Hello everybody, it’s Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, showa era school lunch: nostalgic soft bread roll. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look 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 is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Showa Era School Lunch: Nostalgic Soft Bread Roll is something that I have loved my entire life.
To get started with this recipe, we have to first prepare a few components. You can cook showa era school lunch: nostalgic soft bread roll using 8 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Showa Era School Lunch: Nostalgic Soft Bread Roll:
- Take 150 grams [180 grams] ●Bread (strong) flour
- Make ready 30 grams [40 grams] ●Cake flour
- Make ready 10 grams [12 grams] ●Raw cane sugar
- Make ready 2 1/2 grams [3 grams] ●Grilled salt
- Prepare 2 grams [2 2/5 grams] Dry yeast
- Prepare 10 grams [12 grams] Margarine
- Make ready 130 grams [160 grams] Milk
- Take 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.
Steps to make Showa Era School Lunch: Nostalgic Soft Bread Roll:
- 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.
- Take the dough out, deflate and then weigh it, divide it, and roll each portion into a ball. Rest the dough for 15 minutes.
- 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.
- Fold in half and pinch the seams together in the middle.
- Fold in the left and right ends, and pinch tightly.
- Roll the dough gently until it's 17 cm long. Make sure the ends don't get too thin when you do this.
- 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.
- 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.
- 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 exceptional food showa era school lunch: nostalgic soft bread roll recipe. Thank you very much for reading. I’m sure that you can make this at home. There is 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, friends and colleague. Thanks again for reading. Go on get cooking!
