Recipe: Appetizing Spiral Anpan Made with a Bread Machine

Spiral Anpan Made with a Bread Machine.

Spiral Anpan Made with a Bread Machine highly diverse and have mind flavor that unique. Several types of Spiral Anpan Made with a Bread Machine recipes are also sufficient simple to process and dont pick up long. Although not everybody likes Spiral Anpan Made with a Bread Machine food, currently several people are get attached and like the various Spiral Anpan Made with a Bread Machine foods on hand. This could be seen from the number of restaurants that provide Spiral Anpan Made with a Bread Machine as one of the dish. You can cook Spiral Anpan Made with a Bread Machine using 13 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Spiral Anpan Made with a Bread Machine

1. Prepare of Dough.
2. It's 250 grams of Bread (strong) flour.
3. It's 25 grams of Unsalted butter.
4. You need 3 grams of Salt.
5. It's 25 grams of Sugar.
6. It's 3 grams of Dry yeast.
7. It's 12 of grams) (When using panettone bread yeast starter.
8. Prepare 90 ml of Milk.
9. Prepare 90 ml of Water.
10. It's of An.
11. It's 150 grams of Koshi-an.
12. It's of [Garnish].
13. It's 1 of Beaten egg (optional, not necessary).

Spiral Anpan Made with a Bread Machine step by step

1. Put all ingredients for the dough in the bread machine. Put the yeast in the yeast compartment and start the bread machine..
2. Divide the koshian into 10 portions. Bring egg to room temperature and beat it..
3. When the dough is ready, gently press the air out with your hands. Divide the dough into 10 portions using a card. Shape the dough round as if stretching the surface. Cover the dough with a kitchen towel and let it sit for 10 to 15 minutes..
4. Roll out the dough to about 10 to 11 cm square. Spread koshian on the dough leaving some space around the edges..
5. Fold the dough into thirds. Press gently with your hands and blend the dough and koshian blend..
6. Roll out the dough little at a time using a rolling pin..
7. After rolling the dough out to about 15cm long, make 2 cuts vertically leaving about 1 cm space on the sides..
8. Twist the dough into a rope..
9. Shape the dough into a pretty spiral shape..
10. Let the dough sit for the second proofing in a warm place for about 30 minutes until the bread doubles in size..
11. My oven's bread-rising function hasn't been working right recently ...So I put the dough in a big styrofoam box with a cup of hot water for the proofing. The dough rises nicely..
12. Brush beaten egg on the dough and bake in an oven preheated to 180℃ for 15 minutes..
13. When done baking, cool the bread on a rack..

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