味噌（大葉味噌）｜coris cookingさんのレシピ書き起こし
coris cooking Time required : 10minutes
バブルパン｜table diary 식탁일기さんのレシピ書き起こし
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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.
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