Description

Ingredients

• 🌾 320 g bread flour (or strong white flour) gluten Original: 🌾 320 g bread flour (or strong white flour)
• 🥛 180 ml warm milk (35–38°C) dairy Original: 🥛 180 ml warm milk (35–38°C)
• 🍬 40 g sugar Original: 🍬 40 g sugar
• 🧂 5 g salt Original: 🧂 5 g salt
• 🥚 1 egg (room temp, ~50 g) egg Original: 🥚 1 egg (room temp, ~50 g)
• 🧈 40 g unsalted butter, soft dairy Original: 🧈 40 g unsalted butter, soft
• 🧪 7 g instant yeast Original: 🧪 7 g instant yeast
• 🍡 350 g smooth or chunky anko (red bean paste), divided into 10 balls (35 g each) Original: 🍡 350 g smooth or chunky anko (red bean paste), divided into 10 balls (35 g each)
• 🥚 1 egg + 1 tbsp milk (egg wash) dairyegg Original: 🥚 1 egg + 1 tbsp milk (egg wash)
• 🌾 1 tbsp white sesame seeds (optional) sesame Original: 🌾 1 tbsp white sesame seeds (optional)

Preparation

• Activate dough: In a bowl mix warm milk, sugar, and yeast. Whisk in egg. Add flour and salt; mix until shaggy. Knead 3–4 min, then work in butter until smooth and elastic (total 10–12 min by hand or 7–8 min with mixer).
• First rise: Form a ball, place in a lightly oiled bowl, cover, and proof until doubled, 60–75 min at warm room temp.
• Portion: Turn out, degas gently, divide into 10 × ~60 g pieces. Shape each into a tight ball; rest 10 min (bench rest).
• Fill: Flatten a piece to a disc, place anko ball in center, wrap edges and pinch to seal. Place seam-side down.
• Second rise: Arrange on a lined tray with spacing. Cover and proof until puffy, 35–45 min.
• Bake: Brush with egg wash; sprinkle sesame if using. Bake at 180°C for 13–15 min until golden.
• Finish: Cool on a rack 15 min. Serve warm or at room temp.

Total Time

Nutritional Value

Advice

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