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Milk Hearth ｜ Cook kafemaru's recipe transcription

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cook kafemaru

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Ingredients

(A) Strong flour : 200g
(A)砂糖 : 15g
(A)塩 : 3g
(B) Milk : 130g
(B) Condensed milk : 20g
ドライイースト : 3g
無塩バター : 15g
強力粉 : 適量

Time required

40minutes

Procedure

1) Mix the flour 00:14
Put (A) in a bowl and mix well with a whisk.
2) Knead the dough 00:46
Add dry yeast to 1 and pour (B), 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) Primary fermentation 03:01
Put them in a bowl, cover them with a wet cloth, and leave them in a warm place for 30-40 minutes.
4) ガス抜きをし生地を丸めベンチタイムを取る 03:22
生地が2倍に膨らんだらガス抜きをし、2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) 成形する 04:18
Use a degassing rolling pin to stretch it to about 13 cm x 20 cm, and fold the dough from both ends toward the center. Pinch both ends with your hands and bind them in the center, then place them on the top plate with an oven sheet with the stitches facing down.
6) 2次発酵させる 05:54
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) オーブンで焼く 05:59
生地が2倍になったら、上から茶こしで強力粉をふり、包丁などを使ってパンの表面にクープを5本入れ、190℃のオーブンで15分焼く。

Point

・ Bring unsalted butter to room temperature.
・ Step 5 If you do not bind tightly at this time, the stitches will come off and open after the secondary fermentation, so pinch the dough firmly and bind it.
・ 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.