ANPAN

Material :

1. 200 g high protein flour
2. 50 g low protein flour
3. a quarter teaspoon of lemon juice
4. fermipan 6 g
5. sugar 200 gr
6. margarine 15 gr
7. egg 1 piece of size m
8. salt 4 ounces
9. 50-60 mL warm water

How to make :

1. Mix all ingredients
2. Knead until smooth
3. After a dull for the dots 12 pieces
4. Let stand 1 hour 26 degrees centigrade.
5. Enter content into every sphere
6. Let stand 40 minutes 40 degrees centigrade.
7. Brush the top of the bread with kocokkan egg yolks, sugar, salt, water.
8. Bake 180 degrees 10 minutes.

DANGO

Material (for 20 more pcs Dango)

1. 500 g white glutinous rice flour
2. 100 g rice flour (use rice flour is let Dango is easy to shape)
3. Anget water to taste
4. 20 bamboo skewers

Spreads :

1. 500 cc water
2. 3 tablespoons soy sauce
3. 2 tablespoons soy sauce
4. Sugar and salt to taste
5. 2 tablespoons cornflour / cornstarch 

How to make : 

1. Mix flour and glutinous rice flour, pour water little by little while diuleni until dough can be formed. If the water is too much, the dough so lemas.kalo have this, add the flour until sticky enough to be formed.
2. Take the dough according to taste. Round the dough, set it in the steamer.
3. Steam for 45 minutes to 1 hour. Lift.
4. While still warm, prick with a skewer. One skewer contents Dango 3-4, depending on size of dango.

Make spread :

1. Set aside one cup of water. Dissolve cornflour / cornstarch in it, stir
2. Heat the remaining water, cook together with sweet soy sauce + sugar + salt + salt to boiling
3. Enter the solution of starch / cornstarch (mix first so do not settle), reduce the flame. stir.
4. Kalo is thick and popped it means is ripe. Turn off the flame while the mixture continued to stir.

Burn dango :

1. Heat the pan / rack to burn.
2. Fuel dango on both sides. If it is slightly brown, spread with a smear of material while continuing to be burned, as he anointed, and turned upside down until both sides are cooked and brown excite
3. Serve

DORAYAKI

Material:

1. 100 gr flour
2. 2 tablespoons granulated sugar
3. 1 tablespoon honey
4. 1/2 teaspoon salt
5. 3 eggs btr
6. 75 ml of liquid milk
7. 1 teaspoon margarine for greasing

Contents :

1. 100 grams of red beans
2. 3 tablespoons granulated sugar
3. 150 ml of liquid milk

 
How To Make :

1. Combine sugar, honey, eggs and salt, beat until thick, add the flour and liquid milk little by little, stir well.
2. Heat the mold dorayaki or nonstick skillet diameter 8 cm, topical pan with margarine.
3. Pour one ladle batter into the molds up to 3 / 4 high mold, allow it to surface perforated holes, cover the mold, and cook until browned bottom. Lift.
4. Make filling: boiled red beans until tender, remove, drain, puree. Cook again until thick, put milk and sugar, cook until thick, remove from heat.
5. Rub the surface with the contents dorayaki until blended, cover with dorayaki again and serve.

For 4 pieces

TAIYAKI

Material:

1. 250 g flour
2. 250 g granulated sugar
3. 5 eggs
4. 25 g honey
5. 1 teaspoon baking soda
6. 100 ml of water
7. 7 ml mirin

Contents :

1. 400 g red beans, cleaned, soaked overnight
2. 270 g rock sugar, crushed into small chunks

How To Make :

1. Mix the flour, sugar, eggs, honey, baking soda, water and mirin and stir well. Then strain.  Allow the dough for 6 hours until fluffy. 
2. Heat the mold and insert 1 tablespoon (15 ml) taiyaki cake batter, cook until browned. Repeat until dough runs out. 
3. Content: boiled red beans to the boil, discard the water. Perform repeated 4 times until the nuts clean and soft. 
4. Add sugar, stirring until sugar dissolves and the liquid becomes thick. 
5. Presentation: rubbing the surface with 1 tablespoon cookie dough taiyaki content, then flatten again cups one layer above it. Serve.

MELONPAN

Material:
1. ½ Japanese bread dough recipe
2. 100 ml evaporated milk
3. 100 gr sugar

Contents:
250 grams of red beans ready kumbu

Melon Topping Ingredients:
1. 100 grams of white butter (shortening)
2. 100 grams sugar
3. 2 egg whites
4. 125 grams of wheat flour proteins were

How to Make:
1. Melon Topping: Beat butter, confectioners' sugar until blended. Add the egg whites, shake 

    until blended. Enter the flour, stirring until a dough can be formed (do not diuleni).
2. Follow the instructions on how to make Japanese bread (see recipe Japanese Bread) until  

    number 5.
3. Flatten dough, then fill with herbs kidney beans, round it off again. Let stand for 15 minutes.
4. Cover the dough bread topped with melon, make a diamond shape lines on it.
5. Put the dough in a paper cup, basting with evaporated milk, sprinkle with sugar. Let stand 

    again for 45 minutes.
6. Bake until done, with a temperature of 180 degrees Celsius for 15 minutes.
7. Remove and serve.