Recipe of All-Purpose Shiratamako Dough Moist and Springy

Hey everyone, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, all-purpose shiratamako dough moist and springy. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

All-Purpose Shiratamako Dough Moist and Springy is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They are nice and they look wonderful. All-Purpose Shiratamako Dough Moist and Springy is something that I’ve loved my entire life.

Recipe of All-Purpose Shiratamako Dough Moist and Springy

To get started with this particular recipe, we have to prepare a few components. You can have all-purpose shiratamako dough moist and springy using 8 ingredients and 7 steps. Here is how you can achieve it.

Ingredients

The ingredients needed to make All-Purpose Shiratamako Dough Moist and Springy:

1. Take 230 grams Strong bread flour
2. Prepare 25 grams Shiratamako
3. Take 20 grams Sugar
4. Take 3 1/2 grams Salt
5. Prepare 3 grams Dry yeast
6. Prepare 15 grams Butter
7. Make ready 100 ml Milk
8. Prepare 80 ml Water

Instructions

Instructions to make All-Purpose Shiratamako Dough Moist and Springy:

1. 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.
2. 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.
3. 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.
4. 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.
5. It is done baking. I used the ring pan to make 3 sesame buns at 40 g each.
6. Bake a 12cm cube at 190°C for 23 minutes The springiness will increase further if you turn it into a cube.
7. Note: Two 40 g dough yields in a 12 cm cube loaf.

As simple as that Steps to Make All-Purpose Shiratamako Dough Moist and Springy

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