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Pon de Chigiri Bread Mentai Mayo Sauce ｜ kattyanneru / Katchanneru's recipe transcription

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kattyanneru

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Ingredients

Strong powder : 180g
potato starch : 20g
salt : 4g
sugar : 10g
Dry yeast : 3g
Beaten egg : 30g
milk : 110ml
butter : 10g
mayonnaise : 40g
Spicy cod roe : 15g

Time required

120minutes

Procedure

1) Make the dough 00:45
Mix strong flour and potato starch to make dents on both ends, put salt and beaten egg on one side, add sugar, dry yeast and milk on the other side, and knead the ingredients together. When the dough is smooth, add butter, knead and roll, wrap and ferment in a warm place for 1 hour.
2) Make cercle 02:04
Divide the side of the milk carton into three equal parts, wrap the aluminum foil around it, make a ring so that the clean side of the aluminum foil faces up, staple it and apply oil to the outside.
3) Make menta mayonnaise 02:48
Put mayonnaise and spicy cod roe in a freezer pack, mix well and bring to the edge.
4) Shape the dough 03:14
Remove the dough, deflate, divide into 5 equal parts, roll and wrap and leave for 10 minutes. Spread the dough into sticks and divide into 8 equal parts. Place the cercle on the aluminum cup, roll the dough and line it up on the outside of the cercle. Cover with plastic wrap and ferment at room temperature for 20 minutes.
5) bake in an oven 05:20
Squeeze the menta mayonnaise on the dough, put it in the oven and bake at 180 ℃ for 8 minutes. Then bake at 160 ° C for 5 minutes. Completed by taking the cercle.

Point

・ Keep milk warm on human skin.
・ When kneading the dough, tap the dough several times to activate the gluten.
・ Perform the primary fermentation until the dough swells twice.
・ If you don't have an aluminum cup, you can use a cooking sheet instead.
・ When rolling the dough, use your index finger and rotate it so that the outer dough is inserted underneath.