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

チャンネル登録者数
154.0万人
再生回数
2.6億回
動画数
1,181本

材料

  • (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

所要時間

45分

手順

  1. 1) Match (B) 00:11

    Put (B) in a measuring cup and mix well.

  2. 2) Mix the flour 00:47

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

  3. 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. 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. 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. 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. 7) 2次発酵させる 09:28

    Leave in a warm place for 30-40 minutes until doubled.

  8. 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. 9) ガーリックバターを作る 09:48

    Put (C) in a bowl and mix.

  10. 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.


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