Japanese milk anpan

It's been a while since I made buns. I made this on a whim and was so pleased I did. It became lunch for 2 days for hubby and snacks for me. That makes it a personal record to eat so many anpan in 2 days.

credits: recipe here , with slight modifications.

Makes 8 buns.

Roux (tangzong) : 

43 g water

43g milk

14g bread flour

Mix and cook at 65C heat until the mixture just about thickens like a roux. Cover to cool.

The rest of the milk bread:

300g bread flour

20g dry milk powder

50g caster sugar

6g salt

1 TBSP instant yeast

113g milk

1 egg

60g butter, softened

Additional:

red bean paste (from Daiso)

Toasted sesame seeds

Method:

Mix roux and the rest of the ingredients until it forms a ball (in the mixer).

In an oiled bowl, let it rise to almost 2 times the volume.

Transfer the risen dough to a lightly floured worktop. Cut out 8 portions. 

Wrap a tablespoon of red bean paste with the dough.

Smoothen to a ball, let rise for about 30 minutes.

Meanwhile,preheat the oven to 180C.

Mist spray the buns. Sprinkle the sesame seeds.

Bake at 180C for 25 minutes.

Cool well before storing.

Note: I ate it while piping hot, with a pair of chopstick. It was steaming hot but tasted amazing. I don't recommend doing that for safety reasons.