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Hot bread class

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Ingredients

(A) Strong bread : 260g
(A) Cake flour : 80g
(A) Dry yeast : 4g
(A) Sugar : 20g
(A) Salt : 6g
(A) Milk : 40g
(A) Water : 110g
(A) Whole egg beaten egg : 60g
無塩バター : 40g
(B) Beaten egg : 適量
(B) Sesame : 適量

Time required

60minutes

Procedure

1) Knead the dough 00:30
Put (A) in a bowl, mix, take out on a table and knead by hand.
Add unsalted butter and knead until smooth dough.
2) Primary fermentation 03:06
Roll the dough back into the bowl, cover with a cloth and ferment.
3) Divide the dough 03:28
Dust the table and divide into 8 pieces with 75g each.
Re-roll, cover with a wet cloth, and let the dough rest for 10 minutes.
4) 型の準備をする 04:38
セルクル型の内側にクッキングシートを敷く。ペットカップも並べる。
5) 生地を成形する 04:58
型に入る大きさに麺棒で伸ばし、型に入れる。
6) 2次発酵させる 05:45
濡れ布巾を被せ、セルクルから生地が少し出るまで発酵させる。
7) 生地を焼く 06:00
生地に(B)の溶き卵を塗り、(B)のゴマをふりかける。
190度に予熱したオーブンで12分焼いて完成。

Point

・ Amount for 8 buns.
・ Four cercles (diameter 8 cm x height 2.5 cm) are used.
・ Place a cooking sheet inside the cercle type.
・ Four pet cups (diameter 9 cm x height 3 cm) are used.
・ Warm milk and water to 35-40 degrees.
・ Bring whole egg beaten eggs and unsalted butter to room temperature.
・ Knead the dough for about 10 to 15 minutes.
・ When performing primary fermentation with the fermentation function of the oven, use 45 minutes at 40 degrees as a guide.
・ Use the minimum amount of flour required.
・ After splitting, when the dough dries, adjust it with hand water.
・ When molding, be careful not to overstretch the dough.
・ When performing secondary fermentation with the fermentation function of the oven, use 35 minutes at 40 degrees as a guide.
・ When applying the beaten egg to the dough, tilt the brush diagonally and apply it thinly and carefully.
・ When using a convection oven, bake at 200 degrees 5 minutes and 180 degrees 7 minutes with a top and bottom heater without preheating.
・ Since it is easy to dry after baking, wrap it in a wrap while it is a little warm.
・ The buns can be cut in half and stored frozen.