スープ（卵とわかめの中華風スープ）｜料理研究家リュウジのバズレシピさんのレシピ書き起こし
Cooking expert Ryuji's buzz recipe Time required : 15minutes
Bread | Transcription of akino kitchen's recipe
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Ingredients
- (A) Strong bread : 150g
- (A)最強力粉 : 100g
- (A)はちみつ : 30g
- (A)砂糖 : 10g
- (A)塩 : 4g
- (B)生クリーム : 80g
- (B)牛乳 : 80g
- (B)水 : 50g
- (A)ドライイースト : 3g
- 無塩バター : 20g
Time required
60minutes
Procedure
-
1)
Mix the ingredients
00:04
Put (A) in a bowl.
Put (B) in a measuring cup and add to the bowl.
Mix until the dough is cohesive and remove to the board. -
2)
Knead the dough
01:19
Knead the dough by hand and add butter.
Knead further until the surface is smooth. -
3)
Primary fermentation
02:28
Put the dough back in the bowl and ferment until it is about twice as large.
-
4)
生地を分割する
02:36
生地の空気を抜き、2等分する。
布巾を被せ、ベンチタイム15分とる。 -
5)
生地を成型する
03:17
生地を長方形に伸ばして三つ折りにし、手前から巻いて俵型にする。
-
6)
2次発酵させる
04:11
Place the dough in a mold with the closed eyes down.
Cover with a cloth and ferment. -
7)
生地を焼く
04:23
型に蓋をし、180度に予熱したオーブンで15分、160度に下げて15分焼いて完成。
Point
・ Knead until the dough does not tear even if spread thinly, then add butter.
・ Using a skipper makes it easy to remove the dough on the board.
・ After molding the dough into a bale shape, firmly pinch the end of the roll and close it.
・ Apply butter to the mold.
・ Secondary fermentation is performed until the height is about 80% of the mold.
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