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Before you jump to Anko paste Kinako Soy Flour Pain d'Epi recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.
Making the decision to eat healthily offers great benefits and is becoming a more popular way of living. The overall economy is impacted by the number of men and women who are dealing with health problems such as high blood pressure, which is directly linked to poor eating habits. While we’re always being counseled to adopt healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not healthy for us. People typically believe that healthy diets demand a great deal of work and will significantly alter how they live and eat. It is possible, however, to make a few simple changes that can start to make a good impact on our day-to-day eating habits.
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We hope you got insight from reading it, now let’s go back to anko paste kinako soy flour pain d'epi recipe. To cook anko paste kinako soy flour pain d'epi you only need 7 ingredients and 7 steps. Here is how you achieve that.
The ingredients needed to prepare Anko paste Kinako Soy Flour Pain d'Epi:
- Provide 200 grams All purpose flour
- Use 20 grams Black sesame kinako
- Get 15 grams Soft brown sugar
- You need 3 grams Salt
- Provide 3 grams Dry yeast
- You need 150 ml Lukewarm water
- Prepare 250 grams Tsubuan or Koshian paste
Steps to make Anko paste Kinako Soy Flour Pain d'Epi:
- Mix the all purpose flour and he kinako soy flour together. Add light brown sugar, salt, and dry yeast to the, add in hot water, and mix it all up with a pair of cooking chopsticks.
- Knead for 5 minutes by hand once it has gathered up. Proceed with the first rising.
- Release the gas once it has about doubled in size, and divide into 3 equal portions. Bench it for 20 minutes. Cover it with a wet cloth to keep it from drying out. Divide the an paste into 3 portions as well.
- Spread out the dough to about 25cm long and 10cm wide with a rolling pin, and spread out the an paste.
- Roll it up from the front, and ode it tightly. Place the seam facing downwards, and roll it up into a round shape.
- Let rise for the second time, it'll take about 40 minutes. Sift flower over top with a tea strainer. Cut 5 or 6 notches into the dough with scissors, and spread out the points to the right and left.
- Preheat an oven to 230°C, reduce the heat to 200°C, and bake for 18 minutes.
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