パイ生地バターパン｜Qiong Cookingさんのレシピ書き起こし

Add cake flour, flour, eggs, instant yeast, salt, sugar and milk. Leave 10g of milk and add it after checking the condition of the dough.

Knead in a ball shape with a mixer, then increase the speed by one step and knead again in a film shape.

Knead 30 g of unsalted butter, which is soft at room temperature, into the dough, increase the speed of the mixer by one step, and knead the film.

生地をひとつに丸めて30分冷蔵庫で寝かす。

Spread 120 g of unsalted butter thinly until it is 15 cm long on one side and 20 cm on the other side, and put it in the refrigerator.

Spread the dough laid down in step 4 thinly on a floured table until it is 30 cm on one side and 20 cm on the other side.

Layer the butter stretched in the center of the dough and fold both ends inward. Press firmly to remove air, dust again and stretch the dough. Fold the stretched dough, let it sit in the refrigerator for 20 minutes, and then repeat the steps of stretching, folding, and stretching again. When the dough is 16 cm on one side and 33 cm on the other side, put it in the refrigerator again.

両サイドの余分な部分をカット、長辺に沿って4分割する。2切れづつ波状に折りたたみ、それぞれ型に入れる。

生地を28度から29度の暖かい場所に150分おいて発酵させる。全卵液を塗って、170度に予熱したオーブンで25分対流焼きをする。対流焼き機能がないオーブンの場合は170度で22分、200度で5分焼く。バターを塗り、型から出したら完成。