Sourdough Anpan

Soft rolls stuffed with sweet red bean paste.

Flatten each dough ball and stuff it with red bean paste.

Serve warm or at room temperature.

Ingredients

Dough

• 100g sourdough starter

• 200-250g bread flour

• 1 tbsp cornstarch

• 50g sugar

• 1 tsp salt

• 1 large egg

• 50g soy milk

• 1 tsp yeast, optional

• 2 1/2 tbsp margarine

Filling

• 250g sweet red bean paste

Topping

• 1 large egg

• 1 tbsp water

Instructions

1. Combine all the dough ingredients except the margarine and knead to make a smooth dough. Start with 200g of the bread flour then add more as needed.

2. Add the margarine and knead until it is incorporated into the dough and the dough passes the windowpane test.

3. Shape the dough into a ball, place it in a well-oiled bowl, cover it, and let it rise until doubled, about 1-2 hours if using yeast.

4. While the dough rises, scoop out small spoonfuls of red bean paste and freeze them.

5. Deflate the dough and work it into a ball. Split it into 10 pieces, roughly 50g each.

6. Shape each piece into a round ball, cover the balls, and let them rest for 15 minutes.

7. Flatten each ball, place a frozen ball of red bean paste on the dough, and wrap the dough around the red bean paste. Tightly seal the dough.

8. Place the formed balls onto a lined baking sheet. Cover them and let them rise for 30 minutes.

9. Preheat the oven to 400 F. While the oven heats, whisk the egg and water together. Brush it on top of the rolls.

10. Bake the rolls for 13-15 minutes or until lightly browned. Serve warm or at room temperature.