Showa Era School Lunch: Nostalgic Soft Bread Roll
Showa Era School Lunch: Nostalgic Soft Bread Roll

Hello everybody, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, showa era school lunch: nostalgic soft bread roll. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Showa Era School Lunch: Nostalgic Soft Bread Roll is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. They are nice and they look wonderful. Showa Era School Lunch: Nostalgic Soft Bread Roll is something which I’ve loved my entire life.

To begin with this recipe, we must first prepare a few components. You can have showa era school lunch: nostalgic soft bread roll using 8 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Showa Era School Lunch: Nostalgic Soft Bread Roll:
  1. Take 150 grams [180 grams] ●Bread (strong) flour
  2. Make ready 30 grams [40 grams] ●Cake flour
  3. Get 10 grams [12 grams] ●Raw cane sugar
  4. Take 2 1/2 grams [3 grams] ●Grilled salt
  5. Make ready 2 grams [2 2/5 grams] Dry yeast
  6. Take 10 grams [12 grams] Margarine
  7. Make ready 130 grams [160 grams] Milk
  8. Take 1 Milk to brush on the rolls
Instructions to make Showa Era School Lunch: Nostalgic Soft Bread Roll:
  1. 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.
  2. Take the dough out, deflate and then weigh it, divide it, and roll each portion into a ball. Rest the dough for 15 minutes.
  3. 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.
  4. Fold in half and pinch the seams together in the middle.
  5. Fold in the left and right ends, and pinch tightly.
  6. Roll the dough gently until it's 17 cm long. Make sure the ends don't get too thin when you do this.
  7. 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.
  8. 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.
  9. When I bake 5 rolls at a time, I line them up like this.

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