Melon Bread｜Cooking Dayu [Dayu Sweets Classroom]'s Recipe Transcription

Put (A) in a bowl and mix until it becomes a unit.
Add salt and mix again.

Take out the dough on the table and knead it by hand.
When the dough is hard to handle, add unsalted butter and knead.
Knead by hand until the dough becomes elastic.

Roll the dough back into the bowl, cover with plastic wrap, and ferment in a warm place.

Put the unsalted butter of (B) in a bowl, loosen it, add the granulated sugar of (B), and mix with a rubber spatula.
Add the egg from (B) in two portions and mix each time.
Sift (C) and mix well with a rubber spatula until it becomes a unit.
Take it out in plastic wrap, spread the dough in a square and let it rest in the refrigerator.

Degas the dough, take it out on a table and divide it into 8 equal parts.
Roll the dough, close it with your eyes down, wrap it in plastic wrap and a wet towel, and let it rest for 10 minutes.
Divide the confectionery dough into 8 pieces and roll them firmly.

生地のガスを抜き、丸めなおす。
台に打ち粉をし、菓子生地をパン生地の一回り大きいサイズにのばし、パン生地を包む。

菓子生地にグラニュー糖をつけ、天板にのせる。
表面に切り込みを入れ、ラップを被せ、暖かい場所で15分発酵させる。

190度に予熱したオーブンで12～14分焼いて完成。