#Bread #For children #breakfast #Over 10,000 views

Raisin Chigiri Bread ｜ Life THEATER: Recipes for useful cooking videos

お気に入りに追加

Life THEATER: Useful cooking videos

Number of Subscribers: 4.8万人
Number of View: 1,279.8万回
Number of Videos: 999本

Ingredients

Strong powder : 200g
Dry yeast : 2g
sugar : 14g
salt : 3g
milk : 120cc
water : 20cc
Raisins : 45g

Time required

35minutes

Procedure

1) Mix the dough 00:27
Put milk, water and instant dry yeast in a small bowl and leave it for about 1 minute.
Put strong flour, sugar and salt in a large bowl and mix thoroughly with a rubber spatula.
Mix the contents of the bowl and mix with a rubber spatula until most of the powder is gone.
2) Knead 01:00
Once organized, knead by hand.
When the dough is evenly moist, roll it into a bowl, wrap it and let it rest for 5 minutes.
After 5 minutes, knead by hand until the surface is smooth.
Place the dough on a table that has been dusted (outside the amount) with strong flour and place the raisins on it.
Cut the dough in half with a kitchen knife, stack it and press it from above with your hands (repeat about 3 times).
When the surface of the dough becomes sticky, roll the dough and put it in a closed container.
3) Ferment 02:16
Refrigerate for at least 8 hours to ferment.
It would be good if the entire vertical and horizontal swelled 1.5 to 2 times.
4) Mold 02:25
Dust the flour on your hands, stretch it to the appropriate size, and put it on the oven sheet.
Dust the dough, make a cut with a kitchen knife and cut into 8 equal parts.
5) Bake in an oven toaster 02:48
Bake in a 900W oven toaster for about 15 minutes.
If the surface gets scorched on the way, put aluminum foil on it and bake.

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 properly. There is no problem with some unevenness.
・ Store the dough in the refrigerator for about 3 days. If you can't bake immediately after fermentation, you can store it in the refrigerator as it is.
・ If you like soft bread, after molding, ferment it secondarily. Let it rest at room temperature for about 20 minutes. It looks about 1.3 times. It should be one size larger.
・ By making a notch in the dough before baking, the bread will swell evenly and be baked cleanly.