Anko paste Kinako Soy Flour Pain d'Epi

• 200 grams All purpose flour
• 20 grams Black sesame kinako
• 15 grams Soft brown sugar
• 3 grams Salt
• 3 grams Dry yeast
• 150 ml Lukewarm water
• 250 grams Tsubuan or Koshian paste

1. Mix the all purpose flour and he kinako soy flour together.
2. Add light brown sugar, salt, and dry yeast to the, add in hot water, and mix it all up with a pair of cooking chopsticks.
3. Knead for 5 minutes by hand once it has gathered up.
4. Proceed with the first rising.
5. Release the gas once it has about doubled in size, and divide into 3 equal portions.
6. Bench it for 20 minutes.
7. Cover it with a wet cloth to keep it from drying out.
8. Divide the an paste into 3 portions as well.
9. Spread out the dough to about 25cm long and 10cm wide with a rolling pin, and spread out the an paste.
10. Roll it up from the front, and ode it tightly.
11. Place the seam facing downwards, and roll it up into a round shape.
12. Let rise for the second time, it'll take about 40 minutes.
13. Sift flower over top with a tea strainer.
14. Cut 5 or 6 notches into the dough with scissors, and spread out the points to the right and left.
15. Preheat an oven to 230C, reduce the heat to 200C, and bake for 18 minutes.

flour, black sesame kinako, brown sugar, salt, yeast, water, tsubuan

Taken from cookpad.com/us/recipes/169465-anko-paste-kinako-soy-flour-pain-depi (may not work)