Lunch

Recipe of Yummy Showa Era School Lunch: Nostalgic Soft Bread Roll

By Lilly Fields 19 February 2020
Recipe of Yummy Showa Era School Lunch: Nostalgic Soft Bread Roll
Recipe of Yummy Showa Era School Lunch: Nostalgic Soft Bread Roll

Hey everyone, welcome to my recipe site. Today I’m gonna show you a way to make a distinctive dish, Showa Era School Lunch: Nostalgic Soft Bread Roll. This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.

Showa Era School Lunch: Nostalgic Soft Bread Roll Recipe. These dinner rolls are very very fluffy, soft and chewy. If you follow the recipe you will not be disappointed.

You can cook Showa Era School Lunch: Nostalgic Soft Bread Roll using 8 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Showa Era School Lunch: Nostalgic Soft Bread Roll

  1. Take 150 grams of [180 grams] ●Bread (strong) flour.
  2. Take 30 grams of [40 grams] ●Cake flour.
  3. Take 10 grams of [12 grams] ●Raw cane sugar.
  4. Prepare 2 1/2 grams of [3 grams] ●Grilled salt.
  5. You need 2 grams of [2 2/5 grams] Dry yeast.
  6. Take 10 grams of [12 grams] Margarine.
  7. It’s 130 grams of [160 grams] Milk.
  8. You need 1 of Milk to brush on the rolls.

Secretary of Agriculture Sonny Perdue in a public statement.Very tasty wholemeal bread rolls that are so soft and well balanced.They have a smooth texture and they never disappoint.Great value for money and make for healthy everyday lunches.

Showa Era School Lunch: Nostalgic Soft Bread Roll instructions

  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..

The videos contain some videos of skills that need improvement and we are doing.SK Sekken. showa shiko. cutlery bread curry dishes food mikan oilpastel spoon. "Schools and school districts continue to tell us that there is still too much food waste and that more common-sense flexibility is needed to provide students nutritious and appetizing meals.We listened and now we're getting to work," said U.

Perfect to mix up the bread for work and school sandwiches.The texture and taste was pretty good for the price.In elementary school I really liked "bologna roll-ups"—thinly sliced bologna filled with a ton of French's yellow mustard, rolled up I used to buy lunch every day and was always envious of my friends with the little brown bags full of homemade goodies.But more nostalgic for me was after-school snacks.Soft Bread Rolls: Soft, slightly sweet bread rolls with a fluffy texture.

More Recipes