Plump & Fluffy Anpan with Yomogi (Japanese Mugwort).
Hey everyone, it's Louise, welcome to our recipe site. Today, we're going to make a distinctive dish, plump & fluffy anpan with yomogi (japanese mugwort). One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Plump & Fluffy Anpan with Yomogi (Japanese Mugwort) is one of the most well liked of recent trending meals in the world. It's enjoyed by millions every day. It's simple, it's fast, it tastes yummy. They're fine and they look fantastic. Plump & Fluffy Anpan with Yomogi (Japanese Mugwort) is something that I have loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can have plump & fluffy anpan with yomogi (japanese mugwort) using 14 ingredients and 16 steps. Here is how you can achieve it.
The ingredients needed to make Plump & Fluffy Anpan with Yomogi (Japanese Mugwort):
- {Get 220 grams of Bread (strong) flour.
- {Take 30 grams of Plain flour.
- {Take 25 grams of White sugar.
- {Take 3 grams of Dry yeast.
- {Make ready 4 grams of Salt.
- {Get 7 grams of Honey.
- {Make ready 160 grams of Milk.
- {Make ready 55 grams of Prepared yomogi (Japanese mugwort), with the moisture squeezed out.
- {Take 20 grams of Unsalted butter.
- {Make ready of For the filling.
- {Prepare 240 grams of Azuki bean paste.
- {Make ready of For the toppings.
- {Prepare 1 of Poppy seeds or toasted sesame seeds.
- {Get 1 of Egg white or milk to finish.
Instructions to make Plump & Fluffy Anpan with Yomogi (Japanese Mugwort):
- 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..
So that's going to wrap it up for this exceptional food plump & fluffy anpan with yomogi (japanese mugwort) recipe. Thanks so much for reading. I'm sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!