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Spiral Anpan Made with a Bread Machine
Spiral Anpan Made with a Bread Machine

Before you jump to Spiral Anpan Made with a Bread Machine recipe, you may want to read this short interesting healthy tips about Stamina Enhancing Treats.

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You will not have to look far to locate a wide range of healthy snacks that can be easily prepared. When you make the decision to be healthy, it’s simple to find just what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to spiral anpan made with a bread machine recipe. To cook spiral anpan made with a bread machine you only need 13 ingredients and 13 steps. Here is how you do it.

The ingredients needed to prepare Spiral Anpan Made with a Bread Machine:
  1. Get Dough
  2. Prepare 250 grams Bread (strong) flour
  3. You need 25 grams Unsalted butter
  4. You need 3 grams Salt
  5. Provide 25 grams Sugar
  6. Use 3 grams Dry yeast
  7. Take 12 grams) (When using panettone bread yeast starter
  8. Use 90 ml Milk
  9. You need 90 ml Water
  10. Use An
  11. Get 150 grams Koshi-an
  12. Take [Garnish]
  13. Take 1 Beaten egg (optional, not necessary)
Steps to make Spiral Anpan Made with a Bread Machine:
  1. Put all ingredients for the dough in the bread machine. Put the yeast in the yeast compartment and start the bread machine.
  2. Divide the koshian into 10 portions. Bring egg to room temperature and beat it.
  3. When the dough is ready, gently press the air out with your hands. Divide the dough into 10 portions using a card. Shape the dough round as if stretching the surface. Cover the dough with a kitchen towel and let it sit for 10 to 15 minutes.
  4. Roll out the dough to about 10 to 11 cm square. Spread koshian on the dough leaving some space around the edges.
  5. Fold the dough into thirds. Press gently with your hands and blend the dough and koshian blend.
  6. Roll out the dough little at a time using a rolling pin.
  7. After rolling the dough out to about 15cm long, make 2 cuts vertically leaving about 1 cm space on the sides.
  8. Twist the dough into a rope.
  9. Shape the dough into a pretty spiral shape.
  10. Let the dough sit for the second proofing in a warm place for about 30 minutes until the bread doubles in size.
  11. My oven's bread-rising function hasn't been working right recently …So I put the dough in a big styrofoam box with a cup of hot water for the proofing. The dough rises nicely.
  12. Brush beaten egg on the dough and bake in an oven preheated to 180℃ for 15 minutes.
  13. When done baking, cool the bread on a rack.

See how to make the perfect loaf of sandwich bread in your bread machine. Japanese plain white bread is known for its unique shaping methods. In the US and other western countries, the standard way is to shape the dough into a big spiral and placed into the pan. In Japan and other Asian countries, the following three methods are commonly. Blanc Noir is a black and white layered bread where the black layered is made up of black cocoa power.

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