An Pan

Bread with sweet red bean paste

Yomogi herb anpan with sakura petal

Ingredients

Bread flour 200g Sugar 3 tablespoons A little less than 1 teaspoon of salt Unsalted butter 20g Milk 50cc Water 90cc 1 teaspoon of dry yeast Yomogi Mugwort powder 2 tsp (if you like) Anko paste Cherry blossom petals (for decoration, if any) Directions Make bread dough with HB (put dry yeast and salt out of contact) Divide the dough into 12 equal parts, degas and roll. Cover with a wet and well squeezed towel or paper towel and leave for 10 minutes. Stretch the dough, place the rolled bean paste in the center, wrap it, and lightly press it from above. Cover with a wet towel or paper towel again and leave it in a warm room for about 15 minutes. Apply the melted egg yolk with a brush to make it shiny. Preheat oven 200C and bake about 12 minutes