I have cooked some red bean paste yesterday, so today is the day to make this bread.
Reference from this website. http://cookpad.com/recipe/print/1184884
Bread flour 100g
Butter 8g (original recipe is 10g)
Sugar 10g (original recipe is 15g, I reduced it because the red bean paste itself is quite sweet)
Salt 1/4tsp
Instant Yeast 2/3tsp
Milk 60cc (original recipe is 70cc, I think the flour difference makes the liquid absorption differ)
Black Sesame 10g (I forgotten to put it in while kneading the flour, so put it as deco just before frying it)
Anko 120g (original recipe is 100g, but I like really full filling type, so... ^^)
Tools that you may need
Let`s get party started~
1. Divide the Anko to 4portions, 30g each, roll it up to a ball shape and keep in the fridge.
2. Warm up the milk to about 37C, put in sugar, yeast and 10g of flour, keep it at warm place for ~10mins to let the yeast start working.
3. In the mixing bowl, put the remaining 90g of flour, salt in, then add the mixture from (2) and start mixing and kneading.
4. As the dough starts to form up, add in butter and knead till elastic dough is formed.
5. Put it for fermentation, about 30mins in a warm place with wet towel on.
6. After fermentation is completed, divide the dough to 4portions (should be around 45g each). Then wrap the Anko in, make it a round ball, tap on the sesame seed then press down to make it flat. This will make the sesame stay in place nicely.
7. As I was using Non-stick fried pan, no oil was used during the frying process. Start frying from the "presentation side", so the Black Sesame will hold on to its place. Then turn it over when the surface turned golden brown.* Rem not to use high heat as it will burn the Bread`s surface too fast, then the dough inside left uncooked.
* You can put them into freezer with individual wrapping and warm them in microwave, 800W 60secs whenever u feel hungry.
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