Buckwheat contains lots of nutrition including Polyphenol, B-complex Vitamins, Essential Amino Acid, and many more! The taste is very “roasty” and pleasant bitterness compared to normal wheat. Combining the flavour of the buckwheat and the sweet red bean paste makes this Japanese popular Anpan – Red Bean Paste Bread- incredibly delicious. A bit of twisting in the shaping makes it look more appetizing which is not difficult at all!

INGREDIENTS for 8 Pieces

• 190g Bread Flour
• 50g Buckwheat Flour
• 12.5g (1+1/3 tbsp) Sugar
• 3g (1/2 tsp) Salt
• 4g (1+1/3 tsp) Dry Yeast
• 13g Butter (Room temperature)
• 50ml Milk (Lukewarm around 35°C/95°F)
• 100ml Lukewarm Water (around 35°C/95°F)

• 100g Red Bean Paste
• Little amount of Milk for the Milk Wash
• Poppy Seed

INSTRUCTIONS

• Prepare the bread dough with above ingredients following the “Basic Bread” https://crew-explorer.com/basic-bread-baking-guide/ instructions until dividing the dough into 8 equal size balls
• Spray a bit of water and cover with plastic wrap. Let them rest around 15 min
• During the 1^st Proofing divide the Red Bean Paste into 8 equal size balls and chill them in the fridge
• After resting the dough, form the dough as shown below
• Place the seam side up and press with your hand to make a round shape
• Place the Red Bean Paste ball in the centre and wrap it as shown below
• Make sure the surface is smooth and the seam is closed tightly
• Press the ball shaped dough with your hand to make it slightly flat

–Four Leaf Clover-

• Poke with a pointed utensil like a chopstick to make a small hole
• Use a scraper/knife to make 8 equal cuts radially, around 4cm (1.5 in) each
• Hold the tip of 2 cuts, twist once outwards and stick the end tightly to look like a heart shape
• Continue until you have 4 heart shapes

-Windmill-

• Use a scraper/knife to make 6 equal cuts radially, around 4cm (1.5 in) each
• Hold the tip of the cut and twist it until it almost stands
• Continue twisting to the same direction until you have 6 blade shapes

• Place them on the Baking Tray lined with Cooking Liner/Baking Paper
• Spray a bit of water again and cover with plastic wrap/big container, then Proof the dough until they become about twice the size (Around 30-40 min)

• Preheat the oven to 120°C (392°F) around 10min before the Proofing is finished
• Brush the surface with the Milk to get a shiny finishing
• Sprinkle some Poppy Seeds to dress the bread

• Place the Baking tray into the oven and bake for 12-13 min
• After the bread is ready, cool the bread on the cooling rack

Please enjoy! Que aproveche!

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