Japan's famous cotton-flavored bread. We make it like this
Who bothers making bread at home these days? Yeah, it's rare, but... The privilege of eating fresh bread from the oven is happiness that only the baker can feel!
4 serving
Within 999 minutes
lemonsatelier
Ingredients
  • Strong flour
    600g
  • Instant Dryist
    13g
  • skimmed milk powder
    30g
  • Sugar
    80g
  • Salt
    5g
  • egg
    1ea
  • Milk
    350g
  • Butter
    50g
Cooking Steps
STEP 1/10
1. Put the dough ingredients in the baking machine one by one.
Using a dough course, take it out by kneading only.
STEP 2/10
2. Roll it and start the first fermentation.
The fermentation process is the same as the onion bread posted below.
STEP 3/10
The first fermentation is done until the dough is doubled..
It takes about an hour.
STEP 4/10
3. Divide the dough into 8 pieces, take out the air, and make it round. (I split it into 8 pieces to make it a morning bread.). To make it into bread
Please divide it into two or three.)
STEP 5/10
After 15 minutes of bench time with wet cotton cloth
Put it neatly in a bread mold.
I'm going to make it with a boning roll, so I used a square frame.
STEP 6/10
4. Put hot water in another bowl in a schirofoam box, place it next to it, and start fermentation for the last time. It was fermented for about 40 minutes
You have to wrap it so that the moisture doesn't fall on the dough.
STEP 7/10
It's inflated very well.^^
STEP 8/10
You see the water in the preheated oven?
It's okay to put B next to you.
STEP 9/10
Bake the bread in a preheated oven at 5.350 degrees for about an hour...
If it's a morning roll, bake it for about 30 minutes.
I baked it for 30 minutes.
STEP 10/10
It's really soft and cozy like fur...It's amazing.
It takes some time, so it's cumbersome to make it, but if you taste it, it feels like you've received a lot of reward?
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