レアチーズケーキ（ヨーグルトのレアチーズケーキ）｜ゆう スイーツ研究家さんのレシピ書き起こし
Yu Sweets Researcher Time required : 30minutes
Bread (mini-melon bread)｜Furyu_Registered dietitian's recipe transcription
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Ingredients
- Strong powder : 200g
- milk : 130ml
- (A) Melted butter : 20g
- (A) Sugar : 20g
- (A) Salt : 2g
- Dry yeast : 3g
- Cake flour : 90g
- Almond poodle : 30g
- Whole egg : 1/2 piece
- sugar : 50g
- Unsalted butter : 40g
- Granulated sugar (for finishing) : Appropriate amount
Time required
120minutes
Procedure
-
1)
Make bread dough
00:18
Put warm milk (A) on human skin in a bowl and mix.
Add dry yeast and mix further.
Add strong flour and use a spatula to combine the dough. -
2)
Primary fermentation of bread dough
01:20
Cover with plastic wrap and ferment at 35 ° C for 30 minutes.
-
3)
Make cookie dough
01:28
Put unsalted butter and sugar in a bowl and mix into a cream.
Add the beaten egg and mix further.
Add the cake flour and almond poodle and combine the dough with a spatula.
Wrap the cookie dough in plastic wrap and let it sit in the refrigerator. -
4)
Mold bread dough
03:47
Lightly knead the dough on a floured workbench and divide into 12 equal parts.
Roll each and arrange them on a baking sheet lined with parchment paper. -
5)
Mold cookie dough
05:50
Roll the chilled cookie dough into sticks.
Divide into 12 equal parts.
Round and roll each.
Place on the round dough of 4.
Pattern the cookie dough with a card and sprinkle with granulated sugar. -
6)
Secondary fermentation of bread dough
08:45
Fermentation function of the oven Secondary fermentation is performed at 35 ° C for 40 minutes.
Bake in an oven preheated to 190 ° C for 14 minutes.
Point
・ Because the cake flour and the cake flour are lumpy, be sure to sift them before adding.
・ Unsalted butter can be worked smoothly if it is returned to room temperature.
・ If you do not have time, you can lay the cookie dough in the freezer.
・ When stretching the cookie dough into a stick shape, it is easier to work with a wrap or parchment paper.
-A knife can be used as a substitute for the card used to add a pattern to the cookie dough.
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