Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, okonomiyaki bread buns. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Great recipe for Okonomiyaki Bread Buns. I suddenly had the idea to use these fillings in bread, and the result was delicious! It's okay to transfer the fillings to a plate.
Okonomiyaki Bread Buns is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. Okonomiyaki Bread Buns is something which I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we must prepare a few components. You can cook okonomiyaki bread buns using 17 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Okonomiyaki Bread Buns:
- Get 250 grams ☆Bread (strong) flour
- Make ready 20 grams ☆Sugar
- Prepare 5 grams ☆Salt
- Get 4 grams Dry yeast (or fresh yeast)
- Make ready 1 Egg (small)
- Get 115 grams Water
- Take 25 grams Butter
- Take The filling and toppings
- Get 2 tsp granules + 400 ml water ★Dashi stock granules and water
- Prepare 100 ml ★Okonomiyaki sauce
- Take 5 tbsp ★Plain white flour
- Get 2 tbsp ★Cornstarch
- Make ready 1 ★Red pickled ginger, aonori
- Make ready 1 handful ★Bonito flakes
- Make ready 3 leaves Cabbage
- Prepare 1 Mayonnaise
- Prepare 1 If you are using natural bread starter (leaven), use this dough
Top with the top bun and enjoy! This popular Japanese street food featuring octopus and cheese works perfectly inside a fluffy, steamy bun. In a mixing bowl, combine all dough ingredients. Transfer to a flat surface and knead by hand.
Instructions to make Okonomiyaki Bread Buns:
- Put all the ☆ ingredients in a bowl. Dissolve the dry or fresh yeast in water and mix in the egg. Add this liquid to the bowl, and mix until the liquid is absorbed. Take the dough out onto a work surface, and knead for about 15 minutes. Seefor kneading instructions.
- After kneading the dough for 15 minutes, check it to see if a gluten film has formed (if you stretch the dough out thinly, it should form a translucent film). Add the butter and knead for another 10 minutes or so. Lightly grease a large bowl with butter, round off the dough, put it in the bowl and cover with plastic wrap. Leave to rise to 3 times its original volume.
- Combine the ★ ingredients in a bowl. Finely chop the cabbage, heat up a frying pan with some oil, and stir fry the cabbage. Add the ★ ingredients to the pan. When the sauce has thickened, leave it to cool.
- When the dough has finished its 1st rise, divide into 10 pieces (each one should weigh about 45 g), round off each piece, cover with plastic wrap and rest for 15 minutes.
- Flatten each dough ball with your palm, and roll it out with a rolling pin. Put the flattened disc of dough on your hand and put on some filling. If you try to add too much filling you won't be able to close the dough around it, so be careful.
- Stretch the dough on 4 sides and wrap it around the filling. Pulling on the dough is the best way to make this work well. Seal the seams very tightly. Do this while holding the dough in your hands.
- Place the formed buns on a tray lined with kitchen parchment paper. Cover loosely with plastic wrap, and leave to rise for 40 to 50 minutes until doubled in size. Preheat the oven to 190°C.
- When the buns have doubled in size, snip the tops with kitchen scissors in a crisscross pattern as shown. Open up the cut part a little.
- Squeeze on a little mayonnaise in the center, and bake for 15 to 20 minutes. Sprinkle on aonori to finish.
- It'll be soft and tender inside.
- If you deep fry the buns in 170°C (low-temperature) oil, they will come out crispy, fragrant and delicious!!! Be careful not to burn yourself.
Combine all the ingredients together for the Okonomiyaki in a large bowl until well blended. Heat a large skillet over medium heat; add oil and swirl to coat. Place pork belly slices on top of okonomiyaki and carefully flip it over. Ultra moist grain free banana bread made with cassava flour, almond flour, coconut flour and naturally sweetened with maple syrup and ripe bananas. Popular street food from Osaka, Japan, Okonomiyaki is a savory version of Japanese pancake, made with flour, eggs, shredded cabbage, and your choice of protein, and topped with a variety of condiments.
So that is going to wrap it up for this special food okonomiyaki bread buns recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
