-
1
Toss the ingredients marked with into your HB (bread machine), make a hole in the center, and put the dry yeast in that hole (put the salt in the corners)
-
2
Pour milk onto the yeast hole and knead the dough in the bread maker.
-
3
Roll the dough into a ball in a bowl lightly-greased with vegetable oil (not listed in ingredients) and let it rise at room temperature until it's twice as big.
-
4
If you're in a hurry, it's OK to let it rise in the bread maker.
-
5
Divide the koshi-an into 6 parts and roll into balls.
-
6
(Store-bought is OK, but I recommend homemade koshi-an.
-
7
See
-
8
Separate out 72 g of the risen dough that will become the eyes and cheeks, and divide the rest into 6 pieces.
-
9
(At this point, use a knife and don't tear it with your hands)
-
10
Put the smooth, non-cut side on top and form the dough into balls as if stretching that side.
-
11
Make 6 and cover with a damp towel.
-
12
Divide the separated dough into 18 pieces (4 g each) and form into balls the same way (These will become Anpanman's nose and cheeks later)
-
13
Spread out the large dough balls like in the picture, leaving the center fairly thick (When you cover the anko, the top and bottom will have the same thickness)
-
14
Place the koshi-an in the center of the dough
-
15
Pinch the edges of the dough and wrap so that they meet in the center.
-
16
Spread out parchment paper on a baking sheet.
-
17
Place the dough on it, seam-side down, gently squish down with your palm, and firmly poke a hole with a flour-coated finger.
-
18
Spread milk on and around the hole (not listed in ingredients).
-
19
Place three of the small dough balls on each big one and let rise a second time in the oven (20-30 minutes at 40-45C)
-
20
Make the chocolate for drawing the eyes during the second rising.
-
21
Place ingredients marked with in a microwave-safe dish and melt, and mix together.
-
22
Start with just a tiny bit of milk.
-
23
Adjust the consistency of your chocolate mixture with additions of milk if needed.
-
24
Cool in a thick plastic bag.
-
25
Once the second rising is finished, spread egg on the surface of the dough and bake for 12~15 minutes at 180C.
-
26
Once it's cooled down, cut the corner of the plastic bag with the chocolate you made in 14 and draw eyes, eyebrows, and mouth
