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Apple Cinnamon Pie
Funchoza with mushrooms
Japanese sweet bread
How to cook Japanese sweet bread
Step 1
Prepare the brew. In a small bowl, mix flour with water into a smooth paste. Heat over low heat to 65°C. At this point, the mixture will thicken and the bottom of the ladle will be visible as you stir. Remove it from the stove, put a film and cool the mixture to room temperature. You can cook the mixture in advance and store in the refrigerator for 1 day. If the brew is gray, don't use it!
Step 2
Knead the dough. Dissolve the yeast in the water, keeping a small amount of water. In a mixer bowl, mix flour with salt, add yeast solution, milk powder, sugar, egg and tea leaves. Knead a soft dough, adding water if necessary. At the end of the batch, add butter.
Step 3
Transfer the dough to a clean bowl greased with vegetable oil, tighten with cling film and leave to ferment for 60-90 minutes. at a temperature of 28-30°C. After 30 min. from the start of fermentation, punch down the dough using the “stretch and fold” method.
Step 4
Divide the dough into 12 equal parts, roll into a ball, cover with cling film and leave for 10 minutes.
Step 5
Roll each ball into an oval and roll up. Grease a rectangular pan with butter and place the buns in it at some distance from each other. Cover with foil and leave to proof for 60-75 minutes. at a temperature of 28-30°C.
Step 6
Bake the buns at 190°C for 12-15 minutes, until golden brown.
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