Panda's Inventory

Anpan Base

Prep Time: 15-20 minutes
Cooking Time: 12-16 minutes
Passive Time: 2-3 hours
Calories per serving: 183
 
buns
  • 225 g bread flour
  • 25 g flour
  • 50 g sugar
  • 4 g salt
  • 3 g dry yeast
  • 1 eggs
  • 50 g milk
  • 50 g water
  • 35 g butter room temp
  • 1 egg for topping
  1. 225g bread flour • 25g flour • 50g sugar • 4g salt • 3g dry yeast
    Combine all the dry ingredients.
  2. 1 egg • 50g milk • 50g water
    Add the egg, milk and water and knead until the dough passes the windowpane test.
  3. 35g butter
    Cube the butter and add to the dough. Knead until the butter is completely absorbed by the dough ant it passes the windowpane test.
  4. Cover and proof for 1-2 hours, until doubled in volume.
  5. Divide into 8 equal portions and shape into balls. Let rest for 15 minutes.
  6. If the buns are filled, press or roll out the dough into not too thin circles, add the filling, then tighly close up the top and flip so that the seam points downwards. Carefully push & roll the buns inside your cupped hand to shape them back into taught balls and to properly close in the seams onto themselves.
  7. If the buns will not be filled just shape them into taught balls.
  8. Cover and proof for 1-2 hours, until doubled in volume.
  9. Preheat the oven to 200°C.
  10. 1 egg • water
    Brush the buns with an eggwash made with the extra egg and a splash of water. Bake for 12-16 minutes or until golden brown and shiny. If the buns are filled they may need a bit longer.
Prep Time: 15-20 minutes
Cooking Time: 12-16 minutes
Passive Time: 2-3 hours
Calories per serving: 183
 
buns
  • 225 g bread flour
  • 25 g flour
  • 50 g sugar
  • 4 g salt
  • 3 g dry yeast
  • 1 eggs
  • 50 g milk
  • 50 g water
  • 35 g butter room temp
  • 1 egg for topping
  1. 225g bread flour • 25g flour • 50g sugar • 4g salt • 3g dry yeast
    Combine all the dry ingredients.
  2. 1 egg • 50g milk • 50g water
    Add the egg, milk and water and knead until the dough passes the windowpane test.
  3. 35g butter
    Cube the butter and add to the dough. Knead until the butter is completely absorbed by the dough ant it passes the windowpane test.
  4. Cover and proof for 1-2 hours, until doubled in volume.
  5. Divide into 8 equal portions and shape into balls. Let rest for 15 minutes.
  6. If the buns are filled, press or roll out the dough into not too thin circles, add the filling, then tighly close up the top and flip so that the seam points downwards. Carefully push & roll the buns inside your cupped hand to shape them back into taught balls and to properly close in the seams onto themselves.
  7. If the buns will not be filled just shape them into taught balls.
  8. Cover and proof for 1-2 hours, until doubled in volume.
  9. Preheat the oven to 200°C.
  10. 1 egg • water
    Brush the buns with an eggwash made with the extra egg and a splash of water. Bake for 12-16 minutes or until golden brown and shiny. If the buns are filled they may need a bit longer.