Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons kinako (roasted soybean flour)
- 1/2 cup vegetable oil
- 1/2 cup milk
Special Equipment Needed:
- Baking sheet
- Mixing bowl
- Whisk
- Measuring cups
- Measuring spoons
Step-by-Step Instructions:
1. Preheat oven to 350°F.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and kinako until well combined.
3. Add the vegetable oil and milk and mix until a soft dough forms.
4. Turn the dough out onto a lightly floured surface and knead for a few minutes until smooth.
5. Roll the dough out into a rectangle about 1/2 inch thick.
6. Cut the dough into 12 equal pieces.
7. Place the pieces on a baking sheet and bake for 15-20 minutes, or until golden brown.
Time:
Preparation Time: 10 minutes
Cooking Time: 15-20 minutes
Temperature: 350°F
Serving Size: 12 pieces
Nutritional Information (per serving):
Calories: 200
Fat: 10g
Carbohydrates: 25g
Protein: 4g
Substitutions for Ingredients
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Vegetable oil can be substituted with melted butter or coconut oil.
- Milk can be substituted with almond milk or oat milk.
Variations:
- For a sweeter version, add 1/4 cup of honey or maple syrup to the dough.
- For a savory version, add 1/4 cup of grated cheese or chopped herbs to the dough.
Tips and Tricks:
- For a crispier texture, brush the top of the shokupan with melted butter before baking.
- For a softer texture, brush the top of the shokupan with milk before baking.
Storage Instructions:
Kinako shokupan can be stored in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Kinako shokupan can be reheated in the oven or toaster oven at 350°F for 5-10 minutes.
Presentation Ideas:
Kinako shokupan can be served as is or topped with butter, honey, or jam.
Garnishes:
Kinako shokupan can be garnished with a sprinkle of kinako, sesame seeds, or chopped nuts.
Pairings:
Kinako shokupan pairs well with a cup of tea or coffee.
Suggested Side Dishes:
Kinako shokupan can be served with a side of fruit or a salad.
Troubleshooting Advice:
If the dough is too dry, add a tablespoon of milk at a time until the desired consistency is reached.
Food Safety Advice:
Kinako shokupan should be stored in an airtight container and consumed within 3 days.
Food History:
Kinako shokupan is a traditional Japanese bread made with kinako, a roasted soybean flour. It has been enjoyed in Japan for centuries.
Flavor Profiles:
Kinako shokupan has a nutty, slightly sweet flavor with a hint of saltiness.
Serving Suggestions:
Kinako shokupan can be enjoyed as a snack or as a light breakfast.
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Region: Japanese