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식탁일기 table diary

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Ingredients

(A) Strong flour : 270g
(A) Skimmed milk powder : 25g
(A) salt : 3g
(B) Milk : 100g
(B) Egg : 1個(50g)
(B) Condensed milk : 30g
(B) Sugar : 30g
(B) Yeast : 4g
無塩バター : 35g

Time required

65minutes

Procedure

1) make the dough 00:24
Put (B) in a bowl and mix with a whisk.
Add (B) and mix.
When it comes together, knead it by hand for 3 minutes.
Cover and let stand for 10 minutes.
Add butter and knead by hand for 10 minutes.
2) do molding 01:32
Remove 1 from the bowl and cut into 3 equal parts.
Shape the outside dough into a round shape, bringing it to the center.
Cover with plastic wrap and let stand for 10 minutes.
Flatten the dough with a rolling pin, then turn it over and roll it into a roll from one side.
Roll the dough lengthwise and roll it out with a rolling pin.
Stretch it out to about 60cm, then turn the dough over.
Roll it into a roll starting from one side.
Arrange in the mold.
3) ferment 03:01
Place 2 in the oven with the lid off.
Fill a heat-resistant container with boiling water and place it in the oven.
When the dough has risen to about 90% of the size of the mold, cover it with a lid.
4) 焼く 03:20
Bake 3 in the oven at 160℃ for 25 minutes.
Immediately after baking, open the lid of the mold and bang the mold against the stand to give it a shock.
Remove from the mold and complete.

Point

・Bring butter to room temperature.
・The size of the bread mold used was 20 x 11 x 11 cm.
・When you mix the butter into the dough, it may be difficult to mix at first, but as you knead it, it will become a smooth dough, so don't worry.
・When rolling out the dough to 60cm, it is best to pull the dough with one hand and stretch it with a rolling pin.
・When stretching the dough to 60cm, be careful not to tear the dough.
・The approximate fermentation temperature and time in step 3 is 30-35℃ for about 40 minutes, but these should be adjusted depending on how the dough is fermenting.
- Impacting the bread dough immediately after baking allows the steam inside to escape as quickly as possible to prevent it from shrinking after baking.
・The time required for secondary fermentation in step 3 is not included in the required time.