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1
Combine the egg yolk, matcha liquor, milk together and mix.
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2
Put all ingredients for the bread dough except the butter in the bread machine.
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3
Add the yeast according to the manufacturer's instructions.
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4
Start the dough kneading course.
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5
After kneading 5 minutes, add butter and let the bread machine do the job until the 1st proofing.
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6
After the 1st proofing, take out the dough, and press gently with your hands to eliminate air.
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7
Divide the dough into 15 pieces using a scraper and shape each dough round.
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8
One piece of dough will be about 32 g.
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9
Cover the dough with a tightly wrung out kitchen towel and let it sit for 10 minutes.
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10
After letting the dough sit, roll out each dough into a 10cm diameter round shape.
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11
The middle part should be a little thicker creating a gentle mound shape.
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12
Flip over the dough.
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13
Make a dent with your palm and place the dough on.
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14
Place the sweetened bean paste on the dough using an an-spatula.
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15
When placing the sweetened bean past on the dough, make the dent of you palm deeper while pressing the sweetened beans paste in, then the dough around will come up.
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16
Pinch the dough around and close the seam completely.
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17
The seam will not stick together if there is sweetened bean paste on it, so be careful.
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18
One piece will be about 30g.
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19
It will be much easier if you use the lower parts of your fingers.
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20
If you are not good at using the an-spatula to stuff the sweetened bean paste, divide the sweetened beans paste and make them round in advance.
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21
Place the seam down, and roll the dough with your hands to shape it nicely.
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22
Press the dough from above and make it flat.
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23
Use the bread-rising function of the oven let the dough sit in 35C for 40 to 45 minutes for the 2nd proofing.
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24
When the dough increases in size by 1.5 times it is ready.
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25
The picture shows the state before the second proofing.
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26
I check whether the proofing is finished by gently touching the surface of the dough with my index finger.
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27
If it feels sticky, I let it proof a bit longer.
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28
When the texture feels more springy and it doesn't sticks to your finger, then the dough has proofed enough.
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29
If the dough starts to sag, then it was proofed too long.
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30
The picture is for after the 2nd proofing.
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31
After proofing, start preheating the oven to 200C.
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32
In the mean time, brush beaten egg onto the surface of the dough and stick black sesame seeds to top.
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33
The black sesame seeds will stick nicely if you use a rolling pin.
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34
Moisten the tip of the rolling pin and stick the black sesame seeds on.
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35
Then press the tip of the rolling pin onto the dough like a stamp.
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36
The black sesame seeds will stick nicely.
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37
Reduce the oven temperature to 190C and bake for about 15 minutes.
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38
How long to bake depends on the oven, so adjust the baking time according to your oven.
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39
Let the anpan cool on a rack when they are done.
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40
This is how it looks when the anpan is cut into half.
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41
Fully loaded with the anko.
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42
The green matcha color is also beautiful.
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43
The alcohol in the matcha liquor evaporates when you bake it.
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44
The anpan will not have the liquor taste, but the flavor will remain.
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45
You can get this in a baking specialty store or in a big supermarket, so please give it a try.
