100均のアルミパウンド型でミニ食パン💗こねない＆簡単！成形まで前日仕込み⭐朝は焼くだけ！もちもち新食感【黒ごまとチーズのミニ食パンの作り方】

100均のアルミパウンド型でミニ食パン💗こねない＆簡単！成形まで前日仕込み⭐朝は焼くだけ！もちもち新食感【黒ごまとチーズのミニ食パンの作り方】

Hi! This is Eiko! Today is the first time in a while that I am doing a series of breads that I just bake first thing in the morning. I will make the second bread recipe [black sesame and cheese mini bread] using kirimochi that many people were pleased with. I use a 100-yen aluminum pound mold, so you can easily make it without a 1 loaf mold. I made two types, one with cheese and one without. Please try the new texture that is surprisingly sticky. Let’s start with making the dough! Ingredients Bread flour, Black sesame, Salt, Honey, Thick white sesame oil, Milk Yeast, sugar, and lukewarm water for pre-fermentation. The cut rice cakes for rice cake dough, sugar, and water. Please refer to the description section for details on ingredients and quantities. Let’s start with [rice cake dough]. The last time I made [ bread with rice cake], I used a knife to cut a slice of rice cake into thin slices. I got the comment, “I’ll try scraping it off with a grater,” and I promptly copied that. A grater for cheese. This was bought by my partner on New Year’s Day at Amazon’s time sale for about 1,800 yen! I would like to grate rice cakes with this. You can easily shave the rice cake without much effort. If you have a cheese grater, give it a try. It feels good. Of course it’s okay to cut with a knife. Be careful as it is easy to get hurt if it is too small. You don’t have to work this hard until you are this small. LOL. Look how fluffy it is! It feels so good~! 80g water Mix the rice cake so that it is submerged in water. It’s like this. I use a microwave-safe container, but any heat-resistant container will do. Oh, I forgot to cover it. (Cover it with a lid or plastic wrap to prevent moisture from evaporating.) Cover the lid and wait for 2 minutes at 500w to see how it goes. Heated for about 2 minutes. Grated rice cake has a larger surface area than thinly sliced ​​rice cake, so the heating time is shorter. It can be immediately mixed into a porridge-like mixture. Add sugar to prevent the rice cake from becoming hard. Mix. Cheese grater, I recommend it. Let it cool. [Pre-fermentation of yeast] 35g lukewarm water (about 40℃) 1g sugar 1.5g yeast Dissolve well and leave at room temperature for about 10 minutes. By the way, today’s room temperature is 22°C. 230g Bread flour 3g salt 15g black sesame (2 tablespoons) Mix well to incorporate air. 10 minutes passed. Yeast is fermented like this. I think that rice cake dough are cooled to about 30 to 35 degrees Celsius. If it’s cold, warm it up a little. Transfer to a bowl in which you will make the dough. It’s okay if the inside is not clean. Add cold milk just taken out of the refrigerator and heat it at 600W for about 20 seconds. It should be about 30-35 degrees Celsius. In summer, it does not need to be warmed up. Clean and transfer all to a bowl. Mix in the pre-fermented yeast. Mix. Add 1/3 of the flour. Mix well. If it becomes smooth like this, it is OK. Cover and leave in a warm place of 30°C to 35°C for 10 minutes. It is recommended to place them in the oven with a cup of hot water to bring the temperature to 30-35°C, which is suitable for fermentation. 10 minutes passed. Can you see the bubbly bubbles on the surface? It feels like it’s fermented properly. 15g Honey and15g Thick white sesame oil Lightly mix and add the rest of the flour. Mix glugulously at first. Then, mix as if cutting. Today I used thick white sesame oil, but of course you can use unsalted butter. However, mayonnaise did not go well with this dough. Once the water has been distributed throughout, do the hamster mix. Stand the container upright and hold it with your hand from above and hold the base of the spatula. From the other side to the front. Mix while rotating like a hamster toy. If you rub it in this area, it will mix in no time.(About 1 minute) Roughly one minute has passed, so this is about right. Prepare the surface of the dough by turning it from the bottom to the top. Cover and leave in a warm place, about 30°C-35°C, for 20 minutes. 20 minutes passed. Perform the first punch. Drizzle a little oil and let it blend into the surface of the dough and the container. Turn it over and fold it about 20 times. I stretched and folded it and folded. After folding about 20 times, prepare the surface of the dough. By keeping the surface taut and prepared, the carbon dioxide gas generated during fermentation does not escape from the cross section, resulting in a fluffy, voluminous bread that bakes beautifully. Cover and leave in a warm place for 20 minutes. 20 minutes passed. Perform a second punch. Just like before, turn it over and fold it 5 to 6 times this time. Prepare the surface of the dough. Cover and leave in a warm place for 20 minutes. 20 minutes passed. Perform a third punch. Just like before, turn it over and fold it 5 to 6 times. After preparing the surface of the dough so that it can be stretched, level it. Cover with a lid and let it ferment in a warm place of 30-35°C until it doubles in size. Primary fermentation is finished. It took about 50 minutes today to ferment to the point where it sticks to the lid. It takes a little longer because of the small amount of yeast. (Time will vary depending on the situation, so judge by the size.) Weigh the dough. Weigh the container of dough and set it to zero. Transfer the dough to a table. Easy weighing by putting back empty containers. 515g Degas 128 g x 2
The rest is not divided. Release the gas and roll the dough into a ball. Cover with a tightly wrung wet cloth and let rest for 15 minutes. (Bench time). Prepare the mold. This is an aluminum bound cake mold number 10 purchased at Daiso, a 100-yen store. Use two of the 6-pack. You can apply butter or oil, but it sticks easily, so I cut the oven sheet like this and put it inside. Ready! Bench time is over. Shape the dough. Lightly dust both sides with flour. Use your palm to release the gas like this. Roll out with a rolling pin. When making [bread that you just bake in the morning], spread the gas as evenly as possible to prevent air bubbles from forming the next morning. If there is rice cake in it, it will be quite sticky, so spread it while dusting it with flour. It should be about one size larger than the card. When I made [mini bread with black sesame and cheese] before, I used chunks of cheddar cheese. But,today I’m using sliced ​​cheese. I think it’s better to use dark yellow cheese like cheddar cheese than normal sliced ​​cheese because the color is beautiful. The clean side is down. Use plenty of cheese. Tear off about 2/3 by hand and place on top. If it’s sliced ​​cheese, you don’t have to use a knife. But hey, use whatever cheese you like. Fold it in three and let it blend in a bit. Extend the rolling pin from the center up and from the center down. Tear the rest of the cheese with your hands and put it on top. I will roll it. First make a core and push it forward to stretch it. After that, loosely roll it up. Pinch the end of the roll closed. Shape it, and you’re good to go! Put the roll end down in the mold. Press down lightly. This is OK for cheese-filled. Make a version without cheese. Lightly sprinkle flour on both sides and spread it out a little while removing the gas. It sticks easily, so dust the board with flour while doing this. Roll it out with a rolling pin. Cute sound 💗 The approximate size is about two cards. Shape and roll it so that the horizontal width is about the width of the mold. Make a core and push it forward to make it taut here. When it reaches about halfway, curl the rest loosely. Pinch the end of the roll closed. Adjust the shape and this is OK. Put the roll end down in the mold. Then press it down a bit to shape it. The two types of molding are finished, so put them in a Tupperware. I use a plastic container purchased from Daiso. It just fits two! They fit perfectly! Spray it with water to prevent it from drying out. Leave the final fermentation overnight in the refrigerator. With the lid on, the estimated overnight time is about 8 to 15 hours. So, good night. Good morning. It’s been 16 hours since I put it in the fridge. The last time I tried [bread just baked first thing in the morning], I succeeded in 15 hours, so today I extended it by one hour to 16 hours. It’s totally fine. It’s like this. A little higher than the mold. Today,I would like to use the fermentation function of the oven to Restoration of temperature. Spray generously and cover with a slightly warmed wet cloth. I would like to see how it goes after about 30 minutes with the fermentation function of the oven at 35°C. I got it out in 30 minutes. Fermentation looks like this. It was about this size at first, so now it’s about twice as big. The oven has started preheating to 180°C. (Also with the baking sheet) Apply milk. Milk is applied for glazing, but can be omitted. I think it’s a little hard to see, but there’s a big air bubble here, so cut it with scissors. It’s been about 10 minutes since I let it come to room temperature. Bake at 180℃-170℃ for about 25 minutes. Baked! Baked at 180°C for 25 minutes. Apply butter while hot and make up. Either salted or unsalted butter is fine. I used salted butter today. When I was baking, I put this container of butter on top of the oven. That’s how I melted the butter. Shiny~✨It’s done! Let’s crack open the one with cheese! If you like mochi mochi like me, please try it. Thank you for watching until the end again this time💕 Look forward to next time～♬ Bye -bye

切り餅を使ったパンレシピ第２弾！【黒ごまとチーズのミニ食パン】を作ります♬
前回の【もちもち食パン】にうれしいコメントをたくさん頂きめっちゃ感謝しております✨😍
いつもありがと～(^ε^)-☆Chu!!

そこで、１斤型が無くても手軽に楽しめるように
100均のアルミパウンド型でアレンジレシピを考えました💡
今回は、黒ごまとチーズを加えて【朝イチ焼くだけパン】にしましたが
一次発酵をオーバーナイトにして、翌日成形してもいいですし
何も入れないプレーンの生地にしてもOKです👍

オーバーナイトの効果なのか、【もちもち食パン】よりも
更にもちもちになったような気がします😊💖

焼き立ての皮のカリカリの部分は、
お餅が焦げた香ばしい味がしてめっちゃ好き🙌
厚切りにしてバタートーストにしてもおいしかったです🤤

もちもち好きさんはぜひ試してみてね～😋🍞

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🌈字幕表示をオンにしてお楽しみください。
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If you are using a smartphone, press cc in the upper right corner to see the subtitles.

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💛丸いタッパーは100均のセリアさんで購入しました。
こちらの動画でご紹介しています。
【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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【切り餅de黒ごまとチーズのミニ食パン】

＜材料＞　
Daiso　アルミパウンド型(No.10)　縦16×横8.6×高さ4.5　2個分

・もち種
切り餅：１個（50g）
水：75g
砂糖：13ｇ

・イースト予備発酵用
イースト：1.5g（赤サフを使用）
ぬるま湯（40℃）：35g
砂糖：1ｇ

・生地
強力粉：230g（春よ恋を使用）
黒いりごま：15ｇ（大さじ2位）
塩：３g
牛乳（35℃）：92ｇ
はちみつ：15ｇ
太白ごま油：15g
スライスチーズ（チェダー）1枚

＜仕上げ＞省略可
牛乳：少々
バター（有塩でも無塩でもOK）：適量

＜焼成＞180℃に予熱あり（天板も一緒に）
180℃で25分くらい。

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【With rice cake! How to make mini breads with black sesame and cheese.】

＜Ingredients＞
Daiso Aluminum Pound Mold (No.10) 16 (length) x 8.6 (width) x 4.5 (height) for 2 pieces

*Rice cake dough
1 cut rice cake (50g)
75g water
13g sugar

*Yeast for pre-fermentation
1.5g yeast
35g lukewarm water (40°C)
1g sugar

*Dough
230g Bread flour (I use domestic bread flour)
15g (about 2 tablespoons) black sesame seeds
3g salt
92g milk (35°C)
15g honey
15g thick white sesame oil (or soft unsalted butter)

＜Finish＞ May be omitted
A little milk
Butter (salted or unsalted), as desired

＜Baking＞ Preheated to 180°C (with baking sheet)
About 25 minutes at 180℃.

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