An-Pan | zojirushi.com

Ingredients (for BB-CEC20, makes 12 an-pans):

Dough:

7/8 cup (210mL) milk
1 large egg, beaten
3-1/3 cups (427g) bread flour
4 Tbsp. (46g) sugar
1 tsp. (5.6g) salt
2 Tbsp. (28g) butter
1-1/2 tsp. (4.2g) active dry yeast

Filling:

12.7 oz. (360g) sweet bean paste*, divided into 12 balls

Egg wash:

1 large egg, beaten
4 tsp. (18mL) water

Topping:

Poppy seeds, as needed

*Available in your local Asian grocery store

1

Following the instruction manual, prepare the dough using the ingredients listed. Select and start the appropriate DOUGH course.

BB-PDC20: #11 DOUGH
BB-PAC20: REGULAR DOUGH
BB-CEC20/BBCC-X20: BASIC DOUGH
BB-HAC10: DOUGH

2

When the DOUGH course completes, remove the dough and divide into 12 for the 2-lb. breadmaker, or into 9 for the 1-lb. breadmaker, and shape into a ball. Cover with a cloth and let rest for 20 minutes.

3

Flatten each dough into a 3-1/2-inch circle, place the sweet bean paste filling in the middle and fold in the edge of the dough to wrap. (If the sweet bean paste is watery and difficult to handle, simmer in a small pan over low heat to reduce, and allow to cool before using.)

4

Seal the edge in the middle, place on a board seam side down, and flatten slightly with the palm of your hand.

5

Place on a baking sheet lined with parchment paper, spritz with water and allow to double in size in a warm place (about 30-40 minutes at 95°F).

6

Make a slight indentation in the middle with your finger, brush with egg wash and sprinkle the poppy seeds.

7

Bake in an oven preheated to 360°F for 15 minutes.

8

Fun Japanese Dessert:

If you have any sweet bean paste leftover, here is a fun Japanese dessert that’s easy to make: Two Layer Japanese Gelatin (see here).