さつまいものあんぱん（１２個分）
①強力粉３５０ｇ・ドライイースト５ｇ・砂糖３０ｇ・塩３ｇ・バター５０ｇ・水３５０ｇを良く練り、生地が引っ張って、ちぎれないように延びれば、室温で６０分ほど置くと、２～２.５倍に嵩が膨れる、再び練り直す。
②サツマイモ２３０ｇの皮を取り細かく切り、柔らかくなるまで茹でて、バター２０ｇ・砂糖３０ｇ・牛乳５０ｍℓ入れペースト状に練り餡を作る。
③①の生地を２５×３０ｃｍ角に伸ばし、②を均等に敷き、２５ｃｍの長さ位に丸く巻き１２等分にして室温で１時間置く。
④③をオーブン１８０℃で１２～１３分焼いて出来上がり。
Sweet potato anpan (for 12 pieces)
①Knead 350g of strong flour, 5g of dry yeast, 30g of sugar, 3g of salt, 50g of butter, and 350g of water well, and if the dough is pulled and stretched so that it does not tear, if you leave it at room temperature for about 60 minutes, the bulk will swell 2~2.5 times, and you will knead again.
②Remove the skin of 230g of sweet potatoes, cut them into small pieces, boil them until soft, and knead the bean paste into a paste with 20g of butter, 30g sugar, and 50ml of milk.
③Roll out the dough of① to 25×30 cm square, lay ② evenly, roll it into 12 equal parts in a circle about 25 cm long, and leave it at room temperature for 1 hour.
④Bake ③ in the oven at 180°C for 12~13 minutes.
