ゼリー（乳酸菌飲料のゼリー）｜ホッとケーキさん。さんのレシピ書き起こし
ホッとケーキさん。 Time required : 15minutes
Petit chocolate bread ｜ Homemade Luxury / Recipe transcription of handmade luxury goods
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Ingredients
- (A) Strong powder : 200g
- (A) Sugar : 20g
- (A) Salt : 3g
- (A) Dry yeast : 3g
- (A) Olive oil or salad oil : 20g
- (A) Milk : 120-140g
- egg : 1 piece
- Chocolate (dozen) : 2 sheets
Time required
40minutes
Procedure
-
1)
Put (A) in a bowl, mix and knead for 10 to 15 minutes.
00:28
Put (A) in a bowl and mix with a spatula. Knead by hand for 10 to 15 minutes.
-
2)
Primary fermentation at 25-30 ° C for 40-60 minutes
01:46
Spread a thin layer of oil (outside the amount) in a bowl, add 1 and wrap. Ferment at 25-30 ° C for 40-60 minutes until doubled in size.
-
3)
Bleed the air, cut into 32 pieces, roll, cover with a wet cloth and leave for 10 minutes.
02:23
Bleed the air, cut into 32 pieces and round. Cover with a wet cloth and leave for 10 minutes.
-
4)
Put chocolate in 3 and wrap it, cover it with a wet cloth and ferment it for 30-40 minutes.
03:38
Put chocolate in 3 and wrap it, cover it with a wet cloth and ferment it for 30-40 minutes. Meanwhile, preheat the oven to 190 ° C.
-
5)
Apply beaten egg to the surface of the dough and bake in the oven for 13 to 15 minutes to complete.
05:01
Melt the eggs and apply with a brush to the surface of the fermented dough. Bake in an oven preheated to 190 ° C for 13 to 15 minutes to complete.
Point
・ Since it is a mini size, it is easy to eat.
・ As a guide, the amount of water in the dough should be based on whether the dough sticks to your hands or not.
・ If there is no brush to apply the egg, use the back of a spoon instead.
・ Choose your favorite taste for chocolate.
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