The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

No Knead Red Bean Bun(AnPan)_Red Bean Paste(Anko)

No Knead Red Bean Bun(AnPan)_Red Bean Paste(Anko)

mukgling's picture


Bread Making
Home baking

How to make Sweet Dough Bread
How to make Red Bean Bun(An Pan)
How to make No Knead Bread


Prep time
Cooking time
Total time



무반죽 단팥빵 만들기_팥앙금만들기_통팥앙금_롯지 콤보쿠커_홈베이킹(home baking)

** Video subtitles can be set in two languages: Korean and English **
** You can set subtitles on screen **

How to make Red Bean Paste(Anko)
160.0g Red Bean
190.0g Sugar
  0.3g Salt
100.0g Boiled water from Red Bean
 16.0g Starch Syrup
1. Put red beans in water for one day.
2. Put red beans in the cotton pouch and tie them well.
3. Put the cotton pouch into the pot and pour enough water.
4. After the strong boiling water,
Boil for 40 minutes in weak intensity.
5. Discard all boiled water.
6. Pour new water into the pot again.
7. After the strong boiling water,
Boil for 40 minutes in weak intensity.
8. After pouring the second boiled water(100g) into the pan
    Put in half of sugar and boil.
9. When boiling starts,
Remove the red bean from the cotton pouch and
pour it into the pan.
10.Add the remaining half of the sugar and
boil until the end with the highest heat.
11.Stir gently while boiling.
12.Turn off the fire when it becomes finished.
13.Add salt and starch syrup and stir.
14.Put the finished red bean paste(anko) in the bowl and
cover with vinyl, Refrigerate.


(B's (%) = Baker's Percentage = Bakers Percent)
(Tr (g) = actual input amount = Truth Input)
Dough formula
B's (%):100.0%, Tr (g):130.0g Strong flour
B's (%): 1.5%, Tr (g): 2.0g Instant Yeast
B's (%): 1.7%, Tr (g): 2.2g Salt
B's (%): 18.0%, Tr (g): 23.4g Sugar
B's (%): 20.0%, Tr (g): 26.0g Butter
B's (%): 40.0%, Tr (g): 52.0g Whole Eggs
B's (%): 2.3%, Tr (g): 3.0g Skim milk powder
B's (%): 36.0%, Tr (g): 46.8g Water(33℃)
1. Put water in the bowl.
2. Put the instant yeast.
3. After 1 minute, melt the instant yeast.
4. After mixing the sugar and skim milk uniformly,
    Put in the ball and dissolve.
5. Add salt and dissolve.
6. Add eggs and mix evenly.
7. Add melted butter and mix evenly.
8. After adding flour,
    Mix evenly until the flour is invisible.
   (Dough temperature: 22℃)
9. After 40 minutes of rest, the first fold (folding)
    It rounds slightly with finishing.
10.After 40 minutes of rest, the second fold (folding)
11.After 1 hour and 30 minutes of rest, split: 50g
12.After Round it, fermentation at room temperature for 30 minutes bean paste(anko) split: 90g
14.Put the red bean paste(anko) in the dough.
15.After panning the Teflon sheet,
    Press the center of the dough.
16.Apply the egg evenly.
17.Topping walnuts
18.Second Fermentation(Final Proofing): 2 hours
19.Oven temperature 190℃ Preheating
   (Only the top hot line is turned on, and the bottom hot line is turned off.)
    Preheat the lodge in a fully-heated oven for at least 20 minutes.
(Lodge LCC3 Cast Iron Combo Cooker, Pre Seasoned, 3.2-Quart)
20.Apply the egg water evenly once more,
on the second fermentation completed dough.
21.Put the dough into the preheated lodge 10-inch combo cooker floor
22.Cover the lodge 10-inch combo cooker lid.
23.Put in the oven
24.After baking for 10 minutes,
remove the lodge cover and continue baking for about 5 minutes
    (15 minutes in total)
25.Remove the bread from the oven and cool
26.Tasting after completion of bread

Test results
1. It is possible to make sweet dough easily at home
by applying No Knead Dough Method (no kneader is needed)
    You do not need to use a lot of power for dough.
2. It is advisable to use a lodge combo cooker
for small sized home ovens.
3. Fermentation time is not absolute.
Time adjustment required according to room temperature
    (Because of winter shooting, room temperature is low,
so the fermentation takes a long time)

* Note: Always be careful when using the oven
(It is very hot, so use it after wearing very thick oven gloves)


Yippee's picture

Hi, Mugkling:

Could you fix the video link in your post?  I enjoy watching your videos.  Thanks for sharing.