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Stick bread | Transcription of hot bread class's recipe

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Hot bread class

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Ingredients

(A) Strong bread : 240g
(A) Cake flour : 60g
(A) Sugar : 大さじ4
(A) Salt : 小さじ1
(B) Milk : 100g
(B) Water : 80～90g
ドライイースト : 3g
はちみつ : 20g
無塩バター : 50g
チョコチップ : 20g
ブロッコリー : 40g

Time required

60minutes

Procedure

1) Mix the flour 00:27
Put (A) in a bowl and mix well.
2) Melt dry yeast 00:43
Mix and dissolve dry yeast in warm (B) on human skin, add honey and mix.
3) Mix 1 and 2 01:02
Mix 1 and 2 well.
Mix by hand for 5 minutes and add unsalted butter.
Mix well for another 5 minutes.
Roll the dough, cover it with a cloth, and let it rest at room temperature for 20 minutes.
4) 具材を準備する 02:19
Cut the boiled broccoli into small pieces and remove the water.
Also prepare chocolate chips.
5) Mix ingredients in the dough 02:28
Divide the dough into 3 parts.
Roll the plain dough as it is.
Gently mix broccoli and chocolate chips and roll.
6) 1次発酵させる 04:21
布巾を被せ、2倍の大きさになるまで発酵させる。
7) 生地を分割する 04:33
台に打ち粉をして生地を取り出す。
生地をそれぞれ5等分し、丸める。
濡れ布巾を被せ、10分生地を休ませる。
8) 生地を成形する 05:58
生地を長方形に伸ばし、巻いて閉じる。
他の生地も同様に成形する。
成形した生地を1本づつ細長く伸ばし、閉じ目を下にして天板にのせる。
9) 2次発酵させる 07:45
天板に生地を並べ、濡れ布巾を被せて発酵させる。
10) 生地を焼く 08:08
190度に予熱したオーブンで10分焼いて完成。

Point

・ If you want to make half the amount of 15 stick breads, make 2.5g of yeast, and make everything else in half.
・ Warm milk and water to about 35-40 degrees.
・ Honey can be replaced with maple syrup.
・ Return unsalted butter to room temperature.
・ Boil broccoli into small pieces and use 40g of broccoli that has been thoroughly moistened.
・ You may use white chocolate, nuts, spinach, and cheese as you like.
・ After splitting, if the dough does not have enough water, add water to your hands and roll it.
・ It is good to partition the bowl with a cooking sheet so that the dough does not stick to each other.
・ Place an oven sheet on the top plate.
・ When rolling and stretching the dough, stretch the dough when pushing it, and do not stretch the dough when returning to the front.
・ Broccoli dough is easy to mold if you dust it in your hands.
・ It is recommended to ferment the secondary fermentation for a long time.