#Bread #breakfast #Idea cooking #Popular YouTuber (more than 100,000 registered users) #Over 10,000 views #Cafe food

Corn tuna mayonnaise bread | Transcript of cook kafemaru's recipe

お気に入りに追加

cook kafemaru

Number of Subscribers: 159.0万人
Number of View: 3.4億回
Number of Videos: 1,785本

Ingredients

(A) Strong flour : 200g
(A) Beet sugar : 10g
(A) salt : 3g
(A) Skim milk : 10g
ドライイースト(赤サフ) : 3g
水 : 130g
無塩バター : 15g
(B)粒マスタード : 適量
(B)マヨネーズ : 適量
コーン : 50g
ツナ : 45g
(C)マヨネーズ : 適量
(C)玉ねぎ(スライス) : 適量
(C)とろけるチーズ : 適量
パセリ : 適量

Time required

50minutes

Procedure

1) mix the ingredients 00:05
Put ingredients (A) in a bowl and mix.
Make a small hollow in the center and add yeast.
Pour water over the yeast.
Mix it with a card etc. and take it out on the table.
2) knead the dough 01:12
Spread it out on the board and knead for 15 minutes while repeatedly collecting it with a card.
Add butter and knead for another 5 minutes.
3) primary fermentation 03:15
Roll the dough while pulling it down to stretch the surface.
Cover with a wet cloth or plastic wrap and let it rise in a warm place until it doubles in size.
4) 成形をする 03:40
2倍に膨らんだら、ボウルから取り出し、ガスを抜く。
かるく打ち粉をした台の上で30cm×25cmに伸ばす。
生地の上に(B)を塗り、コーンとツナを均等に散らして、生地の端から優しく巻く。
巻き終わりをしっかり指で綴じ、8等分にする。
アルミカップの上に生地を乗せる。
5) 二次発酵させる 06:08
Place 4 on a baking sheet and cover with plastic wrap.
Place in a warm place for secondary fermentation until doubled in size.
6) オーブンで焼く 06:24
生地の上に(C)を乗せる。
190℃に予熱したオーブンで14分焼く。
7) 仕上げる 07:15
乾燥パセリを振りかけて完成。

Point

・When using domestic strong flour, do not add all the water, leaving 1-2 teaspoons and adding while adjusting.
・Other sugars can be used for the beet sugar.
・Bring the unsalted butter to room temperature.
・Squeeze the water out of the tuna.
・The recommended water temperature for preparation is about 15-20°C in spring and autumn, about 10°C in summer, and about 25-30°C in winter.
If you don't have a pastry board, wipe the kitchen table clean and use it.
・Using the palm of your hand to press the dough against the table helps gluten to form.
・Spread the edge of the dough with your finger, and if it is stretched so thin that you can see through your finger, you have gluten. If you can cut it, knead it again.
・In the fermentation function of the oven, it takes about 30 minutes at 35℃, but this time varies depending on the season.
・Because the temperature of the dough changes depending on the room temperature, even if you use the same ingredients, the fermentation time will not be the same.
・When fermenting, put a cup filled with hot water in the cabinet to prevent drying.
・Do not apply mayonnaise on the 5cm portion of the dough at the end of the roll.
・After baking, put it in a plastic bag as soon as the rough heat is removed.
・If the surface dries, it will not expand, so work quickly while covering it with a wet cloth to prevent it from drying out during fermentation, bench time, and molding.