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白パン|cook kafemaruさんのレシピ書き起こし

チャンネル登録者数
154.0万人
再生回数
2.6億回
動画数
1,183本

材料

  • (A) Strong flour : 250g
  • (A)砂糖 : 2g
  • (A)塩 : 3g
  • ドライイースト : 3g
  • (B)水 : 110g
  • (B)牛乳 : 70g
  • 無塩バター : 20g
  • 強力粉 : 適量

所要時間

40分

手順

  1. 1) Mix the flour 00:15

    Spread (A) on the table and mix well by hand.

  2. 2) Knead the dough 00:35

    Add dry yeast to 1 and pour (B), mix by hand and knead. When the dough is no longer sticky, knead the unsalted butter and knead for another 5 minutes.

  3. 3) Primary fermentation 02:18

    Put them in a bowl and leave them in a warm place for 30-40 minutes.

  4. 4) ガス抜きをし生地を丸めベンチタイムを取る 02:28

    When the dough swells twice, degas on a floured table, cut into 8 pieces, roll and cover with a wet cloth, and take a 10-minute bench time.

  5. 5) 強力粉を付け成形する 03:02

    Without re-rolling the dough, just add the strong flour and press the center to the bottom with a rolling pin to make a groove. The molded products are arranged on a top plate with a cooking sheet.

  6. 6) 2次発酵させる 03:36

    生地が2倍になるまで、40℃のオーブンで30~40分放置する。

  7. 7) オーブンで焼く 03:39

    生地が2倍になったら、上から茶こしで強力粉をふり、180℃に予熱したオーブンを150℃に下げて12~14分焼く。

  8. 8) 仕上げる 03:53

    焼けたら、刷毛で上の強力粉を落とす。

Point

・ Bring unsalted butter to room temperature.
・ Keep the temperature of (B) between 30 ℃ and 40 ℃.
・ Step 5 If the groove is not made properly, the groove will disappear after fermentation, so make a proper groove. Be careful not to overdo it, as it will tear off the dough.
・ 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.


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