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Chigiri Bread | Haruan's recipe transcription

チャンネル登録者数
86.0万人
再生回数
1.8億回
動画数
656本

材料

  • (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

所要時間

40分

手順

  1. 1) Bring unsalted butter to room temperature 00:45

    Weigh 20 g of unsalted butter and bring to room temperature.

  2. 2) Weigh the powder 01:04

    Put (A) in a bowl and add dry yeast on top of the sugar.

  3. 3) Warm the milk 02:32

    Heat the milk in a 600w microwave for 30 seconds.

  4. 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. 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. 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. 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. 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。

  9. 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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