ANPAN

RECIPE

Percentage in the table means the one against the weight of flour 100g. Low and middle in the mixing mean speeds of mixing machine. Down arrow↓shows the timing to put the butter in. Hard wheat flour means that contains above 12 percent protein. Semi-hard wheat flour contains protein between 10 and 12 percent. The yeast in the table means raw yeast. When dry yeast is used, weight half is enough. The calorie shows per each. The minutes in the recipe are for your help. Recommend to check and see the status of the dough is enough glutinous and has smooth surface.

INGREDIENTS AND PROCESS
Ingredients	Percentage(%)	Weight(g)	Process Name	Process
Hard wheat flour	50	100	Mixing	Low 3min. Middle 2min.↓Low 1min. Middle 6min.
Semi-hard wheat flour	50	100	Temperature of the dough	32C, 90F
Yeast	4	8	First bench time	50min.
Salt	1	2	Divided weight	40g
Sugar	20	40	Second bench Time	40min.
Egg	10	20	Shape	Sphere within filling ogura bean jam/paste 25g
Butter	5	10	Fermentation	38C, 100F Humidity 85% 50min.
Vitamin-C	0.1	0.2	Oven	200C, 390F 9min.
Water	52	104

Division	9 ea
Calorie	170 Kcal/ea

Remarks

In 1860's, "Edo" changed to "Tokyo" and "Shougun" system changed to Japanese government. French, English, Russian and American people came to stay or to live in Japan and their breads were on the stage. But the Japanese at that age felt the breads were goods that not for meals but a kind of cake. Anpan was born in this atmosphere.

CAUSES OF DEFECTS
1. The flank of anpan was depressed and become flat.
The considered cause; In case of too much water. Excess bench time and excessive fermentation.
2. Wrinkles on surface.
The considered cause; Too strong flour.(So use it with associate strong flour.) Too much yeast. Mixing over. Low oven temperature(under 150C, 300F). Bean jam is too soft.
3. Many holes in it.
The considered cause; Too strong flour.(So use it with associate strong flour.) Too many yeast or vitamin-C. High dough temperature. Luck of mixing.
4. Blisters on the surface and were like flecks.
The considered cause; Lack of fermentation time.(It influences sugar is remained.) Low dough temperature. Brush work of egg coating was not good and gas holes were built.
5. A hollow between bean jam and dough
The considered cause;Too strong flour.(So use it with associate strong flour.) Luck of mixing. Excessive fermentation. Too much yeast. High dough temperature. In case of less water. Soft bean jam.
6. The closing mouth of dough comes off.
The considered cause; Too much vitamin-C. High dough temperature. The lack of humidity.(dough surface was dried.) High oven temperature. [Photo　Anpan Cutting view] [Photo　Anpan]