Anpan Bread (Milk bread recipe)

Now that I've found this milk loaf recipe, and falling in love with it, I'm sticking to this recipe for now. With a few really good recipes on hand, I can have some variations in my bread making :-)

I made some buns with the frozen red bean paste that had been sitting in my freezer since April :P I've always wanted to make Anpan Bread but kept forgetting to thaw the red bean paste.

When I did the Matcha bread, I used only 1 egg. Original recipe calls for eggs in weight but I was lazy to measure out the egg, thus I just throw in the whole egg. Today, I decided to use 1.5 eggs and reduce milk slightly but the dough turned out very sticky, almost impossible to shape. I had to keep oiling my hands and dust the counter top with flour. I weighed the salt (I didn't the last time) but it turned out too salty. The next time I make this, I'm definitely going to reduce the salt content.

I started off being very generous with the paste and realised that I don't have enough fillings for the buns. Those without sesame seeds are just plain milk bread without fillings.

And I did something fanciful, flower buns :) And the 3 that looks like caterpillar, I filled them up with nutella spread. DD1 likes the look of the flower buns but prefer eating the nutella bread.

I don't usually egg wash my bread but since I've got 1/2 egg balance, I use it to stick the sesame seeds and did the glazing.

This bread stays soft even on the 3rd day, kept at the counter in transparent plastic bag ^-^

The paste is slightly too dry, must remember not to over dry it next time.

Anpan Bread (milk bread recipe)
Ingredients
240g fresh/UHT milk
1.5 eggs
50g caster sugar
10g salt
500g bread flour
2tsp Instant yeast
70g butter (unsalted)

Method

1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Let the machine knead for 15mins, stop the cycle and re-start the machine and let the dough knead for another cycle.
2. Let it proof in machine for 30 - 45 mins or till double in size.
3. When proofing is completed, punch down the bread dough to release the air.
4. Shape into small balls and let the dough rest for 10 -15 mins.
5. Roll out dough and wrap with red bean paste. Shape as required and let it proof on lined or greased baking tray for another 50-60 mins or until dough is double in size.
6. Bake at pre-heated oven at 180C for 30 to 35mins.
7. Remove bread to cool on rack completely.