とろけるホイップあんぱん【老舗パン屋の味！】基本のあんぱんも！（オリジナル湯種製法でふわもち♡）

red bean paste

🥗Healthier: azuki bean puree

💰Cheaper: homemade red bean paste

Homemade red bean paste can save costs and control sweetness.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is a lower-calorie option.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia is a natural sweetener with fewer calories.

Prepare the 湯種 (yudane) dough by mixing 60g of boiled water with 40g of strong flour and let it cool.

For the pre-ferment, mix 45g of lukewarm water with 3g of instant dry yeast and 1g of sugar, and let it sit until bubbly.

In a mixing bowl, combine 160g of strong flour, 23g of sugar, and 3g of salt.

Add the yudane dough, 50g of warmed milk, and 19g of unsalted butter to the dry ingredients and mix until a dough forms.

Knead the dough until smooth and elastic, then let it rise until doubled in size, checking visually for readiness.

Divide the dough into portions and shape them, filling each with 35-40g of anko (sweet red bean paste).

Place the shaped dough on a baking tray and let them rise again until puffy.

Brush the tops with egg and sprinkle with poppy seeds or sesame seeds before baking.

Bake in a preheated oven until golden brown.

Cooking Techniques

Spice Level:

Dietary

Allergens