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コーンマヨチーズパン|kattyanneru/かっちゃんねるさんのレシピ書き起こし

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83.2万人
再生回数
1.9億回
動画数
2,034本

材料

  • 強力粉 : 110g
  • 全粒粉(強力) : 40g
  • 塩 : 2g
  • (A)砂糖 : 3g
  • (A)ドライイースト : 2g
  • (A)水(常温またはぬるま湯) : 125g
  • とうもろこし : 約1本分:100g(生地に練り込む用)と50g(トッピング用)
  • ハム : 3枚
  • マヨネーズ : 適量
  • ミックスチーズ : 適量
  • 塩胡椒 : 適量
  • 粗挽き黒胡椒 : 適量
  • 乾燥パセリ : 適量

所要時間

50分

手順

  1. 1) 生地を一次発酵させる 00:39

    Put (A) in a storage container and mix gently with a spatula.
    Add strong flour, whole grain flour (strong) and salt and mix.
    Cover and ferment at room temperature (warm place) for 1 to 1.5 hours.

  2. 2) 具材の下準備をする 01:51

    Wet the corn with the skin in water, wrap it in a wrap, place it on a heat-resistant plate, and heat it in a 600 W microwave oven for 5 minutes and 30 seconds.
    When the heat is removed, remove the wrap, cut off the root, and peel.
    Cut into 3-4 equal parts, cut each in half vertically, then take the corn kernels and separate them for kneading into the dough and for toppings.
    Cut the ham into 5mm squares.

  3. 3) 生地を成形して二次発酵させる 03:13

    Degas while mixing 1 with a spatula.
    Add ham and corn (for kneading into the dough) and mix.
    Pour the dough into a frying pan and shape it one size smaller than the frying pan.
    Cover and heat on low heat for 20 seconds.
    After extinguishing the fire, let it ferment for about 30 minutes.

  4. 4) 生地をフライパンで焼く 04:37

    3の生地が一回り大きくなり二次発酵を終えたら、蓋をして弱火で12分加熱する。
    生地を裏返し、弱火でさらに8分加熱する。

  5. 5) トッピングをのせる 05:13

    Take out the dough of 4 once on aluminum foil, apply mayonnaise on the surface and sprinkle with salt and pepper.
    Sprinkle corn (for toppings) and mixed cheese on top.
    Sprinkle mayonnaise over again and sprinkle with coarsely ground black pepper.

  6. 6) 生地をトースターなどで焼いて仕上げる 05:57

    Bake 5 on a grilled fish or toaster.
    When the whole is browned, sprinkle with dried parsley and it's done.

Point

-A simple bread that can be made with a frying pan.
-Use a Teflon-processed (20 cm) frying pan.
・ If you don't have whole grain flour (strong), you can make it with 150g of strong flour.
・ If you don't have raw corn, you can use whole corn cans instead.
・ When mixing powders, mix them well so that no powdery residue remains.
・ When the primary fermentation is performed, it may be left in the refrigerator (vegetable room) overnight (about 10 hours) for fermentation. In that case, take it out of the refrigerator 1 hour before molding and return it to room temperature before use.
・ When heating corn in a microwave oven, if there is a lot of skin, it is recommended to peel off a few pieces.
・ When picking corn fruit, you can easily pick it by putting your finger along the vertical row.
・ When mixing the dough that has been primarily fermented and degassing, hold down the dough from above and degas firmly.


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