Hi
Yesterday I baked
this Anpan Milk Bun. The red bean paste goes
really well together with this soft sweet bun.
I grew up with this bread and have never grown tired of eating it.
A dear sister in
church posted this Anpan Milk Bun in her FB and her comment was…. thankful for these breads, which money can’t
buy… She is honouring our friendship
by expressing her gratitude. When I read
it, I felt sweetness arising within me and it has reminded me that to have
friend you must be a friend and I think this is so true.
Sometime it’s so
easy to take granted on people who have been giving and helping us all the
time. They could be our spouse, love
ones and good friends. Many times, we
tend to forget their kindness towards us.
End of the year is always
the best time of the year for me to count my blessing and reflect back on how
great my year really went. Looking back
on the passing year’s blessings has made me realise the importance of
appreciating what I have…
HAPPY BAKING!
INGREDIENTS
(A)Dough
400g high
protein flour
100g plain
flour
90g castor
sugar
20g milk
powder
7g salt
(B)
8g instant
yeast
1 extra large egg
250g cold
water
[I
replaced with 150g cold milk and 100g of cold water]
(C)
60g butter
Filling and Topping
Red bean paste [40g
for each bun]
Almond flake
HOW TO MAKE
Mix ingredients A until well
combined. Add ingredient B and mix into
dough. Add ingredient C and mix until
the dough is shinny and elastic.
Cover the dough and let it rise in a warm
place for 50mins or until double in size.
Slightly flatten the balls and wrap in
adequate red bean filling and seal. [I divided the red bean filling into 40g each and
rolled them into a ball]
Use a rolling pin to roll the dough flat
and then roll it up. Cut 4 deep slits on
the roll. Twist the dough to form flower
shape.
Egg wash and sprinkle with almond
flakes. Bake in a preheated oven at 190°C
for 12 to 15mins or until light golden brown.
These look awesomely delicious! Good to see you back to baking!!
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