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Koppe-pan | Transcription of hot bread class's recipe

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Hot bread class

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Ingredients

(A) Strong powder : 160g
(A) Cake flour : 50g
(A) East : 1/2 teaspoon
(A) Sugar : 2 tablespoons
(A) Salt : 1/2 teaspoon
(A) Unsalted butter : 20g
(A) Beaten egg : 25g
(A) Warm water : 110g
(B) Unsalted butter (for cream) : 30g
(B) Sugar (for cream) : 15g
condensed milk : 15g

Time required

60minutes

Procedure

1) Knead the dough and ferment 00:22
Put (A) in a bowl, mix, take out on a plate, and knead well until smooth.
Put them together in a bowl, wrap them, and ferment them at 40 ° C for 35 minutes.
2) Make cream 03:56
Put the ingredients of (B) in a zippered storage bag and knead well to dissolve the sugar. Add more condensed milk and let it blend in, then store in the refrigerator.
3) End of primary fermentation and bench time 04:47
When the fermentation is finished about 1.8 times, divide the dough into 3 pieces, roll them up, wipe them with a wet cloth, and let them rest for 10 minutes.
4) Molded and secondary fermentation 05:33
Stretch the dough horizontally to about 27 x 12 cm, fold the top and bottom of the long side in half, and stick the top and bottom together to make a stick. Make fine adjustments, place the seams on the cooking sheet, place the cloth on it, and ferment it at room temperature for about 20 minutes.
5) Baking 08:37
Add a coup with a razor, apply beaten egg, and bake at 210 ° C for 14 minutes.
6) Arrange 10:29
Make a cut in the bread and sandwich the ingredients as you like. You may sandwich the cream made in 2.

Point

The beginning of kneading the dough is sticky, but it gradually comes together.
If the dough is stretched to form a round hole, it can be judged that the dough has been kneaded sufficiently.
If you make the cream in a storage bag with a zip and cut the corners with scissors, you can use it as a piping bag as it is.
The dough being molded tends to stick together, but it is advisable to use hand flour or a skipper.
The coup uses a razor that is sold for 100 yen.
Apply eggs along the coup.
Fermentation time is not included in the time required.