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Before you jump to Springy Shiratama Checked Bread recipe, you may want to read this short interesting healthy tips about Strength Enhancing Treats.
Wholesome eating promotes a feeling of health and wellbeing. If we eat more healthy meals and a lesser amount of of the unhealthy ones we usually feel much better. A salad helps us feel much better than a piece of pizza (physically in any case). Sometimes it’s tough to find healthy foods for something to eat between meals. Shopping for snacks can be a challenge because you have countless options. Why not try some of the following wholesome snacks the next time you need some extra energy?
Whole grain snacks are an superb choice for a fast wholesome snack. Starting your morning with a piece of whole grain bread toasted can give you that additional boost you need to get going. When you have to have a fast snack on your way out the door, never forget to look for whole grain chips, pretzels, and crackers. Whole grains are generally better than processed grains present in white bread.
You will not have to look far to locate a wide variety of healthy snacks that can be easily prepared. Determining to live a healthy lifestyle can be as uncomplicated as you want it to be.
We hope you got insight from reading it, now let’s go back to springy shiratama checked bread recipe. You can cook springy shiratama checked bread using 10 ingredients and 9 steps. Here is how you achieve it.
The ingredients needed to prepare Springy Shiratama Checked Bread:
- You need 220 grams Bread (strong) flour
- Use 40 grams Cake flour
- Get 40 grams Shiratamako
- You need 30 grams Granulated sugar
- Use 4 grams Instant dry yeast
- You need 3 grams Salt
- Use 25 grams Butter
- Take 50 grams Milk
- Get 150 grams Water (combined with 1 egg)
- Prepare 7 grams Matcha
Instructions to make Springy Shiratama Checked Bread:
- Add all of the ingredients aside from the green tea to the bread maker, and only proceed with the kneading (about 20 minutes).
- Take it out of the bread maker and divide into two equal portions, roll up half if it and place into a bowl, then cover it with plastic wrap.
- Return the rest of the dough to the bread maker along with the matcha and knead for about 5 minutes. Take it out once the matcha is well-incorporated, transfer into a bowl, and cover with plastic wrap.
- Proof (to 1.5-2 times the original size)
- Deflate the dough after proving, divide each dough up into 8 equal portions, and let rest for 15 minutes.
- Roll the dough back up, line them up alternating colors, and proof. Mist the surface of the dough to keep it from drying out.
- Preheat the oven to 170℃. Place into the heated oven once done proving.
- Bake at 180℃ for 10 minutes, lower the temperature to 160℃, and bake for about an additional 8 minutes.
- These are springy and fluffy. They're done.
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