Fluffy anpans by Carole Lai


10 lovely anpans. I used my bm to do the dough and proofing.
Bread flour 280g
Sugar 2 tbsp
Skim milk 2 heaped tbsp ( I used normal as no skim milk )
Salt 1 tsp
Butter 50g
Beaten egg 1 small
Water 150 ml
Instant yeast 1 tsp
Red bean 400g

I dump the liquids into the bm, add the dry. Added cubed butter after the dough is formed. Left inside to proof till double.

Removed from bm and divide into 55g portions ad form
each one into a round. Cover with kitchen towel and rest 15 mins.

Divide the red beans into 40g portions balls ( I used 45g )
Roll dough into circles about 10cm diameter and wrap around the red bean ball.
Roll the dough with your hands to make them round and make a small indent in the center with your finger.( not sure why )
Spray water lightly over them and proof for 30 mins. ( never mention to cover )
Egg wash and sprinkle sesame seeds or poppy seeds on top.
Bake in preheated oven 180°C for 12-15 mins. ( I needed 18 minutes )

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