Mugwort Anpan in a Bread Maker

• 240 grams Bread (strong) flour
• 60 grams Cake flour
• 5 grams Dried mugwort
• 30 grams Soft light brown sugar
• 4 grams Salt
• 30 grams Margarine
• 5 grams Dry yeast
• 200 ml Milk
• 400 grams Tsubu-an or koshi-an
• 1 Beaten egg

1. Early prep: Add all the ingredients except for the anko and beaten egg to the bread maker, set to knead, and complete the first rise.
2. Should take about an hour.
3. Divide into 10 portions (about 57 g each), roll into balls, and let sit for 15 minutes.
4. Use a rolling pin to stretch out the dough.
5. Place a rounded piece of bean paste on each round of dough.
6. Fold up towards the center, like folding a tea towel.
7. Put the seams on the bottom and push down with your hand to flatten.
8. Place the dough on a cookie-lined baking pan and cover with a damp cloth.
9. Allow to rise a second time in the oven at 40C for 30 minutes.
10. Begin heating your oven to 180C.
11. Use a brush to coat the dough with the beaten egg and bake in the oven at 180C for 15 minutes.
12. This is what the center looks like (using 30 g of anko).
13. Without the glaze: Bake in the oven at 180C for 15 to 18 minutes.

bread, flour, mugwort, light brown sugar, salt, margarine, yeast, milk, egg

Taken from cookpad.com/us/recipes/148212-mugwort-anpan-in-a-bread-maker (may not work)