【酢の力‼】超おススメ！少量のお酢がパワーを発揮してふわっふわ～♬【オレンジブレッド】バター不使用☆こねない＆簡単【No-knead & easy Orange bread】

【酢の力‼】超おススメ！少量のお酢がパワーを発揮してふわっふわ～♬【オレンジブレッド】バター不使用☆こねない＆簡単【No-knead & easy Orange bread】

Thank you for watching. This is Eiko! Today I will make [Orange Bread]. Last time I used vinegar [2 hour brioche] I received many happy comments. Thank you so much. I would like to continue to research recipes using vinegar. This time I wanted to make a bread with orange peel and fresh cream, so I added vinegar to this. You can see the result. I made a simple, moist and fluffy loaf of bread, so please enjoy it to the end. Let’s start with making the dough! Here are the ingredients. Bread flour, sugar, salt, rice vinegar, white sesame oil fresh cream, milk, orange peel, dry yeast for preliminary fermentation, and lukewarm water of about 40°C. Please refer to the description section for details on ingredients and quantities. First, pre-ferment the yeast. In 35 g of lukewarm water (about 40°C), add enough sugar to pinch with three fingers from the quantity. Sprinkle in 2.5 g dry yeast. Mix like this to dissolve the yeast well. Let it sit at room temperature for 5 to 10 minutes until the yeast starts bubbling. Then add the flour. 250 g bread flour, 15 g sugar, 3 g salt. Mix lightly to incorporate air. About 5 minutes passed. The yeast is fermenting like this. Transfer to the bowl where you will make the dough while rotating it. Add 50 g fresh cream, 125 g milk. Warm the fresh cream and milk to about 30°C. Add about half of the flour mixture. It doesn’t have to be exact. Mix well. If it is smooth like this, it is OK. Cover and leave at room temperature for 10 minutes. 10 minutes passed. Add 10 g of thick sesame oil and 5 g of rice vinegar. Add all the remaining flour. Mix glugulously at first. Then,mix as if cutting. When the water is all over, do “hamster mix”. Turn the container upright. Pressed by hand from above. Hold the base of the spatula. From the other side to the front Mix while rotating like a hamster toy. If you rub it around here, it will mix in no time. If it mixes like this, it’s OK. Add 60 g orange peel. Mix. It may be easier to mix by hand than with a spatula. Wear gloves. I’ve been wearing gloves. Let’s mix it like this. Prepare the surface of the dough. Make sure the orange peel is on the inside of the dough as much as possible. Push the protruding part inside. This is OK. Cover and leave for 20 minutes. From here on, keep it in a warm place between 30°C and 35°C. 20 minutes passed. I will punch only once today. Drizzle a little oil. Blend it into the surface of the dough and the container. Turn it over, pompon it, and fold it about 10 times. Last time, [2-hour brioche] used vinegar and baking powder to make it fluffy, but this time I didn’t use baking powder. After making it twice, I have learned something. I looked it up and found that baking powder should be baked immediately after mixing it into the dough. The 2-hour brioche is a small loaf of bread, so even if the final fermentation is short, it bakes up fluffy. The orange bread didn’t turn out as fluffy because it fermented longer. I did some research and found that vinegar alone makes the dough fluffy, so I didn’t add baking powder. Prepare the surface. Make sure the orange peel is on the inside of the dough. Cover and let it rise in a warm place until it doubles in size. Today is another hot day and the temperature on the balcony is 32 degrees Celsius, so let’s ferment on the balcony. Primary fermentation is finished. It doubled in size in about 35 minutes. Move it to the table. Remove gas and round off. Cover and let rest for 15 minutes. 15 minutes have passed. Shape the dough. Sprinkle both sides with flour. Roll out with a rolling pin into a rectangle. The approximate size is about the same as a 1-loaf mold.(about 15cm to 18cm) The length here is about 30 cm. The clean side is down. About 17 cm x 30 cm. Just right. After unfolding like this, fold it in half. Let’s stretch it a little more so that this length is about 20 cm. Is this enough? About 20 cm. OK! If it stretches, pull it to adjust. It’s OK like this. The length of the card is 12 cm. Once you have marked this area, the next seven marks are to be made. First, cut the middle. It doesn’t matter where you cut it. I decided to cut it like this because I thought it would be easiest to cut it with this card length. Even if this width is not the same, there is no problem at all. Twist this. 1 turn, 2 turns, 3 turns, and I think 4 turns is good. Of course, three rotations would be fine. Repeat the same. 1 turn 2 turns 3 turns 4 turns Screw screw screw complete. Then I will roll it from this side. Curl loosely without tightening. The end of the roll is pinched and closed like this. It’s like this. Then put it in the mold. Yes, this is how I got in. For the final fermentation, use the fermentation function of the oven. (35°C) The standard is until it comes out a little from the mold. I think it will take about 40 minutes, but please watch the situation from about 30 minutes. I’m going to cover the cloth and go to the final fermentation. I got it out after 35 minutes. The oven starts preheating to 180°C. Preheat the baking pan together. This is how it is now. Ferment at room temperature until all are about 1 cm from the mold. When you apply the milk at the end, it is easier to apply if it is dry, so leave it without applying anything. It’s been about 7-8 minutes since then. how is it? You are about 1 cm out of the mold. This is OK. My oven takes about 4 and a half minutes to reach 180°C, so I let it sit for another 3 to 4 minutes after preheating. Apply milk. You can use beaten egg, but I didn’t use egg in the dough today, so I’ll brush it with milk. The width of these screw threads are all different, but don’t worry about it.♪ I think it’s OK to have various patterns. This is OK. Then sprinkle with granulated sugar. About 1 teaspoon. It feels a little too much, but more is more delicious. You can of course omit this. Today’s dough has a little less sugar. Since orange peel is included, I thought about adding sweetness here. I put a lot of sugar on it. Bake at 180°C for about 10 minutes first, then lower the temperature to 170°C and bake for about 14-15 minutes. It’s baked! Bake at 180°C for 10 minutes, then at 170°C for 15 minutes. I applied milk earlier, but it is beautiful and shiny if you also apply a little after baking. done! How did you like the orange bread with vinegar this time? Adding a small amount of vinegar adjusts the PH of tap water to the optimum level for baking, making it easier to ferment and fluff. Then I learned that gluten hardens when overheated, but the vinegar particles weaken the hardening action, making it softer and fluffier. Everyone, please try the effect of vinegar. If you feel you have learned something, we would encourage you to press the 👍 button. Thank you for watching until the end this time. See you in the next video♪ Bye -bye

オレンジピールと生クリームの食パンを作ろうと思っていたところ
生地にお酢を入れる方法を発見したので、
前回の【２時間ブリオッシュ】に引き続き、お酢の力を試してみました～♬
しっとりふわふわで、もちろん翌日も柔らかいまま！
お酢の匂いは全くしませんよ～😉

お酢の効果にびっくり👀
超おススメですので、ぜひ試してみてね～😋🍞

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🌈字幕表示をオンにしてご覧ください。
Please turn on the subtitle display to view.

🌈スマホだと右上のccを押すと字幕が出ます。
If you are using a smartphone, press cc in the upper right corner to see the subtitles.

🌈PCの場合は右下の字幕から選択出来ます。
If you are using a PC, you can select subtitles from the bottom right corner.

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お酢とベーキングパウダーを使った
【２時間ブリオッシュ】はこちらから♬

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🍞丸いタッパーをご紹介しています。
【パン作りの道具たち】

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💛楽しんでいただけましたらチャンネル登録と高評価ボタンもお願いします♪
https://bit.ly/3kdRnRF

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💛不定期ですが、20:00に新しい動画をアップしています。
ベル🔔のマークの設定をONにすると通知が行きますので、ONにしてお待ちいただけるとうれしいデス！

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【オレンジブレッド】

＜材料＞１斤型　184×95×90

強力粉：２５０ｇ（春よ恋を使用）
砂糖：１５ g（又はお好きな砂糖）
塩：3ｇ
イースト：２.５g（赤サフを使用）
ぬるま湯：３０g（４０℃位）
牛乳：１２５g
生クリーム：５０g
太白ごま油：１０g（又はお好きな植物油か無塩バター）
米酢：５g（又はおうちにあるお酢何でもOK）
オレンジピール：６０g

・牛乳と生クリームは３０℃位に温めました。

・最終発酵の温度が抜けていましたが、３５℃です。

焼成（１８０℃に予熱）
１８０℃で１０分
その後１７０℃に下げて１５分
合計２５分焼きました。
※ご使用のオーブンにより異なります。

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～ベーカーズパーセント～
使いたい粉の量に（）の数字をかけるとそれぞれの分量がわかります。
例えば、３００gの粉を使ったパンを作りたい場合の砂糖の量は、
３００ｇ✕６%＝１８ｇ
となります。

🍞（）はベーカーズパーセント
強力粉（１００％）
砂糖（６％）
塩（１,２％）
ドライイースト（１％）
ぬるま湯（１２％）
牛乳（５０％）
生クリーム（２０％）
太白ごま油 （４％）
米酢（２％）
オレンジピール（２４％）

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【No-knead & easy Orange bread】

＜Ingredients＞1 loaf mold 184×95×90

250 Bread flour (I use domestic bread flour)
15g sugar
3g salt
2,5g dry yeast
Pinch of sugar
125g milk (about 30°C)
50g fresh cream (about 30°C)
10g thick sesame oil (or your favorite vegetable oil or unsalted butter)
5g rice vinegar (or whatever vinegar you have at home)
60g orange peel

Baking (preheat to 180°C)
10 minutes at 180°C
Then lowered to 170°C for 15 minutes
Baked for a total of 25 minutes.
Depends on your oven.

#食パンの作り方#オレンジブレッド#おいしいひきだしパン