Recipe: Tasty Springy Shiratama Checked Bread

Jeanette Rogers
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Recipe: Tasty Springy Shiratama Checked Bread
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Recipe: Tasty Springy Shiratama Checked Bread Delicious, fresh and tasty.

Springy Shiratama Checked Bread. Not only the flour has a much more refined flavor and springy texture compared to mochiko, but it is also so much easier to work with. The mochi stays soft and bouncy even after it has cooled. A reader said: Today did a comparison using shiratamako and mochiko.

Shiratama-San from Anpanman belongs to Takashi Yanase and TMS Entertainment.

Her kids love eating the leftover bread crusts she cuts off when she cooks them like this at the weekend.

MORE: People love this easy recipe for three-ingredient slow-cooked banana bread.

You can have Springy Shiratama Checked Bread using 10 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Springy Shiratama Checked Bread

  1. Prepare of Bread (strong) flour.

  2. It’s of Cake flour.

  3. You need of Shiratamako.

  4. It’s of Granulated sugar.

  5. It’s of Instant dry yeast.

  6. It’s of Salt.

  7. You need of Butter.

  8. Prepare of Milk.

  9. It’s of Water (combined with 1 egg).

  10. Prepare of Matcha.

Character from the series Pripara. /shiratama akane.

Cute Desserts Delicious Desserts Macaroon Cake Kawaii Cooking Cute Baking Kawaii Dessert Bread Art Thai Dessert Bento Recipes.

Elvira Moran Bread ideas for kids.

TRADITIONAL JAPANESE RECIPE: Shiratama Dango (白玉団子) is a type of mochi widely used in Japan made from glutinous rice flour.

Springy Shiratama Checked Bread instructions

  1. Add all of the ingredients aside from the green tea to the bread maker, and only proceed with the kneading (about 20 minutes)..

  2. Take it out of the bread maker and divide into two equal portions, roll up half if it and place into a bowl, then cover it with plastic wrap..

  3. Return the rest of the dough to the bread maker along with the matcha and knead for about 5 minutes. Take it out once the matcha is well-incorporated, transfer into a bowl, and cover with plastic wrap..

  4. Proof (to 1.5-2 times the original size).

  5. Deflate the dough after proving, divide each dough up into 8 equal portions, and let rest for 15 minutes..

  6. Roll the dough back up, line them up alternating colors, and proof. Mist the surface of the dough to keep it from drying out..

  7. Preheat the oven to 170℃. Place into the heated oven once done proving..

  8. Bake at 180℃ for 10 minutes, lower the temperature to 160℃, and bake for about an additional 8 minutes..

  9. These are springy and fluffy. Theyre done..

The rice flour used comes from Mochigome (もち米/糯米) a Japanese short grain rice.

There are two types of glutinous rice flour you can use: Shiratamako.

Located in Shibata, Shiratama no yu KAHOU is in the suburbs.

Add water slowly until the dough becomes as soft as earlobes.

Boil water in a large pan and add the dumplings.