パン作り】家族や大切な人と ✨よもぎマーブルブレッド✨でお正月を祝いましょう✨簡単な米粉の湯種で超もちふわ✨お正月の手土産🎍和アートなパンの作り方/Japanese sweet bread

New Year's is fast approaching! 😊 This time, I've been daydreaming about spending a relaxing and enjoyable time with my family and loved ones, and for the first time in a while, I've been making a "Japanese"-inspired "Mugwort Marble Bread Made with Rice Flour Tane." 😁✨❣️ It looks colorful and flashy (⁉️), but when you eat it, it's chewy, fluffy, and super soothing. ❣️ Once I started eating it, I couldn't stop! 😅 I also got some New Year's decorations from Seria (100 yen store) and decorated them, and it really lifted my spirits! ❣️ This is a simple bread, so why not try making it for New Year's? ❤️^ - ^💕 The new year is approaching! 😊 This time, in order to have a relaxing and enjoyable time with my family and loved ones, I've repeatedly delusionalized and tried to make mugwort marble bread with rice flour tane, in the Japanese style, for the first time in many months. 😁 ❣️ It It looks colorful and showy (!?), but when I tried it, it was chewy and fluffy. Super healing sweets bread! ❣️ I couldn't stop eating it for a while! 😅 If you prepare New Year's decorations at Seria's 100 yen shop and decorate it together, you will feel happy! ❣️ It's a simple bread, so why not make it for New Year's Day? ❤️ ^ - ^ 💕 ★Mugwort Marble Bread★ (Yudane) 40g rice flour 80ml boiling water (Kneading) 210g strong flour (Haruyokoi) 20g cane sugar 6g buttermilk powder (Can be substituted with skim milk) 4g salt (Guérande) *Regular salt can be used instead. 3g instant dry yeast 20g unsalted butter 90ml water 7g mugwort powder *Prepare 10g mugwort powder in 50ml hot water and use 7g (7/10 of the rehydrated mugwort) for the dough and 3g (3/10 of the rehydrated mugwort) for the filling. (Filling) 1️⃣ Mugwort Bean Paste 80g white bean paste 3g mugwort powder 10g butter 2️⃣ 70g sweetened amanatto (moist sweetened amanatto, Tomizawa Shoten) *Supermarket-purchased sweetened amanatto can be used instead. (Fermentation) First fermentation: Ferment at 40°C for approximately 30 minutes until the dough doubles in size. Second rise: 40°C, 20 minutes (Shaping) After the second rise, roll out the dough to 35cm x 21cm. Spread part 1⃣ of the mugwort paste on two-thirds of it, then top with part 2⃣. Fold the unfilled side of the dough in thirds. Make three slits in the folded dough, twist it into a ring shape, and place it in the mold. (Baking) Milk, as needed 190°C, 20 minutes *Cover with aluminum foil with 3 minutes remaining. (Icing) Powdered sugar, as needed Freeze-dried strawberries (seria), as needed ★This is a super delicious bread made with rice flour Yudane. ★Click here for the matcha version of rice flour Yudane. ★Mugwort Marble Bread★ Yudane Rice flour 40 g Boiling water 80 ml Kneading Bread (Haruyo Koi) flour 210 g Raw cane sugar 20 g Buttermilk powder 6g (You can use skim milk instead.) Salt (Guerande salt) 4g *You can use regular salt instead. Instant dry yeast 3g Unsalted butter 20g Water 90ml Mugwort powder 7g *Prepare 10 g of mugwort powder in 50 ml of hot water, 7 g (7/10 of mugwort that has been rehydrated) in the dough and 3 g (3/10 of mugwort that has been rehydrated) in the filling beforehand. Mix the mugwort powder that has been rehydrated in hot water into the 180 g of dough that you just finished kneading, and combine with the white dough. Filling 1️⃣ Yomogi Anko White strained bean paste 80g Mugwort powder 3g Butter 10g 2️⃣ Amanatto (moist Amanatto Tomizawa Shoten) 70 g *You can substitute it with sweet natto that you can buy at the supermarket. Fermentation Let the dough rise for about 30 minutes at 40 °C until it doubles in size. Secondary fermentation: 40 °C for 20 minutes. Shaping After the second fermentation, stretch the dough to 35 cm x 21 cm, and put the mugwort paste of 1️⃣ and 2️⃣ on 2/3. Fold the dough from the side without the filling. Make 3 cuts in the folded dough. Twist it and close it like a ring then put it in the mold. Baking proper amount of milk 190 °C for 20 minutes. *Cover it with aluminum foil for the remaining 3 minutes. Use a 18cm angel mold. Icing Powdered sugar as needed Freeze dried strawberries (seria), as needed ♪MUSIC index♪ 1. Time Traveling by Sarah Kang 2. Misfit Toys by Michael Shynes 3. All the Love Songs by Russo and Weinberg 4. Freedom Mile by Ziv Moran 5. Dig This by Kevin Conlon 6. I Just Wanna Celebrate by Jay Putty All songs are copyrighted by Artlist. #Mirin'sHomeBread #JapaneseBreadMaking #FunBreadMaking