Relive Childhood Memories with THIS Recipe! How to Make 'Kina-ko Agedough Bread'

✅ Amounts:
[For 1 infant (figures in parentheses are for 1 infant)
40g (28g) butter roll
5g (3.5g) oil
5g (3.5g) soybean flour
Sugar 4g (2.8g)
0.14g (0.1g) salt
Easy-to-make quantities
3 butter rolls
5 g oil
2 tablespoons soybean flour
1 tablespoon sugar
A pinch of salt
*Super-ripe rolls are recommended.
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This video explains how to make fried bread, a popular school lunch item, and its history. Fried bread played an important role in postwar school lunches as a source of nutrition and could be preserved by frying in oil.
🍞 Fried bread was an important source of nutrition in postwar school lunches
🥖 Bread was prone to drying out due to limited preservation techniques at the time
🍳 Deep frying in oil prevented bread from drying out and allowed it to be preserved
🍽 In this recipe, the fried bread coating is created by mixing soybean flour, sugar, and salt
🌡 Set the temperature of the deep-frying oil to 180°C
⏰ Fry for 1 minute, then sprinkle with soybean flour while hot
📺 Many more recommended recipes will be introduced in the future
A word from Aoi ❁¨ / The secret to making them tasty is to fry them so that when you touch the surface with chopsticks or tongs, they are crispy and hard ❁¨ Unlike elementary schools, preschools serve fried bread much less often.
Snacks in preschools are mainly part of the meal, such as onigiri (rice balls) or hukashi-imo (soft potatoes)Â
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