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Bread (Kinpira burdock bread) | Transcription of ayano hayasaki's recipe

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Ingredients

Strong powder : 200g
sugar : 20g
East : 4g
salt : 2g
water : 120g-130g
Burdock : 70g
Sesame oil : Appropriate amount
sweet sake : 1 tbsp and 1/2 tbsp
Soy sauce : 1 tablespoon
Soy milk mayonnaise : Appropriate amount

Time required

180minutes

Procedure

1) Add strong flour, yeast, sugar, salt and water and knead. 00:07
Add strong flour, yeast, sugar, salt and water and knead.
2) Once the dough is put together, first ferment it until it doubles in size. 00:50
When the dough is set, leave it in a warm place for 30-40 minutes until it doubles in size for primary fermentation.
3) Divide the dough into 6 equal parts, degas, roll it, crush it by hand so that it becomes a little flat, and make a cut in the edge to make a shape. 01:02
Divide the fermented dough into 6 equal parts, degas and roll. Crush it by hand so that it becomes a little flat, and make a notch in the edge as if it were 2 cm.
4) Secondary fermentation until the dough swells 01:29
Secondary fermentation until the dough swells.
5) Make Kinpira Burdock 01:32
Make Kinpira burdock. Cut the burdock root and fry in a frying pan with sesame oil. Add mirin and soy sauce and fry.
6) Make a dent in the middle of the dough and put the kinpira on it. 02:04
Make a dent in the middle of the dough and put the kinpira on it.
7) Sprinkle with soy milk mayonnaise and bake in an oven heated to 180 degrees for 15 minutes. 02:21
Sprinkle with soy milk mayonnaise and bake in an oven heated to 180 degrees for 15 minutes.

Point

・ Recipe for 6 side dish breads using kinpira burdock.
・ The soft bread dough is made healthy without using oil. It's delicious to bake with side dishes other than kinpira burdock, so it's a good idea to make your own bread with your favorite side dishes.
・ As a guideline for the end of secondary fermentation, try pressing the dough and it will be elastic and leave a few finger marks. It takes about 30 to 40 minutes, but the time is just a guide, and when the dough swells 1.5 to 2 times, the secondary fermentation ends.