Anpan: Sweet Red Bean Bun That Tells a Story

Anpan Directions

• Prepare The Dough
  In a large bowl, combine 300g bread flour, 4g instant yeast, 30g sugar, and 5g salt. Whisk thoroughly to distribute ingredients evenly. Add 50g beaten egg (about 1 small egg) and 160ml milk. Mix until a shaggy dough forms. Knead for 8-10 minutes until smooth and elastic. Add 40g softened unsalted butter and continue kneading for another 10 minutes until the dough becomes shiny and stretchy. The dough should pass the windowpane test - when stretched, it forms a thin membrane without tearing.
• First Rise
  Form dough into a ball and place in a lightly oiled bowl. Cover with plastic wrap or a damp cloth and let rise in a warm place (about 25-28°C) for approximately 1 hour, or until doubled in size. The dough is ready when you can press a finger into it and the indentation remains.
• Divide And Rest
  Gently deflate the risen dough by pressing down with your palm. Turn onto a lightly floured surface and divide into 12 equal pieces (about 50g each). Shape each piece into a ball by pulling the edges toward the center and pinching to seal. Place seam-side down and cover with a clean kitchen towel. Let rest for 15 minutes to relax the gluten for easier shaping.
• Shape The Buns
  Take one dough ball and flatten into a disc about 3.5 inches in diameter. The center should be slightly thicker than the edges. Place about 25-30g of sweet red bean paste in the center. Carefully fold the edges over the filling, pinching firmly to seal completely. Place seam-side down on a parchment-lined baking sheet. Repeat with remaining dough, spacing buns at least 2 inches apart.
• Second Rise
  Cover the shaped buns with a clean kitchen towel or lightly oiled plastic wrap. Let rise in a warm place for about 50 minutes, until noticeably puffy but not quite doubled in size. Toward the end of rising time, preheat your oven to 180°C (350°F).
• Finish And Bake
  Brush the tops of buns lightly with egg wash (leftover beaten egg). Sprinkle black sesame seeds on top of each bun if desired. Bake in the preheated oven for 12-14 minutes, or until golden brown. The buns should sound hollow when tapped on the bottom.
• Cool And Store
  Transfer to a wire rack immediately after baking. Allow to cool for at least 10 minutes before serving. These buns are best enjoyed the day they're made but can be stored in an airtight container at room temperature for up to 2 days, or frozen for longer storage.