- 340-350ml warm water(about 35℃)
- 3½ tsp sugar
- 500g bread flour
- 2½ tsp dried instant yeast
- 1½ salt
- jyo-shinko (rice flour)
- Pour the warm water into a large bowl, add the sugar and sifting 250g flour, mix until smooth with whipped.
- Add the dried yeast and mix, and sifting to 250g flour and salt. Knead the dough with your hand for about 10 min, and until smooth (you feel elasticity for yeast). Next, put the dough to a double plastic bag.
- Let stand in warm place (30℃)for 1 hour. When it in double volume, press down and out of dough from plastic bag. Divide the dough into 24 pieces, first, cut the dough into 4 equal pieces, and cut the one piece dough, divide to 6 equal pieces and shape to like a ball form.
- Line the dough on bread matt, put on order to another matt bread, wet towel, plastic bag, and let stand to for 13 min.( Not working the dough, always cover the wet towels).
- Coat the dough with the rice flour (jyo-shinko). Line the dough on a baking sheet(spacing), put on kitchen cloth, wet towels, plastic bag, and let stand for about 35-40 min in warm place(30℃), when it in double volume, bake for 16-18 min at 210℃ oven until golden brown.
- When the baked, let stand cool at room temperature.