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ふわふわで柔らかいミルクパン|매일맛나 delicious dayさんのレシピ書き起こし

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381.0万人
再生回数
3.5億回
動画数
253本

材料

  • (C) Strong flour : 200g
  • (A)牛乳 : 80ml
  • (A)卵 : 1個
  • (A)砂糖 : 20g
  • (A)練乳 : 20g
  • (C)塩 : 3g
  • (B)ドライイースト : 4g
  • (D)無塩バター : 30g
  • (E)溶かした無塩バター : 20g
  • (E)練乳 : 40g

所要時間

90分

手順

  1. 1) Mix the ingredients 00:23

    Put (A) in a bowl and mix.
    Add the dry yeast of (B) and dissolve it, add (C) and mix well.
    Mix until no more powdery, add unsalted butter from (D) and knead.

  2. 2) Primary fermentation 02:03

    When the dough becomes smooth, roll the dough, cover the bowl, and ferment for about 1 hour.

  3. 3) Divide the dough 02:25

    Transfer the dough to a mat and degas.
    Divide into 8 equal parts, roll one by one and line up.
    Cover with plastic wrap and let the dough rest for 20 minutes.

  4. 4) 練乳バターソースを作る 03:16

    Mix (D) well.
    Place a parchment paper on the mold and apply condensed milk butter sauce to the inside of the mold.

  5. 5) 生地を成形する 03:47

    Degas the dough and roll the dough.
    Roll out long and flat with a rolling pin and wrap the long sides.
    Tighten the edges of the dough, close it, roll it and stretch it into an elongated rod.
    Twist the dough and tie a knot.
    Mold the other dough in the same way and arrange them in a mold.

  6. 6) 2次発酵させる 05:03

    型にラップを被せ、2倍の大きさになるまで、室温で約30分発酵させる。

  7. 7) 生地を焼く 05:11

    After secondary fermentation, bake in an oven preheated to 170 degrees for 20-25 minutes.
    Remove from the mold and apply plenty of condensed milk butter sauce to the surface to complete.

Point

・ A 19 cm circular mold is used.
・ Keep milk warm on human skin.
・ Bring eggs and unsalted butter to room temperature.
・ Knead it so that it hits the bowl to make a smooth dough.
・ In a place of 36-37 degrees, first ferment until the dough is doubled in size.
・ Because the baking time varies depending on the specifications of the oven, adjust it.

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