ゼリー（コーヒーミルク寒天ゼリー）｜HidaMari Cookingさんのレシピ書き起こし
HidaMari Cooking Time required : 30minutes
Cafe Roti ｜ Furyui_Registered dietitian's recipe transcription
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Ingredients
- Strong powder : 200g
- milk : 130g
- Dry yeast : 3g
- (A) Melted butter : 20g
- (A) Sugar : 20g
- (A) Salt : 2g
- Unsalted butter : 40g
- sugar : 30g
- egg : 1 piece
- Cafe au lait : Two
- Cake flour : 50g
- Salted butter : 40g (5g x 8)
Time required
90minutes
Procedure
-
1)
Make bread dough
00:19
Put warm milk (A) on human skin in a bowl and mix with a spatula.
Add dry yeast and mix further.
Add strong flour and use a spatula to combine the dough. -
2)
Primary fermentation of bread dough
01:23
Cover with plastic wrap and ferment for 30 minutes at 40 ° C, which is the fermentation function of the oven.
-
3)
Make cookie dough
01:36
Put unsalted butter and sugar in a bowl and mix into a cream.
Add beaten egg and cafe au lait and mix further.
Put the cookie dough in a piping bag. -
4)
Secondary fermentation to mold
04:09
Dust and lightly knead the dough and divide into 8 equal parts with a card.
Spread thinly, wrap salted butter and roll.
Arrange them on the top plate with a cooking sheet.
Secondary fermentation is performed at 40 ° C for 30 minutes, which is the fermentation function of the oven. -
5)
Squeeze the cookie dough into bread dough
05:55
Squeeze the cookie dough in the piping bag into bread dough.
Bake in an oven preheated to 170 ° C for 20 minutes.
Point
・ The saltiness of salted butter and coffee cookie dough go well together.
・ Unsalted butter can be worked smoothly if it is returned to room temperature.
・ Because the cake flour and the cake flour are lumpy, be sure to sift them before adding.
・ If the cookie dough is too soft, cool it in the refrigerator once to make it easier to work.
・ If you fix the piping bag in a container with a wide mouth, it will be easier to put the dough.
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