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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Refresh your sourdough starter with a cup of flour and 1/2 cup of water to make a thick starter and let double in volume. | 2. To make roux, mix flour and water and heat slowly until it begins to thicken and trails can be seen as it's stirred. Take off heat and continue to stir for about a minute. | 3. Drop the cold butter pats onto the roux to keep the roux from forming a film. | 4. When the roux is lukewarm, mix it with the sourdough starter and the rest of the ingredients in a mixer. Cover and let sit for 10 minutes. | 5. Knead well, for about 8 to 10 minutes and tip out onto a floured counter. | 6. Stretch the dough into a rectangle and fold letter-style, top to bottom and side to side. Place in an oiled, clear straight sided container and cover. after 15 minutes, stretch and fold again. Put back into container. | 7. Let rise until doubled in volume from the original volume. | 8. Preheat oven to 350°F. | 9. After the rise, shape a loaf and place in an 8 inch by 4.5 inch pan that's well oiled. Cover with oiled plastic wrap and let rise until 1 inch above the walls of the pan. Brush the loaves lightly with an egg, beaten with 1 teaspoon of water and bake for 30 minutes, turning after 15 minutes for even baking. | 10. If making rolls, divide risen dough into 12 pieces (56 to 57g each). Shape as desired and place on parchment paper, cover and let rise until puffed and about 50% larger in size. A piece of dough in a straight sided juice glass to judge when the dough is 1.5 times its original volume. | 11. Brush the loaves lightly with an egg, beaten with 1 teaspoon of water and bake in 350F oven for 6 minutes, turn and bake for 7 minutes until browned and 200F internally. | 12. Cool on rack before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bread flour	22	tablespoons	unbleached unbleached	97924.86	19674.4878	3249.6948	450.2916
water	110	cup		0.0	0.0	0.0	0.0
flour	110	cup		63610.8	13926.594	1034.11	246.796
water	110	cup		0.0	0.0	0.0	0.0
bread flour	198	cups		97924.86	19674.4878	3249.6948	450.2916
yeast	5	teaspoons		55.5	6.126	7.164	0.27
sugar	48	cup		38687.04	9676.608	0.0	0.0
salt	4	teaspoon		-	-	-	-
milk	12	g	powdered powdered	27.6	0.6648	0.2748	2.8608
egg	41			2931.5	14.76	257.48	194.955
butter	26	tablespoons		2223.0	102.141	69.459	187.2

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.