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Pastry Butter Bread ｜ Qiong Cooking's recipe transcription

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Qiong Cooking

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Number of View: 3.0億回
Number of Videos: 240本

Ingredients

Strong flour : 300g
牛乳 : 140g
砂糖 : 45g
コンデンスミルク : 20g
ドライイースト : 4g
卵 : 1個
無塩バター : 20g
(A)バター : 120g
(B)卵液 : 適量
(C)バター : 適量

Time required

60minutes

Procedure

1) Mix the ingredients 00:18
Put milk, sugar, salt, condensed milk, flour, dry yeast and eggs in a bowl.
2) Knead the dough 00:45
Knead with a mixer, and when the dough is set, add unsalted butter and knead.
Wrap the kneaded dough in saran wrap and let it rest in the refrigerator for 30 minutes.
3) Make butter sheet 01:28
Cut the butter from (A) to a thickness of about 5 mm.
Wrap them side by side in a square on parchment.
Crush it with a rolling pin, stretch it thinly, and put it in the refrigerator.
4) Layer butter on the dough 02:19
Dust and spread the dough into a rectangle.
Place a butter sheet in the center of the dough.
Fold the dough on the edge inward and wrap the butter sheet.
Turn it over and gently press the rolling pin against the dough to stretch it.
Fold the stretched dough around both ends and fold it in half.
Cover the folded dough with saran wrap and chill in the refrigerator for 20 minutes.
Repeat the steps of stretching, folding, and cooling the dough for 20 minutes.
5) 生地を成型する 04:43
冷蔵庫から取り出した生地を約10cm×6cmの長方形に伸ばし、4等分する。
4等分した生地の断面を上にし、U字に曲げ、交互に合わせる。
型にバターを塗り、生地を入れる。
6) 2次発酵させる 05:31
生地が2倍になるまで約120分、2次発酵させる。
7) 生地を焼く 05:45
Apply the egg solution of (B) and bake in an oven preheated at 170 degrees for 22 minutes.
Next, bake at 200 degrees for 5 minutes to add a brown color.
After baking, apply the butter of (C) and remove it from the mold to complete.

Point

・ The video uses a bread mixer.
・ When kneading, knead well for 10 to 15 minutes while checking the gluten film.
・ For the gluten film, stretch the dough with your fingers and apply a thin film.
-As the butter to be layered on the dough, either unsalted butter or salted butter may be used.
・ Although parchment is used in the video, cooking paper, saran wrap, etc. can be used instead.
・ When wrapping butter, make a margin and wrap it with a rolling pin.
・ Stretch the butter sheet into a square with a length of 15 cm and a thickness of about 3 mm.
・ Stretch the dough into a rectangle about twice the size of the butter sheet.
・ When wrapping the butter sheet, keep air out.
・ To prevent the butter from sticking out of the dough, first gently stretch the dough by gently pressing the rolling pin.
・ If air remains on the dough, remove the air with a toothpick.
・ It is easy to divide by using a ruler and marking it.
・ In the video, a mold with a diameter of 15 cm and a bottom that comes off is used.
・ Cut the tip of the dough and put it in a mold for a beautiful finish.
・ For secondary fermentation, place a bat with boiling water in the oven and turn on the light to ferment.
・ When baked, drop the mold from a high place several times to make it easier to remove.