Anpan and Potstickers

The ones with the sesame seeds were the batch with Legion

One of the things I hoped to make with my red bean paste was Anpan, a Japanese bread with red bean paste inside. I followed this recipe and was rather worried that the yeast wasn't working properly as the buns didn't really rise much. So while they were proofing I made another batch, using Legion. I replaced the water and 50g of flour with 100g of Legion. The dough felt more elastic and definitely was easier to work with. However, the original batch, with the powdered yeast, was allowed to proof longer and that might explain the difference in size.

Both of them were fairly dense inside which, again, I attribute to not very active yeast and insufficient proofing, respectively. They still taste better than the red bean rice dumplings I made last week!

The other thing I worked on today was another batch of potstickers, using wonton wrappers this time. These made me very frustrated while I was cooking them: I fried them in oil for a few minutes then added stock and let them cook on low for another few minutes. Sometimes that worked perfectly and sometimes, well, they're not called potstickers for nothing, I guess.