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おしりパン|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
1,185本

材料

  • (A) Strong flour : 125g
  • (A)砂糖 : 5g
  • (A)塩 : 2g
  • (A)ドライイースト : 2g
  • 水 : 88g
  • 無塩バター : 10g
  • 強力粉 : 適量

所要時間

40分

手順

  1. 1) Mix the flour 00:04

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

  2. 2) Knead the dough 00:34

    Pour water into 1 and mix with a rubber spatula. 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. 3) Primary fermentation 03:00

    Put them in a bowl, cover them with a wet cloth, 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 03:17

    生地が2倍に膨らんだらガス抜きをし、8個に切り分け、丸めて濡れ布巾をかけ、10分ベンチタイムを取る。

  5. 5) 成形する 04:15

    再びきれいに丸め直して、クッキングシートを敷いた天板に並べていく。

  6. 6) 2次発酵させる 04:52

    ラップや濡れ布巾をかぶせ、2倍になるまで暖かい場所で30~40分放置する。

  7. 7) オーブンで焼く 04:59

    生地が2倍になったら、上から茶こしで強力粉をふり、中央に小指で筋を付け、180℃に予熱したオーブンを150℃に下げ15~16分ほど焼く。

Point

・ Recipe for 8 buttocks bread.
・ Bring unsalted butter to room temperature.
・ Step 7 It is advisable to press the center of the bread with your little finger to make a line, being careful not to crush the bread. If you do not press it gently, the gas in the bread will escape and it will deflate, so be careful.
・ 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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