ムース（桜のゼリーのベリームース）｜Les sens cielさんのレシピ書き起こし
Les sens ciel Time required : 35minutes
バナナブレッド｜Qiong Cookingさんのレシピ書き起こし
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- Number of Videos
- 419本
Ingredients
- banana : Two
- ドライイースト : 4g
- 牛乳 : 90ml
- 無塩バター : 28g
- 強力粉 : 350g
- 塩 : 小さじ3
- (A)牛乳 : 適量
- (B) Melted butter : 適量
- 打ち粉 : 適量
Time required
50minutes
Procedure
-
1)
Make dough
00:40
Mix crushed banana, dry yeast, milk and melted butter in a bowl.
Add strong flour and salt and mix. -
2)
Primary fermentation
02:08
Cover and ferment for 1 hour.
-
3)
Mold the dough
02:13
While folding the dough, degas and divide it into two equal parts.
Roll the dough into 8 equal parts. -
4)
2次発酵させる
04:12
Put 8 pieces of dough in each mold.
Cover with plastic wrap and ferment for 50 minutes. -
5)
生地を焼く
04:30
Apply the milk of (A) on the surface of the dough and place it on the top plate.
Bake in an oven preheated to 170 degrees for 22 minutes.
While hot, apply the melted butter of (B) to the surface to complete.
Point
・ A recipe that allows you to use ripe bananas without waste.
-Although the video uses an elliptical type, a pound type is also possible.
・ Melt unsalted butter.
・ If there is no lid, you can wrap it to prevent it from drying out.
・ Primary fermentation in a warm place for about 1 hour until the dough swells twice.
・ Sprinkle a large amount of flour on the dough to prevent the dough from sticking.
・ Apply an extra amount of butter on the inside of the mold.
・ If you apply milk or beaten egg to the surface before baking, you can give the surface a glossy brown color.
・ Apply butter at the end to improve the scent.
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