Showa Era School Lunch: Nostalgic Soft Bread Roll
Showa Era School Lunch: Nostalgic Soft Bread Roll

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, showa era school lunch: nostalgic soft bread roll. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

How to make the softest, fluffy and chewy milk and butter bread at home without machine. This is the video of our soft roll making practicum in Senior High School. The videos contain some videos of skills that need improvement and we are doing.

Showa Era School Lunch: Nostalgic Soft Bread Roll is one of the most favored of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Showa Era School Lunch: Nostalgic Soft Bread Roll is something that I have loved my entire life.

To begin with this recipe, we must first prepare a few components. You can have showa era school lunch: nostalgic soft bread roll using 8 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Showa Era School Lunch: Nostalgic Soft Bread Roll:
  1. Take 150 grams [180 grams] ●Bread (strong) flour
  2. Get 30 grams [40 grams] ●Cake flour
  3. Prepare 10 grams [12 grams] ●Raw cane sugar
  4. Take 2 1/2 grams [3 grams] ●Grilled salt
  5. Take 2 grams [2 2/5 grams] Dry yeast
  6. Make ready 10 grams [12 grams] Margarine
  7. Make ready 130 grams [160 grams] Milk
  8. Get 1 Milk to brush on the rolls

Soft Bread Rolls: Soft, slightly sweet bread rolls with a fluffy texture. They have a smooth texture and they never disappoint. Great value for money and make for healthy everyday lunches. Perfect to mix up the bread for work and school sandwiches.

Instructions to make Showa Era School Lunch: Nostalgic Soft Bread Roll:
  1. Put all the ● ingredients plus the milk into a bread machine, and start the "dough only" program. Add the margarine 5 minutes. Let the dough complete its 1st rising.
  2. Take the dough out, deflate and then weigh it, divide it, and roll each portion into a ball. Rest the dough for 15 minutes.
  3. Place each portion of dough with the seam side down, and roll it out into an oval with a rolling pin. Turn sideways, and roll the top and bottom edges towards the center.
  4. Fold in half and pinch the seams together in the middle.
  5. Fold in the left and right ends, and pinch tightly.
  6. Roll the dough gently until it's 17 cm long. Make sure the ends don't get too thin when you do this.
  7. Line up the formed rolls on baking sheet lined with parchment paper. Leave for 25 minutes or so for the 2nd rising. In the meantime, bring the milk for finishing the rolls to room temperature.
  8. Brush the surface of the rolls with the milk. Preheat the oven to 180°C. Bake the rolls for 5 minutes at 180°C, then 10 minutes at 160°C (15 minutes total). Let the rolls cool completely before transferring to storage bags.
  9. When I bake 5 rolls at a time, I line them up like this.

The texture and taste was pretty good for the price. This is the video of our soft roll making practicum in Senior High School. The videos contain some videos of skills that need improvement and we are doing our best to adhere to the standards set by TESDA and Department of Education. These milk bread rolls are super soft, airy, moist, and slightly sweet. They're very easy to put together and hold up I had the softest bread when I was living in Japan, back when I was in school.

So that’s going to wrap this up with this special food showa era school lunch: nostalgic soft bread roll recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!