Finger rolls / Anko-san no chigiri-pan

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I made this “chigiri-pan” the other day because my favourite Japanese blogger, Anko-san, suggested to bake this bread to everyone reading her blog. ‘Chigiri-pan’ means ‘tearing bread’. These rolls are stuck to one another, so you need to tear it off when you eat. Because they are stuck together, the sides of the rolls don’t have a crust, you get soft and fluffy sides! It’s quite different when you bake rolls separately. Also when baking this way, you can put more rolls on a tray!

I realised that here in NZ you see many finger rolls stuck together at the super market bakery but I don’t think you see this so often in Japan. If my memory serves me right, bread rolls or table rolls are always individual, never stuck to each other. (I could be wrong as I have been living far away for quite a long time!)

Anyway, this bread was popular with my mesdemoiselles. So it’s good. 🙂

 

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Finger Rolls (makes 8 )

400g of High grade/Strong flour

4g of Instant dry yeast

6g of Salt

8g of Milk powder

35g of Sugar

256g of  Lukewarm water + 1 egg yolk (Keep the egg white for brushing the dough)

40g of Unsalted butter

some Sesame seeds for sprinkle

Method

  • Knead all the ingredients together except butter for 5 min.
  • Add butter and knead again for another 5-10 min until it becomes shiny and elastic.
  • Put the dough in a bowl and cover it with cling film or a wet tea towel and let it rise in a warm place until it doubles in size. (1h-1.5h)
  • Divide the dough into 8 pieces and cover them and let them rest for 15-20 min.
  • Working on one at a time, roll the dough into a rectangle, fold it in three, length-ways. Fold it in half again length-ways. Seal it properly.
  • Place the shaped finger rolls on a baking sheet 1.5-2cm apart, sealed side down.
  • Cover them with a wet tea towel and let them rise in a warm place for about 1h.
  • Preheat the oven to 190℃,  20 min before finishing the final rise.
  • Brush some egg white on each roll and sprinkle some sesame seeds.
  • Bake them at 190℃ for 20-25 min.

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