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Wiener Soft French Bread | Miki Mama Channel's Recipe Transcription

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Miki Mama Channel

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Ingredients

(A) Strong powder : 150g
(A) Cake flour : 50g
(A) Salt : 3g
(A) Sugar : 5g
(A) Dry yeast : 3g
Warm water : 110cc
Wiener : 6
Salad oil : 1/2 teaspoon

Time required

15minutes

Procedure

1) Knead the dough 00:19
Heat in the microwave to make lukewarm water. Put (A) in a bowl in order, add all the lukewarm water over sugar and yeast, mix by hand and knead for about 3 minutes until smooth.
2) Ferment 01:45
When 1 is smooth, wrap it and ferment it for 30-40 minutes. When the dough of 2 becomes about 1.5 times larger, point your finger at the dough to check the fermentation status, and if the dough does not come back, the primary fermentation is finished. If the dough comes back, extend the time.
3) Carve 02:17
Lightly dust the cutting board (strong flour: out of the amount), take it out, and cut it into two pieces with a kitchen knife.
4) Mold 02:28
Spread each dough with a rolling pin to a length of 10 cm and a width of 30 cm, and arrange three wieners horizontally in the middle. Tie the fabric on both ends so that it wraps around the wiener so that the stitches are on top, pinch it with your fingertips and bind it firmly, and then fold both sides to bind. Rotate the dough so that the seams are on the bottom, and pull the folded and overlapped parts to the left and right to make the thickness uniform and make it 28 cm long. Wrap the other in the same way.
5) Secondary fermentation 03:24
Spread the parchment paper on the top plate, put the dough on it, make a 3 cm wide cut diagonally so that the wiener can be seen with a kitchen knife, and let the secondary fermentation take 20 to 30 minutes. At this time, preheat the oven to 220 ° C. When the surface of the dough is taut, the secondary fermentation is complete. Brush the vegetable oil.
6) bake in an oven 04:18
Bake in the middle of the oven for 13 to 15 minutes until browned and you're done.

Point

・ French bread is usually made with salt without sugar and slowly fermented with a small amount of dry yeast over a long period of time. This soft French bread is made by adding sugar to as little dry yeast as possible to make it easier to ferment, and it has a taste similar to French bread. Dry yeast does not work well at temperatures between 45 ° C and 35 ° C, so use lukewarm water at around 40 ° C.
・ Apply salad oil to the dough and then bake it to give it a beautiful brown color. By applying salad oil rather than eggs, it looks like French bread.
・ Since the fermentation time varies depending on the season, the primary fermentation takes 30 minutes in the summer and 40 minutes in the winter, and the secondary fermentation takes 20 minutes in the summer and 30 minutes in the winter.