ガレット（とうもろこしのガレット）｜兼業主夫ケンのキャンプ飯チャンネル / Ken Outdoor Cookingさんのレシピ書き起こし
Ken Outdoor Cooking Time required : 10minutes
パン（チョコレートパン）｜Qiong Cookingさんのレシピ書き起こし
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Ingredients
- (A) Milk : 160ml
- (A) Egg : 1個
- (A) Yeast : 3g(小さじ1)
- (A) Sugar : 38g(大さじ3)
- (B) Strong flour : 280g(2カップ)
- (B) Cocoa powder : 15g(大さじ2)
- (B) Salt : 3g(小さじ1/2)
- 無塩バター : 30g(大さじ2)
- (C) Honey : 大さじ1
- (C) Water : 大さじ1
- チョコレート : 50g(1/4カップ)
Time required
50minutes
Procedure
-
1)
Make the dough
00:01
Add (A) to a bowl and mix with a spatula.
Add (B) and mix with a spatula.
Knead with your hands.
Cover and let sit for 20 minutes.
Spread the dough and add the unsalted butter.
Knead unsalted butter into the dough.
Remove to a counter and knead.
Roll out the dough and top with chocolate.
Mix the chocolate into the dough and roll it into balls.
Cover the bowl and let sit for 30 minutes.
Divide the dough into 3 equal parts and knead each part.
Cover with plastic wrap and let sit for 15 minutes.
Take a lump of dough and roll it out with a rolling pin.
Roll it out into a rectangle, fold both ends in towards the center and press flat.
Roll one end into a cylinder.
Put into a mold.
Cover with plastic wrap and let rise for about 1 hour. -
2)
bake
03:33
Bake 1 at 170 degrees for 25 minutes.
Remove from the mold and cool on a cake cooler. -
3)
Finishing touches
03:52
Finish by painting (C) onto the surface with a brush.
Point
-Preheat the oven to 170 degrees.
・By applying (C) to the surface, the flavor will be enhanced, making it even more delicious.
・Time for resting the dough and fermenting it is not included in the required time.
Use small chocolate chips.
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