Cream Anpan Japanese Custard and Red Bean Filled Bread

Be the first to rate

(No Ratings Yet)

Loading...

Cream anpan is a beloved Japanese bakery staple that combines pillowy enriched milk bread with two contrasting fillings: smooth sweet red bean paste and cool, lush vanilla custard cream. A scored cross on top reveals the pale custard peeking through the glossy golden crust. Best enjoyed slightly warm the day it is baked.

Nutrition Facts

Per serving (estimated)

• 310 kcalCalories
• 10 gFat
• 5 gSaturated Fat
• 48 gCarbs
• 2 gFiber
• 22 gSugar
• 8 gProtein
• 190 mgSodium
• 210 mgPotassium
• 85 mgCalcium
• 2 mgIron
• 1 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the milk bread dough

• 3 1/2 cups (440 g) bread flour
• 1/3 cup (65 g) granulated sugar
• 1 teaspoon salt
• 2 1/4 teaspoons active dry yeast
• 3/4 cup (180 ml) warm whole milk (110°F)
• 1/4 cup (60 ml) heavy cream
• 1 large egg, room temperature
• 2 tablespoons unsalted butter, softened
• 1 large egg beaten with 1 tablespoon milk, for wash

For the vanilla custard cream (pastry cream)

• 1 1/2 cups (360 ml) whole milk
• 4 large egg yolks
• 1/3 cup (65 g) granulated sugar
• 3 tablespoons cornstarch
• 2 tablespoons unsalted butter
• 1 1/2 teaspoons vanilla extract

For the red bean filling and topping

• 1 cup (240 g) smooth store-bought or homemade anko (sweet azuki red bean paste)
• 1 tablespoon white sesame seeds, optional

Directions

1. Make the custard cream first: in a saucepan heat the milk until steaming. In a bowl whisk the egg yolks, sugar, and cornstarch until pale. Slowly pour the hot milk into the yolks while whisking, return the mixture to the pan, and cook over medium heat, whisking constantly, until thick and glossy, about 4 to 5 minutes.
2. Off the heat, whisk in the butter and vanilla. Press plastic wrap directly onto the surface and refrigerate at least 1 hour, until fully chilled and firm enough to scoop.
3. Make the dough: combine the warm milk and yeast in a small bowl and let stand 5 minutes until foamy. In a stand mixer fitted with the dough hook, mix the flour, sugar, and salt, then add the yeast mixture, cream, egg, and 2 tablespoons water. Knead 8 minutes, then add the softened butter and knead another 6 to 8 minutes until the dough is smooth, elastic, and pulls away from the bowl.
4. Shape into a ball, place in a lightly oiled bowl, cover, and let rise in a warm spot 1 to 1 1/2 hours until doubled in size.
5. Punch down the dough and divide into 8 equal pieces (about 80 g each). Roll each piece into a smooth ball, cover, and rest 10 minutes.
6. Flatten each ball into a 4 inch round. Spoon about 1 tablespoon of custard cream into the center, then top with 1 heaping tablespoon of red bean paste. Wrap the dough up and around the filling, pinching firmly to seal.
7. Place each bun seam side down on a parchment lined baking sheet, spacing 3 inches apart. Cover and let rise 35 to 40 minutes until puffy.
8. Just before baking, brush each bun with the egg wash. Using sharp scissors or a small knife, cut a deep cross about 1 1/2 inches long across the top of each bun and gently press the four corners open to reveal the cream. Sprinkle the cut edges with a few sesame seeds.
9. Bake at 350°F (175°C) for 16 to 18 minutes, rotating the tray halfway, until the tops are deep golden brown and the buns sound hollow when tapped. Cool 10 minutes before serving warm.
10. Serve slightly warm so the custard cream is soft and flowing, alongside hot green tea or coffee.

Cook’s Notes

• Bread flour gives the chewiest, most bakery style crumb, but you can substitute all-purpose flour for a softer, more cake-like bun.
• Chill the pastry cream until it is truly cold and firm, otherwise it will ooze out during the second rise and baking.
• For a traditional look, pipe a ring of custard cream on top before baking instead of inserting it inside, and skip the red bean paste.
• Do not overfill; the buns expand significantly during the final rise and oven spring.
• Store leftover buns in an airtight container at room temperature up to 2 days, or freeze (without egg wash on top) for up to 1 month; refresh in a 300°F oven for 5 minutes.

You might also like

Asian

Wagyu Sukiyaki Premium

Asian

Japanese Roasted Barley Iced Tea

Asian

Hokkaido-Style Grilled Lamb with Vegetables

Desserts

Mochi Ice Cream