Tsukisamu Anpan - Sweet Red Bean Buns

Ingredients

• For the dough: For the dough:
• 300g (2 1/2 cups) all-purpose flour 300g (2 1/2 cups) all-purpose flour
• 50g (1/4 cup) granulated sugar 50g (1/4 cup) granulated sugar
• 5g (1 1/2 tsp) instant yeast 5g (1 1/2 tsp) instant yeast
• 1/4 tsp salt 1/4 tsp salt
• 1 large egg 1 large egg
• 120ml (1/2 cup) warm milk 120ml (1/2 cup) warm milk
• 30g (2 tbsp) unsalted butter, softened 30g (2 tbsp) unsalted butter, softened
• For the red bean paste filling: For the red bean paste filling:
• 200g (1 cup) cooked adzuki beans 200g (1 cup) cooked adzuki beans
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• 1/4 tsp salt 1/4 tsp salt
• 1 tbsp unsalted butter 1 tbsp unsalted butter
• For the topping: For the topping:
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)
• Sesame seeds (optional, for garnish) Sesame seeds (optional, for garnish)

Nutrition

• Calories: 220 kcal / 920 kJ
• Fat: 4g (1g saturated)
• Carbohydrates: 42g (18g sugars)
• Protein: 5g
• Fiber: 3g
• Salt: 0.3g

Preparation

1. 1.
   In a mixing bowl, combine the flour, sugar, instant yeast, and salt. Mix well.
2. 2.
   Add the egg and warm milk to the dry ingredients. Mix until a rough dough forms.
3. 3.
   Add the softened butter and knead the dough for about 10 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 doubled in size.
5. 5.
   Meanwhile, prepare the red bean paste filling. In a saucepan, combine the cooked adzuki beans, sugar, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and becomes smooth.
6. 6.
   Remove the red bean paste from the heat and stir in the butter until fully incorporated. Allow it to cool completely.
7. 7.
   Once the dough has risen, punch it down to release any air bubbles. Divide the dough into equal-sized portions and shape each portion into a ball.
8. 8.
   Flatten each dough ball with your palm and place a spoonful of the red bean paste filling in the center. Gather the edges of the dough and pinch them together to seal the filling.
9. 9.
   Place the filled buns on a baking sheet lined with parchment paper, leaving some space between them. Cover with a kitchen towel and let them rise for another 30 minutes.
10. 10.
    Preheat the oven to 180°C (350°F).
11. 11.
    Brush the risen buns with the beaten egg wash and sprinkle sesame seeds on top, if desired.
12. 12.
    Bake the buns for 15-20 minutes, or until golden brown.
13. 13.
    Remove from the oven and let them cool on a wire rack before serving.

Treat your ingredients with care...

• Adzuki beans — If using canned adzuki beans, make sure to drain and rinse them before using. If using dried adzuki beans, soak them overnight, then cook until tender before making the red bean paste.
• Instant yeast — Make sure the yeast is fresh and active. If unsure, proof the yeast by dissolving it in warm milk with a pinch of sugar and waiting for it to become foamy before adding it to the dough.

Tips & Tricks

• For a richer flavor, you can add a teaspoon of vanilla extract to the dough.
• If you prefer a smoother texture, you can pass the red bean paste through a sieve to remove any remaining bean skins.
• These buns are best enjoyed fresh on the day they are made. However, you can store them in an airtight container for up to 2 days and reheat them in the oven before serving.

Serving advice

Serve Tsukisamu Anpan warm or at room temperature. They are perfect on their own as a sweet snack or paired with a cup of green tea or coffee.

Presentation advice

Arrange the Tsukisamu Anpan on a serving platter, garnished with a sprinkle of powdered sugar or a drizzle of honey for an extra touch of sweetness. You can also place a small cherry blossom or edible flower on top of each bun for an elegant presentation.