Homemade Matcha Anpan

Ingredients

• 300g (2 1/2 cups) all-purpose flour 300g (2 1/2 cups) all-purpose flour
• 7g (2 1/4 tsp) instant dry yeast 7g (2 1/4 tsp) instant dry yeast
• 30g (2 tbsp) granulated sugar 30g (2 tbsp) granulated sugar
• 1/4 tsp salt 1/4 tsp salt
• 1 tbsp matcha powder 1 tbsp matcha powder
• 180ml (3/4 cup) warm milk 180ml (3/4 cup) warm milk
• 30g (2 tbsp) unsalted butter, softened 30g (2 tbsp) unsalted butter, softened
• 200g (1 cup) sweet red bean paste (anko) 200g (1 cup) sweet red bean paste (anko)
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 3g, 1.8g
• Carbohydrates (total, sugars): 34g, 10g
• Protein: 4g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, instant dry yeast, sugar, salt, and matcha powder.
2. 2.
   Gradually add the warm milk to the dry ingredients and mix until a dough forms.
3. 3.
   Add the softened butter and knead the dough for about 5-7 minutes until it becomes smooth and elastic.
4. 4.
   Cover the dough with a clean kitchen towel and let it rise in a warm place for about 1 hour or until it doubles in size.
5. 5.
   Punch down the dough to release any air bubbles and divide it into 12 equal portions.
6. 6.
   Take one portion of dough and flatten it with your hands. Place about 1 tablespoon of sweet red bean paste in the center and seal the edges, shaping it into a ball.
7. 7.
   Repeat the process with the remaining dough portions and red bean paste.
8. 8.
   Place the filled dough balls on a baking sheet lined with parchment paper, leaving some space between each bun.
9. 9.
   Cover the buns with a kitchen towel and let them rise for another 30 minutes.
10. 10.
    Preheat the oven to 180°C (350°F).
11. 11.
    Bake the buns for 15-18 minutes or until they turn golden brown.
12. 12.
    Remove the buns from the oven and let them cool on a wire rack.
13. 13.
    Dust the cooled buns with powdered sugar before serving.

Treat your ingredients with care...

• Matcha powder — Use high-quality culinary grade matcha powder for the best flavor and vibrant green color.
• Sweet red bean paste (anko) — If you prefer a smoother texture, you can strain the red bean paste before using it as a filling.
• Instant dry yeast — Make sure the yeast is fresh and active to ensure a good rise of the dough.
• Warm milk — The milk should be warm to the touch but not hot, as high temperatures can kill the yeast.
• Powdered sugar — Sift the powdered sugar before dusting the buns to ensure a smooth and even coating.

Tips & Tricks

• For a more pronounced matcha flavor, you can increase the amount of matcha powder.
• If you prefer a sweeter filling, you can add a little bit of sugar to the red bean paste.
• To prevent the buns from drying out, store them in an airtight container.
• These buns are best enjoyed fresh on the day they are made.
• You can freeze the unbaked filled buns and bake them directly from frozen, adding a few extra minutes to the baking time.

Serving advice

Serve the Matcha Anpan as a delightful accompaniment to a cup of green tea or as a sweet treat for breakfast or dessert. These buns are best enjoyed warm or at room temperature.

Presentation advice

Arrange the Matcha Anpan on a serving platter, dusted with powdered sugar. You can also sprinkle some extra matcha powder on top for an added touch of elegance. Serve them individually or in a basket lined with a decorative cloth.