Recipe: Tasty All-Purpose Shiratamako Dough Moist and Springy

All-Purpose Shiratamako Dough Moist and Springy. Shiratamako is a type of glutinous rice flour (also called sweet rice flour) made from mochigome, glutinous short-grain Japanese rice. Used specifically to make Japanese sweets known as wagashi. Shiratamako flour is what gives mochi its distinctive chewy and elastic texture.

Shiratamako: the shiratamako worked really well. It was very easy to form it into a dough. After cooking, the dango was very smooth, elastic and bouncy. You can Cook All-Purpose Shiratamako Dough Moist and Springy using 8 ingredients and 7 steps. Here is how you cook it.

Ingredients of All-Purpose Shiratamako Dough Moist and Springy

1. What You needis 230 grams of Strong bread flour.
2. What You needis 25 grams of Shiratamako.
3. It's 20 grams of Sugar.
4. Lets Go Prepare 3 1/2 grams of Salt.
5. What You needis 3 grams of Dry yeast.
6. What You needis 15 grams of Butter.
7. What You needis 100 ml of Milk.
8. Lets Go Prepare 80 ml of Water.

Other glutinous flour: it was easy to knead into a dough, and look like almost the same as shiratamko. Shiratamako is a type of sweet or glutinous rice flour. It's used specifically to make Japanese sweets. Mochiko and Shiratamako are similar which is why you'll see them sometimes used interchangeably in recipes.

All-Purpose Shiratamako Dough Moist and Springy instructions

1. Warm the ingredients until warm to the touch . Place the dry yeast into the designated spot in the bread maker, place all of the other ingredients into the bread container, and leave it up to the bread maker until the first rising..
2. Lightly remove the air, divide into equal portions, cover in plastic wrap, cover with a damp cloth, and let it rest for 15 minutes. A ring pan produced 40g x 8 servings..
3. Remove the air and roll them back up Let rise for the second time with the oven's "bread proof" setting at 40°C for 25 minutes..
4. Save the glazing and toppings for after the second rising If you are using a ring pan to make savory bread, then bake at 180°C for 13~15 minutes..
5. It is done baking. I used the ring pan to make 3 sesame buns at 40 g each..
6. Bake a 12cm cube at 190°C for 23 minutes The springiness will increase further if you turn it into a cube..
7. Note: Two 40 g dough yields in a 12 cm cube loaf..

That's because Mochiko is easier to find than authentic Shiratamako flour. Form a long log and The bun is spongy, springy and chewy. The more you chew on it, the more flavor and sweetness it. Delicious Japanese red bean paste with soft mochi or shiratama dango in an earthy and aromatic green tea soup, enjoy Matcha Zenzai hot or cold. · If you enjoy wagashi (Japanese confectionery) and wish to make them at home, this post shows you how to make Shiratama Dango that are found. All-purpose flour tends to be made from a mixture of hard and soft wheats, which means it has a lower protein percentage than maida, and therefore creates parathas that aren't as After mixing, I cover the dough with either a moist kitchen towel or plastic wrap and set it aside to rest for at least one hour.