Hello everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Koppepan, School Lunch Bread Roll one of my favorites . For mine, I am going to make it a little bit unique. This is gonna smell and look deliciou

The Ingredients needed to make Koppepan, School Lunch Bread Rolls:

1. Prepare 300 grams of Bread (strong) flour
2. Prepare 4 grams of Dry yeast
3. Prepare 15 grams of Skim milk powder
4. Prepare 30 grams of Sugar
5. You need 220 ml of Lukewarm water (About 95℉ (35℃) ~ 104℉ (40℃))
6. You need 20 grams of Shortening
7. It’s 4 grams of Salt
8. It’s 1 of Fat or Oil (shortening or vegetable oil)
9. Prepare 1 of Flour for dusting (Bread flour)

Step to make Koppepan, School Lunch Bread Rolls:

1. In a bowl, combine the flour, yeast, sugar, and skim milk powder. Next add in the lukewarm water and knead until the dough comes together in one mass
2. Once the dough has come together in one lump, transfer it to a working surface. Knead for 10 minutes till the dough is smooth.
3. When the dough is smooth, add the salt and shortening and knead some more.
4. When you first add the shortening and salt, the dough is going to fall apart and be a mes
5. But as you keep kneading it it comes together nicely, and becomes smooth and easy to handle. Knead for around 10 minute
6. Grease a bowl and place the ball of dough in it with the seam facing down. Cover it with plastic wrap to prevent it from drying out and leave for the first time. It should take about 60 minute
7. Once the dough has is about 2-2.5 times bigger, its done rising.
8. Transfer the dough to a working surface that has been coated in Using the palm of your hand, gently press the dough down to deflate.
9. Divide the dough into 6 portions and form them into ball Take a tightly wrung out damp towel and cover them. Let them rest for 20 minute
10. Once they are done resting, its time to form the roll Take one ball of dough and on a flour coated surface, roll out the dough with a rolling pin till its about a 20cm long oval.
11. Fold down the top half of the dough, while making sure to not trap any air inside.
12. Do the same for the bottom half. The picture shows dough that was flattened with a rolling pin, but please dont use one and use your hands instead.
13. Bring the top and bottom edges of the dough together as shown in this photo.
14. The roll is now formed nicely.♪ Repeat the previous steps for the rest of the dough. (You see a rolling pin in the photo, but please use ignore it and dont use one.(＝◇＝;) )
15. Arrange the formed rolls seam side down on a baking tray that has been lined with parchment paper. Cover them with a tightly wrung out damp towel and let the dough rise a second time. This should take about 60-70 minute Before the dough is done rising, preheat your oven to 450℉ (230℃). (If you only are baking one tray of them, then lower the temperature to 375℉ (190℃) and bake them on the bottom rack.)
16. Once the dough is about 2-2.5 times bigger, its done rising. Bake them in the oven for 15-20 minute
17. Once they are done, put them on a cooling rack and let them cool.
18. Try filling them with yakisoba (stir fried noodles) or potato croquettes to make a savory snack bread. You can also fill them with whipped cream or jam and make them into sweet snack bread Of course the rolls are delicious on their own too.

So that’s going to wrap it up with this special food Koppepan, School Lunch Bread Roll Thank you very much for reading. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friend Thanks again for reading. Go on get cooking!