Japanese · Lunch
Japanese Sweet Bean Bread Sandwich
An anpan-style sweet bean bread sandwich featuring a soft milk bread roll filled with smooth sweetened azuki bean paste. The bun carries a light egg wash sheen and sesame seeds on top, served split open at room temperature as a snack or light lunch with green tea.
$2
20 minsPrep
18 minsCook
38 minsTotal
MediumLevel
Nutrition per serving
406Calories
12.2gProtein
8.1gFat
72.3gCarbs
28.1gSugar
6.5gFiber
392mgSodium
94mgChol
3.8gSat Fat
385mgPotassium
95mgCalcium
3.2mgIron
0.2mcgVitamin B12
0.6mgVitamin C
vegetarian
low-calorie
high-fiber
herb-salt
all-time-classics
vegetarian
Instructions
1
Prep
Warm milk to lukewarm, stir in yeast and 1 tbsp sugar, let stand 10 minutes until foamy.
2
Knead
Combine flour, remaining sugar, salt, beaten egg, butter, and yeast mixture; knead 8 minutes until smooth.
3
Proof
Shape into ball, place in oiled bowl covered with plastic, rise at 75°F for 60 minutes until doubled.
4
Build
Punch down dough, flatten into disc, spoon paste in center, gather edges and pinch to seal firmly.
5
Rest
Place seam-side down on parchment, cover loosely, rest 15 minutes until slightly puffed.
6
Bake
Brush with egg wash, scatter sesame seeds, bake at 355°F for 16–18 minutes until deep golden and hollow-sounding.
7
Cool
Transfer to rack and cool 10 minutes until just warm to touch.
8
Plate
Slice bun in half if desired and serve at room temperature with green tea.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g sweetened azuki bean paste (an, homemade or from a small tub)
- 10 oz280g all-purpose flour
- 1 cup240ml whole milk
- 4 tsp4 tsp active dry yeast
- 4 tbsp4 tbsp sugar-white
- 2 tbsp2 tbsp butter, softened
- 22 eggs
- 1/2 tsp1/2 tsp salt
- 2 tbsp2 tbsp sesame seeds
