Hello everybody, it’s John, welcome to our recipe site. Today, I will show you a way to prepare a special dish, plump & fluffy anpan with yomogi (japanese mugwort). It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Plump & Fluffy Anpan with Yomogi (Japanese Mugwort) is one of the most favored of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Plump & Fluffy Anpan with Yomogi (Japanese Mugwort) is something which I’ve loved my whole life.

Plump definition: You can describe someone or something as plump to indicate that they are rather fat or. From Middle English plump, plompe, a borrowing from Middle Dutch plomp or Middle Low German plump. plump (comparative plumper or more plump, superlative plumpest or most plump). Having a full and rounded shape; chubby, somewhat overweight. a plump baby; plump cheeks.

To begin with this recipe, we must prepare a few ingredients. You can cook plump & fluffy anpan with yomogi (japanese mugwort) using 14 ingredients and 16 steps. Here is how you can achieve that.

The ingredients needed to make Plump & Fluffy Anpan with Yomogi (Japanese Mugwort):

1. Prepare 220 grams Bread (strong) flour
2. Get 30 grams Plain flour
3. Get 25 grams White sugar
4. Get 3 grams Dry yeast
5. Make ready 4 grams Salt
6. Make ready 7 grams Honey
7. Take 160 grams Milk
8. Make ready 55 grams Prepared yomogi (Japanese mugwort), with the moisture squeezed out
9. Get 20 grams Unsalted butter
10. Get For the filling
11. Get 240 grams Azuki bean paste
12. Take For the toppings
13. Make ready 1 Poppy seeds or toasted sesame seeds
14. Get 1 Egg white or milk to finish

Dünyanın en büyük şarkıcıları ve ünlü müzisyenlerinin çoğu şişmandır ya da en azından bariz şekilde tombuldur.

Steps to make Plump & Fluffy Anpan with Yomogi (Japanese Mugwort):

1. Even if the yomogi has already been prepared, chop to ensure they're very finely cut. Divide the adzuki bean paste into 6 portions and form small balls.
2. Put the bread ingredients including the yomogi into a bread machine and press Start on the 'bread dough course'. After 5 minutes, add the butter.
3. Take out the dough and knock back gently to deflate. Divide into 6 portions and form small balls. Cover with a tightly wrung damp cloth and let rest for 15 minutes.
4. Place the dough on your work surface with seam side up, knock back and roll out into a circle 11 cm in diameter. Make the center a touch thicker than the edges.
5. Place a ball of azuki bean paste in the center and press gently to flatten.
6. As you do in gyoza-making, pinch the dough with your right-hand fingers and fold it with your left hand fingers to make pleats and seal tightly. Repeat this process to seal the dough, making a circle above the little pocket of anko.
7. The dough should look like this.
8. Place the dough on the palm of your left hand. Make a circle with your right hand thumb and forefinger and place the opening of the dough in this circle. Start to seal the opening by rotating the dough.
9. The dough looks like this after sealing.
10. Tightly seal the seams.
11. Put the dough with the seam side down and roll into perfect balls. Roll and press the dough so as to compress the dough and anko inside.
12. Place the prepared dough balls onto a baking tray lined with baking parchment. Leave to prove until doubled in bulk. Meanwhile preheat oven to 210℃.
13. Brush the egg white mixture on top and position the toppings.
14. Lower the temperature of the oven to 190℃ and bake for 14 to 18 minutes until nicely golden brown on the surfaces.
15. After baking, gently place on a rack to cool. Here's what it should like inside. The yomogi gives colors this bread in a vivid green. The rolls are very moist, fluffy and warm.
16. After you master putting the filling inside the dough, you can omit Step 5-7. Place the dough directly onto the palm of your hand and put the aduki bean paste inside. Start to wrap the aduki bean paste with the dough and seal tightly. Practice makes perfect.

So that is going to wrap it up with this special food plump & fluffy anpan with yomogi (japanese mugwort) recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!