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カスクート|kattyanneru/かっちゃんねるさんのレシピ書き起こし

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Ingredients

  • ハム : 適量
  • カマンベールチーズ : 適量
  • Strong flour : 75g
  • 薄力粉 : 75g
  • 砂糖 : 5g
  • 塩 : 2g
  • ドライイースト : 2g
  • ぬるま湯 : 100ml
  • バター : 5g
  • オリーブオイル : 数滴
  • 水 : 適量
  • マヨネーズ : 適量
  • からし : 適量
  • ブラックペッパー : 適量

Time required

60minutes

Procedure

  1. 1) Mix the flour 00:44

    Put strong flour and soft flour in a bowl and make a dent.
    Add sugar and dry yeast to the dented areas and salt to the non-dented areas.
    Add lukewarm water on top of dry yeast and mix.

  2. 2) Primary fermentation 01:09

    After mixing to some extent, add butter and mix.
    Knead by hand, roll, put in a bowl, wrap and ferment for 1 hour.

  3. 3) Stretch the dough 01:29

    When the dough swells about twice, degas and divide the dough into three equal parts.
    Cover with plastic wrap and let it rest for 10 minutes, then stretch the rested dough into a rectangle.

  4. 4) 生地を成形する 01:43

    片側を折り込んでつけ、反対側を折り込んでつける。
    両端を持ち上げてつけ、転がして15cm幅程の棒状にする。

  5. 5) 2次発酵させる 02:01

    生地を綴じ目を下にして天板に並べ、40℃のオーブンで30分発酵させる。

  6. 6) 切り込みを入れる 02:28

    生地が2倍程度に膨らんだら、強力粉をふるう。
    剃刀を斜め45度に傾け、中心に切り込みを入れる。

  7. 7) 生地を焼く 02:49

    切り込みにオリーブオイルを数滴たらし、霧吹きで水をかける。
    220℃に予熱をしたオーブンの庫内にも霧吹きで水をかけ、15分焼く。

  8. 8) 切り込みを入れる 03:05

    焼けたら粗熱を取れるまで冷ます。
    具材をはさめる程度まで、半分に切り込みをいれる。

  9. 9) 仕上げる 03:43

    Add a generous amount of mustard to the mayonnaise and mix.
    Spread on the inside of the cut bread and put the ham cut in half.
    Fold the ham cut in half and put the cheese in 3 equal parts.
    Sprinkle with rough black pepper and finish with bread.

Point

・ Soft French bread may be commercially available.
・ The temperature of lukewarm water is about the same as that of human skin.
・ Adjust the fermentation time until the dough swells about twice.
・ You can change the ingredients and sauce to your liking.
・ Adjust the ratio of sauce to your liking.

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