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ドライフルーツとくるみと甘栗のパン|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
1,185本

材料

  • (A) Strong flour : 210g
  • (A)きび砂糖 : 10g
  • (A)塩 : 3g
  • ドライイースト : 3g
  • 水 : 135g
  • 無塩バター : 15g
  • クルミ : 50g
  • ドライフルーツ : 60g
  • 甘栗 : 60g
  • 強力粉 : 適量
  • 熱湯 : 適量

所要時間

45分

手順

  1. 1) Return the dried fruits 00:01

    Put the dried fruits in a bowl, pour boiling water over them to soak them, and raise them in a colander.

  2. 2) Mix the flour 00:21

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

  3. 3) Knead the dough 00:35

    Add dry yeast to 2 and mix, pour water, and chop with 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. Spread the dough, wrap 1 and walnuts and knead, add sweet chestnuts and knead.

  4. 4) 1次発酵させる 02:12

    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 02:32

    生地が2倍に膨らんだらガス抜きをし、4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 03:15

    After stretching with a degassing rolling pin, it is shaped into a bale and arranged on a top plate with a cooking sheet.

  7. 7) 2次発酵させる 03:49

    濡れ布巾をかぶせ、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 03:51

    生地が2倍になったら、上から茶こしで強力粉をふり、中央に切り込みを入れ、210℃のオーブンで17分焼く。

Point

・ Bring unsalted butter to room temperature.
・ This time, Lisdol is used for the strong flour.
・ Process 8 If you do not have a coup knife, you may make a cut with a razor blade.
・ 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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