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Coppépan | Transcription of hot bread class's recipe

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Hot bread class

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Ingredients

(A) Strong bread : 340g
(A) Dry yeast : 3g
(A) Sugar : 14g
(A) Salt : 6g
(A) Milk : 70g
(A) Water : 120g
(A) Beaten egg : 50g
Unsalted butter : 30g
(B) Beaten egg : 適量

Time required

80minutes

Procedure

1) 材料を混ぜる 00:35
Put (A) in a bowl and mix for 5 minutes.
2) 生地を捏ねる 01:42
Add unsalted butter to 1 and knead for about 15 minutes.
Put it back in the bowl, cover it with a cloth, and let the dough rest for 20 minutes at room temperature.
3) 1次発酵させる 02:57
Re-roll, return to bowl, wipe and ferment.
4) 型を作る 03:36
クッキングシートを15cm×33cmに切る。
2.5cm部分で2回折る。
反対側も同様に折る。
6～7cm部分を折り、しっかりねじる。
形を整える。
5) 生地を分割する 05:20
Take out the dough on a floured table, divide the dough into 8 pieces, and roll them.
Cover with a wet cloth and let it rest for 10 minutes.
6) 生地を成型する 06:34
Roll out the dough into a rectangle with a rolling pin and fold it in three.
Close it in half so that the dough is stretched from below.
Place in a mold with the closed eyes down.
7) 2次発酵させる 08:38
濡れ布巾を被せ、発酵させる。
8) 生地を焼く 08:55
Apply (B) to the surface of the dough.
Bake in an oven preheated to 190 degrees for 12 minutes to complete.

Point

・ Recipe for 8 cups of koppe bread ・ Bring unsalted butter to room temperature.
・ Keep milk and water warm to 35-40 degrees.
・ It is recommended to bring the beaten egg to room temperature.
・ At first, stretch or shrink the dough and mix.
・ If the butter is finely divided, it will be easy to blend with the dough.
・ When kneading, if the dough becomes dry, it is advisable to put water on your hands to prevent it from drying out.
・ If you hit it against the bread table, the dough will come together easily.
・ By letting the dough rest for 20 minutes before the primary fermentation, the dough becomes smooth.
・ If you don't have a mold, you can make one with a cooking sheet.
・ When making a mold with a cooking sheet, make it smaller than the mold.
・ Divide the dough into 8 pieces with a size of 75g-80g.
・ After fermentation, touch the dough a minimum number of times.
・ Apply extra amount of melted butter or oil to the mold.
・ When molding the dough, stretch it evenly into a rectangle of about 10 cm x 18 cm.
・ If you dust your fingers, it will be difficult for the dough to stick.
・ You do not have to use the beaten egg that you apply before baking.
・ When baked, remove it from the cooking sheet mold as soon as possible.