Koppepan, School Lunch Bread Rolls
Koppepan, School Lunch Bread Rolls

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, koppepan, school lunch bread rolls. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Koppepan, School Lunch Bread Rolls is one of the most favored of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Koppepan, School Lunch Bread Rolls is something that I have loved my entire life. They’re fine and they look wonderful.

Koppepan is a type of bread in Japan commonly served in school lunches, with its origin from the Koppepan buns are named so because of their long, cut shape. There is another origin of koppepan that the root of a roll is a baguette that came to Japan in Edo era. School Lunches in South Korea: A Week in Photos. Our lunch room is the school science room and the clatter of our chopsticks keep company with From last Wednesday: pumpkin soup 호박죽; apples; breaded and fried shrimp; white Kimchi.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook koppepan, school lunch bread rolls using 9 ingredients and 18 steps. Here is how you can achieve it.

The ingredients needed to make Koppepan, School Lunch Bread Rolls:
  1. Prepare 300 grams Bread (strong) flour
  2. Get 4 grams Dry yeast
  3. Get 15 grams Skim milk powder
  4. Prepare 30 grams Sugar
  5. Take 220 ml Lukewarm water (About 95℉ (35℃) ~ 104℉ (40℃))
  6. Take 20 grams Shortening
  7. Get 4 grams Salt
  8. Make ready 1 Fat or Oil (shortening or vegetable oil)
  9. Make ready 1 Flour for dusting (Bread flour)

Japanese Breakfast Lunch & Dinner in Kagawa Japan From Korean lunch box and after-school snacks to easy kid-friendly dinners, these are some of the dishes kids grow up eating in Korea. I've put together a collection of recipes to make feeding yourself and your family fun and easy. These rolls are JUST like the ones the cafeteria ladies make in the school lunch rooms!

Instructions to make Koppepan, School Lunch Bread Rolls:
  1. In a bowl, combine the flour, yeast, sugar, and skim milk powder. Next add in the lukewarm water and knead until the dough comes together in one mass
  2. Once the dough has come together in one lump, transfer it to a working surface. Knead for 10 minutes till the dough is smooth.
  3. When the dough is smooth, add the salt and shortening and knead some more.
  4. When you first add the shortening and salt, the dough is going to fall apart and be a mess.
  5. But as you keep kneading it it comes together nicely, and becomes smooth and easy to handle. Knead for around 10 minutes.
  6. Grease a bowl and place the ball of dough in it with the seam facing down. Cover it with plastic wrap to prevent it from drying out and leave for the first time. It should take about 60 minutes.
  7. Once the dough has is about 2-2.5 times bigger, it's done rising.
  8. Transfer the dough to a working surface that has been coated in flour. Using the palm of your hand, gently press the dough down to deflate.
  9. Divide the dough into 6 portions and form them into balls. Take a tightly wrung out damp towel and cover them. Let them rest for 20 minutes.
  10. Once they are done resting, it's time to form the rolls. Take one ball of dough and on a flour coated surface, roll out the dough with a rolling pin till it's about a 20cm long oval.
  11. Fold down the top half of the dough, while making sure to not trap any air inside.
  12. Do the same for the bottom half. The picture shows dough that was flattened with a rolling pin, but please don't use one and use your hands instead.
  13. Bring the top and bottom edges of the dough together as shown in this photo.
  14. The roll is now formed nicely.♪ Repeat the previous steps for the rest of the dough. (You see a rolling pin in the photo, but please use ignore it and don't use one.(＝◇＝;) )
  15. Arrange the formed rolls seam side down on a baking tray that has been lined with parchment paper. Cover them with a tightly wrung out damp towel and let the dough rise a second time. This should take about 60-70 minutes. Before the dough is done rising, preheat your oven to 450℉ (230℃). (If you only are baking one tray of them, then lower the temperature to 375℉ (190℃) and bake them on the bottom rack.)
  16. Once the dough is about 2-2.5 times bigger, it's done rising. Bake them in the oven for 15-20 minutes.
  17. Once they are done, put them on a cooling rack and let them cool.
  18. Try filling them with yakisoba (stir fried noodles) or potato croquettes to make a savory snack bread. You can also fill them with whipped cream or jam and make them into sweet snack breads. Of course the rolls are delicious on their own too.

I've put together a collection of recipes to make feeding yourself and your family fun and easy. These rolls are JUST like the ones the cafeteria ladies make in the school lunch rooms! Koppe Pan at school lunch was fine but not always that tasty since it was not necessarily fresh or high quality. Convenience stores always have Koppe Pan with fruit jams, creams, and margarin. We'll start by taking a peek into a Korean classroom in You'll notice a large radiator in the middle of the room.

So that’s going to wrap it up for this exceptional food koppepan, school lunch bread rolls recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!