Miffy Anpan (Red Bean Buns)

Name: Miffy Anpan (Red Bean Buns)
Cuisine: Japanese
Ingredients: 450g bread flour; 8g dry yeast; 8g salt; 40g caster sugar; 300g milk; 50g unsalted butter; 1 Egg; Water; 180g red bean paste; Melted dark chocolate

9 steps

Miffy anpan (あんぱん) or red bean buns inspired by the cutest buns I had a couple years back at the Miffy Sakura Kitchen in Kyoto! Haven’t been able to go back to Japan since 2020 so what better way to reminisce than to bring the Miffy bakery vibes home 🥹🫶🏻

Updated at: Thu, 17 Aug 2023 07:37:36 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories248.9 kcal (12%)

Total Fat6.2 g (9%)

Carbs40.8 g (16%)

Sugars10.7 g (12%)

Protein7.2 g (14%)

Sodium293.5 mg (15%)

Fiber2.1 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

Instructions

Step 1

Combine all dough ingredients except butter and knead either in a stand mixer/bread machine or on a floured surface for about 15-20 minutes.

Step 2

When smooth, add the butter and knead again for another 10 minutes (or until no longer sticky)

Step 3

Take a small piece of dough and stretch it between your fingers. If you can stretch it thin and translucent without tearing, it's done. This is called the 'windowpane test'

Step 4

Cover and let the dough rise in a warm place until doubled in size (around 1 1/2 hours)

Step 5

Once the dough has doubled, knock out the air and split into 12 x 45g portions (face) and 24 x 13g portions (ears). Rest for an additional 15 minutes.

Step 6

Using a rolling pin, flatten a 45g portion of dough. Place a spoonful of red bean paste (around 15-20g) and wrap the dough around it. Pinch the seams shut. Shape into a ball and place onto a baking tray lined with baking paper. Repeat with the rest of the 45g portions.

Step 7

To make the ears, knock out the air and then roll the 13g portions into log shapes. Place on baking tray in proportion to the faces (2x ears per face) Repeat for the rest of the ears.

Step 8

Cover with a damp tea towel and let rise for a second time until 1.5 x-2 x in size (around 1 hour). Beat one egg, adding a bit of water to thin out the mixture. Brush the buns with a thin layer of egg wash and bake at 180c for 15 minutes.