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American Recipe

Dessert

Serves 1
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Short Description

My spe (Continue For the 3rd batch, leave it to rise at room temperature in the summer. When it's cold, start the rise at room temperature, then move it to the top of the oven when the 2nd batch is in the oven. This way you can proof and bake al I usually make this by replacing 20 to 40 g of the milk with plain, undrained yogurt, and using 60g of very strong bread flour (included in the total amount of bread flour). This makes the bread e Great recipe for Full of Nostalgia: Fried Bread. This is a kinako covered bread that I loved for school lunch a long time ago. The first time I thought about making this was when I was talking about school lunch and I realized that it had been awhile and I wanted to eat it. The school lunch version had an oval shape, but I wanted to use a lot of soy powder, so I made it into a longer shape and it became th Great recipe for Full of Nostalgia: Fried Bread. This is a kinako covered bread that I loved for school lunch a long


Ingredients
1 2 3
Cooking Procedure
1 Make the basic sweet bread dough until the first rising is done. 2 After that, punch down the dough and divide it into portions. 3 Form into uniform balls, cover with a wrung out damp towel and let rest for 20 minutes. 4 From here is how I shape them. 5 Just like ho 6 From the notch roll out the dough into a thin strip. 7 (I made mine about 24cm long.) 8 Twist the str 9 Once you have tightly twisted the dough, bring the two ends together. 10 When you bring the two ends together, it will naturally make a shape like the picture. 11 Spray the dough with water and let the dough rise for the second time for 20 minutes. 12 Deep fry both sides of the dough in oil that has been heated up to 350℉ (180℃). 13 I fried them till they reached a pretty golden brown color. 14 Fry until dark brown, and the edges crisp. 15 Or fry them a little less and they are fluffier. 16 Mix kinako, sugar, salt, or whatever else you'd like in a plastic bag and use to coat. 17 When you cut them, the outsides are crispy and the middle is fluffy and soft. 18 It has a very nostalgic flavor. 19 Great recipe for [Beginner Level] Bacon Bread 20 Great recipe for [Beginner Level] Bacon Bread


Comments
Date: 2013-03-10

My PES (to apply to the 3 batch, which yes to ambient temperature during the summer. If the weather is cold, start the ascent of the ambient temperature, then defer is at the head of the kiln in the second batch, in the oven. In this way, test and the cheek to that normally do this through the exchange of 20 to 40 g of milk with plain, undrained yogurt and with 60g (Brotmehl very strong in the total flour bread). This makes the bread and a good recipe of full of nostalgia: roasted bread. This is a bread kin