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Life THEATER: Useful cooking videos

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Ingredients

Strong powder : 200g
Dry yeast : 2g
sugar : 12g
salt : 3g
milk : 100cc
water : 40cc
Salted butter : 10g

Time required

38minutes

Procedure

1) Mix the dough 00:27
Put milk, water and 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 00:58
Once organized, knead by hand.
When the dough is evenly moist, roll it into a bowl, wrap it and leave it for 5 minutes.
3) Squeeze butter 01:17
Knead the dough several times (around 5 times as a guide).
Place the butter on the dough and squeeze it into the dough.
When the butter is mixed with the dough to some extent, knead it by hand until it loses its luster (around 30 times).
With the image that the surface of the dough becomes smooth, roll the dough and put it in a closed container.
4) Ferment 01:48
Refrigerate for at least 8 hours to ferment.
It would be good if the entire vertical and horizontal swelled 1.5 to 2 times.
5) Mold 01:59
Dust the dough (strong flour outside the amount) and remove it from the closed container.
Place on a floured table and cut into 8 equal parts.
Dust the dough, halve it from the front to the back, rotate it 90 degrees to halve it from the front to the back, and rotate it 90 degrees to halve it from the front to the back, repeating the same process three times.
Close the stitches tightly and line them up on the frying pan with the stitches facing down.
6) Finish ferment 02:26
Cover the frying pan and heat on medium heat for 2-3 seconds, turn off the heat and leave for 15 minutes.
7) Bake in a frying pan 02:40
Cover the frying pan and bake on low to medium heat for about 10 minutes.
Turn the dough over, cover and bake for about 8 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 properly. There is no problem with some unevenness.
・ You can leave the dough as it is in the fluorinated frying pan. For other frying pans, lay an oven sheet and line it up.
・ 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 don't have to do finish fermentation but prefer fluffy bread, finish fermentation after molding. Put the dough in a frying pan and cover it. Heat on medium heat for 2-3 seconds, turn off the heat and leave for 15 minutes.
It looks about 1.3 times. I hope it gets bigger.
・ After molding, the finish will be beautiful by closing the eyes down.