Recipe of Anko paste Kinako Soy Flour Pain d'Epi

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, anko paste kinako soy flour pain d'epi. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Anko paste Kinako Soy Flour Pain d'Epi is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes delicious. They’re fine and they look wonderful. Anko paste Kinako Soy Flour Pain d'Epi is something which I have loved my whole life.

How to Prepare Anko paste Kinako Soy Flour Pain d'Epi

To begin with this particular recipe, we have to first prepare a few ingredients. You can have anko paste kinako soy flour pain d'epi using 7 ingredients and 7 steps. Here is how you can achieve it.

Ingredients

The ingredients needed to make Anko paste Kinako Soy Flour Pain d'Epi:

1. Make ready 200 grams All purpose flour
2. Get 20 grams Black sesame kinako
3. Get 15 grams Soft brown sugar
4. Make ready 3 grams Salt
5. Take 3 grams Dry yeast
6. Prepare 150 ml Lukewarm water
7. Make ready 250 grams Tsubuan or Koshian paste

Instructions

Steps to make Anko paste Kinako Soy Flour Pain d'Epi:

1. Mix the all purpose flour and he kinako soy flour together. Add light brown sugar, salt, and dry yeast to the, add in hot water, and mix it all up with a pair of cooking chopsticks.
2. Knead for 5 minutes by hand once it has gathered up. Proceed with the first rising.
3. Release the gas once it has about doubled in size, and divide into 3 equal portions. Bench it for 20 minutes. Cover it with a wet cloth to keep it from drying out. Divide the an paste into 3 portions as well.
4. Spread out the dough to about 25cm long and 10cm wide with a rolling pin, and spread out the an paste.
5. Roll it up from the front, and ode it tightly. Place the seam facing downwards, and roll it up into a round shape.
6. Let rise for the second time, it'll take about 40 minutes. Sift flower over top with a tea strainer. Cut 5 or 6 notches into the dough with scissors, and spread out the points to the right and left.
7. Preheat an oven to 230°C, reduce the heat to 200°C, and bake for 18 minutes.

As simple as that Recipe of Anko paste Kinako Soy Flour Pain d'Epi

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