ふわふわ♪コーンとチーズのちぎりパンのレシピ・作り方

ふわふわ♪コーンとチーズのちぎりパンのレシピ・作り方

Hello! I ‘m Reiko Fujii, a culinary researcher ♪ This time I’ll introduce you to the corn and cheese chopped bread ♪ Thanks to the sweet and crispy texture of the corn and cheese, the flavorful and moist fluffy bread dough goes very well! See the summary section for detailed recipes! Mix strong flour, yeast and powdered cheese and put salt and cane sugar in a bowl of water to dissolve. Combine the flour and liquid and add butter to put the whole together . It’s OK if the butter is lightly loosened. When the water runs out, I’ll put it together by hand. When it’s done, put it out on a table and knead it . Let’s knead the butter well . At this point, the corn will come in later, so the composition is decided so that the water content is just right. It ‘s getting smoother and smoother! I think that this formulation has a texture that is easy to handle even for beginners of bread making ~ ♪ When it becomes smooth overall, I will roll and hit it further to put the whole together once the dough is organized to some extent Mix the ingredients. Spread the dough to an appropriate size … Put the drained corn (can) and cheese for pizza on the corn. If you don’t drain the corn well, the dough will become sticky, so before using it. Wrap it in paper to remove moisture ◎ And roll the dough from the front. Pull it slightly toward you to bring the ingredients into close contact with the dough. Change the direction of the dough and roll it again . Knead and stick the ingredients and the dough! (2nd time) And then gently knead. At first, the ingredients may pop out, but as you continue, you will get used to it. Close contact work is very important! (Kiri) By the way, if the corn is crushed, not only the texture will be impaired, but also more water will come out, so knead gently so as not to crush it ~ ♪ When the ingredients are evenly distributed and the dough is gathered, roll it into a bowl This is the primary fermentation. Apply a thin layer of butter to the English muffin mold during fermentation. This time, the cheese is topped and baked, so the mold and cheese may stick to each other depending on how it melts . It is also recommended to use a laying paper, but the baking color on the side may be a little lighter by that amount. Fermentation is finished! It’s OK if it’s about twice as big. Let’s degas gently . If you can degas, divide it. This time, it’s divided into 18 parts …! Since many small pieces of torn bread are made, the number of divisions is large … You can divide the dough into 18 parts suddenly, or divide the dough into 3 or 6 equal parts and then divide into small pieces. The point is to make the weight as uniform as possible.Since each one is small, the difference of several grams will be a big difference. By making the weight as even as possible, the finish will be beautiful . I haven’t introduced bread to the last minute … lol But it’s fun to make it …! The story is off, but re-rounding is also an important work point . If the strength of re-rounding is different, the swelling method will also differ in the secondary fermentation, so try re-rolling with as much uniform force as possible. The same is true. ◎ If you can re- roll everything, put a wet cloth on it and it’s time to mold . Let’s line them up. Each one is small and cute ♪ When everything is in the mold, put a wet cloth again and ferment it again. When it gets bigger, the fermentation is over! It grows big and becomes a whip whip ~ ♡ Put cheese for pizza on the finish . If you sprinkle it, the cheese will fall into the gap, so I think it’s better to top it as if you put it on each dough ◎ Then go to the oven !! It’s baked! Peel off the place where the cheese is stuck with a table knife etc. Let’s remove the rough heat on the cake cooler as it is . ♪ Laugh , fluffy and delicious! It has a very light texture ♪ Thanks to the mixture of cheese, it has a moderately salty and moist feeling ◎ The corn is also sweet and has a slightly crispy texture, which is very nice ♡ It is a little difficult to mix the corn and divide it into small pieces. The dough composition itself is very easy to handle, so even beginners of bread making should definitely try it ♪ By the way, there are several other recipes using English muffin type, so I will post a link in the summary column! If you are worried about other uses even if you buy a mold, please refer to it ♪ How was the corn and cheese torn bread? Please try making it at home! Thank you for watching until the end! See you in the next video ♪

こんにちは！料理研究家の藤井玲子です♪

今回は「ふわふわ♪コーンとチーズのちぎりパン」をご紹介します＾＾

ふわふわ食感が自慢のパン生地に、
コーンとチーズをたっぷり混ぜ込んだ
お惣菜系のちぎりパンレシピです。

分割するときは、できるだけ重さを揃え、
丸め直す力加減も均一にすることで
綺麗な仕上がりになります＾＾

仕上げにチーズをたっぷりとかけてオーブンで焼きましょう◎

朝ご飯やランチ、お子さんのおやつなど
いろいろなシーンで楽しめますよ♪

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