Simple Way to Make Speedy Springy Shiratama Checked Bread

Springy Shiratama Checked Bread. Great recipe for Springy Shiratama Checked Bread. I just wanted to use up my powdered green tea. After shaping it, give the dough a quick mist from time to time in order to keep the surface from drying out, and the top will be nicely rounded when baked.

Tangzhong or water roux – this is simply a mixture of flour and water or milk cooked into a thick slurry. This is the secret to achieve that soft, springy white bread. It helps the dough absorb more liquid and retain moisture.

Hey everyone, it’s Jim, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, springy shiratama checked bread. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Great recipe for Springy Shiratama Checked Bread. I just wanted to use up my powdered green tea. After shaping it, give the dough a quick mist from time to time in order to keep the surface from drying out, and the top will be nicely rounded when baked.

Springy Shiratama Checked Bread is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Springy Shiratama Checked Bread is something which I’ve loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can cook springy shiratama checked bread using 10 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Springy Shiratama Checked Bread:

1. {Make ready of Bread (strong) flour.
2. {Get of Cake flour.
3. {Take of Shiratamako.
4. {Make ready of Granulated sugar.
5. {Make ready of Instant dry yeast.
6. {Take of Salt.
7. {Get of Butter.
8. {Get of Milk.
9. {Take of Water (combined with 1 egg).
10. {Prepare of Matcha.

Since there is more steam created inside the dough while baking, it will result in a higher rise. The ingredients you need for this recipe are water, honey, dry yeast, butter, maida and milk powder though I used milk instead. The bread maybe most associated with the region below the Mason-Dixon Line, cornbread originated with Native Americans. Made from finely-ground corn, wheat flour, eggs and milk (or buttermilk), Southern-style cornbread is traditionally baked in a skillet, either unleavened or with baking powder.

Instructions to make Springy Shiratama Checked Bread:

1. Add all of the ingredients aside from the green tea to the bread maker, and only proceed with the kneading (about 20 minutes)..
2. Take it out of the bread maker and divide into two equal portions, roll up half if it and place into a bowl, then cover it with plastic wrap..
3. Return the rest of the dough to the bread maker along with the matcha and knead for about 5 minutes. Take it out once the matcha is well-incorporated, transfer into a bowl, and cover with plastic wrap..
4. Proof (to 1.5-2 times the original size).
5. Deflate the dough after proving, divide each dough up into 8 equal portions, and let rest for 15 minutes..
6. Roll the dough back up, line them up alternating colors, and proof. Mist the surface of the dough to keep it from drying out..
7. Preheat the oven to 170℃. Place into the heated oven once done proving..
8. Bake at 180℃ for 10 minutes, lower the temperature to 160℃, and bake for about an additional 8 minutes..
9. These are springy and fluffy. They're done..

How to tell if your bread dough is ready for the oven 'If the indentation slowly springs back half-way, that means the dough is proved and you can pop it into the oven to bake. You will also want to use your thermometer to check the temperature of the dough and the temperature of the baked loaf to assure that it is baked properly. In the right environment, yeast doubles and doubles again. Bread is ready for the oven when it has doubled in. Luis' solution: The solution depends on what kind of bread you're making.

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