Showa Era School Lunch: Nostalgic Soft Bread Roll
Showa Era School Lunch: Nostalgic Soft Bread Roll

Hey everyone, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, showa era school lunch: nostalgic soft bread roll. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Showa Era School Lunch: Nostalgic Soft Bread Roll is one of the most well liked of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions daily. Showa Era School Lunch: Nostalgic Soft Bread Roll is something that I’ve loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can have showa era school lunch: nostalgic soft bread roll using 8 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Showa Era School Lunch: Nostalgic Soft Bread Roll:
  1. Make ready [180 grams] ●Bread (strong) flour
  2. Prepare [40 grams] ●Cake flour
  3. Get [12 grams] ●Raw cane sugar
  4. Prepare [3 grams] ●Grilled salt
  5. Prepare [2 2/5 grams] Dry yeast
  6. Make ready [12 grams] Margarine
  7. Get [160 grams] Milk
  8. Take Milk to brush on the rolls

Soft Bread Rolls: Soft, slightly sweet bread rolls with a fluffy texture. It yields a soft, chewy crust. For a real treat, I recommend you use bread flour and bake it on a pizza stone, but all-purpose flour works well too. Scrolller is an endless random gallery gathered from the most popular subreddits.

Steps to make Showa Era School Lunch: Nostalgic Soft Bread Roll:
  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.

Sri Lankan Banis are a soft, light and sweet bread roll eaten as a snack anytime. A classic Sri Lankan favourite during tea-time with adults or kids! And there is one type of bread that goes better with a warm cup of Sri Lankan tea than anything else in the world. And that is the traditional Sri Lankan tea. This is the video of our soft roll making practicum in Senior High School.

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