Monday 20 November 2017

Anpan Milk Bun


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…



400g         high protein flour
100g          plain flour
90g            castor sugar
20g            milk powder
7g               salt

8g              instant yeast
1                 extra large egg
250g          cold water
[I replaced with 150g cold milk and 100g of cold water]

60g            butter

Filling and Topping
Red bean paste [40g for each bun]
Almond flake


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.

 Divide the dough into 14 portions of 70g each.  Roll into balls and rest for 5 mins.

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.

 Arrange in a greased baking tray.  Let it rise for another 5 mins or until double in size.

Egg wash and sprinkle with almond flakes.  Bake in a preheated oven at 190°C for 12 to 15mins or until light golden brown.

1 comment:

  1. These look awesomely delicious! Good to see you back to baking!!