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パン(ミルク)|tablediary식탁일기さんのレシピ書き起こし

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再生回数
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動画数
153本

材料

  • strong flour : 300g
  • (A) Milk : 160g
  • (A) fresh cream (36-40% milk fat) : 60g
  • (A) Sugar : 30g
  • (A) Dry yeast : 4g
  • salt : 3g
  • 無塩バター : 30g
  • (C) milk powder : 25g
  • (C) powdered sugar : 10g

所要時間

60分

手順

  1. 1) make the dough 00:22

    Put (A) in a bowl and mix well with a whipper.
    Add strong flour and salt, mix roughly with chopsticks, and knead by hand for 2 minutes.
    While kneading the butter into the dough, knead for 8 minutes like washing laundry.
    When it becomes a smooth dough, roll it into a ball and put it in a plastic wrap.
    Let rise in a warm place for about 1 hour to double.

  2. 2) mold 01:47

    Turn bowl 1 upside down on a floured surface.
    Roll out the dough into a rectangle and press down to remove the air.
    Divide the dough into 36 equal parts with a scraper.
    Place each piece on the scale and adjust each piece to 16g.
    Pull the sides of the fabric and wrap it around the back. Rotate 90 degrees and repeat.
    Finally close the seams with your fingers.
    Roll it in your palm to form a ball.
    Arrange on a baking sheet lined with a cooking sheet.
    Cover with plastic wrap and let rise until doubled in size.

  3. 3) bake 03:03

    Put (C) in a bowl and mix well.
    Sieve from the top of 2.
    Bake in the oven at 150°C for 25 minutes.
    After baking, sift the remaining (C) to complete.

Point

・The amount is for 32 pieces.
・It is a bread with a moist and soft texture.
・Two types of milk flavors, fresh cream and powdered milk, are delicious.
・When adjusting the dough to 16g, cover it with plastic wrap to prevent it from drying out.
・Eat while tearing each piece with your hands.
・The required time does not include the time for resting the dough.

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