Easy recipe at home related to cooking researcher / Yukari's Kitchen Time required : 30minutes
かぼちゃパン|cook kafemaruさんのレシピ書き起こし
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Ingredients
- (A) Strong flour : 280g
- (A)砂糖 : 35g
- (A)塩 : 4g
- ドライイースト : 4g
- (B)牛乳 : 140g
- (B)水 : 35g
- 無塩バター : 28g
- マッシュかぼちゃ : 135g
Time required
40minutes
Procedure
-
1)
Mix the flour
00:08
Put (A) in a bowl and mix well with a whisk.
-
2)
Knead the dough
00:37
Add dry yeast to 1 and pour (B), and mix with a curd. When it comes together, put it on the table and knead it. When the dough is no longer sticky, knead the mashed pumpkin and when the dough turns orange, knead the unsalted butter and knead for another 5 minutes.
-
3)
Primary fermentation
03:39
Put them in a bowl, cover them with a wet cloth, and leave them in a warm place for 30-40 minutes.
-
4)
ガス抜きをし生地を丸めベンチタイムを取る
03:58
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。
-
5)
Mold
04:52
Degas, re-roll and line up in a mold.
-
6)
2次発酵させる
05:45
濡れ布巾をかぶせ、2倍になるまで暖かい場所で30~40分放置する。
-
7)
オーブンで焼く
05:49
190℃で14分焼いた後、170℃に下げて12分焼く。
Point
・ Recipe for one 17cm chiffon cake.
・ Apply butter to the chiffon cake.
・ Bring unsalted butter to room temperature.
・ Make mashed pumpkin.
・ It is advisable to be careful about the drying of the dough during fermentation, bench time and molding.
・ 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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