the oven to 180°C/356°F.
  • Brush the buns with egg wash and sprinkle with black sesame seeds.
  • Bake for about 20-25 minutes until lightly golden.
  • Cool on a wire rack before serving warm or at room temperature.

Notes

For windowpane test, dough should stretch thinly and be almost translucent. For make-ahead tips, dough can be proofed overnight in the fridge. Use appropriate yeast type per recipe instructions.

Nutrition

Serving: 1bunCalories: 250kcalCarbohydrates: 40gProtein: 6gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 10gVitamin A: 5IUCalcium: 5mgIron: 10mg
Keyword Anpan, Japanese milk buns, Japanese Red Bean Buns, red bean paste, snack recipe
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