わらび餅（お茶のわらび餅）｜ばくばクックさんのレシピ書き起こし
Bakuba Cook Time required : 10minutes
Bread (Butter sugar torn bread) | Furyui_Registered dietitian's recipe transcription
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Ingredients
- Strong powder : 200g
- milk : 130g
- (A) Melted butter : 20g
- (A) Sugar : 20g
- (A) Salt : 2g
- Dry yeast : 3g
- butter : 18g (cut 2g each)
- Granulated sugar : 9g
Time required
100minutes
Procedure
-
1)
Make the dough
00:17
Put warm milk (A) on human skin in a bowl and mix.
Add dry yeast and mix further.
Add strong flour, mix and combine. -
2)
Primary fermentation
01:53
Cover with plastic wrap and ferment for 30 minutes at 40 ° C, which is the fermentation function of the oven.
-
3)
Mold and secondary ferment
02:18
Dust the dough lightly, cut into 9 equal parts and roll.
Arrange in a mold with a parchment paper.
Secondary fermentation is performed at 40 ° C for 40 minutes, which is the fermentation function of the oven. -
4)
Add butter and granulated sugar and bake in the oven
04:01
Make a cross cut in the dough with scissors.
Put butter in the cut and sprinkle with granulated sugar.
Bake in an oven preheated to 170 ° C for 20 minutes.
Point
-Easy because no kneading work is required. Anyone can easily make it because it is just mixed and molded.
・ Because the strong powder is lumpy, be sure to sift it before adding it.
-Uses an 18 cm square type.
・ It will be easier to work if you mold while dusting the workbench or hands.
・ Roll the dough and close it with the eyes down for a beautiful finish.
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