Anpan was invented in 1874 by Yasubei Kimra, the owner of the Kimuraya bakery, and his son. This anpan was presented to Emperor Meiji by Tesshu Yamaoka and acquired fame as the royal warrant. Anpan was prevalent nationwide around 1897 and was sold more than 100,00 items a day in Kimuraya.
- Bread flour: 250 g
- Dried yeast: 2 g
- Beaten egg: 1/2
- Water: 60 cc
- Milk: 75 g
- Sugar: 25 g
- Salt: 4 g
- Butter: 25 g
- Anko: approximately 160 g
- In a large bowl, dissolve yeast in water. Add sugar, bread flour, and salt.
- Turn onto a table; knead until smooth and elastic. Add some butter and knead for more a few minutes. Place the dough in a bowl, cover, and rise in a warm place until doubled.
- Punch the bread dough down and divide the bread dough into eight parts. Cover the divided dough with a wrapping film; leave them for 10 minutes.
- Roll out the dough to make a flat circle. Take approximately 20 g of anko and wrap it with a piece of bread dough.
- Pre-heat an oven at 190 °C (374 °F).
- Coat the dough with beaten egg and bake for about 16 minutes.
- Now your anpan is ready. いただきます!