Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, showa era school lunch: nostalgic soft bread roll. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Great recipe for Showa Era School Lunch: Nostalgic Soft Bread Roll. When I was listening to my daughter talk about her school lunches, I got an urge to eat the kind of bread that was served with school lunches, so I made this. You'll get how to form the loaves after making them many times, so.
Showa Era School Lunch: Nostalgic Soft Bread Roll is one of the most popular of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. Showa Era School Lunch: Nostalgic Soft Bread Roll is something that I have loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can have showa era school lunch: nostalgic soft bread roll using 8 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Showa Era School Lunch: Nostalgic Soft Bread Roll:
- Make ready [180 grams] ●Bread (strong) flour
- Prepare [40 grams] ●Cake flour
- Prepare [12 grams] ●Raw cane sugar
- Take [3 grams] ●Grilled salt
- Take [2 2/5 grams] Dry yeast
- Get [12 grams] Margarine
- Get [160 grams] Milk
- Make ready Milk to brush on the rolls
This is Izakaya so you need to order. As for meals, there are many menus reminiscent of elementary school lunch. The nostalgic aluminum tableware is reproduced as it is. We all have those recipes that take us back to the good ole' days, y'know the days when we were still in grade school and eating school cafeteria lunches.
Steps to make Showa Era School Lunch: Nostalgic Soft Bread Roll:
- Put all the ● ingredients plus the milk into a bread machine, and start the "dough only" program. Add the margarine 5 minutes. Let the dough complete its 1st rising.
- Take the dough out, deflate and then weigh it, divide it, and roll each portion into a ball. Rest the dough for 15 minutes.
- Place each portion of dough with the seam side down, and roll it out into an oval with a rolling pin. Turn sideways, and roll the top and bottom edges towards the center.
- Fold in half and pinch the seams together in the middle.
- Fold in the left and right ends, and pinch tightly.
- Roll the dough gently until it's 17 cm long. Make sure the ends don't get too thin when you do this.
- Line up the formed rolls on baking sheet lined with parchment paper. Leave for 25 minutes or so for the 2nd rising. In the meantime, bring the milk for finishing the rolls to room temperature.
- Brush the surface of the rolls with the milk. Preheat the oven to 180°C. Bake the rolls for 5 minutes at 180°C, then 10 minutes at 160°C (15 minutes total). Let the rolls cool completely before transferring to storage bags.
- When I bake 5 rolls at a time, I line them up like this.
Now, not every school lunch brings back happy memories, but there were definitely a few lunches that made us rush to the front of the line! We think you'll like taking a walk down memory lane with The Best Old-Fashioned Recipe Collection. Not only do my grandchildren love these cheese-and-bacon filled hot dogs, but they enjoy helping put the meal together, too. It's the perfect solution to a last-minute lunch. —Lyletta Searle, Morgan, Utah I wanted to find an old Showa era bakery in front of Sakurai station and we did but couldn't park nearby. Hiroo waited while I went in and bought rolls and sandwiches for our lunch.
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