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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
stew : 120g
Potato starch (for water-soluble potato starch) : About 1 tbsp
Water (for water-soluble potato starch) : About 2 tbsp
cheese for pizza : Appropriate amount
Dried parsley : Appropriate amount

Time required

30minutes

Procedure

1) Mix the dough 00:27
Put water, milk 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 the whole evenly with a rubber spatula.
Bowl (Mix the contents and mix with a rubber spatula until most of the powder is gone.
2) Knead 00:49
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 let it rest 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 until the ground surface is smooth and place in a closed container.
3) Ferment 01:35
Place in the refrigerator for at least 8 hours to ferment.
It would be nice if it swelled 1.5 to 2 times as a whole.
4) Mold 01:42
Warm the stew, add water-soluble potato starch, mix and heat. Turn off the heat when it is hard enough to draw a line in the middle with a wooden spatula.
Sprinkle flour (outside the amount) on the table with strong flour and remove the dough from the closed container.
Cut into 6 equal parts. Rotate the dough in half from the front to the back, 90 degrees, and halve in the same way. Repeat the same process 2-3 times to close the seams firmly.
Roll out with a rolling pin and place the stew on the dough with the stitches facing down. Wrap the stew and close the seams tightly. Place it on an iron plate with the stitches facing down.
Make a notch on the surface of the dough and put pizza cheese and dried parsley on it.
5) Bake in an oven toaster 02:47
Bake in a 1200W oven toaster for about 10 minutes.
When the surface is scorched, put aluminum foil on it.

Point

・ Mix the ingredients of potato starch and water to make water-soluble potato starch.
・ The stew of the ingredients is delicious if you add stews of various flavors such as cream stew and beef stew.
・ 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 just store it in the refrigerator.
・ If you like fluffy bread, after molding, ferment it secondarily. Place at room temperature for 20 minutes. It looks about 1.3 times. I hope it gets bigger.
・ After molding, the finish will be beautiful by closing the eyes down.