小倉知巳のイタリアンプロ養成講座 Time required : 25minutes
チョコチップスティックパン|cook kafemaruさんのレシピ書き起こし
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Ingredients
- water : 134g
- ドライイースト : 3g
- (A)強力粉 : 180g
- (A)ココアパウダー : 17g
- (A)ブラックココアパウダー : 3g
- (A)砂糖 : 15g
- (A)塩 : 2g
- 無塩バター : 15g
- チョコチップ : 35g
Time required
40minutes
Procedure
-
1)
Combine water and dry yeast
00:01
Put water and dry yeast in a measuring cup and mix well.
-
2)
Mix the flour
00:19
Put (A) in a bowl and mix well with a whisk.
-
3)
Knead the dough
00:56
Pour 1 into 2 and mix with a card. 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. Spread the dough and wrap it in chocolate chips.
-
4)
1次発酵させる
04:00
Put them in a bowl, wrap them in a circle, and leave them in a warm place for 30-40 minutes.
-
5)
ガス抜きをし生地を丸めベンチタイムを取る
04:24
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
05:58
Roll it flat with a degassing rolling pin and roll it into a stick.
-
7)
2次発酵させる
06:43
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
06:57
180℃のオーブンで14分焼く。
Point
・ Bring unsalted butter to room temperature.
・ Be careful of the dough drying during fermentation, bench time, and molding.
・ Step 6 After stretching the dough, roll it from the front, pinch the end of the roll properly, bind it, and then make it into a stick.
・ 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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