Japanese Style Bonito Flower Bread

Name: Japanese Style Bonito Flower Bread
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 175g High-gluten flour; 75g Low-gluten flour; Appropriate surface decoration Bonito flakes; 2.5g Instant dry yeast; 40g Caster sugar; 3/4 tsp salt; 10g milk powder; 25g egg; 135g water; 25g butter; Appropriate amount of pork floss

by Aunt Xizhen

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

4

The first time I ate something like bonito flakes, it was octopus dumplings.

That's right, it's the small sticky pieces on it, with the smell and fishy smell of fish.

I bought a bag when I saw it in the bakery, and I just came back to make a bonito bread.

It stands to reason that the authentic bonito bread filling should be served with tuna salad dressing.

It was too much trouble, so I changed it to minced pork filling. Please feel free to play Ang.

Japanese Style Bonito Flower Bread

1. Pour all the ingredients except butter into the bread bucket, and then start the kneading program. Knead for about ten minutes.

Japanese Style Bonito Flower Bread recipe

2. Put in the butter cut into small pieces and continue to knead the dough until it reaches the expansion stage. It takes about 15 minutes.

3. The dough is left in the barrel and fermented until it is twice its original size. I used it for 1.5 hours.

4. The dough is left in the barrel and fermented until it is twice its original size. I used it for 1.5 hours.

5. Take the dough out, ventilate, and relax for 15 minutes.

6. Divide the dough into 8 portions. Relax for another ten minutes.

7. Roll the dough into an oval shape and thin the bottom edge. Then spread an appropriate amount of pork floss.

8. Roll up the dough from top to bottom, and compact the bottom edge.

9. Roll up all the dough and put it in a baking tray, and then carry out the second fermentation (I always put a bowl of boiling water in the oven, and then put the bread in the oven for airtight fermentation), and it is almost done after one and a half hours .

10. This is what it looks like after the second fermentation.

11. Put it into a preheated 180 degree oven, middle layer, and fire up and down for about 12 minutes. The temperature of my oven is too high, so the surface is a little burnt...it should be covered with a layer of tin foil halfway through the baking.