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Various flavored bread
●Dough rolling board
●Cooking paper
Ingredients
(12 pieces)
Bread dough (P.34)
Egg (evenly mixed)
Tools used for bread-making with dough
●Scale (Unit: 1 g )
●Atomizer
135 kcal (for 1 piece)
Quantity at a time
25 g
Stuffed bread with sweetened bean paste
(Following Step
of making rolls) roll the dough into a round plate with a diameter of 10 cm.
Wrap sweetened bean pastes with the dough made from Step
middle so that it caves in.
Properly arrange the
ble its original size) at a temperature of 30 ~ 35 °C.
Apply egg liquids, sprinkle poppy seeds and bake them in an oven that is preheated to a temperature
of 170 ~ 190 °C for about 15 min.
●Scraper
●Brush
Rolls
Forming
Use the scraper to divide the dough into 12
even pieces with 45 g each, shape them
into balls, cover them with the small towel
and place them still for about 15 min.
Shape them into ovals, cover them with the
small towel and place them still for about 10
~15 min.
Press slightly with hands and use the rolling
pole to roll the dough thin.
Catch one end of the dough, stretch it to-
wards your body and roll it up tightly.
The dough may rise horizontally upon
fermentation if it is not rolled up tightly
Fermentation
Place them on the table with the closure
facing downwards. Spray water on it.
Allow the dough to ferment for 40 ~ 60 min
(till it rises to double its original size) at a
temperature of 30 ~ 35 °C and then apply
egg liquids.
Baking
Bake them in an oven that is preheated to
a temperature of 170 ~ 200 °C for about
15 min.
, sprinkle water on it and allow it to ferment for 20 ~ 30 min (till it rises to dou-
Use bread dough
●Rolling pole
●Small towel
(Soaked and wrung dry)
Tools that may be
used for making bread
●Kitchen scissors
● Bread mold
● Plastic wrap
● Thermometer and
●Oven
others
, shape it into balls and press the
35
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