Kukipapa cooking class Time required : 10minutes
Chigiri Bread | Haruan's recipe transcription
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Ingredients
- (A) Strong flour : 250g
- (A)砂糖 : 30g
- (A)塩 : 3g
- ドライイースト : 3g
- (B) Milk : 170ml
- (B) Condensed milk : 大さじ2
- Unsalted butter : 20g
- 強力粉 : 適量
Time required
40minutes
Procedure
-
1)
Bring unsalted butter to room temperature
00:45
Weigh 20 g of unsalted butter and bring to room temperature.
-
2)
Weigh the powder
01:04
Put (A) in a bowl and add dry yeast on top of the sugar.
-
3)
Warm the milk
02:32
Heat the milk in a 600w microwave for 30 seconds.
-
4)
生地を捏ねる
03:15
Add 3 and condensed milk to 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 it further.
-
5)
1次発酵させる
08:17
丸くまとめてボウルに入れ、ラップをかけ、暖かい場所で2倍になるまで放置する。
-
6)
ガス抜きをし生地を丸めベンチタイムを取る
09:08
生地が2倍に膨らんだらガス抜きをし、16個に切り分け、丸めて濡れ布巾をかけ、15分ベンチタイムを取る。
-
7)
成形する
11:38
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縦4つ横4つに並べていく。
-
8)
2次発酵させる
13:06
オーブンの発酵機能を使い、35℃で40分発酵させる。
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9)
オーブンで焼く
13:29
Start preheating at 170 ° C and sprinkle strong flour on the dough until it is complete. Bake in the oven at 170 ° C for 15 minutes.
Point
・ Process 2 Dry yeast and salt should be added separately.
・ Process 3 Milk should be as warm as a bath with your fingers.
・ Process 4 Milk is added with dry yeast and sugar.
・ Step 5 Knead the dough for about 10 minutes so that it is pressed against the table.
・ 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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