Edamame Cheese Bread, Japanese Souzai Pan
This edamame cheese bread is delicious with the texture of edamame and grilled cheese smell. It is a popular souzai pan in Japanese bakeries.
INGREDIENTS
- dough made from 300g of wheat (
check this dough recipe , *1) - edamame (*2, defrost beforehand) 100 g
- cheese 50 g
INSTRUCTIONS
First Fermentation
- Refer to the dough recipe until the first fermentation.
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Second Fermentation
- When the dough has doubled in size, start forming.
- Gently press the dough 2-3 times to release the gas.
- Take out the dough, and round it up, then roll it out with a rolling pin into a rectangle 25 cm long x 40 cm wide.
- Sprinkle edamame on the front 2/3 of the dough.
- Fold the back 1/3 of the dough toward you and press down lightly.
- Fold the back 1/3 of the dough toward you again to make it 1/3 the size of the original dough.
- Using a rolling pin, gently stretch the dough to release the air, and attach the folded dough together.
- Cut into pieces about 1.5 cm wide (*2).
- Twist once and place on a baking plate lined with a cookie sheet (*3).
- Gently cover with a wet cloth or plastic wrap and leave to ferment for 30-45 minutes until doubled in size.
Baking
- Preheat the oven to 175℃.
- Top with cheese just before placing in the oven.
- Bake in the oven for 10-15 minutes until the dough is browned.
- Done. Dried parsley may be added for color.
NOTES
*1 Using 300g of flour, the number of bakery that can be formed after the first fermentation is like this;
18 pieces of approx. 30g dough
12 pieces of approx. 45g dough
9 pieces of approx. 60g dough
6 pieces of approx. 90g dough *2 I was able to make 20 pieces. The final amount of bakery is not important, rather aim to make them all the same size. If you cut the dough too thickly, you will have a hard time in the next forming step. *3 Twisting the dough lightly will cause it to quickly return to its original shape, so it is best to apply firm pressure and press down lightly after twisting.
12 pieces of approx. 45g dough
9 pieces of approx. 60g dough
6 pieces of approx. 90g dough *2 I was able to make 20 pieces. The final amount of bakery is not important, rather aim to make them all the same size. If you cut the dough too thickly, you will have a hard time in the next forming step. *3 Twisting the dough lightly will cause it to quickly return to its original shape, so it is best to apply firm pressure and press down lightly after twisting.
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