Step-by-Step Guide to Make Homemade Spiral Anpan Made with a Bread Machine

Spiral Anpan Made with a Bread Machine. We produce high quality and reliable food processing machines specifically for the ethnic food industry. Please let me know if you need any machines. Amazing homemade Anpan recipe, classic Japanese pastry with sweet red bean paste wrapped inside soft bread.

But Nami made the buns using dough enriched with egg and butter. I use just a simple Milk Bread recipe for my buns. No egg or butter, just soft and milky bread dough surrounds a ball of sweet. You can have Spiral Anpan Made with a Bread Machine using 13 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Spiral Anpan Made with a Bread Machine

1. You need of Dough.
2. You need of Bread (strong) flour.
3. It's of Unsalted butter.
4. You need of Salt.
5. You need of Sugar.
6. You need of Dry yeast.
7. You need of grams) (When using panettone bread yeast starter.
8. It's of Milk.
9. Prepare of Water.
10. You need of An.
11. Prepare of Koshi-an.
12. It's of [Garnish].
13. You need of Beaten egg (optional, not necessary).

The bread machine spiral mixer utilize the most advanced inventions and technologies to assemble desirable attributes for your needs. They are made from sturdy materials that ascertain long lifespans and efficient performance over long durations. Trying to make homemade bread could be intimidating, but the more you try, the easier it becomes. And this homemade anpan recipe is relatively I made a dozen of variety "asian style" bread with the dough ingredients, turned out great!

Spiral Anpan Made with a Bread Machine instructions

1. Put all ingredients for the dough in the bread machine. Put the yeast in the yeast compartment and start the bread machine..
2. Divide the koshian into 10 portions. Bring egg to room temperature and beat it..
3. When the dough is ready, gently press the air out with your hands. Divide the dough into 10 portions using a card. Shape the dough round as if stretching the surface. Cover the dough with a kitchen towel and let it sit for 10 to 15 minutes..
4. Roll out the dough to about 10 to 11 cm square. Spread koshian on the dough leaving some space around the edges..
5. Fold the dough into thirds. Press gently with your hands and blend the dough and koshian blend..
6. Roll out the dough little at a time using a rolling pin..
7. After rolling the dough out to about 15cm long, make 2 cuts vertically leaving about 1 cm space on the sides..
8. Twist the dough into a rope..
9. Shape the dough into a pretty spiral shape..
10. Let the dough sit for the second proofing in a warm place for about 30 minutes until the bread doubles in size..
11. My oven's bread-rising function hasn't been working right recently ...So I put the dough in a big styrofoam box with a cup of hot water for the proofing. The dough rises nicely..
12. Brush beaten egg on the dough and bake in an oven preheated to 180℃ for 15 minutes..
13. When done baking, cool the bread on a rack..

Because the bread itself is not really sweet, I made with both. Super soft and fluffy with a milky aroma, they stayed Pumpkin Anpan (pumpkin filling bun). Anpan is a Japanese sweet bun most commonly filled with red. Place all ingredients in order suggested by your manufacturer. Cool on wire rack before slicing.