Recipes · Japanese · Bakery
Anpan (Red Bean Paste Bun)
One serving has 369 kcal and 10 g protein, and at least a fifth of a woman's daily need of thiamin (49%), selenium (43%), folate (40%), riboflavin (35%), manganese (33%) and niacin (29%). Ready in 105 minutes.
- Preparation: 90 min
- Cooking: 15 min
- Makes: 1 serving (137 g)
- Difficulty: Medium
- Diets: Vegetarian
- Contains: dairy, egg, gluten
Ingredients
- 45 g Flour, bread (strong)
- 45 g Red bean paste, sweetened
- 8 g Sugar
- 5 g Butter, unsalted
- 20 g Milk, whole
- 1 g Yeast, active dry
- 12 g Eggs, whole, raw
- 0.5 g Salt
Method
- Warm the milk slightly and stir in the yeast and a pinch of the sugar; let it stand for 5 minutes until foamy.
- Mix the flour, remaining sugar and salt, then work in the yeast mixture, half the egg and the softened butter to form a soft dough; knead for 8-10 minutes until smooth.
- Cover and let the dough rise in a warm place for about 1 hour, until doubled.
- Punch down, flatten into a disc, place a ball of red bean paste in the centre, and gather the dough up and around it, pinching to seal.
- Place seam-side down, flatten slightly, cover and let it prove for 20-30 minutes, then brush with the remaining beaten egg.
- Bake at 180 °C (350 °F) for 13-15 minutes until golden brown.
- This makes 1 bun; multiply the ingredients by 8 for a full batch.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 369 kcal | 17% |
| Carbohydrates | 66.8 g | |
| Water | 51.9 mL | |
| Fiber | 1.4 g | 5% |
| Protein | 9.7 g | 20% |
| Tryptophan | 0.11 g | |
| Threonine | 0.32 g | |
| Isoleucine | 0.4 g | |
| Leucine | 0.74 g | |
| Lysine | 0.43 g | |
| Methionine | 0.18 g | |
| Cystine | 0.18 g | |
| Phenylalanine | 0.49 g | |
| Tyrosine | 0.3 g | |
| Valine | 0.48 g | |
| Histidine | 0.23 g | |
| Fat | 6.7 g | |
| Monounsaturated | 1.9 g | |
| Polyunsaturated | 0.75 g | |
| Docosahexaenoic Acid (DHA) | 0.01 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 0.61 g | |
| Saturated | 3.4 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 57.4 mg | |
| Calcium | 47.7 mg | 5% |
| Copper | 0.22 mg | 24% |
| Iron | 2.7 mg | 15% |
| Magnesium | 29.3 mg | 9% |
| Manganese | 0.59 mg | 33% |
| Phosphorus | 125 mg | 18% |
| Potassium | 152 mg | 3% |
| Selenium | 23.9 µg | 43% |
| Sodium | 320 mg | |
| Zinc | 1.4 mg | 18% |
| Thiamin (vitamin B1) | 0.54 mg | 49% |
| Riboflavin (vitamin B2) | 0.39 mg | 35% |
| Niacin (vitamin B3) | 4.1 mg | 29% |
| Pantothenic acid (vitamin B5) | 0.77 mg | 15% |
| Pyridoxine (vitamin B6) | 0.1 mg | 8% |
| Folate (vitamin B9) | 161 µg | 40% |
| Cobalamin (vitamin B12) | 0.21 µg | 9% |
| Choline | 44.1 mg | 10% |
| Vitamin A | 62.6 µg | 9% |
| Vitamin C | 0 mg | 0% |
| Vitamin D (D2 + D3) | 20 IU | 3% |
| Vitamin E | 0.44 mg | 3% |
| Vitamin K | 0.59 µg | 1% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.2 kg CO2e a serving: about average for breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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