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HidaMari Cooking

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Number of Videos: 714本

Ingredients

(A) Strong flour : 300g
(A) Granulated sugar : 35g
(A) salt : 6g
(A) Instant dry yeast : 5g
(B) 1 whole egg + milk : 175g
無塩バター : 30g

Time required

180minutes

Procedure

1) prepare 00:05
Put (A) in a bowl and mix lightly.
Add (B) to another bowl and mix well.
2) make bread dough 00:58
Add (B) to the bowl containing (A), mix gently like cutting, and place the dough on the work surface.
With both hands, knead until the dough is smooth and no longer chalky.
Flatten the dough slightly, add butter and knead until smooth.
Shape and let rise at room temperature for 1 hour until doubled in size.
3) mold 05:24
Sprinkle flour (not listed) on the work surface, crush the dough with your hands, and release the gas.
Divide the dough into 9 equal parts, roll them up again, cover with a damp cloth and let them rest for about 15 minutes.
Spread a cooking sheet on the mold.
Crush the rolled dough with your hands and degas it again.
After re-rolling it neatly, arrange it in the mold.
Cover the mold with a lid and let it rise at room temperature for 50 minutes to 1 hour until it doubles in size.
4) bake 08:04
Sprinkle a thin layer of strong flour (not listed) on the surface of the dough using a tea strainer.
Bake in an oven preheated to 180°C for 18-23 minutes, cool on a wire rack, etc., and complete when the heat is removed.

Point

・Use an 18 cm round mold.
- Return the putter to room temperature.
・Preheat the oven to 180℃.
・When kneading by hand, the temperature of the bread dough tends to rise with your body temperature, so it is good to use cold milk and eggs just taken out of the refrigerator.
・Knead the bread dough until the surface is smooth and does not stick to work surfaces.
・When kneading the bread dough, it is good to use a card to rake up the dough on the work surface and knead it thoroughly.
・When fermenting bread dough, put it in a container with a lid so that the surface does not dry out.
・When forming the bread dough, if the dough sticks, sprinkle flour (not listed) while forming.
・The weight of each bread dough should be 60-61g.
・Since the temperature of a home oven tends to drop, it is better to set the preheating temperature about 20 to 30 degrees higher and return it to the set temperature when baking. Using an oven thermometer is also recommended.