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食パン｜ Qiong Cookingさんのレシピ書き起こし

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Qiong Cooking

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Number of View: 3.0億回
Number of Videos: 350本

Ingredients

水 : 200ml
砂糖 : 25g
ドライイースト : 3g
小麦粉 : 300g
塩 : 3g
オリーブオイル : 20g

Time required

90minutes

Procedure

1) 材料を混ぜる 00:07
Add sugar and dry yeast to a bowl of water and mix well.
Add flour and salt and mix.
Add olive oil and mix again.
Cover the bowl and let it rest for about 20 minutes.
2) 生地を混ぜる 01:13
休ませた生地をなめらかになるまで混ぜる。
3) 一次発酵させる 01:30
Cover the bowl with plastic wrap and ferment in a warm place for about 1 hour.
4) 生地を折り込む 01:37
Dust a mat with flour (not listed) and transfer the leavened dough.
Sprinkle the dough with flour (not listed), remove the air and flatten it.
Fold the flattened dough four times and shape into a circle.
5) 生地を分割する 02:14
生地を3等分にカットする。
6) 生地を丸める 02:19
3等分にした生地をそれぞれ丸く成形する。
ラップをかぶせて約15分休ませる。
7) 生地を伸ばして成形する 02:48
Remove the rested dough, dust the dough with flour (not listed), remove air and flatten.
Roll out the dough thinly with a rolling pin, fold both ends of the dough inward, turn it inside out, and roll it out thinly with a rolling pin.
Turn it over, lightly crush the front side, roll it from the other side, and finally pinch and bind.
Put the molded dough into the mold.
Mold the remaining two in the same way and put them in the mold.
8) 二次発酵させる 03:59
生地を入れた型にラップをかぶせ、温かい場所で約50分発酵させる。
9) 生地を焼く 05:16
170度に予熱したオーブンで25〜30分焼いて完成。

Point

・Olive oil can be substituted with other cooking oil.
・Adjust the temperature and baking time according to the oven and mold you use.
・The mold size in the video is 20.8 x 11.8 x 11cm.
・For secondary fermentation, the dough should reach 80 to 90% of the mold.