Anpan

Yield 8 buns · Scaling: source batch only

Method

1. For eight buns, combine 225 g bread flour, 3 1/2 tablespoons cake flour, 1/4 cup sugar, 1 teaspoon Diamond Crystal salt and 1 teaspoon instant yeast in a bowl. Beat in one large egg, then add 50 mL whole milk and 50 mL water, both at 86°F/30°C. Stir with a wooden spoon until the sticky dough comes together, then knead by hand on a lightly floured surface for about 5 minutes.
2. Stretch the dough into a log about 10 inches/25 cm long, spread 2 1/2 tablespoons cubed unsalted butter over it, roll the dough around the butter and continue kneading by hand. Hold one end, bring the other down onto the work surface, fold the dough over itself and press it with the heel of the hand; turn it a quarter-turn and repeat. Continue for about 10 minutes until smooth, then stretch a small piece into a thin windowpane and knead two more minutes before retesting if it tears. Shape the dough into a ball, cover and proof until doubled, about 1–2 hours; the author uses a 100°F/38°C oven proof setting. Poke the center: a dent that remains indicates readiness, while one that closes quickly calls for more proofing.
3. Gently deflate the dough, fold it into thirds, round it and cut it into eight equal pieces with a scraper. Shape them into balls and cover for a 15-minute room-temperature rest. Flatten each piece to about 3 inches across, place about 35 g sweet red-bean paste in the center, wrap the dough around it and pinch the seam closed underneath.
4. Cover the buns and proof warm until doubled, about 30 minutes in the author’s 100°F/38°C setting. When they are halfway risen, heat the oven to 400°F/200°C. Whisk one large egg with 2 tablespoons water, brush the buns, then stamp or sprinkle on the 2 teaspoons toasted black sesame seeds.
5. Bake at 400°F/200°C for 13–15 minutes, rotating the tray if the buns brown unevenly. Cool on a wire rack. The author recommends an airtight container in a cool place for 2–3 days or freezing for a month; this remains source advice.

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