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1
[Preparations] Add all of the ingredients to the bread maker, knead it with the switch pump, and leave it up to the bread maker up until the first rising is done (It takes about an hour).
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2
Roll up into 12 equal parts (about 48g) or 10 equal parts (about 57g), and bench it for 15 minutes.
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3
[Shaping] Stretch out the dough to 15~18cm with a rolling pin, pass the tip through as if tying, and place the finished portion facing upwards.
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4
Line up the dough from Step 3 onto a cookie sheet covered in an oven sheet, cover with a wet cloth, and let rise for the second time at 40C for 30 minutes.
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5
(Preheat the oven to 180C) Coat the dough with milk (not listed) using a brush.
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6
Bake in the oven at 180C for 15~18 minutes.
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7
[Brown Sugar & Kinako Bread] Make Steps 1 and 2 in the same manner.
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8
Stretch out the dough to 10~12 cm, line up onto a sheet line with an oven sheet, cover with a wet cloth, and let rise a second time at 40C for 30 minutes.
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9
(Preheat the oven to 180C) Coat the dough with milk using a brush, and sprinkle with kinako soy flour.
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10
Bake in the oven at 180C for 15 minutes.
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11
Brown Sugar & Brown Sugar Syrup Bread: Exchange the 50g of brown sugar for 10g brown sugar + 40g brown sugar syrup, and it's good to go!
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12
Adjust the ratio to suite your tastes.
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13
This is the kuromitsu (brown sugar syrup) I used.
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14
It cost just 105 yen for 100g and is made in Japan, not imported.
