Hello everybody, it’s John, welcome to our recipe site. 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. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
All-Purpose Shiratamako Dough Moist and Springy is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. All-Purpose Shiratamako Dough Moist and Springy is something that I have loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we must prepare a few ingredients. You can have all-purpose shiratamako dough moist and springy using 8 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make All-Purpose Shiratamako Dough Moist and Springy:
- Prepare 230 grams Strong bread flour
- Make ready 25 grams Shiratamako
- Make ready 20 grams Sugar
- Take 3 1/2 grams Salt
- Take 3 grams Dry yeast
- Prepare 15 grams Butter
- Take 100 ml Milk
- Get 80 ml Water
Instructions 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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