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Bread｜Transcription of cook kafemaru's recipe

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cook kafemaru

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Ingredients

(A) soft flour : 100g
(A) Sugar : 8g
(A) salt : 1.5g
ドライイースト : 1.5g
水 : 65g
無塩バター : 8g

Time required

50minutes

Procedure

1) mix powder 00:10
Put (A) in a bowl and mix.
Make a small hollow in the center and add dry yeast.
Pour water over the dry yeast.
Mix and take out on the table.
2) knead the dough 00:53
Knead the dough for 15 minutes.
Stretch it out by rubbing it on the table and repeat collecting it with a card.
Add butter and knead for another 5 minutes.
Divide the dough into 5 equal parts and roll them to make the surface stretch.
3) ferment the dough 02:17
Heat the skillet over high heat for about 8 seconds and arrange the rolled bread.
Heat another skillet in the same way and cover.
Ferment until doubled in size.
4) bake the dough 03:07
After confirming that the dough has risen, cover it and heat it over high heat for 8 seconds.
Immediately reduce the heat to extremely low and bake until both sides are golden brown.

Point

・Bring unsalted butter to room temperature.
・A 15 cm skillet is used.
・The water temperature should be about 15-20 degrees in spring and autumn, about 10 degrees in summer, and about 25-30 degrees in winter.
・If you don't have a pastry board, wipe the kitchen table clean before using it.
・In step 2, use the palm of your hand to press the dough against the table to prevent gluten from forming.
・If the edges of the dough are stretched out with your fingers and stretched so thin that you can see through your fingers, you have gluten. If it breaks, knead it again.
・When it's fermenting, it cools down quickly in cold weather, so try to put it in a warm place.
If you don't have a skillet, you can use a regular frying pan instead. Use a lid that fits the skillet well.
・Use Teflon coating to prevent burning. You can also lightly oil it.