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チーズ明太オニオンパン| kattyanneru/かっちゃんねるさんのレシピ書き起こし

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Ingredients

  • 水 : 125ml
  • ドライイースト : 2g
  • 砂糖 : 3g
  • 強力粉 : 150g
  • 塩 : 2g
  • 新玉ねぎ : 1/2個
  • 塩 : 小さじ1/4
  • 辛子明太子 : 1/2腹
  • マヨネーズ : 大さじ1と少々
  • ミックスチーズ : 50g
  • 粗挽き黒胡椒 : 少々

Time required

200minutes

Procedure

  1. 1) 生地を作る 00:36

    深めの保存容器に水、ドライイースト、砂糖を加え全体を優しく混ぜる。強力粉、塩を加えヘラなどを使い混ぜ合わせる。

  2. 2) Primary fermentation 01:25

    蓋をして暖かい場所で1時間〜1時間半ほど発酵する。

  3. 3) ガスを抜く 01:55

    生地が膨らんだら、ヘラでおさえて混ぜながら、ガスを抜く。

  4. 4) 2次発酵させる 02:04

    バットの上にクッキングシートを敷き、均一な暑さになるよう生地を広げ、40度のオーブンで30分ほど2次発酵する。

  5. 5) 新玉ねぎの皮を剥く 02:31

    新玉ねぎの皮を剥いて、1〜2mm幅に薄切りして、塩を揉み込み10分ほど置いておく。

  6. 6) 明太オニオンを作る 02:46

    Spread the new onions on the kitchen paper and drain. Take out the spicy cod roe and add mayonnaise and new onions and mix.

  7. 7) トッピングを乗せる 03:16

    オーブンを200度に予熱する。生地の上に、明太オニオン、ミックスチーズを乗せて、マヨネーズかけて、粗挽き黒胡椒を散らす。

  8. 8) 仕上げる 03:50

    180度のオーブンで22〜25分焼く。焼き目がついたら完成。

Point

・ As the dough swells, put water in a deep storage container.
・ When mixing with a spatula, rub firmly to the corners so that no powdery residue remains.
・ Cleanly take in the material left on the spatula.
・ If you want to make the dough the day before, cover it and let it sit in the vegetable compartment of the refrigerator for about 10 hours.
・ If the dough is fermented at low temperature, return it to room temperature before use.
-Uses a bat of 20 x 10 cm.
・ When fermenting, the dough should be one size larger.
・ Put the menta mayonnaise left in the container clean.

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