ローストチキン（鶏もも肉のローストチキン）｜食事処さくらさんのレシピ書き起こし
Restaurant Sakura Time required : 30minutes
縦長整列ちぎりパン｜cook kafemaruさんのレシピ書き起こし
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- 1,080本
Ingredients
- (A) Strong flour : 250g
- (A)砂糖 : 22g
- (A)塩 : 3g
- ドライイースト : 3g
- (B)牛乳 : 120g
- (B)水 : 64g
- 無塩バター : 10g
- 溶かしバター : 10g
Time required
40minutes
Procedure
-
1)
Mix the flour
00:04
Put (A) in a bowl and mix well with a whisk.
-
2)
Knead the dough
00:30
Add dry yeast to 1 and pour (B), and mix with a rubber spatula. 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.
-
3)
Primary fermentation
03:04
Put them in a bowl, cover them with a wet cloth, and leave them in a warm place until they double.
-
4)
ガス抜きをし生地を丸めベンチタイムを取る
03:24
生地が2倍に膨らんだらガス抜きをし、16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。
-
5)
成形し型に入れる
04:34
ガス抜きし、丸め直して型に入れていく。
-
6)
2次発酵させる
05:36
ラップをかぶせ、暖かい場所で30～40分放置する。
-
7)
オーブンで焼く
05:50
190℃のオーブンで15分ほど焼く。
-
8)
仕上げる
06:18
After baking, remove from the mold, melt and butter on top.
Point
・ 26 × 6 × 6cm square recipe for two.
・ Return unsalted butter to room temperature.
・ Salted butter is used for melted butter.
・ Process 5 Put 8 pieces of rolled dough in one mold and bake.
・ Be careful not to dry the dough during fermentation, bench time, or molding, as the swelling will worsen when it dries.
・ Be careful when kneading, as repeated tapping and kneading will make it easier to dry.
・ The time required does not include the time required for primary fermentation, bench time, secondary fermentation, and baking in the oven.
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