07 February 2014
Kuniko san's baking class
Kuniko wrote out the recipe for us, and had the ingredients all ready.
Flour, salt, yeast, butter, sugar, non-fat dry milk, and some water . . .
Don't I look like I'm having fun? :)
We did all the mixing by hand. (Don't worry--we washed our hands first!)
Kuniko taught us the proper method for kneading the dough. We had to knead for 20 minutes--Hanna and I took turns, and we were still tired when we were done! It was a very long 20 minutes!
After we were done kneading, we let the dough rise for 40 minutes, and it
looked like this.
Then we very carefully made dough balls (almost exactly 50 grams each) by gently rubbing them across a towel. It was to get rid of the "wrinkles" and it worked well. I just wish I could use that method to get rid of MY wrinkles!!
We had to wait for the dough to rest--even though WE were the ones that were tired! In the meantime, we mixed up the fillings for the bread. We made four kinds: corn (with mayonnaise), cheese, egg (with mayonnaise), and ham.
When the dough was rested (phew!), we flattened the balls with special rolling pins. I don't know if there is a special name for them--they're smaller than the rolling pins I've seen. Hanna and I will definitely be shopping for these!!
We took a knife and made a light cut into each circle of bread. (We had to be very gentle with everything we did!)
And then we tucked the ingredients into each slit on the bread pieces, then we sprinkled dried parsley on top. They don't look too delicious yet, but . . .
TA-DA!! This is how they look after they've been baked! Aren't they gorgeous?! You would not believe how good they smelled, they were so soft and yummy that we had to keep eating and eating . . .
Thank you, Kuniko, for teaching us how to make Japanese mayonnaise bread! Hanna and I both hope that we're able to make them on our own (but we have our doubts)!
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