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パン(米粉食パン)|森のコメパンさんのレシピ書き起こし

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5.0万人
再生回数
317.4万回
動画数
72本

材料

  • (A)米粉 : 280g
  • (A)α化米粉 : 14g
  • (A)きび砂糖 : 30g
  • (A)塩 : 5g
  • (A)ドライイースト : 6g
  • (A)ぬるま湯 : 230g
  • oil : 17g

所要時間

120分

手順

  1. 1) 型を準備する 00:40

    Cut a cooking sheet into a 12 cm square loaf shape (make creases along the mold, and cut 4 overlapping parts when setting in the mold).
    Apply oil (not listed) to the mold and lid, and set the cooking sheet.

  2. 2) 生地を作る 02:44

    Put (A) in a bowl and mix.
    If it is too hard, add lukewarm water (not listed) by 10g each to adjust.
    Add the oil and mix, then mix with a hand mixer for 5 minutes.
    Check the hardness, and if it is too soft, add about 3g of rice flour (not listed) to adjust.

  3. 3) 発酵させる 06:42

    Cover the bowl with plastic wrap and let it rise in the oven at 35 degrees for 10 minutes.
    Mix the dough well, pour it into the mold of 1 and wrap it.
    Let rise for 30-40 minutes in a 35 degree oven.

  4. 4) 焼く 08:42

    Remove the wrap and cover the mold.
    Bake in a gas oven at 140°C for 30 minutes without preheating, then raise the temperature to 190°C and bake for 10 minutes.
    Remove the lid, apply oil (not listed) to the surface of the dough, and bake in a gas oven at 200 degrees for 5 minutes.

  5. 5) 寝かせる 09:49

    Remove the toasted bread from the mold and cover it with a cloth to remove the rough heat.
    Wrap it up and let it rest for about 6 hours and it's done.

Point

・As a guideline, the firmness of the dough after mixing with the hand mixer in step 2 should be such that the ribbon-like streaks disappear completely in 5 seconds after dripping the dough from above.
・If the temperature of the dough at the end of mixing in step 2 is 25 degrees or less, perform the fermentation in step 3 at 40 degrees.
・After the primary fermentation in step 3, it is good to have many gas bubbles. If not enough, ferment for an additional minute or more.
・After the secondary fermentation in step 3, the dough should have swelled to 3 times its original size. It's easier to find if you mark it at 3 times the height before letting it ferment.
・In step 4, if you use an electric oven or a low heat oven, set the temperature 20 degrees higher than the gas oven.
・After baking the bread in step 5, the time required to let it rest is not included in the required time.

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