ポーランド・ワイルドブルーベリーの菓子パン【Jagodzianki / ヤゴジャンキ】 在住者のレシピ

ポーランド・ワイルドブルーベリーの菓子パン【Jagodzianki / ヤゴジャンキ】 在住者のレシピ

Here are all the ingredients for Jagodzianki (Polish sweet blueberry buns). Now, the room temperature is a little high at 27.5 degrees. (Shooting date) In order to get the temperature of the dough to be prepared close to the best condition, I will use cooled flour, egg yolk, milk, and butter. Put the salt in a bowl. Add sugar. This is flour that has been chilled in the refrigerator. Keep this butter in the refrigerator for later use. Add a small amount of milk to the fresh yeast. Mix until the fresh yeast is completely dissolved in the milk. Add the remaining milk and egg yolks to the yeast solution and mix. Add yeast solution to a bowl of flour and mix with a spatula. When the dough has absorbed some moisture, mix it by hand. Today’s yeast dough is a very rich dough with lots of eggs, milk and butter. Therefore, it is important to knead well at this stage to form gluten networks before adding butter. After kneading the dough until it separates from the table, add butter. This is butter that has just been taken out of the refrigerator. The butter is hard and hard to mix with the dough, so tap it with a rolling pin to soften it. By tapping with the rolling pin, you can soften the butter while keeping it cold. Add 1/4 of the butter to the dough. (Keep the rest of the butter in the refrigerator) Wrap the butter in the dough and knead it. The reason for not adding the butter first is to prevent it from melting in the dough, and also because this dough contains a high percentage of butter (fat), and the fat prevents making gluten networks. Rub the butter into the dough, avoiding touching it directly as much as possible. Once the butter is incorporated into the dough, add the other half of the butter. Knead the butter so that it is wrapped in dough. When the butter has been mixed into the dough, add the rest of the butter. Once all the butter has been mixed into the dough, the next step is to knead the dough thoroughly. By the way, check the kneading condition of the dough by stretching the dough thinly. If you try to stretch the dough thinly like this, the dough will tear immediately. This is still not enough to form gluten. Further, knead to strengthen gluten formation. It’s been about 15 minutes since I started kneading with butter. Stretch the dough thinly and check how the gluten is formed. Even if the dough is stretched thinly like this, the dough will not tear. This completes the kneading. Ferment for about 60-90 minutes until the dough doubled in size. This is the Jagody (Wild blueberry) used today. Prepare 160g of Jagody and 80g of Jagody in a pot. Add 60g of sugar to Jagody in a pot. Heat this to make jam. Keep the remaining 160g of Jagody. First, put it on low heat and mix it so that the fruits are not crushed too much. If you put it on a strong fire, the sugar may burn. When water seeps out of Jagody, increase the heat. Removes moisture and finishes with a hard jam. Make sure the jam is as hard as it gets cold. I’m going to make a crumble of Jagodzianki toppings. Add the sieved flour and powdered sugar to the bowl. This is butter that has been cut into 1 cm squares and chilled in the freezer for about 15 minutes. Finely chop the butter in the flour using a card etc. Once the butter is this fine, the next step is to rub the ingredients together in the palm of your hand. * Please do not knead. It gradually becomes powdery like this. Rub further to make the piece of crumbles a little bigger. When the piece of crumbles is about this size, store them in the refrigerator. This is wild blueberry.
In Poland this is called Jagody. It is smaller than blueberries and has a stronger color, taste and acidity. Jagody can only be obtained in the fruit and vegetable market. The market sells Jagody in a 1L bottle. When you buy it, each bottle contains about 500g. The Jagody I bought today was 11złoty in a bottle. I’ve looked at various Jagodzianki recipes, but there are three main types of Jagodzianki. One is to wrap the filling and bake it with crumble on the surface. The other is to wrap the filling and icing the surface to finish it. The last one is a disk-shaped dough with Jagody and crumble on top and baked. I don’t like icing very much. The most common filling mixture found in Jadozianki’s recipes is about a spoonful of sugar added to 100g of Jagody. To be honest, the filling isn’t sweetened enough. That’s why I think it’s supposed to be icing and eating sweet icing and not so sweetened filling together to neutralize the taste. However, that would not be possible without icing.
(In my opinion, less sweetened filling with crumbles topping combination isn’t enough total sweetness.) So, in my recipe, I use both sweetly boiled jam from a part of Jagody and fresh Jagody mixed with sugar as a filling. The dough has been fermented to twice the size. It took 90 minutes to ferment today. I will teach you how to tell if this dough is fermenting properly. (Finger test) Put flour on your fingers. Make a hole in the top of the dough. If the holes in the dough remain open and do not close up, the dough is properly fermented. If the holes close up quickly, the fermentation is still insufficient. If the dough shrinks as soon as you stick your finger in it, it has been over-fermented. Please be careful not to overferment. Remove the dough from the bowl. Punch down the dough. Divide the dough into 8. Roll the dough. When the dough has been rolled, cover it with something to prevent it from drying out, and it’s a 15-minute bench time. When the bench time is over, form the dough. Before that, sprinkle 40g of sugar into the remaining 160g of jagody. Roll the dough into a circle. The surface of the fabric is smooth side down. Make it about 12 cm in diameter.
First, apply the jam. Then put the sugar-coated fresh jagody on top. Note: Make sure the filling does not stick to the edges of the fabric. If there is a filling on the edge, the fabric will not close properly. Fold the dough in half and close the dough. Close the dough tightly. If this is not done properly, the filling will pop out of the dough when baked. Place it on the baking sheet with the closed side down. Apply milk to the dough. This milk prevents the dough from drying out and After finished secondary fermentation, applied milk again just before baking, but the baking color will be beautiful by applying the milk twice. Prevent the dough from drying out and ferment it until the dough is about 1.5 times the size. For the remaining four buns, I will show you how to form them differently. First, re-roll the dough and degas the dough. Stretch it into a circle with a roll-pin. When it’s flat to some extent, put some flour on your fingers and dent the center of the dough like a pizza. Do not put too much flour. After forming, place it on the baking sheet. After all the forming is done, put the jam on the center of the dough. Place the sugar-coated fresh jagody on jam. Push jagody into the dough once, and then put the remaining jagody on it. Here, apply milk only to the edges of the dough. Prevent the dough from drying out and ferment until it is 1.5 times the size. The secondary fermentation of the dough is over. Apply milk to the surface of the dough again. Top the surface with crumble. Bake in the oven. * These were baked separately (4 pieces each). * In my oven, it took 14 minutes to bake 4 pieces. This is Jadodzianki! ITADAKIMASU! The dough is very fluffy ♩ It has a very buttery flavor and is not dry at all! The filling is sweet, but it also has a natural acidity. I don’t think this natural acidity can be achieved without Jagody! Really delicious (ˊ̱˂˃ˋ̱) Today I introduced two types of forming methods. This type of wrapping filling is difficult to wrap because the filling tends to flow out during baking. So, if you’re not confident in your wrapping skills, I’d recommend using this method to form the disk shape, as it’s less likely to fail! Poland is one of Europe’s leading berry producers. I am happy to be able to enjoy these gourmet foods because I live in Poland. Yummy~ Thank you for watching my video! Many shops sell Jagodzianki mostly in the summer. Please look for Jagodzianki when you come to Poland! If you like this video, please subscribe to my channel.

ポーランドはヨーロッパ有数のベリーの生産地です。
ポーランドの夏の風物詩の1つと言えばこのJagodzianki(ヤゴジャンキ / ワイルドブルーベリーの菓子パン）ではないでしょうか。
甘いイースト生地にJagody（ヤゴディ / ワイルドブルーベリー）をたっぷりと詰め込み焼き上げます！
室温の高い中で生地の仕込み・成形のコツ、教えます！

【ヤゴジャンキ（ワイルドブルーベリーの菓子パン）8個分】
[イースト生地]
●中力粉 (Mąka pszenna typ 550) 350g
●塩 5g
●砂糖 60g
●生イースト 12g
●牛乳 170g
●卵黄 3個
●バター 70g
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艶出し用塗り牛乳

[クランブル]
●薄力粉 30g
●粉糖 20g
●バター 20g

[フィリング]
●ワイルドブルーベリー 80g+砂糖 60gを煮詰める（ジャム）
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●ワイルドブルーベリー 160g+砂糖 40gを和える

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♩BGM♩
-11th finger
【フリーBGM・音楽素材MusMus https://musmus.main.jp/】
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-Aura
-After Hours
-Hammock
from Adobe Premiere Rush