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Frankfurt Roll ｜ Life THEATER: Recipes for useful cooking videos

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Ingredients

Strong powder : 200g
Dry yeast : 2g
sugar : 14g
salt : 3g
Salted butter : 10g
water : 20cc
egg : 1 piece
milk : 120g (total when combined with eggs)
Frankfurt : 5

Time required

38minutes

Procedure

1) Mix the dough 00:28
Add water and dry yeast and leave for about 1 minute.
Break the egg into a small bowl, add milk to a total of 120g and mix.
Put strong flour, sugar and salt in a large bowl and mix thoroughly with a rubber spatula.
Add melted yeast to a small bowl and mix.
Combine the contents of the bowl and mix with a rubber spatula until most of the powder is gone.
2) Knead 01:02
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 the dough until the surface is smooth and place in a closed container.
3) Ferment 01:50
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 02:00
Dust the table with strong flour (outside the amount) and remove the dough from the closed container.
Roll out the dough with a rolling pin. Cut the dough into 5 equal parts.
Wrap the dough around Frankfurt with a little stretch.
5) Finish ferment 02:38
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.
6) Bake in a frying pan 02:48
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.