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1
Make the milk paste referring to this recipe (https://cookpad.com/us/recipes/149317-milky-sweet-bean-jam-using-shiro-an-white-bean-powder), and let the paste cool down.
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2
Combine the bread flour, cake flour and matcha.
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3
Combine all ingredients and measure in advance.
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4
Put all the ingredients for the bread dough except butter in a bread machine and start the kneading.
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5
Put the yeast in the bread machine designated position.
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6
After kneading for 5 minutes, add the butter and leave the bread machine to work until the first proofing is done.
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7
Take out the dough when it is ready.
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8
Press down the dough and divide it into 5 portions.
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9
Reshape the dough into a ball.
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10
Cover the dough with a tightly wrung out kitchen towel and let it sit for 15 minutes.
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11
After letting the dough sit, roll out the dough into a circle with a rolling pin while eliminating air.
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12
Make the middle of the dough thick.
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13
Fill the milk paste into the dough with a spatula and close it tightly.
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14
Put the seams face down and roll on your palms to shape it nicely.
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15
Then flatten the dough and arrange pieces on a baking sheet lined with parchment paper.
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16
Use the oven's bread-rising function and let the dough sit at 35C for 40 to 45 minutes for the 2nd proofing.
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17
When the dough doubles in size, it's ready.
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18
After the 2nd proofing, start preheating the oven to 200C.
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19
While preheating the oven, moisten the tip of the rolling pin and stick some sesame seeds on it.
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20
Then press the tip of the rolling pin with sesame seeds on the middle of the dough and stick the sesame seeds stick onto the dough.
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21
Cover the dough with a parchment paper and place another baking sheet on gently in place of a weight.
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22
Reduce the preheated oven temperature to 180C and bake for 15 minutes.
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23
Cool the baked anpan on a rack.
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24
The bread dough includes heavy cream, so the inside of the bread will be fluffy and the browned parts will be crispy.
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25
I wanted to make a loaf bread with the paste originally, but failed many times.
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26
It always had holes inside the bread.
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27
So, I thought of making this into a flat anpan.
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28
I got advice from Makunouchi and tried it.
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29
There were no holes in the bread, the paste was moist and I was very satisfied with the results.
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30
I think I can use this way of baking to making other kinds of breads too.
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31
I am truly grateful for Makunouchi who gave me the brilliant idea.
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32
If the baking sheet is too heavy and flattens the dough, use heat-proof supports to hold the top baking sheet.
