Home
Top Recipes
Appetizers
Main Dishes
Desserts
Recipe Box
Menu Planner
Add Recipe
Chefs
Groups
Themes & Guides
News
MENU
Sign Up
Login
How to Make Tear 'n' Share ted Anpan (Kawaii Japanese Sweet Azuki Red Bean Buns) - Video Recipe
by
ochikeron
Current rating: 0
1
2
3
4
5
6
7
8
9
10
Touch Hearts to Rate
0 votes
| 340 views
0 reviews
|
0 comments
Pin It
Add to Menu Planner
Go to Menu Planner
Add the recipe to which day?
«
Today - Apr 30
»
Today - Apr 30
W
Th
F
S
Su
M
T
May 1 - 7
W
Th
F
S
Su
M
T
May 8 - 14
W
Th
F
S
Su
M
T
May 15 - 21
W
Th
F
S
Su
M
T
Please select a day
or
Cancel
Adding to Planner
Add to Shopping List
Add to Recipe Box
Print Recipe
Cook View
Recipe
Reviews/Comments
Close this frame
Adding to Planner
Adding to Planner
Adding to Planner
%3C/p%3E%3Cp%3ETear%20'n'%20Share%20ted%20Anpan%3C/p%3E%3Cp%3EDifficulty:%20Easy%3C/p%3E%3Cp%3EDirections:%3C/p%3E%3Cp%3E((Kneading))%3C/p%3E%3Cp%3E1.%20You%20want%20all%20the%20ingredients%20at%20room%20temperature.%3C/p%3E%3Cp%3E2.%20In%20a%20large%20bowl,%20place%20bread%20flour,%20sugar,%20salt,%20dry%20yeast,%20and%20salt.%20Keep%20the%20dry%20yeast%20away%20from%20the%20salt%20as%20the%20salt%20will%20kill%20the%20dry%20yeast.%3C/p%3E%3Cp%3E3.%20Gradually%20mix%20in%20milk,%20use%20your%20hand%20to%20mix%20together%20until%20formed.%20Transfer%20the%20dough%20to%20the%20counter%20and%20knead%20until%20sticky%20and%20well%20formed.%3C/p%3E%3Cp%3E4.%20Add%20butter,%20stretch%20the%20dough%20for%20a%20few%20times%20using%20your%20palms,%20fold%20it%20in%20half,%20turn%20it%20around%20(90C),%20and%20stretch%20again.%20Repeat%20and%20knead%20until%20smooth,%20without%20adding%20any%20extra%20flour%20for%2010-15%20minutes).%20The%20dough%20should%20be%20very%20elastic%20which%20when%20stretched%20becomes%20almost%20translucent.%3C/p%3E%3Cp%3E((1st%20Proving%20/%20Proofing%20/%20Rising))%3C/p%3E%3Cp%3E5.%20Lightly%20oil%20a%20large%20bowl.%20Form%20the%20dough%20into%20a%20ball%20and%20place%20it%20in%20the%20bowl%20seam%20side%20down.%20Cover%20the%20bowl%20with%20plastic%20wrap%20(to%20keep%20the%20surface%20of%20the%20dough%20from%20drying%20out),%20and%20leave%20to%20proof%20in%20a%20warm%20place%20(30C/86F)%20for%2030-60%20minutes%20or%20until%20it%20has%20doubled%20or%20tripled%20in%20size.%20(In%20winter,%20you%20can%20use%20the%20proof%20function%20on%20your%20home%20oven!)%3C/p%3E%3Cp%3E6.%20While%20proofing,%20divide%20Anko%20(Azuki%20Red%20Bean%20Paste)%20into%2016%20pieces%20and%20roll%20them%20into%20balls.%20Grease%20the%20pan%20with%20some%20oil%20or%20butter,%20OR%20line%20with%20parchment%20paper.%3C/p%3E%3Cp%3E((Knock-Back%20&%20Bench%20Time%20/%20Resting))%3C/p%3E%3Cp%3E7.%20Place%20the%20dough%20onto%20a%20floured%20surface%20and%20punch%20out%20the%20air%20with%20your%20palm.%3C/p%3E%3Cp%3E8.%20Divide%20it%20into%2016%20equal%20pieces%20using%20a%20bench%20scraper%20or%20a%20knife.%20Quickly%20form%20them%20into%20balls.%3C/p%3E%3Cp%3E9.%20Place%20them%20on%20a%20baking%20sheet,%20cover%20with%20plastic%20wrap%20(to%20keep%20the%20surface%20of%20the%20dough%20from%20drying%20out),%20and%20rest%20for%2015%20minutes.%20The%20dough%20is%20surprised%20because%20you%20punched,%20so%20please%20let%20them%20rest%20for%20a%20while%20before%20you%20start%20shaping.%3C/p%3E%3Cp%3E((Shaping))%3C/p%3E%3Cp%3E10.%20Cut%20off%20small%20pieces%20for%20the%20ears%20and%20brows.%20Using%20a%20rolling%20pin%20or%20your%20palm,%20flatten%20out%20the%20dough.%20Wrap%20Anko%20(Azuki%20Red%20Bean%20Paste)%20and%20pinch%20to%20close.%20Attach%20the%20ears%20and%20brows,%20then%20place%20it%20in%20the%20square%20pan.%3C/p%3E%3Cp%3E((2nd%20Proving%20/%20Proofing%20/%20Rising))%3C/p%3E%3Cp%3E11.%20Cover%20with%20plastic%20wrap%20(to%20keep%20the%20surface%20of%20the%20dough%20from%20drying%20out),%20and%20leave%20to%20proof%20in%20a%20warm%20place%20(30C/86F)%20for%20about%2030%20minutes%20or%20until%20they%20have%20doubled%20in%20size.%20(In%20winter,%20you%20can%20use%20the%20proof%20function%20on%20your%20home%20oven!)%3C/p%3E%3Cp%3E12.%20Preheat%20the%20oven%20to%20180C%20(350F).%3C/p%3E%3Cp%3E((Baking))%3C/p%3E%3Cp%3E13.%20If%20the%20ears%20and%20brows%20are%20coming%20off,%20press%20and%20attach%20them%20with%20a%20toothpick.%3C/p%3E%3Cp%3E14.%20Bake%20at%20180C%20(350F)%20for%20about%2020%20minutes%20or%20more.%3C/p%3E%3Cp%3E15.%20Remove%20from%20the%20pan%20and%20place%20it%20on%20a%20wire%20rack%20to%20cool.%3C/p%3E%3Cp%3E16.%20When%20the%20bread%20is%20completely%20cool,%20melt%20the%20chocolates%20in%20pastry%20bags.%20Snip%20off%20the%20end,%20then%20draw%20the%20faces%20on%20each%20of%20the%20rolls.%3C/p%3E%3Cp%3E*%20To%20keep%20the%20surface%20of%20the%20dough%20from%20drying%20out,%20a%20wet%20towel%20is%20okay%20but%20plastic%20wrap%20is%20easier!%3C/p%3E%3Cp%3Ehttp://www.cooklabo.blogspot.jp/2015/08/ted.html%3C/p%3E%3Cp%3Ehttp://www.youtube.com/ochikeron%3C/p%3E%3Cp%3E%E2%99%A5Please%20%22Like%22%20me%20on%20Facebook%E2%99%A5%3C/p%3E%3Cp%3Ehttp://www.facebook.com/Ochikeron/%3C/p%3E%3Cp%3E%E2%99%A5Follow%20me%20on%20twitter%E2%99%A5%3C/p%3E%3Cp%3Ehttp://twitter.com/ochikeron%20(English)%3C/p%3E%3Cp%3Ehttp://twitter.com/alohaforever%20(Japanese)%3C/p%3E){kind=link}