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1
Making the Azuki Paste.
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2
Put the azuki beans in a large pot and fill with water. Let them soak overnight.
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3
Bring the beans to a boil.
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4
Turn down the heat and simmer for 10 minutes.
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5
Remove the beans from the pot and drain them.
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6
Put the beans back in the pot and add 4 cups of water.
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7
Brings the beans to a boil.
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8
Turn down the heat and simmer the beans for around an hour, until they're soft.
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9
Drain the beans again.
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10
Put the beans back in the pot and add the sugar and salt.
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11
Simmer and stir the beans until they're thickened.
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12
Remove from heat and cool.
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13
Making the Buns.
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14
Combine the flour, suar, salt, yeast, and baking powder and mix well.
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15
Add the milk and water and mix well.
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16
Add the shortening and knead the dough until it's smooth (add a little extra flout if it gets too sticky).
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17
Let the dough rest for around 30 minutes, it will rise slightly.
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18
Divide the dough into 10 balls and flatten them.
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19
Take 1-2 spoonfulls of azuki paste, roll into a ball, and place in the center of one of the flattened dough balls.
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20
Wrap the dough around the azuki and pinch it closed on top (twist if needed).
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21
Repeat for the remaining dough balls.
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22
Let the anman sit for 15 minutes.
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23
Steam the anman for 15-20 minutes (a bamboo steamer works best). Add a little bit of white vinegar to the water to prevent discoloration.
