From Yakitate Japan episode 27. I did violate a sacred baking rule, proper measurement!!!. I  did not have enough flour at hand and I forgot to adjust the other ingredients. The result …

I could not knead it properly because it lack 50g of flour but it still taste good though

Here are the ingredients and procedure:

• flour - 350 grams
• butter - 21 grams
• sugar - 21 grams
• milk - 35 cc
• water - 180 cc
• dry yeast - 5g
• salt - 6.5 grams
  • mix flour, sugar, salt, dry yeast dissolved in water, water, milk together
  • knead all the ingredients together
  • when mix thoroughly, add butter
  • when its no longer sticky , shape it so that its round
  • leave it in a warm place for 60 minutes - primary fermentation
  • next get rid of the excess gas, but using your fist and punching the dough softly reducing the size to 50 cm
  • next leave it in a warm place for 60 minutes - secondary fermentation
  • put it in the rice cooker and start cooking/baking
  • set the rice cooker to 60 minutes, do this 3 times while turning the dough every 60 minutes

It takes a little while though but its really tasty.

This entry was posted on Sunday, May 4th, 2008 at 7:27 pm and is filed under Blog365, Food, Hobbies. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.