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メープル折り込みシートで作るメープルパン | Maple Bread made with Maple Syrup Sheets|cook kafemaruさんのレシピ書き起こし

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材料

  • (A) Strong bread : 15g
  • (A)コーンスターチ : 10g
  • (A)黒砂糖 : 10g
  • メープルシロップ : 75g
  • 牛乳 : 20g
  • 卵白 : 30g
  • 無塩バター : 10g
  • (B)強力粉 : 210g
  • (B)きび砂糖 : 12g
  • (B)塩 : 3g
  • ドライイースト(赤サフ) : 3g
  • 水 : 100g
  • 牛乳 : 35g
  • 無塩バター : 15g

所要時間

60分

手順

  1. 1) Mix the ingredients 00:04

    Put (A) in a bowl and mix.
    Add maple syrup and milk and mix well.
    Wrap and heat in a 600w microwave for 1 and a half minutes, remove and mix well, then add egg whites and mix.
    Heat in a 600w microwave for 1 and a half minutes without wrap, remove and mix well, then add butter and mix with a rubber spatula until lumpy.

  2. 2) Cool in the refrigerator 01:42

    Put it in a bag with a zipper and cool it in the refrigerator.

  3. 3) Primary fermentation 01:52

    Put (B) in a bowl, mix and put yeast in the center.
    Add water and milk, mix briefly, take out on a table, and knead well for 10 to 15 minutes.
    Add butter and knead for another 5 minutes.
    After rolling the dough, cover the bowl with a cloth and ferment until it is about twice as large.

  4. 4) Degas the dough 03:55

    When it swells twice, remove it from the bowl and push it by hand to degas.
    Re-roll the dough, cover it with a bowl to prevent it from drying, and let it rest for 10 minutes.
    Press the dough again to degas, then stretch the dough with a degassing rolling pin.
    Place 2 on one half of the dough, fold it in half, pinch the edges of the dough with your fingers, and close it tightly.

  5. 5) 生地を成型する 05:20

    Roll out the dough with a rolling pin, fold it in three and let it rest for 10 to 15 minutes.
    Stretch the dough again, fold it in three, and stretch it to a length of about 22 cm.
    Cut it into 3 pieces vertically with a knife and make a braid.

  6. 6) 2次発酵する 07:43

    Place in a buttered mold, cover with plastic wrap, and ferment until the dough is on top of the mold.

  7. 7) 生地を焼く 08:05

    Bake for 22 minutes in an oven preheated to 200 ° C to complete.

Point

・ If you put the egg whites in a water bath and loosen them, it will be easier to use.
・ When the dough dries, the bread will not swell, so it is important to work quickly while covering it with a wet cloth.
・ For the fermentation function of the oven, it takes about 30 to 40 minutes at 35 ° C.
・ A 21 cm x 8 cm x 6 cm pound cake is used.

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