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Step-by-Step Guide to Cook Favorite Spiral Anpan Made with a Bread Machine

By Simply Recipes 22 June 2020
Step-by-Step Guide to Cook Favorite Spiral Anpan Made with a Bread Machine
Step-by-Step Guide to Cook Favorite Spiral Anpan Made with a Bread Machine

Hello everybody, welcome to my recipe site. Today I’m gonna show you a way to make a distinctive dish, Spiral Anpan Made with a Bread Machine. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.

Spiral Anpan Made with a Bread Machine Recipe.

You can cook Spiral Anpan Made with a Bread Machine using 13 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Spiral Anpan Made with a Bread Machine

  1. Prepare of Dough.
  2. It’s 250 grams of Bread (strong) flour.
  3. Make ready 25 grams of Unsalted butter.
  4. Make ready 3 grams of Salt.
  5. Take 25 grams of Sugar.
  6. Make ready 3 grams of Dry yeast.
  7. Make ready 12 of grams) (When using panettone bread yeast starter.
  8. Prepare 90 ml of Milk.
  9. Prepare 90 ml of Water.
  10. Prepare of An.
  11. Make ready 150 grams of Koshi-an.
  12. You need of [Garnish].
  13. Make ready 1 of Beaten egg (optional, not necessary).

Spiral Anpan Made with a Bread Machine step by step

  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..

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