Anko paste Kinako Soy Flour Pain d'Epi
Anko paste Kinako Soy Flour Pain d'Epi

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, anko paste kinako soy flour pain d'epi. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Anko paste Kinako Soy Flour Pain d'Epi is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. Anko paste Kinako Soy Flour Pain d'Epi is something that I’ve loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook anko paste kinako soy flour pain d'epi using 7 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Anko paste Kinako Soy Flour Pain d'Epi:
  1. Take 200 grams All purpose flour
  2. Prepare 20 grams Black sesame kinako
  3. Take 15 grams Soft brown sugar
  4. Prepare 3 grams Salt
  5. Get 3 grams Dry yeast
  6. Get 150 ml Lukewarm water
  7. Get 250 grams Tsubuan or Koshian paste
Instructions 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.

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