All-Purpose Shiratamako Dough Moist and Springy.
Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, all-purpose shiratamako dough moist and springy. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
All-Purpose Shiratamako Dough Moist and Springy is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. All-Purpose Shiratamako Dough Moist and Springy is something which I have loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we must first prepare a few ingredients. You can cook all-purpose shiratamako dough moist and springy using 8 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make All-Purpose Shiratamako Dough Moist and Springy:
- Prepare 230 grams of Strong bread flour.
- Prepare 25 grams of Shiratamako.
- Take 20 grams of Sugar.
- Take 3 1/2 grams of Salt.
- Get 3 grams of Dry yeast.
- Make ready 15 grams of Butter.
- Get 100 ml of Milk.
- Take 80 ml of Water.
Steps to make All-Purpose Shiratamako Dough Moist and Springy:
- Warm the ingredients until warm to the touch . Place the dry yeast into the designated spot in the bread maker, place all of the other ingredients into the bread container, and leave it up to the bread maker until the first rising..
- Lightly remove the air, divide into equal portions, cover in plastic wrap, cover with a damp cloth, and let it rest for 15 minutes. A ring pan produced 40g x 8 servings..
- Remove the air and roll them back up Let rise for the second time with the oven's "bread proof" setting at 40°C for 25 minutes..
- Save the glazing and toppings for after the second rising If you are using a ring pan to make savory bread, then bake at 180°C for 13~15 minutes..
- It is done baking. I used the ring pan to make 3 sesame buns at 40 g each..
- Bake a 12cm cube at 190°C for 23 minutes The springiness will increase further if you turn it into a cube..
- Note: Two 40 g dough yields in a 12 cm cube loaf..
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