Simple Way to Make Gordon Ramsay Anman (Steamed 'Azuki' Buns)

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, anman (steamed 'azuki' buns). One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Anman (Steamed 'Azuki' Buns) is one of the most well liked of current trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. Anman (Steamed 'Azuki' Buns) is something which I have loved my entire life.

Wrap the dough around the azuki and pinch it closed on top (twist if needed). Repeat for the remaining dough balls. Place one ball of Tsubu-an OR Koshi-an in centre and draw the edges up to form a bun. Pour water into a steamer pot and bring to the boil over high heat.

To begin with this particular recipe, we must prepare a few ingredients. You can have anman (steamed 'azuki' buns) using 7 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Anman (Steamed 'Azuki' Buns):

1. Take 1 & 1/2 cups Self-Raising Flour
2. Make ready 2 tablespoons Sugar
3. Take 1 pinch Salt
4. Make ready 1 large Egg
5. Get 1 tablespoon Vegetable Oil
6. Get 1/4 cup Water
7. Take 8 heaped-tablespoonfuls Tsubu-an OR Koshi-an

Anman are Japanese steamed hot buns with Anko filling. The white bread part is made from both yeast and baking powder, and it is soft and tender. 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.

Steps to make Anman (Steamed 'Azuki' Buns):

1. Roll 'Tsubu-an' OR 'Koshi-an' (both are 'Azuki' paste) into 8 balls.
2. Mix Self Raising Flour, Sugar, Salt, Egg, Vegetable Oil and Water and mix to form a soft dough. Divide into 8 portions.
3. 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).
4. 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.

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. Japanese steamed bun with dough made from flour, sugar, water and yeast and different kinds of filling. Nikuman's filling includes pork and vegetables seasoned with soy sauce. Anman's filling includes sweetened Azuki bean paste.

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