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パン（クッキー生地のパン）｜ Qiong Cookingさんのレシピ書き起こし

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Qiong Cooking

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Ingredients

Eggs (for bread dough) : 1 piece
砂糖 : 25g
イースト : 3g
牛乳 : 140ml
強力粉 : 300g
塩 : 3g
無塩バター(パン生地用) : 30g
Unsalted butter (for cookie dough) : 60g
粉砂糖 : 38g
薄力粉 : 38g
Eggs (for cookie dough) : 1個

Time required

50minutes

Procedure

1) make the dough 00:13
Crack the eggs (for bread dough) into a bowl, add sugar, yeast, and milk and mix well.
Add strong flour and salt and mix with a spatula.
Mix until there are no more flour parts, then knead by hand.
Once the dough comes together, cover and let it rest for 20 minutes.
2) Knead 01:02
Put 1 on the table and spread it out.
Wrap it in unsalted butter (for bread dough) and knead it into the dough.
Knead the dough by tapping it on the counter to make it smooth.
3) undergo primary fermentation 01:50
Once the dough is smooth, shape it into a ball, transfer to a bowl, cover and let rise for 1 hour.
4) 成形する 01:55
生地を取り出し、台に出して平らにする。
8等分に切る。
それぞれの生地を丸い形にして天板に並べる。
5) 二次発酵させる 02:48
ラップを被せて40分発酵させる。
6) make cookie dough 02:51
Place unsalted butter (for cookie dough), powdered sugar, flour, and eggs (for cookie dough) in a bowl and mix together with a whisk.
Place in a piping bag.
7) 生地を完成させる 03:27
5の生地の上に6を円を描くように絞り出す。
全ての生地に同じように絞り出す。
8) 焼く 03:52
180℃に予熱したオーブンで15分焼いたら完成。

Point

-Required time does not include resting time and fermentation time.
・When fermenting, place it in a warm place to make it easier to ferment.
・Even if you don't get a perfect circular shape when squeezing the cookie dough, it will melt during baking and will cover the bread dough perfectly.
・It is recommended to preheat the oven to 180℃ during the secondary fermentation.