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珈琲パン｜cook kafemaruさんのレシピ書き起こし

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cook kafemaru

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Ingredients

(A) Strong flour : 240g
(A)スキムミルク : 12g
(A)砂糖 : 20g
(A)塩 : 3g
ドライイースト : 3g
水 : 156g
インスタント珈琲パウダー : 10g
無塩バター : 25g

Time required

25minutes

Procedure

1) Make coffee liquor 00:04
Add instant coffee powder to water and mix well.
2) Mix the flour 00:16
Put (A) in a bowl and mix well with a whisk.
3) Knead the dough 00:51
Add dry yeast to 2 and pour 1 and mix with curd. When it comes together, put it on the table and knead it. When the dough is no longer sticky, knead the unsalted butter and knead for another 5 minutes.
4) 1次発酵させる 02:58
丸くまとめてボウルに入れ、暖かい場所で放置する。
5) ガス抜きをし生地を丸める 03:14
When the dough swells twice, degas it, cut it into 20 pieces, roll them up and arrange them in a tart shape.
6) 2次発酵させる 04:33
Cover with plastic wrap or a wet cloth and leave in a warm place until doubled.
7) オーブンで焼く 04:41
170℃のオーブンで16分ほど焼く。

Point

・ Recipe for one 22cm tart type.
・ Bring unsalted butter to room temperature.
・ Preheat the oven to 170 ℃.
・ Process 1 When replacing skim milk with milk, change from 156g to 48g of water, and make coffee liquid with 120g of milk and 10g of instant coffee powder.
・ Knead for about 10 minutes after putting it on the 3 units.
・ Step 4 When using the fermentation function of the oven, ferment at 35 ℃ for about 30 minutes.
・ If you do not eat immediately, divide it into small pieces, wrap it, put it in a zippered bag, and store it in a freezer. If you want to freeze it, you can enjoy it by freezing the food immediately after it has cooled. When eating, it is recommended to thaw naturally and then lightly warm with a toaster.
・ The time required does not include the time for primary fermentation, secondary fermentation and baking in the oven.