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全力で作るシェフスタイルの『ソーセージエッグマフィン』|料理人城二郎 GeorgeLABOさんのレシピ書き起こし

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再生回数
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動画数
224本

材料

  • (A) Strong flour : 200g
  • (A)きび糖 : 5g
  • (A)塩 : 4g
  • (A)イースト : 2g
  • 水 : 75cc
  • 牛乳 : 50ml
  • バター : 8g
  • Cornmeal : Appropriate amount
  • 合挽肉 : 250g
  • (B)塩 : 少々
  • (B)パン粉 : 15g
  • (B)牛乳 : 30ml
  • (B)チキンブイヨン : 1g
  • (B)黒胡椒 : 適量
  • (C)マヨネーズ : 30g
  • (C)マスカルポーネ : 30g
  • (C)ケチャップ : 5g
  • (C)パプリカパウダー : 2g
  • (C)ガーリックパウダー : 1g
  • ローズマリー : 適量
  • タイム : 適量
  • 卵 : 1個
  • チェダーチーズ : 1枚

所要時間

90分

手順

  1. 1) Make dough 01:20

    Sift (A) into a bowl and add water and milk together.
    Mix until it is gathered to some extent, remove from the bowl and knead.

  2. 2) Primary fermentation 02:35

    Once the dough is in place, add butter and knead until glossy.
    Place in a bowl, wrap and ferment for 40 minutes to 1 hour.

  3. 3) Mold the dough 04:17

    Take out 2 and remove the air, divide into 4 equal parts and roll each.
    Flatten, sprinkle with corn masara and place in cercle.

  4. 4) マフィンを焼く 05:40

    Cover with a paper towel and ferment for 30-40 minutes.
    Place a weight and bake in an oven at 200 ° C for 15 minutes.

  5. 5) パテを作る 06:16

    ボウルに合挽肉、(B)を入れ、捏ねながら混ぜる。
    空気を抜いて成形し、冷蔵庫で15分程置く。

  6. 6) ソースを作る 07:21

    別のボウルに(C)を入れ、混ぜ合わせる。

  7. 7) Bake putty 08:14

    Add oil to a frying pan and heat over medium heat to bake the putty.
    Melt butter (outside the amount) and add rosemary and thyme.
    Turn it over, add butter (outside the amount) again, and bake while adding oil.

  8. 8) Make it suck oil 09:05

    Take out the putty and put the muffin cut in half to let it absorb the oil.

  9. 9) 目玉焼きを作る 09:20

    バター(分量外)を溶かし、セルクルをのせて卵を中火で焼く。
    卵白が沸騰したら水(分量外)を加えて蓋をし、30秒程焼く。

  10. 10) 仕上げる 10:00

    マフィンにソースを塗り、チェダーチーズをのせて軽く炙る。
    パテ、目玉焼きをのせ、塩をふってマフィンをのせたら完成。

Point

・ Use new dry yeast.
・ It is a good idea to prepare a cercle for muffins.
・ When cooking in winter, ferment in a warm place.
-Aluminum foil may be used instead of the lid.
・ Herbs do not have to be used.

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