Lunch

Recipe of Favorite Koppepan, School Lunch Bread Rolls

By Caroline Burns 10 February 2020
Recipe of Favorite Koppepan, School Lunch Bread Rolls
Recipe of Favorite Koppepan, School Lunch Bread Rolls

Hello everybody, welcome to our recipe page. Today I will show you a way to make a special dish, Koppepan, School Lunch Bread Rolls. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.

Koppepan, School Lunch Bread Rolls Recipe. Koppepan is a type of bread in Japan commonly served in school lunches, with its origin from the Koppepan buns are named so because of their long, cut shape. There is another origin of koppepan that the root of a roll is a baguette that came to Japan in Edo era.

You can cook Koppepan, School Lunch Bread Rolls using 9 ingredients and 18 steps. Here is how you achieve that.

Ingredients of Koppepan, School Lunch Bread Rolls

  1. Prepare 300 grams of Bread (strong) flour.
  2. You need 4 grams of Dry yeast.
  3. Make ready 15 grams of Skim milk powder.
  4. Make ready 30 grams of Sugar.
  5. Take 220 ml of Lukewarm water (About 95℉ (35℃) ~ 104℉ (40℃)).
  6. Make ready 20 grams of Shortening.
  7. You need 4 grams of Salt.
  8. Make ready 1 of Fat or Oil (shortening or vegetable oil).
  9. Take 1 of Flour for dusting (Bread flour).

Your children will love to see these rice rolls in their lunch box.Korean Lunch Box - For our recipe today, let's walk down memory lane.We'll start by taking a peek into a Korean classroom in You'll notice a large radiator in the middle of the room.This not only served as the central heating unit but also warmed up lunch boxes.

Koppepan, School Lunch Bread Rolls step by step

  1. In a bowl, combine the flour, yeast, sugar, and skim milk powder. Next add in the lukewarm water and knead until the dough comes together in one mass.
  2. Once the dough has come together in one lump, transfer it to a working surface. Knead for 10 minutes till the dough is smooth..
  3. When the dough is smooth, add the salt and shortening and knead some more..
  4. When you first add the shortening and salt, the dough is going to fall apart and be a mess..
  5. But as you keep kneading it it comes together nicely, and becomes smooth and easy to handle. Knead for around 10 minutes..
  6. Grease a bowl and place the ball of dough in it with the seam facing down. Cover it with plastic wrap to prevent it from drying out and leave for the first time. It should take about 60 minutes..
  7. Once the dough has is about 2-2.5 times bigger, it's done rising..
  8. Transfer the dough to a working surface that has been coated in flour. Using the palm of your hand, gently press the dough down to deflate..
  9. Divide the dough into 6 portions and form them into balls. Take a tightly wrung out damp towel and cover them. Let them rest for 20 minutes..
  10. Once they are done resting, it's time to form the rolls. Take one ball of dough and on a flour coated surface, roll out the dough with a rolling pin till it's about a 20cm long oval..
  11. Fold down the top half of the dough, while making sure to not trap any air inside..
  12. Do the same for the bottom half. The picture shows dough that was flattened with a rolling pin, but please don't use one and use your hands instead..
  13. Bring the top and bottom edges of the dough together as shown in this photo..
  14. The roll is now formed nicely.♪ Repeat the previous steps for the rest of the dough. (You see a rolling pin in the photo, but please use ignore it and don't use one.(＝◇＝;) ).
  15. Arrange the formed rolls seam side down on a baking tray that has been lined with parchment paper. Cover them with a tightly wrung out damp towel and let the dough rise a second time. This should take about 60-70 minutes. Before the dough is done rising, preheat your oven to 450℉ (230℃). (If you only are baking one tray of them, then lower the temperature to 375℉ (190℃) and bake them on the bottom rack.).
  16. Once the dough is about 2-2.5 times bigger, it's done rising. Bake them in the oven for 15-20 minutes..
  17. Once they are done, put them on a cooling rack and let them cool..
  18. Try filling them with yakisoba (stir fried noodles) or potato croquettes to make a savory snack bread. You can also fill them with whipped cream or jam and make them into sweet snack breads. Of course the rolls are delicious on their own too..

Finding the best korean ramen noodle!KOREAN FOOD YOU NEVER HAD BEFORE BEYOND KBBQ w/ KOREAN FRIENDSFrom Korean lunch box and after-school snacks to easy kid-friendly dinners, these are some of the dishes kids grow up eating in The most popular on-the-go meal in Korea!

Koppepan is a Sanrio character who is a roll of bread.Community content is available under CC-BY-SA unless otherwise noted.These chicken bread rolls are perfect for school lunches!They are also a great way to use up leftovers from the night before and These school lunch bread rolls are super easy to make and are also freezer- friendly.I can tell you for sure that they will certainly.

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