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Fluffy Bread Dough

Fluffy Bread Dough

I made it because I like sweet things. This is a dough that has a fluffy texture and can be used for sweet or savory rolls.

Ingredients: 12 small rolls

Extra-strong bread flour (I used "Gold Yacht")
150 g
Bread (strong) flour (I used Japanese wheat flour)
90 g
Cake flour
60 g
Salt
4 g
Sugar
10 g-25 g
Butter or Shortening
20 g
Dry yeast
5 g
(If you use Pantoinette Mother brand yeast)
16 g
Milk
1 cup (200ml-210ml)
Your favorite ingredients
to taste

Steps

1. Other than your sweet or savory ingredients, add everything into a bread maker and let it run until the first rising is done. (You can also knead the dough by hand.)
2. Once the first rising is done, punch down the dough and divide it into 12 portions. (One should weigh about 45 grams.) Gently make them into balls, cover them with a tightly wrung out damp towel and let them rest for 20 minutes.
3. Next top with your favorite toppings or form the dough into desired shapes and let it rise a second time. (Let it rise at about 120℃ for 20-30 minutes). Be careful that it doesn't dry out!
4. Bake them in an oven at 200℃ for 12-14 minutes and they are done.
5. This version has chocolate chips rolled in.
6. This dough is also suitable to make anpan (rolls stuffed with sweet red bean paste.)
7. They are also cute with leaf shaped slashed tops. There's cream cheese in the middle.
8. I wrapped in a sausage. I used scissors to cut an opening and put the sausage in it to make sausage bread.
9. I bought cup molds at a dollar store, put the dough in it and topped it with corn, fried onions and shredded cheese.
10. They are pretty delicious like this too.
11. I made chocolate edged bread by rolling in chocolate and then baking them in a muffin tray. I topped it with coarse sugar. This also is delicious.
12. With molds that I bought from the dollar store, I put the dough in it and topped it with ketchup, corn, thinly sliced sausages, Krazy salt, shredded cheese and parsley.

Story Behind this Recipe

I bought a ton of extra-strong bread flour. However, using a lot of it at once is kind of a waste, so I blended the strong flour and cake flour to make my own, and made the dough with it. This dough is suitable for either sweet bread or savory bread. If you don't have extra-strong bread flour, use 240 g of bread flour and 60g of cake flour.