Full of Nostalgia: Fried Bread
This is a kinako covered bread that I loved for school lunch a long time ago. The first time I thought about making this was when I was talking about school lunch and I realized that it had been awhile and I wanted to eat it. The school lunch version had an oval shape, but I wanted to use a lot of soy powder, so I made it into a longer shape and it became this shape. This is one thing my child and I love.
In Step 5, when twisting the dough, be sure to twist it properly to they roll up well in Step 7. Sometimes I add ground sesame for more flavor. For 16 rolls. Recipe by Yukiline
Full of Nostalgia: Fried Bread
This is a kinako covered bread that I loved for school lunch a long time ago. The first time I thought about making this was when I was talking about school lunch and I realized that it had been awhile and I wanted to eat it. The school lunch version had an oval shape, but I wanted to use a lot of soy powder, so I made it into a longer shape and it became this shape. This is one thing my child and I love.
In Step 5, when twisting the dough, be sure to twist it properly to they roll up well in Step 7. Sometimes I add ground sesame for more flavor. For 16 rolls. Recipe by Yukiline
Cooking Instructions
- 1
Make the basic sweet bread dough until the first rising is done. After that, punch down the dough and divide it into portions.
- 2
Form into uniform balls, cover with a wrung out damp towel and let rest for 20 minutes.
- 3
From here is how I shape them. Just like how you see in the picture, crush the dough with a dough scraper and make a notch in it.
- 4
From the notch roll out the dough into a thin strip. (I made mine about 24cm long.)
- 5
Twist the strip of dough tightly.
- 6
Once you have tightly twisted the dough, bring the two ends together.
- 7
When you bring the two ends together, it will naturally make a shape like the picture.
- 8
Spray the dough with water and let the dough rise for the second time for 20 minutes.
- 9
Deep fry both sides of the dough in oil that has been heated up to 350℉ (180℃).
- 10
I fried them till they reached a pretty golden brown color. Fry until dark brown, and the edges crisp. Or fry them a little less and they are fluffier.
- 11
Mix kinako, sugar, salt, or whatever else you'd like in a plastic bag and use to coat.
- 12
They are done! If you eat them when they are freshly done, they are the best.
- 13
When you cut them, the outsides are crispy and the middle is fluffy and soft. It has a very nostalgic flavor.
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