Shiro Anpan is Japanese sweet bread rolls filled with sweet white bean paste, Shiroan. Shiro Anpan was my father’s favourite sweet bread for a morning snack to take when he went out fishing.
My mom bought the Shiro Anpan for him to take the next day and left them on the table. My two sisters and I were desperate to eat the Shiro Anpan just sitting on the table. It was torture but we knew that it was not for us and we were not allowed to eat it.
Kimuraya in Ginza district, Tokyo is a very famous Anpan bakery. There are many different types of Anpan you can buy. Because I am from the Kansai region, I have only visited Tokyo a few times in my entire life, but every time I visited Tokyo, I made sure to go and buy Anpan from Kimuraya. Even on the high school Japan trip I took students on in 2007, we visited Tokyo and walked around Ginza and I went to Kimuraya and bought a bag full of different types of mini anpans. The students were amazed and did not understand why I was so excited about the bread rolls.
I bought a bread making machine called ‘home bakeries’ from Japan. To make the japanese fluffy soft and sweet bread, I usually use this machine for kneading and rising. I then shape the bread and for the second, I leave it warm place for about 30 minutes. I add the white bean paste. I recommend you make it a day before or the night before and roll them up in to about 1-2 tbs size balls. I susally make the bean paste in a batch and keep it in the freezer.
Shiro Anpan is a little bit like Wagashi(Japanese traditional sweets and confectionaries) and match so well with Matcha and matcha latte.
- 300 g baker's flour
- 40 g butter chopped
- 25 g sugar
- 4 g salt
- 160 ml milk
- 1 extra large egg
- 3 g dry yeast
- 240 g Shiroan
- Combine the yeast, milk and sugar in a small bowl or jug and cover and set aside for 10 minutes or until frothy, then stir in the egg.
- Combine the flour and salt in a large bowl.
- Make a well in the centre of the flour and add the liquid mixture and stir to form a soft dough.
- Transfer to an electric mixer fitted with a dough hook and knead for about 5 min or until smooth and elastic.
- With the mixer motor running, add the chopped butter until the butter is combined and a smooth and silky dough forms.
- Place the dough in a greased bowl and cover and set aside in a warm place to prove for 1 hour or until doubled in size.
- Divide the bread dough into 8 equal sized balls and knead on a lightly floured surface until smooth.
- Roll the white bean paste (An filling) into 8 even-sized balls.
- Roll out one dough ball until it is slightly flat and place one white bean paste ball in the centre, then mold the dough around it to form a bread roll.
- Repeat for the remaining dough and white bean paste balls.
- Place them on a cooking paper lined oven tray and cover with clean damp cloth and set aside for about 45 min or until doubled in size again.
- Preheat oven to 180°C and bake for 20 minutes.