Sakura an-pan, blossom sweet bread



The sweet bread of the season is topped with a cherry blossom !

DSC07220-001 pickled sakura

It’s seasonal variation of anpan, a kashipan (Japanese sweet bread) filled with anko sweet bean paste. :



A sweet bread dough : 1 ts of yeast, 3 tbs of kurozato black sugar, 2 cups of AP flour, enough tonyu (home-made soy milk) to wet that. I’ve mixed it in the home-bakery machine.
Filled with sakura an paste and shaped.


DIY sakura bean paste (click here)


Baked 20 minutes at 180 C. OK, the shapes are… what they are.


Only one had a perfect aspect, but they were all delicious. I didn’t make enough.


Anpan woman and the super hero sweet bean bread

This is anpan, sweet azuki bean bread, a long time popular kashipan (Japanese cake-bread). Maybe one of the oldest.


Did you know this guy ? It’s Anpanman. He is to anpan what Superman is to supermarkets.

Make little balls of sweet bread : sourdough, flour, egg, butter (not too much), rice bran, very little sugar… Kiki, my home-bakery did that well.

Anko (sweet azuki beans), the simplest version : frozen azuki, kurozato black sugar, a little brandy, vanilla.

Making anko (tsubuan and koshian) from the beans. Easy recipe.

Blond sesame.

The Japanese versions are often made of koshian (pasted beans) way much sweeter. The bread is also richer (fatter and sweeter) and extremely soft. Mines are not like bread. Slightly healthier too. I love this little snack.

Wagashi Saga : Photo-menu of all Japanese sweet posts.