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1
For the sakura blossoms, soak in water to draw out the saltiness.
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2
Then dry well with paper towels.
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3
In a kneading bowl add the ingredients in and mix well.
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4
Then add in the yeast and mix again.
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5
Mix the water and oil together with a spatula and once mixed, add it into the middle of the dough in the kneading bowl.
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6
Flatten the dough with your fist and then knead the dough rapidly by moving your fist around the bowl.
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7
When the dough becomes elastic and the bowl is now shiny again, (knead for about 5 minutes) form the dough into a ball and let it rest in a warm place for 2~30 minutes.
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8
For the first rising, gently punch down the dough and form it into a nice ball.
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9
Next, let the dough triple in size and be careful that the dough doesn't dry out.
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10
Once it looks like this, it's done.
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11
Transfer the dough to a flour dusted surface, divide the dough into 6 portions (one should be 43 g), and gently form it into balls.
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12
Be careful again not to let it dry out and then let them rest for 20 minutes.
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13
While the dough is resting, take the anko paste and divide it into sixths.
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14
Gently form it into balls.
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15
Coat your baking tray gently with oil.
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16
Place the dough on top of a flat surface with the seam facing upwards.
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17
Gently roll the dough out by pushing down with the palm of your hand.
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18
Place the ball of anko paste in the center and then use both of your palms in a circular motion to roll the dough up.
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19
Pinch the seam and close it tightly.
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20
Place the dough seam down in the muffin tray.
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21
Push down with your finger to bring more of the dough into contact with the tray.
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22
Have the dough rise a second time being careful not to let it dry out.
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23
Find a good time to preheat your oven to 200C.
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24
I think it's a good idea to have your pan heat up as well with the oven.
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25
It should rise to about this amount!
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26
It if rises to the top of the tray, that's fine too.
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27
This is what it looks like from the side.
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28
Place the sakura blossoms on top!
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29
Place a sheet of parchment paper over the tray...
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30
Place the tray in the oven and then place another tray on top like so.
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31
Bake for 14 minutes at 200C.
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32
The amount of time needed to bake can differ per oven, so keep an eye on them and adjust as you see necessary.
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33
They should come out looking like this.
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34
The color isn't very bright, but to get that you would have to bake at a lower temperature.
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35
The inside looks like this.
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36
It's a bit thin as dough but it's fluffy.
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37
Once they cool, store them in a resealable plastic bag
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38
An update on the bread rising steps.
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39
Do the first rising at 16C in a torobako (styrofoam box used for fish) for 3 hours and 30 minutes.
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40
For the second rising, do it for 10 minutes at 35C and then let it sit in the residual heat for 20 minutes.
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41
About the 3 1/2 hour rising.
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42
This gives it a chance to chill fully.
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43
Well...
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44
I guess it really is just because I prefer to let the dough rise slowly, but do as you please.
