【美味しすぎて止まらない…🥔】じゃがいもっちーずツイスト～青のりマヨ仕立て～　Potato and Cheese Twist Bread

【美味しすぎて止まらない…🥔】じゃがいもっちーずツイスト～青のりマヨ仕立て～　Potato and Cheese Twist Bread

Potato and Cheese Twist Bread Hello. I’m Kokeshi. The mornings and evenings are getting much chilly.
（bread flour） This time, that ingredient that is very useful in the cold season. I will make bread with a lot of “potatoes”!
（sugar） Delicious bread with a mouth-melting, fluffy, sticky texture and a gentle sweetness.
（salt） It’s a great way to enjoy the taste of potatoes!
（instant dried yeast） It is “brewing water” mixed with milk and water.
★Mix only 80 g of water, leaving 8 g for adjustment!
（milk + water） Add the brewing water and mix all together, then add the mashed potatoes after this. This is how hard the mashed potatoes are.
（mashed potatoes） After mashed potatoes are added to the dough, adjust the consistency of the dough with the reserved water. Be sure to make the mashed potatoes in the microwave because they will be watery if boiled! Adjust the water a little at a time, aiming for “the hardness of an earlobe”. Dough with potatoes in it originally tends to be sticky. Less water makes the dough easier to handle. Soft and fluffy touch. It is also important to handle it gently so as not to roughen the surface. After adding butter, knead for about 5 more minutes.
（unsalted butter） Luster and elasticity signal the end of the kneading process. The dough has a weak gluten linkage, so it is easy to break when stretched thin. Overnight slow fermentation allows the gluten to connect well. Leave at room temperature until about 1.5 times the size of the product.
（Pre-fermentation Good night in the fridge until tomorrow.
（refrigerated fermentation） The second day starts with making the filling!
（mashed potato） This bread also has a filling of potato
（mayonnaise） Add mayonnaise, milk, and aonori. （salt） The aonori absorbs moisture, so please fine-tune the moisture content with milk and mayonnaise. The hardness should be just enough to spread over the dough. Hmmm…it looks delicious as it is! And while at it, let’s prepare the cheese together! Now let’s bring the dough back to temperature. Return the dough temperature evenly by spreading it flat. Let the dough stand until the temperature reaches 15-16°C. Now let’s shape it! Spread out to 30 cm　x 20 cm As I have said many times, it is a very sticky dough. Please handle it gently while using the flour. After spreading the dough, put the filling on the bottom half of the dough. Spread the dough gently so as not to damage it, and then put more cheese on top. Leave 1cm of space in the front and both sides to the edge. Separate the dough and the table using cards, Fold it up. Close the bottom side tightly. Cut into 5 equal pieces. Cut the underside, leaving another 1 cm above. Stack alternately on the left and right sides and bring the edges together. Hold the top and bottom and rotate it halfway around. Place it on the baking sheet, shape it, and the shaping is complete! If dryness is a concern, mist and allow secondary fermentation. Secondary fermentation: 35°C for 25 min. Preheat to the end of secondary fermentation.
(Preheating 220°C) May it bake deliciously!
(Baking: 200°C for 15 min) Crispy cheese on the surface. very soft. Fluffy dough and delicious potato filling. You’ll be addicted to the gentle sweetness and just the right amount of saltiness!
Try it!

00:15 生地づくり
01:42 マッシュポテトを生地に入れる
04:31 2日目・フィリング作り
05:40 復温＆ベンチタイム
06:19 成形
09:00 完成

『じゃがいもっちーずツイスト～青のりマヨ仕立て～』の詳しい作り方☟
https://kokeshiroblog.com/sozai17

こんにちは。こけしです😊
いつもご視聴ありがとうございます！

生地にもじゃがいも。フィリングにもじゃがいも。

優しい甘さのふわもっち生地に、香ばしいチーズ＆青のりマヨを巻き込んだツイストパンを作りました🥔

塩気と甘みを感じる生地は、子供も大人も大好きな某じゃがいもスナックを彷彿とさせます🤤💗

子どものおやつにも、大人のおつまみにも。
手が止まらなくなること間違いなしです🤗💕

成形も生地にフィリングを挟んで、ねじねじするだけの簡単成形👌❣

ぜひ作ってみてくださいね😉♪

※当チャンネルのレシピはご家庭でパン作りを楽しんでいただきたくて公開しています。
営利目的での盗用及び模倣はご遠慮下さい。

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【材料　5つ分】
～生地～
・マッシュポテト　70g
・強力粉　200g
・砂糖　12g
・塩　4g
・水　88g（うち8gは調整用）
・牛乳　40g
・インスタントドライイースト（赤サフ）　1.5g
（ストレート法で作る場合は3ｇ）
・無塩バター　15g

～フィリング～
・マッシュポテト　55g
・マヨネーズ　20g
・牛乳　20g
・青のり（あおさ）　3g
・塩　1g
・チーズ　50g

【レシピの流れ】

～パンを焼く日の前日～

(1) オーバーナイト製法で生地作り
①ミキシング
②こねる
③常温で30分～45分程度置く
④冷蔵発酵（8～12時間）

～翌日～
①復温＆ベンチタイム
②成形
③二次発酵（35℃で25分）
④予熱（220℃）
⑤200℃で15分焼成
⑥完成☆

【Potato and Cheese Twist Bread】

◇ Ingredients ◇
～bread dough～
・70g mashed potatoes
・200g bread flour
・12g sugar
・4g salt
・88g water（8g of which is for adjustment）
・40g milk
・1.5g instant dried yeast
・15g unsalted butter

～Fillings～
・55g mashed potatoes
・20g mayonnaise
・20g milk
・3g aonori
・1g salt
・50g cheese

◇ Recipe Outline ◇
～The day before the day of baking the bread～
(1) )Making dough by overnight method
①Mixing
②Kneading
③Leave at room temperature for 30-45 minutes
④Refrigerated fermentation (8 to 12 hours)

～The day after～
①Return the dough to temperature.
②Shaping
③Fermentation（35℃・25min）
④Preheating (220°C)
⑤Baking at 200°C for 15 minutes
⑥Finish

使用BGM
・road in the forest by Olexy from Pixabay
・eternity by Vitaliy Levkin from Pixabay
・Good Morning Life by Vitalii Korol from Pixabay
・summer walk by Olexy from Pixabay

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