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Wiener bread ｜ Cook kafemaru's recipe transcription

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cook kafemaru

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Ingredients

(A) Strong flour : 200g
(A)スキムミルク : 大さじ1
水 : 120g
(B)溶き卵 : 15g
(B)砂糖 : 20g
(B)塩 : 3g
ドライイースト : 3g
無塩バター : 15g
ウインナー : 10本
溶き卵 : 適量
マヨネーズ : 適量

Time required

40minutes

Procedure

1) Mix the flour 00:15
Put (A) in a bowl and mix well by hand.
2) Knead the dough 00:30
Put water in a measuring cup, add (B), mix well, add dry yeast and mix further. Pour into 1 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.
3) Primary fermentation 02:30
Put them in a bowl, wrap them in a circle, 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 02:55
生地が2倍に膨らんだらガス抜きをし、10個に切り分け、丸めてラップをかけ、15分ベンチタイムを取る。
5) 成形する 03:54
Stretch the dough to the size of a wiener with a degassing rolling pin, make 5 cuts from the half to the other side, put the wiener on the front and wrap it from the front to press the stitches properly. Arrange them on a top plate with a cooking sheet with the stitches facing down.
6) 2次発酵させる 04:44
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。
7) オーブンで焼く 04:52
When the dough doubles, spread the beaten egg on the surface, sprinkle with mayonnaise, and bake in the oven at 190 ° C for about 14 minutes.

Point

・ Recipe for 10 sausage breads.
・ Bring unsalted butter to room temperature.
・ Boil the sausage in advance.
・ 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.