きな粉が体に良いと聞いてたくさん買い置きしてありますが、使い道があまり浮かびません。一番好みの利用法は砂糖と一緒に団子にまぶして食べることですが、最近の白玉粉の値上がりで頻繁には作らなくなりました。そこで、パン生地に混ぜてみました。小麦粉400gに対してきな粉35gを投入。発酵が終わるとツヤ出しの卵液を塗ってオーブンへ、200℃で30分焼きます。
Roasted soybean powder (kinako) is considered a superfood in Japan. Having become a health fanatic, I recently bought quite a lot. However, there are not many ways to consume it. My best favourite is to mix it with sugar and sprinkle it on mochi dumplings. However, the price of mochi flour has gone up so much that I do not make them as often as before. So, I tried a new method today - mix the roasted soybean powder into bread dough. I used 35g of soybean powder with 400g of strong flour. I covered the dough with egg wash and baked it for 30 minutes at 200℃.
As the bread was nearly baked, there was a rich aroma coming out of the oven.
生地はふんわり、しっとりで美味しかったです。この風味なら、クルミも入れると相性が良さそうです。
The bread turned out to be soft, moist and fragrant. With this flavour, I think adding walnuts next time will make it even better.
