Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a special dish, anman (steamed 'azuki' buns). It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
My mother used to make these 'Anman' (Steamed Azuki Buns) quite often, and my sisters and I loved them always. This is her quick and easy recipe. Extra azuki paste can refrigerated for about a week, frozen, or used as a spread.
Anman (Steamed 'Azuki' Buns) is one of the most popular of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. Anman (Steamed 'Azuki' Buns) is something which I have loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook anman (steamed 'azuki' buns) using 7 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Anman (Steamed 'Azuki' Buns):
- Get 1 & 1/2 cups Self-Raising Flour
- Get 2 tablespoons Sugar
- Get 1 pinch Salt
- Get 1 large Egg
- Take 1 tablespoon Vegetable Oil
- Prepare 1/4 cup Water
- Prepare 8 heaped-tablespoonfuls Tsubu-an OR Koshi-an
The filling is Koshian, smooth sweet red bean paste with a hint of sesame flavor. The name Anman comes from the Anko and the cake - Manjyu. Nikuman (肉まん; derived from 肉饅頭 niku (meat) manjū) is the Japanese name for the Chinese baozi (包子) made from flour dough, and filled with cooked ground pork, beef or other ingredients. It is a kind of chūka man (中華まん lit.
Steps to make Anman (Steamed 'Azuki' Buns):
- Roll 'Tsubu-an' OR 'Koshi-an' (both are 'Azuki' paste) into 8 balls.
- Mix Self Raising Flour, Sugar, Salt, Egg, Vegetable Oil and Water and mix to form a soft dough. Divide into 8 portions.
- Flatten one portion of dough to about 10cm round. Place one ball of 'Azuki' paste in centre and draw the edges up to form a bun. Make 8 buns and place each bun on a piece of baking paper (size 10 x 10cm).
- Pour water into a steamer pot and bring to the boil over high heat. Place buns into steamer, cover with lid and cook for 10 minutes. Repeat with remaining buns. Serve warm.
Chinese-style steamed bun) also known in English as pork buns. Add a little bit of white vinegar to the water to prevent discoloration. It's the Japanese version of the Chinese steamed bun, called chuuka manjuu. In Japan the chuuka manjuu usually has a smooth top because the dough is gathered and pressed together around the filling on the bottom. The fillings are usually an, sweet azuki bean paste (this is called anman, or roast pork.
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