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4 kinds of pre-made bread | Transcription of hot bread class's recipe

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Hot bread class

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Number of View: 2,280.8万回
Number of Videos: 215本

Ingredients

(A) Strong bread : 1080g
(A) Sugar : 40g
(A) Salt : 18g
(B) Milk : 840g
(B) Dry yeast : 6g
(B) Honey : 80g
無塩バター : 80g
(C)りんご : 1個
(C)砂糖 : 20g
(D)チョコレート : 100g
(E) Grated cheese : 適量
(E) Bacon : 適量
(E)こしょう : 適量
牛乳 : 適量
アーモンドスライス : 適量
ピザ用チーズ : 適量

Time required

120minutes

Procedure

1) Mix the ingredients. 00:31
Mix (A) and (B) in each bowl.
When the dry yeast has melted, put it in the bowl of (A) in several batches and mix well for 5 minutes.
Add unsalted butter and mix for another 10 minutes.
When the dough comes together, cover it with a cloth and let it rest for 10 minutes.
2) Punch the dough 02:22
Punch the dough 20 times.
Cover with a cloth and let it rest for 20 minutes.
3) Divide the dough 02:49
Punch the dough 20 times again and divide into 4 pieces.
4) 1次発酵させる 03:40
Cover each bowl with a cloth and ferment it first.
5) 具材を準備する 03:50
Mix (C) and put in a pan.
Put on medium heat and boil down so as not to burn, and make sweet boiled apples.
Prepare the ingredients for (D) and (E) respectively.
6) Take a bench time 04:09
Divide the dough for chocolate bread into two pieces and roll them while degassing.
Remove the dough from the apple bread from the bowl and roll it while degassing.
Cover with a wet cloth and take a bench time of 15 minutes.
7) Mold chocolate bread 05:19
Stretch the two doughs into a 15 cm x 25 cm rectangle.
Put chocolate on it, roll it, and close it while picking the dough firmly.
Lay the stitches sideways and cut in half vertically, leaving 5 mm above.
Knit two pieces with the cut end facing up.
Turn the dough over, roll it up, and arrange it in a mold.
Cover with wrap and cloth and ferment secondarily.
8) りんご食パンの成型をする 07:42
Stretch the dough into a 27 cm x 18 cm rectangle.
Put sweet boiled apples on top and roll.
Place in a mold with the stitches facing down, cover with plastic wrap and cloth, and ferment secondarily.
9) Take a bench time 08:44
Degas the dough for bacon cheese bread and re-roll.
Divide the dough for square eclipse into two pieces and re-roll while degassing.
Cover with a cloth and take a bench time of 15 minutes.
10) ベーコンチーズ食パンの成型をする 10:03
Stretch the dough into a 27 cm x 18 cm rectangle.
Place (E) in order, roll the dough, and put it in the mold with the stitches facing down.
Cover with wrap and cloth and ferment secondarily.
11) 角食の成型をする 11:17
Stretch the two doughs to 24 cm x 16 cm.
Fold the dough at both ends in half in the center and roll from the bottom.
Close the end of the roll tightly, and arrange it in a mold with the stitches facing down.
Cover with wrap and cloth and ferment secondarily.
12) 生地を焼く 12:50
りんご食パンには牛乳を塗り、クープを入れ、アーモンドスライスをのせる。
チョコ食パンとりんご食パンを、200度に予熱したオーブンで22分焼く。
チーズ食パンはピザ用チーズをのせ、200度に予熱したオーブンで20分焼く。
角食は蓋をして、200度に予熱したオーブンで22分焼く。
型から取り出し、完成。

Point

・ A recipe that allows you to make 4 loaves of bread at the same time.
・ Place a parchment paper on a mold other than a square meal.
・ Apply butter to the mold and lid of the square eclipse.
・ Warm milk to 35-40 degrees before use.
・ Honey can be replaced with starch syrup.
・ Half melt the unsalted butter in the microwave, but be careful not to overheat it.
・ Thoroughly dissolve dry yeast and sugar.
・ Mix the dough well so that uneven mixing and lumps do not remain.
・ By resting the mixed dough, the gluten film is stretched and the dough becomes strong.
・ Divide the square meal into 560g and the other dough into 520g.
・ In the video, room temperature fermentation and oven fermentation are performed to adjust the fermentation time.
・ Ferment the primary fermentation for about an hour and a half until it doubles in size.
・ When using the fermentation function of the oven, ferment at 35 degrees for about 1 hour.
・ Cut apples and chocolate into small pieces.
・ In the video, the oven-fermented chocolate bread and apple bread are used for bench time and molding.
・ Place two chocolate breads in a mold so that the end of the roll is in the center.
・ After molding, sprinkle the spilled chocolate on the dough.
・ When dividing the dough for square eclipse into two, weigh it on a scale and divide it into two.
・ When winding the dough, it is good to imagine a swirl.
・ Ferment the square meal until it reaches a height of about 1 cm from the top of the mold.
・ After baking, drop the mold several times to prevent the waist from breaking.
・ If you icing apple bread, it will be more delicious.