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ウールロールパン｜Apronさんのレシピ書き起こし

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Apron

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Ingredients

milk : 80ml
ドライイースト : 3g
小麦粉 : 300g
海塩 : 5g
砂糖 : 30g
卵 : 1個
ホイップクリーム : 100ml
乾燥クランベリー : 50g
打ち粉 : 適量
(A)牛乳 : 適量

Time required

0minutes

Procedure

1) Mix the ingredients 00:14
Add dry yeast to milk and mix.
Put flour, sea salt, sugar, whipped cream, eggs, milk and dry yeast in a bowl.
Knead with a bread mixer.
2) Primary fermentation 02:06
Roll the kneaded dough, cover it, and ferment it at room temperature for about 1 hour.
3) Chop cranberries 02:31
Finely chop the dried cranberries.
Prepare the mold.
4) 生地を分割する 03:23
Take out the dough on a floured board.
Degas and divide into 5 parts.
Roll the dough, cover with wrap, and let the dough rest for 15 minutes.
5) 生地を成型する 04:43
生地を平らにし、麺棒で楕円形に伸ばす。
生地の半分に細く切り込みを入れる。
クランベリーを乗せ、包むように、切り込みを入れていない方から丸める。
同様に5個作る。
6) 2次発酵させる 07:10
Arrange the dough in a mold, cover with plastic wrap, and ferment at room temperature for about 1 hour.
7) 生地を焼く 07:33
Apply the milk of (A) to the surface of the dough and bake it in an oven preheated to 170 degrees for 17 to 20 minutes to complete.

Point

-Uses a 20 x 7 cm mold that allows the bottom to come off.
・ Keep milk warm on human skin.
・ Ferment until the dough is doubled.
・ Apply butter to the inside of the mold and spread cooking paper on the bottom.
・ When removing from the mold, insert a knife between the mold and the dough and use a cup to make it easier to remove.