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Milk butter bread ｜ Qiong Cooking's recipe transcription

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Qiong Cooking

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Ingredients

All-purpose flour : 300g
牛乳 : 200ml
砂糖 : 38g
ドライイースト : 3g
塩 : 3g
無塩バター : 28g
ゴマ : 適量
(A)無塩バター : 適量

Time required

60minutes

Procedure

1) Knead the material 00:09
Put milk, sugar and dry yeast in a bowl and mix well.
Add all-purpose flour and salt, mix, cover and let rest for 20 minutes.
Take out the dough, wrap the butter and knead it by hand.
2) Primary fermentation 01:48
Return the kneaded dough to the bowl, cover and ferment for about 1 hour.
3) Divide the dough 02:00
Degas the dough, divide it into 8 pieces, and roll them one by one.
4) 2次発酵させる 02:39
フライパンに(A)を塗り、ゴマをふりかける。
生地を中央に1つ、側面に7つ置き、蓋をして2次発酵させる。
5) 生地を焼く 03:09
Heat a frying pan and bake on low heat for 10 minutes.
Apply (A) to the surface of the dough and turn the bread over.
Cover and bake on low heat for 10 minutes to complete.

Point

・ Bread recipe that does not use an oven or eggs.
・ When adding butter, repeat tapping and kneading to make the dough smooth.
・ In the secondary fermentation, the dough is fermented until it swells to twice the size.
・ If there is no sesame seed, it can be omitted.
・ Unsalted butter can be replaced with cooking oil.
・ It is recommended to use a frying pan of 9 inches or more.
・ When turning the bread over, use a lid or a plate.