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チーズパン｜Qiong Cookingさんのレシピ書き起こし

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Qiong Cooking

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Ingredients

egg : Three
サラダ油 : 50g
砂糖 : 50g
ドライイースト : 3g
All-purpose flour : 300g
モッツァレラチーズ : 適量

Time required

50minutes

Procedure

1) Make dough 00:18
Mix eggs, cooking oil, sugar and dry yeast in a bowl and let rest for 5 minutes.
Add all-purpose flour, mix with a spatula, and knead by hand when they come together.
Wrap and let it rest for 20 minutes.
2) Primary fermentation 01:55
After 20 minutes, knead several times to smooth the surface of the dough.
Place in a bowl, wrap and ferment for 1 hour.
3) Divide the dough 02:23
Transfer the dough to the mat and degas.
Divide the dough into sticks in half vertically, stretch it into strips, and divide it into 8 equal parts.
The second one is also divided into 8 equal parts.
Wrap the divided dough.
4) 生地を成型する 04:00
1つずつ生地を取り出す。
麺棒で細長く伸ばしてから折り、更に伸ばして半分に折る。
中心は厚く、両端は薄くなるように伸ばす。
モッツァレラチーズを入れ、口をしっかりつまんで丸め、手のひらで平らにする。
40分生地を休ませる。
5) 生地を焼く 06:11
油を使わずに弱火で焼く。
蓋をして5分、裏返して蓋をする。
両面がきつね色になるまで繰り返して完成。

Point

・ Cheese buns that can be made without using water or an oven.
・ Eggs are M size.
・ You can use any oil you like.
・ Mix well with a whisk so that the dry yeast dissolves in the eggs.
・ Amount for 16 pieces. If you want to make it larger, you should reduce the number of divisions.
・ Wrap to prevent drying during the work of dividing and molding the dough.
・ Bake the dough for 8 to 10 minutes on both sides until it becomes golden brown.
・ If you turn off the heat and steam for 3 minutes, the dough will not shrink easily.