Ann Pan

Bread making is one of my serious passions for years. I remember my first bread! It was like a stone…… Now I know what might have gone wrong. Anyway, I think I moved ahead from that starting point, my breads are edible these days.

The smell of fresh bread baking in the oven makes everyone happy, doesn’t it?

Ann pan is sweet bread, which is very popular in Japan- they are bread rolls filled with red bean paste. I started making this at home when I was living in Japan and still continue to make them for my family….

ANN PAN

  1. Bread flour                300g
  2. Sugar                          1tablespoon
  3. Salt                              1 teaspoon
  4. Egg                              1
  5. Butter                         2 tablespoon
  6. Dry yeast                    1½ teaspoon
  7. Water                         200ml
  8. White poppy seeds
  9. Red bean paste         250 g  (available from Japanese and other Asian grocery stores)
  1. Mix the dry yeast and water together and keep aside for ten minutes.
  2. Mix the bread flour with sugar and salt. Knead with whisked egg, soft butter and the water and yeast mixture until the dough becomes elastic. (10-15 minutes)
  3. Cover the dough with a damp cloth and keep in a warm place until it doubles in volume. (Approximately 40-50 minutes)
  4. Punch down to remove the air bubbles and divide into 10-12 balls. Leave to rest for ten minutes.
  5. Divide the red bean paste into 12 balls and keep aside.
  6. Roll the dough balls into 5 cm round circles and keep the red bean paste in the middle and close the dough around it to make a ball.
  7. Cover with a wet towel and leave until the rolls double in volume.
  8. Brushed with whisked egg on top and sprinkle white poppy seeds on top of this.
  9. Bake in a pre heated oven at 200°C for 20-25 minutes.