Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, plump & fluffy anpan with yomogi (japanese mugwort). One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Plump definition is - to drop, sink, or come in contact suddenly or heavily. How to use plump in a sentence. Well-rounded and full in form; chubby.
Plump & Fluffy Anpan with Yomogi (Japanese Mugwort) is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Plump & Fluffy Anpan with Yomogi (Japanese Mugwort) is something which I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can have plump & fluffy anpan with yomogi (japanese mugwort) using 14 ingredients and 16 steps. Here is how you can achieve it.
The ingredients needed to make Plump & Fluffy Anpan with Yomogi (Japanese Mugwort):
- Get 220 grams Bread (strong) flour
- Take 30 grams Plain flour
- Get 25 grams White sugar
- Take 3 grams Dry yeast
- Make ready 4 grams Salt
- Make ready 7 grams Honey
- Take 160 grams Milk
- Get 55 grams Prepared yomogi (Japanese mugwort), with the moisture squeezed out
- Prepare 20 grams Unsalted butter
- Prepare For the filling
- Make ready 240 grams Azuki bean paste
- Get For the toppings
- Take 1 Poppy seeds or toasted sesame seeds
- Get 1 Egg white or milk to finish
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Instructions to make Plump & Fluffy Anpan with Yomogi (Japanese Mugwort):
- Even if the yomogi has already been prepared, chop to ensure they're very finely cut. Divide the adzuki bean paste into 6 portions and form small balls.
- Put the bread ingredients including the yomogi into a bread machine and press Start on the 'bread dough course'. After 5 minutes, add the butter.
- Take out the dough and knock back gently to deflate. Divide into 6 portions and form small balls. Cover with a tightly wrung damp cloth and let rest for 15 minutes.
- Place the dough on your work surface with seam side up, knock back and roll out into a circle 11 cm in diameter. Make the center a touch thicker than the edges.
- Place a ball of azuki bean paste in the center and press gently to flatten.
- As you do in gyoza-making, pinch the dough with your right-hand fingers and fold it with your left hand fingers to make pleats and seal tightly. Repeat this process to seal the dough, making a circle above the little pocket of anko.
- The dough should look like this.
- Place the dough on the palm of your left hand. Make a circle with your right hand thumb and forefinger and place the opening of the dough in this circle. Start to seal the opening by rotating the dough.
- The dough looks like this after sealing.
- Tightly seal the seams.
- Put the dough with the seam side down and roll into perfect balls. Roll and press the dough so as to compress the dough and anko inside.
- Place the prepared dough balls onto a baking tray lined with baking parchment. Leave to prove until doubled in bulk. Meanwhile preheat oven to 210℃.
- Brush the egg white mixture on top and position the toppings.
- Lower the temperature of the oven to 190℃ and bake for 14 to 18 minutes until nicely golden brown on the surfaces.
- After baking, gently place on a rack to cool. Here's what it should like inside. The yomogi gives colors this bread in a vivid green. The rolls are very moist, fluffy and warm.
- After you master putting the filling inside the dough, you can omit Step 5-7. Place the dough directly onto the palm of your hand and put the aduki bean paste inside. Start to wrap the aduki bean paste with the dough and seal tightly. Practice makes perfect.
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So that’s going to wrap this up for this exceptional food plump & fluffy anpan with yomogi (japanese mugwort) recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
