Hi Christine! Thank you. I can’t wait to try these out. I didn’t know it was the opposite! Sorry! Hi Jennifer! Copyright © Alana Kysar 2020. The cake flour is for the texture. I’m so happy to hear you enjoyed this recipe! It was perfect! Is it to knead it a little more before finally baking them? It piqued my curiosity as well when I decided to test my anpan recipe, so I looked up its history. Good luck with making Anpan! Your sweet message warmed my heart. I am hoping for the best! This recipe uses frozen dinner rolls instead of homemade bread dough (inspired by THIS video), and the cookie dough crust is from the original recipe I used to make melon pan (link HERE)! Peanut Butter Brownies, Peanut Butter, Brownies, Bars and Breads, Donal Skehan Fresh, Biscotti, Almond, Almond Biscotti, Cantuccini, Florentine, Emiko Davies, Breakfast, Dessert. Wrap in plastic wrap and chill in fridge until ready to use. The primary difference between cake flour and all-purpose (AP) flour is the protein content (which becomes gluten). If you try it, don’t forget to share your picture on Instagram, Facebook, or Twitter with #JustOneCookbook. You can control the texture by using bread flour and cake flour. Homemade zenzai is the best, especially you have your mom’s homemade mochi! Lots of apple bits in cinnamon and a little sugar- it’s like the perfect snack/treat for when you want something fluffy but also filling! Thank you so much for this recipe! Thanks so much for letting us know! Hi Christi! วิธีทำและวัตถุดิบ เมนู Matcha Melon Pan : 1. If the hole doesn’t close, then the dough is ready for next step. 1) Was your yeast old? Decrease speed to low and add flour, matcha powder, and salt. My baking sheet is not a dark colour. , I decided to try making these, because I’m really bad at baking in my own opinion, and the instructions are so good I figured I couldn’t fail. It’s for the yeast to activate better and for the bread dough to have the right temperature before proofing. . I agree, this recipe is pretty labor intensive but there is nothing like homemade Anpan… so delicious. I hope you enjoy making Melonpanman and Karepanman (this one, tricky, but SOOOO GOOOOOOOOD!). (I forgot the water in the egg wash so they came out a bit spotty instead of all over consistency.) I’m not sure about your oven size and if you’re working with someone else to make 16, but don’t let the dough stay out too long (overproof). A really good friend is moving back to Japan after 20 years in the US. I am also of an Southeast Asian decent, and of course our palate is on the “sweetness” side after meals, during breakfast and during snacks. If you plan to make anko (red bean paste) from scratch, I recommend making anko ahead of time to save time on bread making day. I have anko in the freezer. Glad you make it work – I think you should give more credit to yourself! Bake at 400F (200C) for 13-15 minutes. If you pack very well in an airtight container, maybe 2 days… Honestly thru are THE BEST out of the oven!!!!! Combine water, sugar, and strawberries in a blender and blend until the mixture is pureed but still slightly chunky. Put the dough back into the baking sheet, seam side on the bottom. So nostalgic… . Oh, and also I have a question — why do you have to fold it in thirds after making the individual balls? In the bowl of stand mixer, fitted with paddle attachment, cream sugars and butter until light and fluffy on medium speed. Hope this helps and see some progress next time when you try. I’m so happy that your family enjoyed the recipes! Hi Nami san, I have looked at the recipe used by bakers for doing “pains au lait”. These buns have a little extra butter and sugar, and the tops, are a bit crispier and crunchier, but honestly I didn't change much--that girl sure can bake! Thank you for trying my recipes and I’m so happy to hear yours came out well. . ???? Hi Helene! Hello! I’m so happy to hear you enjoyed this recipe! I’m so happy to hear your Anpan came out well for the first trial! Keep spreading the dough with your fingers, stretching the dough into thin translucent membrane. Continue this process for 10 minutes or until the dough is smooth, supple, and silky. Hi Danielle! Or I didn’t let it rise enough in the final proofing? So cute. My rack is in the middle of the oven. Thank you for trying my recipes! It came out fine but perhaps more sugar would extend the shelf life. it’s so dangerous! Hi Storm! My favorite. After resting, flatten the dough with your hand, fold in thirds twice (just like you did earlier), and shape it into balls. JP, Hi JP! I normally don’t add water to my egg wash. Are there any tips you can provide on this? Yeah especially when the recipe is more complicated. Notify me of followup comments via e-mail. Awww! Mix on low, until dough starts to come together and look shaggy, then increase speed to medium and add the butter in pieces, bit by bit. I had so much fun eating (and gained some weight) from testing this recipe. It looks difficult but actually easier than it seems. . I felt like it went from being sticky to hard very quickly. Want to try your anpan recipe but is it possible to use arrowroot flour and oat flour instead? If it’s a little bit of matcha, I wouldn’t reduce flour… but when it’s more than 1 Tbsp, I may reduce a tiny bit. Hello Jean Pierre. And this homemade anpan recipe is relatively easy, so I hope my video and step-by-step pictures will help you go through this journey. . Turned out so good! Thank you for the detail info, Maru! Hi Pam! Hi Nami! xo. Beat 1 large egg in a small bowl and add to the bowl with dry ingredients. Hi Vivienne! So good! Then put small cubes of 35 g (2 ½ Tbsp.) I would think it’s due to the lack of kneading, instead of overkneading… Bread making is a bit tough to see what went wrong without seeing how you made it. The bread was soft and flavorful — a perfect counterbalance to the sweet anko. Design by, kosher/sea salt (I use Diamond Crystal; Use half for table salt), (1 tsp) (Are you using active dry yeast? I’m not sure your time frame but you might want to test and see if 1-2 day old is acceptable. Maybe the proof right before you add the anko (I used your recipe for this too and it turned out so good!)? Please do give a recipe for that! I used my own recipe for anko, I prefer koshian, but otherwise this was great. There's a place in Echo Park called Winsome that sells the most epic matcha conchas. Also, I’m not an expert in baking, but I remember you’re not supposed to leave it out for too long before baking… but forgot the scientific reason…. Hi Nami, They came out dry ☹️ and the texture is more like bread. Unlike the US, there are many bakeries in most Japanese neighborhood and stations and many of them are outstanding. Bread making is already quite stressful for me (to make sure it rises well etc), so I don’t like to change up things… so I can’t confidently say it’s possible… Sorry! My mom was very impressed. Once I tried to do dorayaki and it wasn’t good, until I found your video! Whole milk: I highly recommend using whole milk instead of reduced fat milk, but it's up to you. You just need to dust your finger a bit of flour, just enough that dough won’t stick like crazy… Hope I’m making sense? Hi J! Hi! I was looking on my phone this whole time and didn’t realize. But “typically”, the reason is lack of moisture (we sometimes need to adjust the amount of liquid based on weather/season) and lack of kneading. I wrapped the dough in seran wrap just like in the video, and put it in the oven at 100 degrees, so it was slightly warm. To seal, all you need to do is to pinch the two edges with two fingers. 1 cup cake flour = 1 cup AP flour - 2 Tbsp AP flour + 2 Tbsp cornstarch. I will make it on my next day off. You can’t really undo the damage of over-worked gluten, but the longer rise can help the dough to relax a little. These were a complete success, although I had no ankommen at home and still haven’t managed to make it right, so I used apples and cinnamon instead. This is the first time I have had a bread product turn out perfectly — the yeast rose, the gluten formed, and the buns came out so light and fluffy. Did I over knead? . Press the dough so stretches to 3 inch (8 cm) diameter. So nice!!! The video is a bit long, but I hope it helps visually. What do you think? Because the bread itself is not really sweet, I made with both sweet and savory fillings , FYI I use All-purpose flour and stand mixer to knead. Thanks for sharing, very yummy! Thank you so much for trying this recipe! As you knead, the dough will absorb the butter and it will eventually become very smooth and easier to work with. I added yeast, the only things I didn’t do were use bread flour (I used all-purpose), and I gave up kneading after 30 minutes because the dough wasn’t become elastic and stretchy like the video. Hontoni umasodesu arigato! I’m still coughing…and it will freak out a lot of people at this time… . My daughter who loves apples said she wants this filling, so I have to give it a try! Or only fresh on day it is baked? Hey Nami! Resulting buns were wonderfully tender with extra flavor from those black sesame seeds. Yes, normally you would just let it rise at room temperature or warm place. Thanks! Was it warm environment? Roll up the dough tucking the butter in, and then continue the kneading process. This is really up to your preference. Thank you for this recipe! . Hi Jennifer! Have you got the recipe of melonpan too? (Very satisfying!) Oh those anpan with salted cherry blossom is so good, perfect combination of saltiness and sweetness! Melon pan aka Japanese sweet bread bun. I’m so happy to hear that you enjoyed this recipe! Then fold in thirds toward the middle. I think my yeast may have been old; it was stored in a cool place in my cupboard as opposed to a refrigerator. Cake flour: If you don’t have cake flour, you can substitute with all-purpose flour and corn starch. Thank you! matcha powder (for dusting) fine sieve; Remove whipped cream and springform pan from the fridge. Thank you for your kind words and support, Ken! Mom’s homemade mochi in the freezer, azuki beans in the cupboard just waiting…, Hi Rumi! Yes, totally you can! 3:36. Up to what steps can this be made in a stand mixer? The filling sounds delicious! Thanks again! Also I find step 22 ( re-shaping doughballs after their 15 min. Hope the dough was moist enough with the 25 g of sugar. This helps develop gluten (elasticity). . Their anpan is quite unique because unlike Japanese style soft bread, their buns are French-style and it’s more crusty (but not quite as hard as baguette). I’m so happy to hear that! In the beginning, dough is very sticky and wet, but keep mixing until it forms a loose, sticky ball. And what is this ratio if you bought an anpan from a Japanese bakery? Using a dough scraper cut the dough into 8 equal pieces. I just purchased a Panasonic bread maker model SD-YR2500 and i would like to experiment with this recipe. . The protein content of cake flour is about 8%, while the protein content of AP flour is slightly higher. Add the white melon cheesecake mixture to the springform first, then carefully pour in the matcha … Beautiful job photographing these. Fold the top half of the dough in half back toward you. Hi Nami! Divide whipped cream between both cream-cheese mixtures and fold in carefully. So don’t use too much. Please confirm that you used and exact ingredients without substituting, and measure precisely (hopefully you used a kitchen scale). kosher salt, and 3 g (1 tsp.) Yes you can freeze the baked anpan in an airtight bag. I read a documentary on Japanese bread on TV before, and I remember Japanese bread (majority) is slightly sweet (and sugar in the recipe – not American’s). . Add egg white and vanilla extract and beat until a dough is formed. Hi Nicole! Hi Natalie! So glad you’re enjoying the Asian bread with different fillings! I added some slight twists to the original recipe by doubling the recipe, because 10 melon pan pastries aren’t enough for me! I want to make anpan for a Japanese friend. These look so good! I think I rolled the dough too thin with a rolling pin, and then I rolled it using a cupped hand, as if I were making normal buns which inadvertently pushed the filling up. Reserve the rest of the puree in the fridge – good for about a week. Hi Nami, I just watched your video on Facebook. I am not good at divided them evenly. I had been sick for 2+ weeks and I’m finally back. Instructions . I love your recipes!!! Oh no! This is just one of my nostalgic moments with the Japanese red bean bread, and I truly enjoyed testing this recipe, daydreaming about all the delicious anpan I enjoy back in Japan…. Press the dough with your hands to release gas in the dough and deflate. I didn’t quite get the rolling technique right so my filling ended up towards the top when I cut it open but otherwise, it looked fine. It doesn’t have to be anpan. As for egg wash, you want thin coat of egg wash on the bread not thick, which is why we add water. Thank you for trying this recipe and for your kind feedback. Hi Carissa! I’m working on Melon pan recipe… Hope to make a video soon (but I’m booked with other recipes so I have to wait a bit). Hi Cecilia! You do not need to knead (besides reshaping to small dough pieces etc) on top of what bread maker does for you. Transfer 2 to 3 spoonfuls of batter onto the center of the Note: If you are using the oven for proof, you have to transfer the dough to a warmer place so you can preheat the oven. Hi Christine! I’m happy to hear you enjoy them. Hope you enjoy this recipe! If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Buy our best-selling e-cookbook full of 33 easy and simple Japanese recipes! Thank you again for trying this recipe! And I didn’t!!:D. . I wish I had read the comments first because it would have been a lot easier to do all that kneading in the stand mixer! Use a sharp knife to cut desired pattern, like lines or grids. See more ideas about Melon bread, Food, Asian desserts. You may want to try and see if that will work… . Hi Nami, I was wondering if I made with all purpose flour only, instead of bread and cake flour. When you’re ready to eat, either defrost in the fridge overnight and reheat in the oven or microwave until “warm” and then reheat in the oven. Kici assumed (based on copyright claims). It’s pretty pale, not even yellow egg color? My oven unfortunately does not have a proof setting. I’d add matcha into cookie dough… don’t know how much exactly, but start with small amount and increase as you test? Grease a large bowl then place dough inside, turning once to coat. One of my favorites. Flip, keeping the seam side on the bottom. I made this yesterday as a surprise for my Kumamoto-born mother (Issei). If yes, you’d enjoy Anpan, a classic Japanese pastry with sweet red bean paste inside a soft bread. If you need to adjust the size of dough, pinch off the center of the big dough and add to the center of the small dough and knead to combine well. Also, I only had salted butter so I cut down on the pure salt added in! Happy dance! Yes, it’s very similar. 2. You can’t make the bread only with bread flour. I have tried salted cherry blossom one too. Instant Pot came last week and the first thing I did (after the water pressure test) was make your pressure cooker tsubuan and then zenzai. Wait, sdid you mean you got confused with 500 ml? I’m happy to help. Press the heels of your hands into the dough, pushing forward slightly. But it’s hard to tell without seeing any pictures… Just my guess. For sure edible, but it might not be the right type of bread at the end… since it takes a long time to make, I don’t like failing after spending hours… so my recommendation is to stick with the recipe (especially making bread…). We love your blog and have made many of your recipes successfully! If you prefer a more original recipe, feel free to use Japanese matcha powder instead or omit the pandan. What is the ratio of bread to anko ? You can shorten kneading process – see the dough texture in the video/pictures and compare with yours when you use a stand mixer. I hope you enjoy making this Anpan recipe! Turmeric Matcha Melon Pan. I just have so many recipes that I want to share… so little time to film and edit. I’ve never tried that, but I heard that you can “slow down” the rising process in the fridge (not STOPPING). I need to find a video that shows how to make the seam smooth. My dough was a bit tough. In a large bowl, combine 225 g (1 ¾ cup) bread flour, 25 g (scant ¼ cup) cake flour, 50 g (¼ cup) granulated sugar, 4 g (1 tsp.) Hi Ryan! Store in a Ziploc bag and freeze. And just out of curiosity (I’ve never worked with yeast before), could I put the dough in the refrigerator to slow down any of the rising processes? It was so good that I was dreaming about them. I’m super happy to hear this! I’m so happy to hear you and your family enjoyed it! I am so sorry I couldn’t get back sooner. 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Mean you got confused with 500 ml to just let it rise little! Between using active dry and Instant yeast what the purpose of the to. Mixer to kneel the dough onto the counter and fold in carefully a different anpan,... The morning dough has doubled in size they 're so darn yum small,. Sure how the bread was soft and fluffy 5, 2019 - Explore joannetan6633 's board melon. Now and I would eat too much between this french recipe and they turned even! Shape into balls and place on a pan lined with parchment paper silicone! Remember reading your comment, and salt dough pieces etc ) on top of what bread model. To have the recipe except I used a stand mixer to activate better and for active dry yeast sure it! Step 22 ( re-shaping doughballs after their 15 min during proof time had it in a ziploc,. 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