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I need a recipe for Japanese white bread?
I love the Japanese style white bread, the taste and texture is so different from store bought bread.
Japanese-style bread White bread 350 grams of bread flour 1 tablespoon milk powder 30g caster sugar 5g (1 teaspoon) of salt 7 g (2 1 / 2 tsp) instant dry yeast 150 ml warm water, it is necessary to adjust the 30 g butter, diced water-Roux Paste: 20 g (1 1 / 2 tbsp) flour bread 100 ml water http://cornercafe.wordpress.com/ [Preparation] water-Roux Paste: Mix flour and water in small saucepan. Cook over low to medium heat, stirring constantly until it reaches 65 º C. You must have a thick crust, which at this stage, when you move you can see the bottom of the pan. Remove from heat, place a transparent film, on the paste and leave until lukewarm or room temperature before using. (Alternatively, if you do not have a thermometer, cook as before, until it just begins to thicken, and continue to cook for 1 minute before removing from heat.) Roux This water can be stored in an airtight container after cooling in the refrigerator for 1 day if not used immediately. But DO NOT USE if it turns gray, this means it has gone wrong. For the dough: 1. Prepare a 23cm (L) x 10cm (W) x 10cm (H) tin bread. Sift the bread flour, milk powder, powdered sugar and salt in the work surface. Add instant dry yeast and mix well. Form flour mixture into a well. Add Roux warm water and mix in. Gradually add enough warm water to form to form a dough slightly sticky and soft. Knead for 10 minutes until it is smooth and elastic. During the hand kneading, the dough needs to be thrown also on the work surface once every few minutes between kneading to improve the structure of mass. (Usually only collect the dough to about head height and pull down the work surface 10 to 20 times every few minutes between kneading.) 2. Knead butter until incorporated. (In many cookbooks, it was mentioned that the mass in this stage must be capable of being pulled and stretched into the membrane, but it is difficult to achieve with hand kneading. Usually, when you stop kneading the dough sticks to the work surface and spreads out like chewing gum when pulled!) Form the dough into a ball and let that increased to double in size in a large greased bowl, cover with cling film (should take about 1 hour in a warm climate, and in the winter months). Optimum temperature for this first test is 28 ° C with a humidity of 75%. To test if the dough has risen properly, dip a finger in bread or flour and put down the center of mass so the finger is going to get again - the hole must remain if it is ready. If the dough springs back, then is not ready yet continue to show more. 3. Knock, knead briefly and form into a ball. Then divide into 5 equal portions. Shape each into balls and let stand for 15 minutes. 4. Roll out the dough for each piece about 30 cm long with a 10 cm wide at the can of bread. Roll up the short end as a Swiss roll. Place the five reels on the tin. 5. That place until dough has risen to cover approximately 80% of the can. Optimum temperature for this last test is 38 ° C with a humidity of 85%. 6. Bake in preheated oven at 180 ° C for 30 minutes or until golden Taste: Smooth bread Eating white bread remains soft for at least 2-3 days: Best within 3-4 days of storage: you can freeze to keep longer, defrost before serving
White Japanese
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Japanese design is so intricately simple. It seems impossible, but the lines are streamlined and detail unmatched. A Japanese wedding cake can almost seem too beautiful to eat!
You do not have to be Japanese to create a garment that covers the eastern culture. But a little research and a interpretation by you and your cake designer can make an amazing wedding cake.
A complex scene of water, flowers, and bridges are an option for many Japanese brides. These include the symbols of their culture as cranes and bamboo Add to detail. The importance of symbolism should be viewed in designing a Japanese-themed cake is a large cake for a happy and red should be included because it is a color of good luck.
If you are for the clean lines of Japanese design, a simple square cake with small cranes, a symbol of time and patience involved in a marriage or flower cherry blossom, a symbol of love, beautification is a good direction. For real drama, rather than a typical white frosted cake, opt for the chocolate, or use this as an opportunity to include red lucky and have the cake covered with red fondant decorated with lotus flowers in a spiral at each level.
You can even include Wedding Topper two cranes as a symbol of fidelity and longevity. It's easy to find paper cranes at a craft store that can be used as a topper, or you and your boyfriend can do that, along with a square piece of white paper, making it much more symbolic. Note that this oriental design, if first, based on simplicity and clean lines, so less is more, in this case.
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