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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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Number of Videos
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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. 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. 2) Primary fermentation 02:06

    Roll the kneaded dough, cover it, and ferment it at room temperature for about 1 hour.

  3. 3) Chop cranberries 02:31

    Finely chop the dried cranberries.
    Prepare the mold.

  4. 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. 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. 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. 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.

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