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식탁일기 table diary

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Ingredients

Strong flour : 200g
ミルク : 170g
砂糖 : 20g
ドライイースト : 3g
塩 : 2g
無塩バター : 10g
(A)牛乳 : 適量
(B) Melted butter : 適量

Time required

50minutes

Procedure

1) Mix the ingredients 00:13
Put milk and dry yeast in a bowl and mix.
Add sugar to it, cover it with plastic wrap, and leave it for 10 minutes.
2) Mix the dough 00:42
Mix strong flour and salt in a bowl and add 1.
Mix until no more powdery, add unsalted butter and mix for 3 minutes.
3) Primary fermentation 01:50
Cover with plastic wrap and ferment for about 1 hour.
4) Divide the dough and arrange it 02:01
Dust the dough and mat.
Stretch the dough into squares, cut into strips, cut into smaller pieces and roll.
Arrange the rolled dough on the top plate.
5) 2次発酵させる 03:29
オーブンの中に天板を入れ、生地が2倍の大きさになるまで、2次発酵させる。
6) 生地を焼く 03:36
Apply (A) to the surface of the dough and bake in an oven preheated to 160 degrees for 18 to 20 minutes.
While hot, apply (B) and complete.

Point

・ Melt unsalted butter.
・ Milk is warmed and used, but in summer, milk can be taken out of the refrigerator and used as it is.
・ Since the dough is sticky, dust the dough with your hands to divide the dough.
・ Place an oven sheet on the top plate.
・ When arranging the rolled dough on the top plate, arrange them at a slight interval.