Cute Anpanman Red Bean Buns Recipe
Cute Anpanman Red Bean Buns Recipe
iPhone Camera Face Recognition Error? A Nostalgic Anpanman Red Bean Bun Recipe!
Craft your own irresistibly cute and delicious Anpanman red bean buns, made with artisanal care! Experience the perfect harmony of fluffy bread and sweet red bean paste.
Dough- Bread Flour 162g
- Cake Flour 52g
- Sugar 46g
- Salt 3.5g (measured twice)
- Instant Dry Yeast 9g
- Egg 46g (approx. 1 egg)
- Water 78g
- Butter 19g (room temperature)
Filling & Topping- Sweet Red Bean Paste 420g
- Butter for decoration (for coloring)
- Food coloring for chocolate (red)
- Dark chocolate (for eyes and mouth)
- Sweet Red Bean Paste 420g
- Butter for decoration (for coloring)
- Food coloring for chocolate (red)
- Dark chocolate (for eyes and mouth)
Cooking Instructions
Step 1
Let’s start the dough mixing! First, combine bread flour, cake flour, sugar, salt, instant dry yeast, egg, and water in a mixing bowl. Prepare all the ingredients to be mixed together.
Step 2
This is the machine mixing stage. Using a stand mixer, mix on speed 2 for 2 minutes, then increase to speed 4 and mix for another 4 minutes. Continue mixing until the dough starts to come together.
Step 3
Once the dough has formed a cohesive ball and is mostly pulling away from the sides of the bowl, add the softened room-temperature butter. Set the mixer to speed 6 and mix for an additional 3 minutes. Mix until the butter is fully incorporated and the dough becomes smooth and elastic.
Step 4
Gently stretch the smooth, finished dough with your fingers. If you can stretch it thinly enough for your fingers to be visible through it, like a thin bubblegum, the dough is perfectly developed. This is known as the ‘windowpane test’.
Step 5
Shape the dough into a ball and place it in the mixing bowl. Cover with a damp cloth or plastic wrap and let it undergo its first proof (bulk fermentation) in a warm place (around 27-30°C or 80-86°F) for 1 hour. Ensure a suitable environment for fermentation. (Referencing the video recipe can be very helpful for understanding proofing methods!)
Step 6
Time to prepare the red bean paste filling! It’s best to work with the paste when it’s chilled. Divide the sweet red bean paste into 6 equal portions of 70g each. Roll each portion into a ball, wrap it in plastic wrap, and refrigerate.
Step 7
This is what the dough looks like after the first proof. It should have increased in volume by about 2.5 times its original size. To check if it’s ready, lightly flour your finger and poke the dough; if the indentation remains clearly without collapsing, the proofing is successful.
Step 8
Gently deflate the dough. Lightly press down on the proofed dough with your hands to release some of the trapped gas. Then, divide the dough into 6 equal portions of 60g each.
Step 9
Smoothly shape each divided dough portion into a ball. Use your palm to gently cup and roll the dough to create a rounded shape.
Step 10
Cover the rounded dough balls with a damp cloth and let them rest at room temperature for 10-15 minutes. This intermediate proof, also called bench rest, will make the dough more relaxed and easier to shape. The dough should increase in volume by about 1.3 times.
Step 11
Now, it’s time to enclose the delicious red bean paste within the dough. (To create the Anpanman face shape) Flatten the dough into a disc, place a portion of the red bean paste in the center, and carefully wrap the dough around the filling, sealing it completely. Referencing the video for this step will be very helpful for achieving the correct shape.
Step 12
Place the shaped red bean buns on a baking sheet, leaving some space between them. Before baking, gently press down on the top of each bun to flatten it slightly. This is to prepare for creating the Anpanman face.
Step 13
To recreate Anpanman’s signature features, take the remaining piece of dough, roll it into a long strip, and divide it into 18 small pieces. These small dough pieces will be used to form Anpanman’s rosy cheeks.
Step 14
Gently press the center of the main red bean bun with your finger and spray a little water. This water will act as an adhesive for attaching the small dough pieces.
Step 15
Attach three of the small dough pieces to the pressed center of the larger bun to form Anpanman’s cheeks. Place the buns in a warm place for a second proof (final proof) for 20-30 minutes.
Step 16
Check the size of the buns after the second proof. They should have a diameter of about 9cm (approximately 3.5 inches) and be nicely puffed up.
Step 17
Before baking, prepare an egg wash for a golden-brown finish. Whisk together 3 egg yolks with 1 part water. Gently brush this mixture onto the surface of the buns. Be careful not to brush too hard, as it might deflate the dough.
Step 18
Now for the baking! (Using a Smeg oven as a reference) Bake in a preheated oven at 165°C (329°F) for approximately 12 minutes. Adjust the time and temperature according to your oven’s specifications. Once golden brown, immediately transfer the buns to a wire rack to cool completely.
Step 19
To create Anpanman’s iconic red cheeks, mix melted butter with red food coloring for chocolate to achieve a lovely red hue. Use enough butter to adequately mix with the coloring.
Step 20
Carefully apply the red butter mixture to the small dough pieces (the cheeks) attached to the center of the buns. Gently spread it to create natural-looking rosy cheeks.
Step 21
Finally, use melted dark chocolate to draw Anpanman’s cute eyes and mouth. Using a brush or a piping bag, draw your desired features to enhance the cuteness.
Step 22
Ta-da! Your adorable Anpanman red bean buns are complete! They look so cheerful, don’t they? >_<
Step 23
These homemade red bean buns are wonderfully delicious, with a slightly crisp exterior giving way to a soft, chewy interior filled with sweet red bean paste.
Step 24
Enjoy them with a glass of warm milk for an even more delightful treat. They make a perfect snack for children!
Step 25
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