![[For your stock] Yummy 10 yen bread! Costs reduced, no-butter, no-milk; Tastes so good, can't stop!](/img/logo.svg){kind=logo}
Hello, I'm Atsuko from Atsu-Atsu Pan Bread-Baking Class.
This is second series to "10-yen a piece" buns.
This time, Coffee & Chocolate Rolled Buns and Round buns.
I have replaced break-baking necessities "butter" and "milk", with condensed milk, and have reduced the cost per piece.
These buns are 10-yen a piece, and cute as can be!
Please give the recipe a try!
You yield 100 pieces out of this recipe, and if you feel that is too many for you, I recommend trying half the amount of each ingredients listed. ^-^
⭐︎ If you want to make half amount, you can use half amount of each ingredients except for yeast. I think about 2 tsp of dry yeast is good! ︎
My RU-vid video is uploaded every Friday!
Please subscribe and wait for notice of the newest uploaded video!
[Ingredients] Yields 100 pieces
800 grams bread flour
200 grams cake flour
2.5 to 3 tsp of Instant dry yeast
8 tbsp sugar
2 tsp salt
100 grams whole egg, beaten (room temperature recommended)
100 grams condensed milk
480 g lukewarm water (temperature was 38 degrees in the video)
For kneading ...
4 tbsp Instant coffee Nescafe Excella
Replacement... 7 tbsp Pure cocoa powder; there are various types of cocoa, so you can choose your favorite and adjust your amount. Add water to the dough to keep moist, since adding powder tend to dry the dough)
For shaping the dough...
80 to 100 grams of chocolate chips
Waffle sugar, as you like
Before putting in oven...
Egg wash
Condensed milk with added water
Almond slices
[About how much it cost to bake this recipe]
Bread flour, cake flour together 1 kilogram, 300 yen
Yeast, sugar, salt, 150 yen
Condensed milk, 150 yen
Instant Coffee powder, 100 yen
3 eggs, 60 yen
Chocolate chips, 200 yen
Waffle sugar, 50 yen
Almond slices, 50 yen [Total 910 yen]
Oven : Toshiba electric oven 2015 ER-ND300
Baking temperature : 190 degrees C for 10-12 minutes, preheated
*These are small pieces of bread, so be careful of baking time. Depending on the oven, your baking time may be shorter than mine.
⭐︎⭐︎ Fermentation, Proofing →
Primary proofing; size of dough looks about 1.5 times bigger.
Secondary proofing; the dough looks soft and plump.
【Profile】
I am going into my sixth year teaching bread-baking in Japan, through teaching from home and community events. My first time baking bread by myself was 8 years ago. I was thrilled to find my handmade bread to come out so tasty, and the steps in baking so simple. I wanted to share this excitement with people around me and I started teaching from home. And now, for those who are unable to come to these classes in person, I've decided to share the fun through RU-vid videos.
I've continued my routine of baking every day. When it comes to bread-baking, leave it to me! ^ _ ^
Instagram for my daily baking and about my classes;
/ atsupan7
#Bread #Breadbaking #Makebread #10yenbread #handkneaded #Atsuatsupan #roundbread #Uzumakipan #Uzumakibread
3 окт 2024
