Ingredients

• Strong flour
  208g
• Powerful rice flour
  2g
• Sugar
  46g
• Salt
  4g
• Dry East
  4g
• Butter
  32g
• Milk
  53g
• Eggs
  42g
• Water
  29g
• Butter
  67g
• Sugar
  84g
• Powerful rice flour
  3g
• peanut butter
  34g
• food coloring
  2g
• Gravity powder
  165g
• Baking powder
  3g
• baking soda
  3g
• Eggs
  17g

Video

Cooking Steps

STEP 1/25

[Making bread dough] Add all the ingredients and mix them slightly.

STEP 2/25

Add milk, eggs, and water.

STEP 3/25

Mix it for 2 minutes at low speed and 2 minutes at medium speed.

STEP 4/25

When the dough is lumped together, add butter.

STEP 5/25

Mix for 2 minutes at low speed and 6 minutes at medium speed. Hold the gluten 100%.

STEP 6/25

Ferment dough at room temperature for about 50 minutes.

STEP 7/25

Divide 50g each and circle it.

STEP 8/25

Let the dough rest for 10 minutes.

STEP 9/25

Loosen the pre-made soboro with your palm.

STEP 10/25

Spread the Soboro as flat as you want to take a picture of it.

STEP 11/25

Pull the bottom of the dough and pinch it.

STEP 12/25

Wet up to two-thirds of the dough and place on top with a sobor.

STEP 13/25

Place a little Soboro on the bottom of the dough.

STEP 14/25

Press by hand so that the Soboro is well dipped into the dough.

STEP 15/25

Place on the iron plate at intervals so that they don't stick together.

STEP 16/25

Ferment at room temperature for about 35 minutes.

STEP 17/25

[Making Soboro] Beat in the butter at room temperature.

STEP 18/25

Add sugar and mix.

STEP 19/25

Add the red soup rice powder and mix thoroughly.

STEP 20/25

Add peanut butter and cherry blossom resin and mix again. (Cherry blossom resin can be omitted)

STEP 21/25

Add eggs and beat lightly.

STEP 22/25

Lower the gravitational pull, baking powder and baking soda.

STEP 23/25

Mix with spatula blades so that they do not clump together.

STEP 24/25

Rub with your hands to make it soft.

STEP 25/25

Bake for about 10 minutes in an oven preheated to 200.

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