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ミニロールパン｜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 : 100g
(A)砂糖 : 10g
(A)塩 : 1.5g
ドライイースト : 1.5g
(B)牛乳 : 30g
(B)水 : 40g
無塩バター : 10g
溶かしバター : 5g

Time required

40minutes

Procedure

1) Mix the flour 00:09
Put (A) in a bowl and mix well with a whisk.
2) Knead the dough 00:27
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 unsalted butter and knead for another 5 minutes.
3) Primary fermentation 01:56
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 02:16
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、10分ベンチタイムを取る。
5) 成形する 03:03
Spread it flat and roll it from the front, bind it, and roll it into a drop shape. Roll out the drop-shaped product with a rolling pin, apply a thin layer of melted butter, and roll it from the edge. After rolling, arrange them on the top plate with a cooking sheet.
6) 2次発酵させる 04:48
Cover with plastic wrap and leave in a warm place for 30-40 minutes until doubled.
7) オーブンで焼く 04:56
生地が2倍になったら、190℃のオーブンで12分焼く。
8) 仕上げる 05:20
焼けたら上に溶かしバターを塗り、ワイヤーラックの上で冷ます。

Point

・ Bring unsalted butter to room temperature.
・ Process 5 Wrap the dough and bind the stitches at the end of the roll properly.
・ Be careful of the dough drying 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.