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Onigiri Bread ｜ Life THEATER: Recipes for useful cooking videos

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Life THEATER: Useful cooking videos

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Ingredients

Dry yeast : 2g
salt : 3g
sugar : 12g
Salted butter : 10g
water : 40cc
milk : 100cc
Kinpira : About 60g
Takana : About 60g
Seaweed : Three

Time required

38minutes

Procedure

1) Mix the dough 00:26
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.
Combine the contents of the bowl and mix with a rubber spatula until most of the powder is gone.
2) Knead 00:50
When it is complete, knead it by hand (2 to 3 minutes as a guide).
When the dough is evenly moist, roll it into a bowl, wrap it and leave it for 5 minutes.
Re-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).
Roll the dough so that the surface is smooth and put it in a closed container.
3) Ferment 01:36
Place in the refrigerator for at least 8 hours to ferment.
It would be nice if the entire vertical and horizontal swelled 1.5 to 2 times.
4) Mold 01:44
Dust the table with strong flour (outside the amount) and remove it from the closed container.
Dust the dough and cut into 6 equal parts.
Flatten the dough by hand and spread it with a rolling pin.
Place the ingredients, wrap it in a triangular shape, and close the seams tightly.
Stick the halved seaweed on the dough and place it in a frying pan with the seams facing down.
5) Finish ferment 02:33
Cover and 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.
6) Bake in a frying pan 02:45
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 let rest 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.