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パン（舞茸チーズパン）｜kattyanneru/かっちゃんねるさんのレシピ書き起こし

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kattyanneru

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Ingredients

strong flour : 150g
salt (for dough) : 2g
砂糖 : 3g
ドライイースト : 2g
ぬるま湯 : 125g
塩 : 適量
舞茸 : 80g
ハーフベーコン : 2枚
ミックスチーズ : 50g
粗びき黒胡椒 : 適量
マヨネーズ : 適量

Time required

45minutes

Procedure

1) make the dough 00:36
Put the strong flour in a bowl and push it to the edge.
Add salt (for the dough) on top of the strong flour.
Add the sugar and dry yeast to the empty space in the bowl.
Add lukewarm water to dry yeast.
Mix with a rubber spatula until there are no lumps.
Gather the dough in the center of the bowl, cover with plastic wrap, and let rise at room temperature for about 1 hour.
2) finish the dough 01:34
Press down 1 with a rubber spatula to release the gas.
Spread the parchment paper on an enamel vat and pour the batter into it.
Spread the batter over the entire mold using a rubber spatula.
Add salt and the maitake mushrooms, which have been divided into florets, onto the dough.
Cut the bacon into 3mm wide strips and place on top.
Sprinkle mixed cheese all over.
Add mayonnaise.
Sprinkle with black pepper.
Place in the oven and let rise for about 20-30 minutes.
3) オーブンで焼く 03:25
Remove the mold from the oven.
Preheat the oven to 200 degrees.
Lower the temperature to 180 degrees, insert the mold, and bake for 25 minutes.
4) 仕上げる 04:53
型から取り出し、食べやすい大きさに切り、完成。

Point

・Enamel bat measuring 20 x 14 x 5 cm is used.
・You can use a heat-resistant container or milk carton instead of an enamel vat.
-Nukewarm water is about the same temperature as human skin.
・When mixing in step 1, it is best to rub the dough against the sides of the bowl while mixing.
・Fermentation time is not included in the required time.