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식탁일기 table diary

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Ingredients

強力粉 : 200g
milk : 135g
sugar : 25g
salt : 2g
Dry yeast : 3g
Unsalted butter : 20g
Cornstarch : Appropriate amount
(A) Whipped cream : 200g
(A)砂糖 : 20g

Time required

50minutes

Procedure

1) 材料を混ぜる 00:15
Mix milk, dry yeast and sugar in a bowl.
Add strong flour and salt, mix with a rubber spatula, and knead by hand for 1 minute.
2) 生地を捏ねる 00:54
Transfer the dough to a board and knead it for 10 minutes to knead the unsalted butter.
Knead until the dough is smooth, cover with saran wrap and let the dough rest for 20 minutes.
3) To divide 01:28
Degas and divide into 6 equal parts.
Roll the dough one by one.
4) 2次発酵させる 02:01
Place the dough on the top plate with an oven sheet and cover it with saran wrap.
Secondary ferment until double in size.
5) 生地を焼く 02:12
コーンスターチを振りかけ、180度に予熱したオーブンで11分焼く。
焼きあがったらパンを冷ます。
6) 生クリームを作る 02:34
Put (A) whipped cream and sugar in a bowl and mix with a whisk.
Put it in a piping bag and keep it in the refrigerator.
7) 仕上げる 03:13
パンが冷えたら、箸で穴をあけ、絞り袋を差し込み生クリームを入れる。
ジップロックに入れ密封して、冷凍庫で3時間冷やして完成。

Point

・ When dividing, it is better to divide into 6 equal parts while weighing with a scale.
・ Roll the surface of the dough so that it is pulled outward, place it on the palm with the closing end facing down, and roll it to make it nicely round.
・ Add fresh cream after the bread has cooled down.
・ It is delicious even if you eat freshly made.
・ If the bread is frozen, answer it at room temperature before eating.