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Life THEATER: Useful cooking videos

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Ingredients

Dry yeast : 2g
sugar : 10g
salt : 3g
corn : 80g
Corn can water : 1 can
milk : 120g (total when combined with water in a corn can)

Time required

40minutes

Procedure

1) Mix the dough 00:27
Put water in a corn can in a small bowl and add milk to a total of 120g.
Add dry yeast to a small bowl and leave for about 1 minute.
Put strong flour, sugar and salt in a large bowl and mix thoroughly with a rubber spatula.
Combine the contents of the bowl and mix with a rubber spatula until most of the powder is gone.
2) Knead 01:10
When it is complete, knead it by hand (2 to 3 minutes as a guide).
When the dough is evenly moist, roll it up, put it in a bowl, wrap it and let it rest for 5 minutes.
Remove the dough from the bowl.
Place the corn on both sides of the dough and lightly hold it by hand. Cut the dough in half with a kitchen knife, stack the dough on top of each other, and press down from above. Repeat the same process about 3 times.
Roll the dough so that the surface is smooth and put it in a closed container.
3) Ferment 01:52
Place in the refrigerator 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 02:03
Dust the table with strong flour (outside the amount) and remove the dough from the closed container.
Lightly round the dough by hand and cut it into 8 equal parts with a kitchen knife.
5) Finish ferment 02:26
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.
6) Bake in a frying pan 02:35
Cover the frying pan and bake on low to medium heat for about 10 minutes.
Turn the dough over, cover and bake 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 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, cover and heat on medium heat for 2-3 seconds, turn off the heat and let it rest for 15 minutes.
It looks about 1.3 times. I hope it gets bigger.