豆腐ハンバーグ（豚ひき肉の照り焼き豆腐ハンバーグ）｜くまの限界食堂さんのレシピ書き起こし
Kuma's limit cafeteria Time required : 20minutes
#Bread
#breakfast
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ミルクパン｜Qiong Cookingさんのレシピ書き起こし
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- 411本
Ingredients
- 牛乳 : 210ml
- 砂糖 : 3 tbsp
- ドライイースト : 1 tsp
- 強力粉 : 300g
- 塩 : 1 tsp
- オリーブオイル : 大さじ1
- 打ち粉 : 適量
- (A)牛乳 : 適量
- (B)溶かしバター : 適量
Time required
60minutes
Procedure
-
1)
Make dough
00:09
Mix milk, sugar and yeast.
Add strong flour and salt and stir until the flour is gone.
Cover and let the dough rest for 20 minutes.
When the gluten film is thick, add olive oil and mix. -
2)
Primary fermentation
01:30
Cover and ferment for 1 hour.
-
3)
Mold the dough
01:38
Fold the four sides while venting the gas.
Divide the dough into 6 equal parts and roll.
Divide the dough into 4 equal parts and roll. -
4)
2次発酵させる
03:27
Put the dough in a muffin tin,
Cover with plastic wrap and ferment for 40 minutes. -
5)
生地を焼く
03:38
(A)の牛乳を表面に塗る。
185度に予熱したオーブンで15分焼く。
焼き上がったら表面に(B)の溶かしバターを塗り完成。
Point
-Uses a 6-cup muffin type.
・ In the case of a 12-cup muffin type, you can make 12 pieces with the same amount.
・ If there is no lid, you can wrap it to prevent it from drying out.
・ After the primary fermentation, perform a finger check and if the holes do not shrink, fermentation is complete.
・ When dusting the mat, the dough does not stick.
・ If you apply milk or beaten egg to the surface before baking, it will be more delicious.
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