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ブルーベリー粒ジャムちぎりパン|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 : 30g
  • (A)塩 : 3g
  • 牛乳 : 185g
  • ドライイースト : 3g
  • 無塩バター : 20g
  • ブルーベリー粒ジャム : 50g
  • 強力粉 : 適量

所要時間

45分

手順

  1. 1) Combine milk and dry yeast 00:08

    Put milk and dry yeast in a measuring cup and mix well.

  2. 2) Mix the flour 00:28

    Put (A) in a bowl and mix well with a whisk.

  3. 3) Knead the dough 01:00

    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, wrap the blueberry jam, and knead the dough.

  4. 4) 1次発酵させる 04:42

    丸くまとめてボウルに入れ、ラップをかけ、暖かい場所で30~40分放置する。

  5. 5) ガス抜きをし生地を丸めベンチタイムを取る 05:09

    生地が2倍に膨らんだらガス抜きをし、16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. 6) 成形する 06:23

    再びきれいに丸め直して、クッキングシートを敷いた型に並べていく。

  7. 7) 2次発酵させる 07:22

    ラップをかぶせ、2倍になるまで暖かい場所で30~40分放置する。

  8. 8) オーブンで焼く 07:26

    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17分焼く。

  9. 9) 生地を冷ます 07:48

    焼き上がったら、型から取り出してワイヤーラックの上で冷ます。

Point

・ Recipe for one 18cm square.
・ Put a cooking sheet on the mold.
・ Bring unsalted butter to room temperature.
・ 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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