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1
Put the cornmeal in a heatproof dish, and pour boiling hot water over it.
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2
Mix with chopsticks, then bring together with a spatula.
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3
Cover with plastic wrap.
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4
(This is the cornmeal hot water dough.)
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5
Leave at room temperature until cool, and use as-is.
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6
During the hot summer months cool it in the refrigerator.
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7
Make sure it won't affect the temperature of the dough when you knead it.
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8
Put the yudane and all the other ingredients except for the butter in a bread machine, and start the 'dough only' program.
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9
Add the butter 7 to 8 minutes into the program.
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10
When the dough is done, divide it into 3 portions and round off each portion.
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11
Leave to rest for 15 minutes.
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12
In the wintertime, moisten and wring out a kitchen towel and microwave it for 20 seconds.
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13
Cover the dough with the kitchen towel.
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14
Round off the dough balls again, put into the bread pan and leave to rise (2nd rising) until the pan is 80 to 90% full.
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15
Bake for 16 minutes at 200C.
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16
Turn the pan on its side, bake for 7 minutes, then turn on the other side and bake for another 7 minutes.
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17
Drop the pan on a counter top to 'shock' it, and take the bread out.
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18
Cool on a rack.
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19
If you use 60 g of boiling water and 190 g of water, the bread won't be as pillowy, but it will have a crispier texture.
