そうめん（醤油そうめん）｜エプロンさんのレシピ書き起こし
apron Time required : 10minutes
Bread (chocolate bread) | KAZUAKI EGUCHI / Chocolate professional: Chocolatier Chocolate's recipe transcription
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Ingredients
- 強力粉 : 220g
- (A)ココアパウダー : 15g
- (A)塩 : 3g
- (A)砂糖 : 35g
- (A)ドライイースト : 3g
- ミルクチョコレート : 80g
- 無塩バター : 25g
- 水 : 150g
- 生クリーム : 30g
Time required
30minutes
Procedure
-
1)
パン生地を作る
00:26
Mix water and fresh cream in a heat-resistant container.
Heat in a 600W microwave for about 1 minute.
Put strong flour and (A) in a bowl and mix.
Add warm cream and mix well.
Add butter and mix well.
Cover with plastic wrap and ferment on a bowl of hot water for 30 minutes.
Sprinkle strong flour on the table, put the dough on it and crush it.
Cut into 16 equal parts, put chocolate inside and roll. -
2)
bake in an oven
06:27
Spread a cooking sheet on the mold and spread 1.
Cover with a damp cloth and let rise for 30 minutes.
Sift strong flour over the top.
Bake in a 150 degree oven for 20-25 minutes to complete.
Point
・Fresh cream can be replaced with milk.
・Mix dry yeast with sugar beforehand.
・Bring butter to room temperature.
・It is good to scoop the batter from the bottom and mix while holding down.
・Ferment until it doubles in size.
・Preheat the oven while the second fermentation is in progress.
・Just before eating, warm it in the microwave and it's delicious.
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