Anpan

I managed to limit myself to only the one impulse purchase on my last trip to K L Oriental, one of my favourite shops to explore in Leamington- a pack of sweet red bean paste. I have seen several recipes from blogs using this, which intrigued me, but had nothing definite in mind.
I was tempted to try out another recipe from Sunflower's Food Galore, but seeing as I have written about so many of her recipes I wanted to try something new.
I came across anpan on my trawls across food blogs. I had never tried them before, but my housemate had, and gave them a good review. After looking at various recipes for them, I came across on that looked particularly nice from the blog Our Adventures in Japan. Other than the long kneading time, this recipe is very easy- it's worth doing on a lazy weekend. I may try making the dough and letting it rise overnight, and then have anpan for a special breakfast.



A few things about the recipe:

• The kneading time is long, but it is worth it- it really benefits the texture.
• Folding in the butter makes the dough unpleasantly greasy to handle, but persevere, it turns smooth and elastic after the second knead.
• I am usually put of by recipes that list half an egg as an ingredient, but you can use the other half to glaze the buns before they go in the oven.