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パウンド型で焼くミニ食パン | cook kafemaruさんのレシピ書き起こし

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材料

  • (A) Strong bread : 150g
  • (A)砂糖 : 12g
  • (A)塩 : 2g
  • ドライイースト : 2g
  • 無塩バター(室温) : 12g

所要時間

70分

手順

  1. 1) Mix the ingredients 00:06

    Put (A) in a bowl and mix with a whisk. Slightly dent the center and put yeast in it. Pour water into the yeast. Mix with a scraper and take out on the table.

  2. 2) Knead and ferment 00:47

    Repeat for 10 to 15 minutes by hand to rub it on the table and collect it with a scraper. Add unsalted butter and knead for another 5 minutes. After rolling the dough into a stretch, put it in a bowl, cover it with a cloth, let the dough rest, and ferment it until it doubles in size.

  3. 3) Cut the dough 02:08

    When it swells twice, remove it from the bowl and push it by hand to degas. Divide the dough into 6 equal parts.

  4. 4) Let the dough rest 02:27

    Press the dough again to degas and re-roll, then cover with a cloth and let the dough rest for 10 minutes.

  5. 5) Secondary fermentation 02:57

    After the secondary fermentation, spread the dough and wrap it underneath to re-roll.
    Arrange three pound cakes with your mouth down. Cover with a cloth and ferment until doubled.

  6. 6) 焼く 03:42

    オーブン190℃に予熱して14分焼いて出来上がり。

Point

-The material is 14 cm x 8 cm x H5 cm for two pound cakes.
・ Camellia strong bread is used in the video. Moisture content needs to be adjusted depending on the season and strong flour.
・ The standard for water preparation is about 15 to 20 ° C in spring and autumn, about 10 ° C in summer, and about 25 to 30 ° C in winter.
・ If you like, you can add chocolate chips to the dough and bake it.
・ Immediately after firing, it is advisable to drop the entire mold from a height of about 10 cm to give a shock and prevent shrinkage.
・ Take it out of the mold and store it in a bag so that it will not dry when the heat is removed.

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