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Garlic butter and basil cheese chopped bread ｜ Cook kafemaru's recipe transcription

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cook kafemaru

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Ingredients

(A) Strong flour : 250g
(A)砂糖 : 20g
(A)塩 : 3g
(B)牛乳 : 120g
(B)水 : 62g
(B)ドライイースト : 3g
無塩バター : 20g
クリームチーズ : 96g
(C) Melted butter : 10g
(C) Grated garlic : 小さじ1
(C) Olive oil : 小さじ1
(C) Dry basil : 小さじ1

Time required

45minutes

Procedure

1) Match (B) 00:11
Put (B) in a measuring cup and mix well.
2) Mix the flour 00:47
Put (A) in a bowl and mix well with a whisk.
3) Knead the dough 01:29
Pour 1 into 2 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.
4) 1次発酵させる 05:30
丸くまとめてボウルに入れ、濡れ布巾をかけ、暖かい場所で30～40分放置する。
5) ガス抜きをし生地を丸めベンチタイムを取る 05:59
When the dough swells twice, degas, cut into 16 pieces, roll and cover with a wet cloth, and take a bench time of 15 minutes.
6) 成形する 07:38
Spread the dough, wrap it in cream cheese, and arrange it in a mold with a parchment paper.
7) 2次発酵させる 09:28
Leave in a warm place for 30-40 minutes until doubled.
8) オーブンで焼く 09:31
When the dough doubles, bake in the oven at 170 ° C for 18 minutes.
9) ガーリックバターを作る 09:48
Put (C) in a bowl and mix.
10) 仕上げる 10:33
焼けたら、型から出して、温かいうちに刷毛で9を塗る。

Point

-Uses an 18 cm square shape.
・ Bring unsalted butter to room temperature.
・ Cut the cream cheese into 16 pieces and keep them in the refrigerator until they are used.
・ Salted butter is used for melted butter.
・ Stir well again before pouring step 3 1.
・ 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.