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Garlic butter bread ｜ Qiong Cooking's recipe transcription

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Qiong Cooking

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Ingredients

cake flour : 200g
ドライイースト : 3g
砂糖 : 15g
卵 : 1個
塩 : 2g
牛乳 : 85g
無塩バター : 20g
(A)無塩バター : 40g
(A)にんにく : 20g
(A)塩 : 小さじ1/4
(B)卵 : 適量
(C) Sesame : 適量
(C) Green onion : 適量

Time required

60minutes

Procedure

1) Mix the ingredients 00:23
Put flour (for bread) in a bowl and add salt, sugar, dry yeast, eggs and milk.
Knead by hand, wrap and chill in the refrigerator for 30 minutes.
2) Knead the dough 01:29
Knead the dough of 1 lightly, wrap the butter, and knead for another 8 minutes.
Take out the dough on a mat and knead it for about 15 minutes.
3) Primary fermentation 04:17
Put 2 back in the bowl, cover with plastic wrap, and ferment for about 1 hour until the dough doubles in size.
4) ガーリックソースを作る 04:30
弱火にかけた鍋に(A)を入れ、ソースを作る。
5) 生地を型に入れる 05:08
Bleed the dough and stretch it into a large rectangle.
Apply garlic sauce to the surface, sprinkle with chopped green onions, and cut the dough into 18 equal parts.
Stack 3 pieces of dough, arrange them vertically and put them in a mold.
6) 2次発酵させる 07:17
型にラップを被せ、30分発酵させる。
7) 生地を焼く 07:26
生地の表面に(B)を塗り、(C)をふりかける。
170度に予熱したオーブンで23分焼く。
型から取り出し完成。

Point

-Uses a 8.5 x 4.5 x 2.75 inch mold.
-Put salt and dry yeast apart in the bowl.
・ Adjust the total weight of eggs and milk to 135g.
・ Cooling the dough in the refrigerator reduces stickiness.
・ Continue kneading so that the dough on the bowl and hands is clean.
・ Knead the dough with butter so that it is stretched, or hit it against a mat and knead it.
・ Adjust the kneading time until a thin gluten film is formed.
・ If you use a garlic press, the scent will be stronger.
・ If you want to keep the green color of the green onion, add baking soda to the green onion and mix well.