English
Deutsch
español
français
italiano
-
Newest
Light salmon roll
Omelette with cherry tomatoes and cheese
Rice sponge cake
Spaghetti with shrimps in creamy garlic sauce
Cabbage with champignons
Beef Stroganoff with Mushrooms and Cream
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.
Reviews: 0
0 Overall ratingHave you already prepared this recipe? Tell what you think.
Write a review
Trending
Bigos with rice
Bigus, or bigos, as it is called in its homeland - in Poland, is traditionally prepared from two types of cabbage. Usually they take fresh and pickled. According to one version, it is this cooking principle that gave the name to the dish. In Latin, t
Czech style pork knuckle
The recipe for pork knuckle, or as they say in the Czech Republic, "veprova knelna", involves stewing the meat in beer for quite a long time and then baking it in the oven. Czech pork knuckle is juicy and tender baked meat with a unique aro
Azu in Tatar style
Azu is a Tatar dish that gained popularity in Soviet times. Traditionally, azu is made from lamb or beef, with onions, potatoes and pickles added. Everything is cut into strips and stewed in tomato sauce.
