Sakekasu makes bread texture very soft inside and crispy outside. Also this flavor goes very well with Anko. Enjoy your own Anko roll!
≪How to Make≫
1. Mix the sakekasu and yeast solution well.
2. Combine the sakekasu and yeast with the flour, and salt. Knead for 10 minutes until the dough is about as soft as your earlobe. If the dough becomes too stiff while kneading, add some of the yeast solution. If you use a baking machine for kneading, set it to knead for 5 minutes. Then knead for an additional 3 minutes by hand.
3. When you finish kneading, let the dough rise to 2-3 times its original size. Do not let the surface become dry. At a room temperature of around 24℃ (75℉), the dough will require a few hours to rise. This is the first rising. If the dough begins to dry out, cover it with a damp cloth. A finger test will tell you when the first rising is finished. Dust your index finger with flour, plunge it into the middle of the dough and pull it out. If the hole you make does not close up, the dough is finished rising. During winter, when room temperatures may be lower than 24℃ (75℉), the first rising could take up to 24 hours. During summer, with a room temperature of around 30℃ (86℉), the first rising could finish in as little as 2-3 hours. Managing the first rising at warmer temperatures, therefore, requires greater attention.
4. Once the first rising finishes, press the dough with the palm your hand to gently release the gas. After releasing the gas, flatten the dough into a rectangle. Now spread the bean paste in a thin layer over the top of the dough. Roll up the dough from one side of the rectangle. Again, sprinkle on chopped walnuts or sesame seeds if you like. Set the rolled up dough aside for about 1 hour. This is the second rising.
5. Place 1tbsp of bean paste onto the middle of each portion of dough and enclose it in the dough. If you like, sprinkle sesame seeds or chopped walnuts on the surface of each. Set the six portions of dough (with bean paste enclosed) aside for about 1 hour. This is the second rising. With the second rising, as well, take care to prevent the surface of the dough from drying out. Feel free to adjust the amount of filling to taste, but keep in mind that putting in a relatively large amount could result in leaks during baking.
6. Preheat your oven to 250℃ (482℉). Place the filled dough portions into the oven and then lower the temperature to 220℃ (428℉). Bake for 20 minutes. Baking times will differ depending on each oven. Experiment to find what works best for your oven.
Recipe Developed by:Kaoru Shibata