Spiral Anpan Made with a Bread Machine
Spiral Anpan Made with a Bread Machine

Hey everyone, it is John, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, spiral anpan made with a bread machine. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Spiral Anpan Made with a Bread Machine is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They are fine and they look wonderful. Spiral Anpan Made with a Bread Machine is something that I have loved my entire life.

Free UK Delivery on Eligible Orders Twist the dough into a rope. Shape the dough into a pretty spiral shape. My oven's bread-rising function hasn't been working right recently. So I put the dough in a big styrofoam box with a cup of hot water for the proofing.

To begin with this particular recipe, we have to first prepare a few components. You can have spiral anpan made with a bread machine using 13 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Spiral Anpan Made with a Bread Machine:
  1. Take Dough
  2. Get 250 grams Bread (strong) flour
  3. Prepare 25 grams Unsalted butter
  4. Make ready 3 grams Salt
  5. Get 25 grams Sugar
  6. Prepare 3 grams Dry yeast
  7. Prepare 12 grams) (When using panettone bread yeast starter
  8. Take 90 ml Milk
  9. Take 90 ml Water
  10. Make ready An
  11. Get 150 grams Koshi-an
  12. Get [Garnish]
  13. Get 1 Beaten egg (optional, not necessary)

Put all ingredients for the dough in the bread machine. Put the yeast in the yeast compartment and start the bread machine. Bring egg to room temperature and beat it. When the dough is ready, gently press the air out with your hands.

Instructions to make Spiral Anpan Made with a Bread Machine:
  1. Put all ingredients for the dough in the bread machine. Put the yeast in the yeast compartment and start the bread machine.
  2. Divide the koshian into 10 portions. Bring egg to room temperature and beat it.
  3. When the dough is ready, gently press the air out with your hands. Divide the dough into 10 portions using a card. Shape the dough round as if stretching the surface. Cover the dough with a kitchen towel and let it sit for 10 to 15 minutes.
  4. Roll out the dough to about 10 to 11 cm square. Spread koshian on the dough leaving some space around the edges.
  5. Fold the dough into thirds. Press gently with your hands and blend the dough and koshian blend.
  6. Roll out the dough little at a time using a rolling pin.
  7. After rolling the dough out to about 15cm long, make 2 cuts vertically leaving about 1 cm space on the sides.
  8. Twist the dough into a rope.
  9. Shape the dough into a pretty spiral shape.
  10. Let the dough sit for the second proofing in a warm place for about 30 minutes until the bread doubles in size.
  11. My oven's bread-rising function hasn't been working right recently …So I put the dough in a big styrofoam box with a cup of hot water for the proofing. The dough rises nicely.
  12. Brush beaten egg on the dough and bake in an oven preheated to 180℃ for 15 minutes.
  13. When done baking, cool the bread on a rack.

Bring egg to room temperature and beat it. When the dough is ready, gently press the air out with your hands. I had lots of frozen koshi-an my mother gave me. So I made anpan with a regular ingredient ratio and an idea for pretty dough shapes that I got from a recipe website. The result was a light anpan.

So that is going to wrap this up with this special food spiral anpan made with a bread machine recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!