All-Purpose Shiratamako Dough Moist and Springy
All-Purpose Shiratamako Dough Moist and Springy

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, all-purpose shiratamako dough moist and springy. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

All-Purpose Shiratamako Dough Moist and Springy is one of the most favored of current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. All-Purpose Shiratamako Dough Moist and Springy is something that I’ve loved my entire life. They are nice and they look fantastic.

Once when I was living in NY, I was unable to get my hands rice flour, so I added some leftover shiratamako. It had a lovely texture different from rice flour; I discovered a "moist and springy" texture. I improved my normal shiratamako bread recipe and uploaded the recipe.

To begin with this particular recipe, we must first prepare a few components. You can have all-purpose shiratamako dough moist and springy using 8 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make All-Purpose Shiratamako Dough Moist and Springy:
  1. Take Strong bread flour
  2. Prepare Shiratamako
  3. Get Sugar
  4. Take Salt
  5. Prepare Dry yeast
  6. Take Butter
  7. Take Milk
  8. Take Water

When I tested the two types of all-purpose flour over several loaves, what I noticed were these two differences:. The loaves made with King Arthur and Trader Joe's all-purpose flour were more relaxed and supple, because of the malted barley flour added. The dough felt smoother and elastic in my hands, as I kneaded it. The mochiko is cheaper and much easier to get in most Asian grocery stores.

Instructions to make All-Purpose Shiratamako Dough Moist and Springy:
  1. Warm the ingredients until warm to the touch . Place the dry yeast into the designated spot in the bread maker, place all of the other ingredients into the bread container, and leave it up to the bread maker until the first rising.
  2. Lightly remove the air, divide into equal portions, cover in plastic wrap, cover with a damp cloth, and let it rest for 15 minutes. A ring pan produced 40g x 8 servings.
  3. Remove the air and roll them back up Let rise for the second time with the oven's "bread proof" setting at 40°C for 25 minutes.
  4. Save the glazing and toppings for after the second rising If you are using a ring pan to make savory bread, then bake at 180°C for 13~15 minutes.
  5. It is done baking. I used the ring pan to make 3 sesame buns at 40 g each.
  6. Bake a 12cm cube at 190°C for 23 minutes The springiness will increase further if you turn it into a cube.
  7. Note: Two 40 g dough yields in a 12 cm cube loaf.

Texture: I tested three types of glutinous rice flour. Shiratamako: the shiratamako worked really well. It was very easy to form it into a dough. This is the first quick dough I've felt comes close to my overnight cold rise dough. From start to finish, I had two excellent pizzas in under an hour.

So that is going to wrap it up with this special food all-purpose shiratamako dough moist and springy recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!