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パン（ちくわパン）｜はるあんさんのレシピ書き起こし

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Haruan

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Ingredients

(A) Strong flour : 250g
(A) Sugar : 30g
(A) salt : 3g
(A) Dry yeast : 3g
(A) Water : 160cc
バター : 15g
ちくわ : 8本
(B) Canned tuna : 2缶(約140g)
(B) salt : 小さじ1/2
(B) Grated cheese : 大さじ1
(B) mayonnaise : 大さじ3
(B) black pepper : 少々
beaten egg : 1 piece
マヨネーズ : 適量
青のり : 適量

Time required

50minutes

Procedure

1) make the dough 02:22
Put (A) in a bowl and mix with a rubber spatula.
Knead the dough with your hands when it starts to come together.
2) primary fermentation 03:54
Gather the dough from step 1 into one, wrap it in plastic wrap and let it rise for 30 minutes.
3) secondary fermentation 04:40
Add butter to 2 and knead.
Wrap the dough in plastic wrap and let rise for 30 minutes.
4) 具を作る 06:43
Put (B) in a bowl and mix.
Make an incision in the chikuwa, open it, and fill it with the mixed (B).
5) 成形する 08:59
Cut 3 into 8 equal parts and shape each into a 45 cm stick.
Wrap the stick-shaped dough around 4.
6) 三次発酵する 11:02
Spread a cooking sheet on 2 baking sheets, put 5 on top and spray.
Leave to ferment for 30 minutes.
7) 焼く 12:05
Preheat the oven to 200 degrees.
Make a cut on the surface of step 6 and lightly brush with beaten egg.
Apply mayonnaise to the incised part and put aonori on top.
Bake in the oven at 200 degrees for 13 minutes.
When there are 5 minutes remaining in the baking time, switch the upper and lower layers and bake.
Finished on a plate.

Point

・ Describe the amount for 8 pieces.
・Use the butter after returning it to room temperature so that it can be easily mixed with the dough.
・Use the canned tuna after draining the oil. Even if it is non-oil, use it after draining the water well.
・When adding the water in step 1, pour it over the dry yeast.
・In step 5, stretch the dough from the center to the left and right to form a stick shape.
・ When wrapping the dough in step 5, wrap it so that both ends of the dough are on the side that has no cuts.