Ɨ
Ƙ
ƙ
ƚ
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Various flavored bread
Use bread dough
Tools used for bread-making with dough
Dough rolling board
Cooking paper
Scale (Unit: 1
g
)
Atomizer
Scraper
Brush
Rolling pole
Small towel
(Soaked and wrung dry)
Tools th at may be
used for making bread
Kitchen scissors
Bread mold
Plastic wrap
Thermometer and
others
Forming
ʗġ
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.
ʘġġ
Shape them into ovals, cover them with the
small towel and place them still for about 10
~15 min.
ʙġġ
Press slightly with hands and use the rolling
pole to roll the dough thin.
ʚġġ
Catch one end of the dough, stretch it to-
wards your body and roll it up tightly.
Fermentation
ʛġġ
Place them on the table with the closure
facing downwards. Spray water on it.
ʜġġ
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
ʝġġ
Bake them in an oven that is preheated to
a temperature of 170 ~ 200 °C for about
15 min.
Stuffed bread with sweetened bean paste
ʗ
(Following Step
ʗ
of making rolls) roll the dough into a round plate with a diameter of 10 cm.
ʘ
Wrap sweetened bean pastes with the dough made from Step
ʗ
, shape it into balls and press the
middle so that it caves in.
ʙ
Properly arrange the
ʘ
, sprinkle water on it and allow it to ferment for 20 ~ 30 min (till it rises to dou-
ble its original size) at a temperature of 30 ~ 35 °C.
ʚ
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.
Oven
Ingredients
135 kcal (for 1 piece)
Bread dough (P.34)
Egg (evenly mixed)
Quantity at a time
25
g
Rolls
The dough may rise horizontally upon
fermentation if it is not rolled up tightly
ĩġ Ī
(12 pieces)
Making bread dough / pizza dough
Dough
Various flavored bread
35
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