唐揚げ（手羽先の唐揚げ）｜くまの限界食堂さんのレシピ書き起こし
Kuma's limit cafeteria Time required : 30minutes
Stick bread ｜ Life THEATER: Recipes for useful cooking videos
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Ingredients
- Strong powder : 100g
- Dry yeast : 3g
- salt : 1g
- sugar : 5g
- water : 20cc
- milk : 50cc
Time required
30minutes
Procedure
-
1)
Make the dough
00:28
Put milk, water and dry yeast in a small bowl and leave it for about 1 minute.
Put strong flour, salt and sugar in a large bowl and mix thoroughly with a rubber spatula.
Mix the contents of the bowl and mix with a rubber spatula until there is almost no powder.
Put them together and knead them by hand. -
2)
Put in a closed container
01:16
When the dough has a uniform moisture content, roll it into pieces.
Place in a closed container. -
3)
Ferment
01:39
Refrigerate for at least 8 hours to ferment.
The whole should be inflated 1.5 to 2 times. -
4)
Mold
01:48
Dust the table with strong flour (outside the amount) and remove from the closed container.
Place on a floured table and cut into 8 equal parts.
Dust the dough, place a rolling pin in the middle of the dough, and spread it with the image of making the dough into a square from the center to the top and from the center to the bottom.
Cut into 8 equal parts and place on the baking sheet with the oven sheet. -
5)
Bake in an oven toaster
02:31
Bake in a 1200W oven toaster for about 10 minutes.
Point
・ When kneading the dough, use your fingertips to stretch and fold the dough for about 2 to 3 minutes.
・ When you knead the dough into a round shape and the moisture becomes uniform, you can knead it. There is no problem with some bumps.
・ Store the dough in the refrigerator for about 3 days. If it does not burn immediately after fermentation, store it in the refrigerator as it is.
・ If you like soft bread, after molding, ferment it secondarily. Leave at room temperature for 20 minutes. It should be about 1.3 times larger in appearance.
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