How to Make Red Bean Buns (Anpan)
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- Опубликовано: 9 июл 2024
- 🔹 Red Bean Buns
Near my home, there used to be a bakery.
The buns came out when I felt peckish after school every day.
Then Mum would buy a bag of buns for my afternoon tea,
Which always contained soft and sweet red bean buns, our favourites.
The red bean bun (anpan) is very popular in Taiwan. In fact, it was first introduced by the Japanese in the Japanese colonial period. Due to the abolition of samurai in the Meiji Restoration, a former samurai combined the red bean paste of Japanese sweets with western bread to create the red bean buns. Since the red bean bun was admired by Emperor Meiji in 1875, it has almost become representative of buns in Japan. Actually, the Japanese name of the famous animation character "Anpanman" literally means "red bean bun man" in Japanese. Here, I will show you how to use sponge-and-dough method to make the classic soft, fluffy, and silky red bean buns.
※ PS, apart from red bean buns, the dough can also be used to make other kinds of Taiwanese buns or Japanese soft white bread.
ASMR Version:
• 【原音重現#27】紅豆麵包做法
(relax & enjoy cooking without talking or music)
Recipe Article:
cooking23s.blogspot.com/2021/...
Chapters
00:00 Intro
01:25 Making the Sponge Dough
04:04 Making the Final Dough
07:15 Dividing
08:15 Filling and Shaping
10:27 Baking
10:55 The Result
12:10 Ingredient List
How to Make Red Bean Paste
• 紅豆湯 與 紅豆餡做法 【臺語發音#10】
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Хобби
![Skilla Baby - Misfit (Feat. Polo G) [Official Video]](http://i.ytimg.com/vi/IjsylSnNMyw/mqdefault.jpg)
今天學習老師的做法很好吃也很軟，謝謝老師的食譜
這可是童年最愛的放學點心,我超愛的
料理動画を観て癒された気分になるのは不思議です😊🌿
映像の美しさや穏やかなBGMだけではない、何かが感じられます✨
歐！好久沒吃到紅豆麵包了！！！
好真實炓的紅豆！！
Anpan looks very delicious. How to make was helpful.
Like 24👍
哇好棒的視頻，我真的好喜歡🌹🌹🌹
好療癒的食譜視頻👍👍👍
已經訂閱點讚小鈴噹，謝謝您的分享💞💞💞
I love the presentation..this recipes is very delicious.. will definitely try this soon.. the process is kinda hard for me haha
我也超愛紅豆麵包～
吃著麵包充滿著滿滿的回憶,是媽媽的愛呢😍
這個配方超級棒！我做了好幾次，每次都很成功！
從小就愛吃紅豆麵包，到現在還是喜歡😂好專業的做法，真厲害👍👍👍😆
vườn nhà bạn đẹp lắm
Wonderful, my friend. 👍😉 Thanks for sharing. 😍 Big like.🤗💖
做法太专业了，牛
❤️Thank you for the Wonderful video~~~~~~~~
一個很好的視頻非常顯示 👍👍👍👍
非常感謝老師，我做了而且很成功，只是有些小問題想請教您
1、表面蛋液烤完成之後不平均，可以怎麼處理呢？
2、烤完之後紅豆餡和麵皮之間的空洞很大，是否是包餡要再包緊一點呢？謝謝🙏
1.過篩處理。
2.內餡因爲水份蒸發產生些許空洞還滿正常的，如有造成口感不佳，再考慮是否內餡水份過多或包製上的手勢問題，多練幾次會愈來愈好的😊
謝謝老師教導，我再多做幾次
非常棒的分享😍😍😋
Wow!! It looks very nice, I like it. 👍🏼 Thanks for sharing.
アンパン😋
Just found out about your channel and I absolutely love it!
Love the content and quality !!! Your channel is really amazing!!
讚100 喜歡
These red bean buns look so tasty! You prepared it perfectly. 😍
😍😍
Very nice baking
あんぱんって、武士が作ったんですね。全然知らなかったです。
台湾でも、みなさんよくあんパンを食べますか？コンビニでも売ってる？
日本では、コンビニも売ってて、みなさんよく食べるパンです。
はい。台湾では、コンビニであんパンを買うことができます。ここはとても人気があります。
@@Cooking23s 人気あるんですね＾＾
你好，想請問第二批冷藏是發酵前還是後呢？
發酵後。如果發酵前冷藏，就很難發了。第二批麵團完成最後發酵後，於第一批麵團在烤的時候，可先冷藏保存，以免過發 😊
請問老師可否不加冰塊，冰水應該增量多少呢？謝謝
不加冰塊的話就是全部改成5℃的冰水 😊
想請問，我試做了，外表還可以（很想分享照片給您們）但我的麵包沒有那麼柔軟，另外切開後紅豆餡跟麵包上方有一個很大的空洞，明明我紅豆餡還有加量，不知道為什麼會這樣？
1. 關於麵包體能否柔軟的問題，這與麵團的水分、筋度、終溫都有一定的關係，必須先確保材料水份沒問題，筋度也打得足夠，而且麵團的終溫也不可以超過28度，否則最後發酵過頭很容易造成麵包體過於粗糙，這幾點可能都需要多加注意與練習；2. 由於紅豆餡的水分會因為烤焙而蒸發，因此紅豆餡與麵包中間有空洞是正常的，但如果洞太大，可以看看是不是餡料太濕，多整形幾次應該也有幫助 😊
Hola! This is simple entertainment for me Electrifying i find You can produce well. Back here for ongoing support!😆 Well done.
我想問如果麵糰冷藏時間會超過12小時可以嗎？每次想做算時間的時候可以這麼長時間好像都是晚上做好放隔夜最能這麼長時間，但做麵糰又得趕在家人回家晚餐前，好像都會超過時間…
可以超過12小時，16小時內都可以，但愈久怕麵團會越酸 😊
可否不放鮮奶油？
不是很建議用水或牛奶取代，香氣和保濕度會差滿多的。可以自己試試，但建議先按照原食譜做過一次成功後，再用別的東西替換，這樣才能知道有沒有問題，或問題出在哪裏。這個麵糰是我目前試過最能保濕又減糖的配方哦 😊