75 grams Bread (strong) flour
50 grams Cake flour
12 grams Katakuriko
3 grams Dry yeast
50 grams ★Condensed milk
1 ★Egg yolk
1 amount that adds up to 100 ml when mixed with ★ Boiling water
1 Frying oil
1 Granulated sugar
Break an egg yolk into a measuring cup and add condensed milk and hot water so that the total comes up to 100 ml. Mix well to melt the egg and condensed milk.
Put the ingredients into the bread machine in the following order: mixture from Step 1, dry ingredients and dry yeast. Use the dough setting on your bread machine and let it work through the first rising.
When the first rising has finished, divide the dough into 6 portions, and round them off. Place the dough seam side down on the parchment paper cut in small sizes. Let dough rise a second time.
The dough should be done proofing when it has doubled in size. Heat the frying oil to 170-180℃.
Deep fry on both sides for about 2 minutes each until golden brown. Discard the parchment paper when it peels off.
Transfer to some paper towels to drain the oil. Sprinkle each warm malasada with sugar and you're done. They are very fluffy while they're still fresh.
Place a plastic bag inside a small bowl (to stabilize the bag) on top of a scale. Chinsuko (Okinawan Cookies) with Cake or Bread Flour
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Mix the ○ ingredients and combine with the dry ingredients. Let the dough rise. Round off the dough again, and let rest for another 20 minutes. Coffee Monkey Bread
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Prepare the bread dough up to the first proofing (until doubled in size). Apple Bread
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<Cookie dough> Mix ○ ingredients and sift twice. Bring unsalted butter and egg to room temperature. Crispy Melon Bread Sticks
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(Knead by hand) In a bowl, mix the dry ingredients and salt, then add and mix the lightly beaten eggs. Once the dough comes together, it is easier to knead on a flat surface. Easy Homemade Pasta
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