🔰（タッパで作る）こねない「白パン」卵乳製品なしでもふわふわしっとりHow to make white bread made without kneading（English subtitle)

🔰（タッパで作る）こねない「白パン」卵乳製品なしでもふわふわしっとりHow to make white bread made without kneading（English subtitle)

Today I would like to introduce a fluffy white bread that can be made without adding eggs or dairy products. If you bake it at low temperature without coloring, it will be baked softly and softly. Put strong flour, sugar, salt and instant yeast in a container. Pour lukewarm water toward the yeast. Mix the flour and water well with a curd. When the dough is no longer powdery, combine the dough and mix for about 2 minutes while cutting and stretching. Spread the yeast throughout the dough. When the dough is stretched and the unevenness disappears, move the dough to the center of the container, cover it and ferment until it doubles. Ferment when placed in a warm and humid environment such as the fermentation function of the oven. It makes it easier to slightly put the hot water of about 60 degrees in a large container, and fully fermented in much always 30 minutes to 40 minutes and this way to make it easier to fermentation warm covered with a towel smiling container with fabric When the dough is doubled, take out the strong flour on a wiping table. Blow out the air inside the dough and cut it into 6 equal parts. Weigh the dough so that the amount is the same . Blow out the air inside and roll it to widen the wrinkle-free part. Blow out the air inside and roll it up to widen the wrinkle-free part. Spread the wrinkle-free part and tighten the stitches. Close. Let it rest for 5 minutes. Re-roll it and line it up on the top plate. Roll it twice to make the dough more elastic. Place it on the top plate with a space between the dough . Put a dry cloth on it. Leave until doubled. If you arrange them evenly, it will be easier to see the size when they are inflated, so it is recommended . I think it will take about 40 minutes to 1 hour at room temperature. Sprinkle strong flour on the surface of the dough using a tea strainer, etc. Press the chopsticks against the center of the dough. Gently press it to about half the thickness of the dough. The dough will deflate a little. However, it will swell again when baked, so it’s okay. Bake in an oven preheated to 160 ° C / 320 ° F for 12 minutes. This is baked . It’s baked in pure white and cute . I want to bake without coloring, so adjust the temperature. since fluffy to be you Freshly baked bread contains water in the dough, and when it cools for about 10 minutes, the water in the bread is released. heat does not contain anything, including the baby, anyone is the bread that can be eaten with confidence in this state It’s delicious, but it was delicious with blueberries and fresh cream sandwiched in a snack arrangement. Then, it’s a summary of how to make it. Mix the ingredients for 2 minutes, degas the primary fermentation until it doubles, and cut it into 6 equal parts. Let it rest for 5 minutes. Re-roll the dough and sprinkle strong flour on the surface until it doubles. Press the chopsticks to the center of the dough . Bake for 12 minutes in a 160 degree (320F) oven. It’s very easy to make. Please enjoy various arrangements.

ご視聴ありがとうございます。

「おうちで本格パン焼けました」6月24日全国の書店、ネット書店で発売です。
こちらで予約受付中です↓
https://amzn.to/2RYLYDU

今日は、卵も乳製品も入れず「こねずに作るふわふわの白パン」をご紹介します。
低温で色をつけずに焼くと、ふんわり柔らかく焼き上がります。
余分なものは何も入っていないので、赤ちゃんをはじめ、どなたでも安心して食べていただけるパンです。
このままでも美味しいですが、おやつのアレンジであんバターとブルーベリーと生クリームをはさんで美味しくいただきました。
ぜひ、いろんなアレンジを楽しんでくださいね。

このチャンネルは、初めてパン作りをする方が、生地をこねる工程で挫折したり失敗したりするのをなんとか防ぎたいと思ってはじめました。初めて作った方でも、うまくできて美味しく食べていただけたら、嬉しいです。
タッパの容器で作れるパンを紹介しています。
こねなくても美味しいパンが作れますので、気軽に作ってみてください！
※タッパのサイズ１５×２０×高さ１０ｃｍ

このチャンネルは、料理研究家が「誰でも失敗なく作れるレシピ」をご紹介しています。週に2〜3本のパンや料理などの動画を配信しています。
ぜひ、チャンネル登録して新しい動画をご覧ください。
https://www.youtube.com/channel/UCVsLICvumTGl8Q0z2erOCGw?sub_confirmation=1

（材料）6個分
強力粉200g
砂糖大さじ2（20g）
塩小さじ1/2（3g）
ドライイースト小さじ2/3（3g）
ぬるま湯140cc

（作り方のまとめ）
材料を２分混ぜて２倍になるまで一次発酵
ガス抜きをして６等分に切り分ける
丸めて５分休ませる
生地を丸め直して２倍になるまで二次発酵
表面に強力粉を振る
箸を生地の半分まで押し付ける
１６０度のオーブンで１２分焼いて完成

〈こねなくてもパンが焼ける理由〉
小麦粉に水分を加えてこねると、グルテンが発生します。
そのグルテンが強くなることで、生地がうまく膨らんでふんわりとしたパンになります。
動画でご紹介しているこねないレシピは、水分が多く、こねることができません。
でも、こねずに混ぜて、休ませている間に生地が熟成すると、小麦粉が水分をしっかり吸って、こねなくても十分なグルテンを作ることができます。
その生地を何度か形成するうちに、グルテンが強くなって生地に弾力が出てくるので、うまく膨らんでふんわりとしたパンになります。
Thank you for watching.
Introducing bread that can be made in a tappa container.
You can make delicious bread without kneading, so feel free to make it!
Today, I would like to introduce “fluffy white bread made without kneading,” which does not contain eggs or dairy products.
If you bake at low temperature , it will be soft and tender.
※ Conteiner size 15 × 20 × 10cm in height

No extra food is included, so this bread is safe for everyone, including babies.
It’s delicious as it is, but it was delicious with sandwiches of butter, blueberries and fresh cream in the snack arrangement.
Please enjoy various arrangements.

(Summary of how to make)
Primary fermentation until the ingredients are mixed for 2 minutes and doubled
Degas and cut into 6 equal parts
Round and rest for 5 minutes
Secondary fermentation by rounding the dough again and doubling it
Shake bread powder on the surface
Push the up to half of the dough in chopsticks
Completed by baking in a 160℃/~320°F oven for 12 minutes

(Ingredients) 6 pieces
200g Bread flour
2 tbsp (18g) sugar
1/2 tsp (3 g) salt
2 tsp (3g) instant yeast
140g warm water

使っている強力粉
https://amzn.to/2LhqxHh
ケーキクーラー
https://amzn.to/2WqUqLH

使っている道具と材料のご紹介
Tools and materials used

うまく焼けるオーブンの使い方
How to use a well-baked oven

#白パン
#こねないパン
#卵乳製品なし

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