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コーンツナマヨパン｜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 : 200g
(A)砂糖 : 10g
(A)塩 : 3g
牛乳 : 143g
ドライイースト : 3g
無塩バター : 14g
ツナ : 45g
コーン : 40g
マヨネーズ : 適量
(B)卵 : 1/2個
(B)水 : 小さじ1

Time required

50minutes

Procedure

1) Add dry yeast to milk 00:04
Add dry yeast to milk and mix well.
2) Combine the flour 00:16
Put (A) in a bowl and mix well with a whisk.
3) Knead the dough 00:44
Add 1 to 2 and mix, and when they come together, put them on a table and knead them. 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 01:45
丸くまとめてボウルに入れ、濡れ布巾をかけ、暖かい場所で30～40分放置する。
5) ガス抜きをし生地を丸めベンチタイムを取る 01:52
生地が2倍に膨らんだらガス抜きをし、8個に切り分け、丸めて濡れ布巾をかけ、15分ベンチタイムを取る。
6) 成形する 02:52
After 15 minutes, make the dough 12 cm in size with a degassing rolling pin, cut half of the dough with a pizza cutter, put mayonnaise, corn and tuna on the other half, and roll in from the dough on the side where the ingredients are placed. Binding, binding with the stitches down.
7) 2次発酵させる 04:19
ラップや濡れ布巾をかぶせ、2倍になるまで暖かい場所で放置する。
8) オーブンで焼く 04:23
生地が2倍に膨らんだら、表面に(B)を塗り、190℃のオーブンで約14分焼く。

Point

・ Bring unsalted butter to room temperature.
・ Tuna is canned in oil.
・ Mix well again just before adding step 3 1.
・ Process 6 By closing the stitches properly, the shape after the secondary fermentation can be made beautiful. If there are too many ingredients, it will not roll well, so be careful not to put too much.
・ Process 7 Leave in a warm place for 30-40 minutes.
・ The time required does not include the time required for primary fermentation, bench time, secondary fermentation, and baking in the oven.