【有料級】これを見れば必ずこねが上達する動画

【有料級】これを見れば必ずこねが上達する動画

Hello everyone. Thank you for watching the video today The theme of today’s video is about how to bend the article I’m going to explain it. That’s because I recently started a bread class, and I thought that there was a lot of people who were worried about it. Today, I would like to explain in detail how to determine if the dough is too sticky and difficult to handle or if you don’t know how far to knead . I think it’s a very useful video for beginners, so please watch it to the end. Here is the main story. Yes, today’s mix looks like this. I received a lot of inquiries about how 70% water is too sticky and difficult to handle, so today I would like to make a sticky dough with 70% water and a little more sugar. Please pay attention to how you knead and how to handle it today . The flour I use this time is a domestic flour called Kita no Kaori. I think that domestic products are a little more sticky, so I think it will be a good reference. Canada’s and North America’s rice flour is easy to clump together, so if you don’t like it, I think it’s a good idea to change from this selection. Instant dry strike to ferment bread in this. I’m using it today, and salt is also a seasoning. After that, the sugar is put in quite a distance, so it’s going to be sticky, but it’s moist and it’s going to be a really delicious bread. It’s easy to get sloppy, so the official way to handle it is to mix it with the ground powder . I think that if you make it like this, it will be moist and delicious. Japanese people like fluffy and soft textures, so I think there are many people who like bread that has a lot of drooping. So please refer to this video. I think it would be nice if more people could learn to handle it. Then, when the powderiness is gone, put it on the table and knead it. [Music] The trick to kneading. Let’s make it so that it can be crushed It’s a pretty sticky dough, but it spread like this. Let ‘s repeat this over and over again. This time, the active water rate is 70% , and the dough sticks to your hands quite sticky, but one point is to believe and keep burning . Another important point is to use the flat part of your hand when kneading.It’s hard to apply force to your fingertips, and the flat part of the tie makes it easier to clean when you clean your fingertips . It’s hard to remove it, and if it’s already caught, I think it’s probably disgusting, so I’m going to knead it here because it’s easy to understand with the strength of my palm . If you do it finely, it will become dry, so when you cook the rice, when you feel that there is a little too much water , you don’t add more rice. Well, if you stack as many layers as possible , you’ll put your weight on it and knead it, so pay attention to the texture . I need to knead it. I’ll knead it a little more. Each time I use it, I’ll clean it with a card each time . If it’s not on the ground, it won’t stick very well, so you can deal with it by collecting it a little far away and crushing it all at once. Let’s repeat this . As for the dough that spreads hopelessly sticky, if there is an article on the table, the article and the large dough will be attached, so it is very important that the table is always clean, so while cleaning it when removing it. Let’s focus on that . If it’s 20% of the kneading, it’s slow to connect, so I think it’s about 20% of the cleaning of 80% of the world . [Music] I’m going to collect the freshly sticky dough [Music] It’s starting to feel pretty sticky, so when the article is finished, it’s like this The dough stuck to the table I said it would come off easily, but it doesn’t stick at all . So, this fabric stretches well and becomes smooth, does n’t it ? If you touch it, it sticks to the fabric of your hand, so I’m going to put it together without touching it with my hands . At this time, I want you to be aware that this is the top and I want you to stick it around the top, so don’t change the position of the top . It’s different when you look at it in the classroom I don’t want to put it on, so I decided on the top first, and then without moving that top , I dragged it like this and pasted it, and the surface became threaded. After all, it’s difficult the first time you do it, so if you practice a few times, or if you can come to the classroom, I can directly see it and tell you how to improve it, so if you’re worried about it, by all means, Kami- Itabashi If you do this, even the dough that was so sticky will almost never stick to it. If the dough is rough and dry, it will stick to the surface, so I’ll adjust the gluten on the surface a little . When you stretch it back, it will be threaded . If you say that you should knead it with force, that’s not the case. You knead it in a way that matches the texture of the article. It’s too strong because I’m tearing the gluten that I’ve connected with so much effort, so I’m going to knead the article without tearing it and put it together. Let’s be conscious of the friction of the light.We don’t need that kind of force.Let’s do it to the extent that the surface doesn’t become rough . I can’t do this. I do n’t want my skin to become rough. If you always keep in mind that the surface is not rough, you will feel that it will be clean . There are times when you can hit it . Fold it in half Let’s wrap it around the open side, and then let’s roll it up by sticking it tightly at the end . Wrap it around with your other hand . I often see this kind of banging sound that is too pleasant for people who are conscious of it all the time. NG pattern. NC pattern . It ‘s too much of a burden on the surface . If you don’t use your thumb, or if you use your thumb, there’s this part when you hold it with your thumb and pinch it . The surface of the dough feels quite smooth , and it has become elastic. Once you’ve reached this point, add butter and knead it . I’m going to put it in 20G. The dough will tear a bit , so it’s good to stretch it out first and knead it until the oiliness disappears . You see, it’s often too strong . [Music] Let’s continue until the texture is uniform and there are no more large chunks of butter . It’s easy, so it’s a little sticky . I ‘ll use the card to stand up a little bit and push it with a jerk without changing the top part. You don’t have to put your index finger on this separately. When you do it, the surface will gradually stick smoothly . The tightening power has become stronger. When you stretch and knead it, the surface becomes rough, then hit or roll it to knead it. I’m going to hit it. Hook it with four fingers and hit it as it is. It’s okay to be gentle when you hit it. I’ll keep the surface from getting rough Gently support it and make it sticky so it doesn’t get rough Let ‘s repeat this Let’s always look at the surface It’s going to be smooth after a while [Music] It’s so dry, isn’t it? Yes, the price of the fabric has almost risen. So, it’s a misconception that the more you knead it, the harder it gets. If it’s too boney , it’s easy to pull the gluten down, so let’s finish it here. It looks smooth and smooth. When you press it, it has elasticity and bounces back. After that, there is also a method called gluten membrane check. I think it would be nice if you could stretch it out after 12 minutes . It ‘s OK if a thin, uniform film sticks when you stretch it out . The film is not that important, so if it’s sticky when you put it on the surface, yes. I would be happy if you could give me a hint on how to make it and make it closer to my ideal , such as more delicious bread. Well then, I also give face- to-face lectures, so if you’re interested, you can watch it from the video summary column . excuse me [music]

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この動画のレシピ（ベーカーズ％）1斤分

強力粉 (100%) 250g
イースト(1.2%)3g
塩(2%)4g
砂糖(10%)25g
水(70%)175g
無塩バター(8%) 20g

目次（時間をタップするとジャンプできます。）
0:00~オープニング
0:38~本編スタート
7:00カードの使い方のコツ
9:27 締まった生地のこね方
12:38バターを入れてこねる
16:45完成した生地の見極め

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＜動画での使用材料＞

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完全感覚ベイカーについて

このチャンネルではお家で美味しいパンを失敗なく作れる方法を理論的に解説しています。

私自身パンのことが全くわかっていない状態で独学でパンを作ってきました。
パン屋さんで働いていた経験もなければ知識もゼロの状態だったので、
たくさん失敗をして、あんまり美味しくないパンをたくさん焼いてきました。
だからこそパン作りがうまくいかない人の気持ちが手にとるようにわかります。

転機になったのは大手料理教室に就職したことです。
ひょんなきっかけからパンの先生として人に教える立場になりました。

それからというもの初心者でも上手にパンを作れる方法をずっと考えてきました。
パンのレシピや専門書を買ってパン作りについて本格的に勉強するようになりました。
座学だけでなく、いろんなパンを作り比べてうまくできるまで試行錯誤を重ねたりもしました。

そうやって気付いたことはパン作りには大きな原理・原則があるということです。
それを知ってからというもの、自分もパン作りがうまくなって、生徒さんも上手にパンが作れるようになっていったのです。

たくさん失敗していたあの時代にそれを知っておけば、
あんなに悩まなくて済んだと思うし、もっと美味しいパンが早く作れたと思います。

このチャンネルではそんな当時の自分と同じ悩みを持つ方の解決策になればいいと思って立ち上げました。

また、今ではパンの本も２冊出版させていただいていて２冊とも重版されるほど好評いただいております。さらに自分でパン教室を運営していて対面でもパンの作り方を教えるようにもなりました。

パンが上手に作れたり、自分が作ったパンで誰かに喜んでもらたりすると、とても幸せな気持ちになります。
パン作りは人生をより豊かにしてくれる趣味だと私は思っているので、
共感できるなって思った方は「チャンネル登録」をしてパン作りの参考にしていただけるとありがたいです。
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Amazonアソシエイトを利用しています。