焼きそば（豚バラ塩焼きそば）｜無駄なし！まかない道場（MAKANAIDOUJYOU)さんのレシピ書き起こし
No waste! Makanai Dojo (MAKANAI DOUJYOU) Time required : 20minutes
Cheese hotteok ｜ kattyanneru / Katchanneru's recipe transcription
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Ingredients
- Strong powder : 150g
- salt : 2g
- sugar : 3g
- Dry yeast : 2g
- water : 125g
- Mixed cheese : 100g
- Salad oil : Appropriate amount
Time required
20minutes
Procedure
-
1)
Make the dough
00:38
Put water, sugar and dry yeast in a storage container and mix, then add strong flour and salt and mix well.
-
2)
Ferment in the refrigerator
01:18
Cover and ferment overnight in the refrigerator and bring to room temperature 1 hour before use.
-
3)
Bake the dough
01:50
Take out the dough and remove the gas with a spatula. Oil the hot plate and oil your hands and spatula. Take the degassed dough in your hand, shape it, place mixed cheese in the center to shape it, and bake it on a hot plate while flattening it.
-
4)
Turn it over and bake
03:48
When it gets brown, sprinkle salt on it, cover it with a lid, and steam it. When the bottom is brown, take it out.
Point
・ When making the dough, mix it to the corners so that no powderiness remains, and remove the dough remaining on the spatula.
・ If you want to make the dough on the same day without fermenting it overnight, ferment it in a warm place for an hour and a half.
・ When fermented in the refrigerator, return to room temperature 1 hour before use.
・ Warm the hot plate in advance.
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