成形まで前日仕込み⭐朝起きて１時間でパン屋さんみたいな焼きたてパン【ポテトフランス】マヨネーズ入りの生地で歯切れよく食べやすい♡こねない＆簡単！【Potato Bread】

成形まで前日仕込み⭐朝起きて１時間でパン屋さんみたいな焼きたてパン【ポテトフランス】マヨネーズ入りの生地で歯切れよく食べやすい♡こねない＆簡単！【Potato Bread】

Thank you for watching. This is Eiko! Today I will make [Potato Bread]. I wrapped ham and potatoes in the previous [Soft France Bread] dough. About an hour after waking up in the morning, you can eat hot, freshly baked potato bread that looks like it’s sold at a bakery. The taste is irresistible for potato lovers. Please enjoy it until the end. Today I will start by preparing potatoes. Wash the potatoes and peel them. I used about 120g of potatoes today, but it doesn’t matter if they are bigger or smaller. Wrap loosely in plastic wrap and microwave for 2 minutes per 100g. First heat for 2 minutes, then heat little by little while watching the situation. I finally heated it at 600W for 2 minutes 30 seconds. Place it on a cutting board and crush it with a spatula. You can easily crush it. 1 pinch of salt (just enough to pinch with 3 fingers) I like black pepper, so I added a lot of it. Once mixed, the potatoes are ready to be prepared. 2-3 slices of roast ham This ham is a little thick and delicious, but any ham is fine! One pack contains 54g, but I think it’s a bit too much if I use all of it, so I use half. I will use the rest of the prototype. I’m going to cut it to the size that is easy to eat. Add to potatoes. About 1 tablespoon mayonnaise I used mayonnaise, but olive oil is also good. Spread it all over while loosening it so that the ham does not clump in one place. Roughly divide into 4 equal parts and roll into balls. When the heat is removed, wrap it in plastic wrap and put it in the refrigerator. Start from where the primary fermentation is finished. For how to make the dough, please see the [Soft France Bread] video. After the second punch, the dough was first fermented in a warm place (30-35°C) instead of the refrigerator until it doubled in size. It took about 50 minutes because the temperature was low today. Each time you make it, the fermentation time gets longer and you can feel the change of the season. Weigh the whole thing. Subtracting 70g (container weight) from 368g gives 298g. Move it onto the table. Divide into 4. Dip the card generously in the flour and release it as soon as it is cut. I made them the same size, but you don’t have to. Do not sprinkle the powder on the top part and roll it into a ball. If you fold it while pulling it like this, the surface will naturally stretch. Form into a ball like this. It’s okay if the bottom is not tightly closed at this point. Cover with a tightly wrung wet cloth and let rest for 15 minutes. I have one news for you. Bread series to bake first thing in the morning! Mega Keeper 3600ml used in the I heard that these are no longer sold at Daiso, the 100-yen store. I immediately went out to Daiso patrol. As I thought, Daiso in my neighborhood did not have it either. I wondered if there was anything else to replace it, and there it is! This is the “plastic container” 2.6L. It’s one size smaller, so it’s big enough to fit in the Mega Keeper. 200 yen You might think it’s a little expensive because it’s a product, but it’s a tight-sealing lid. You can leave it overnight by just putting a lid on without putting a sheet of plastic wrap in between. The cake baking mold used in this [mayonnaise mini bread] is also just the right size to hold three pieces. This container will be used from now on. 15 minutes passed. Shape the dough. Lightly dust both sides with flour and spread with your fingertips. The clean side is down. Make the center thicker and the edges a little thinner. About 10 cm in diameter. Place the potatoes on top and wrap like this. Close the bottom tightly. If you lightly shape it, it’s OK. Cut the cooking sheet into a size that the dough can be placed on. By the way, the horizontal width is 12 cm and the vertical width is about 16 cm. If you put it in the middle, you can take it out like this in the morning and arrange it on the baking sheet. If you put them in like this, this partition prevents them from sticking to each other. They are separated here so they don’t stick together. This will be fine. Spray it with water so it doesn’t dry out. Cover and refrigerate for final fermentation. Aim for 8 to 15 hours. So, good night. good morning. 15 hours have passed. The dough looks like this. Mist the mixture and let it warm up at fermentation function 35°C for about 30 to 40 minutes. I got it out in 30 minutes. The oven started preheating at 230°C with the superheated steam function. Transfer the dough to a baking sheet. It’s easy if you hold both ends of the cooking sheet like this. Sprinkle strong flour. Make a deep cross cut with scissors. Finally, add mayonnaise and bake at 230°C for about 16 minutes. Baked! Bake at 230°C for 16 minutes. Sprinkle with parsley and you’re done! I used ham and potatoes this time, but you can replace the ham with bacon, tuna or corn. I think the cod roe is yummy too! Then you could replace the potatoes with sweet potatoes or pumpkins and bake them with lots of cheese on top. Please enjoy various arrangements. Thank you for watching until the end this time ♡ If you enjoyed it, please subscribe to the channel and hit the 👍 button ♪ See you in the next video! Bye bye

朝イチ焼くだけパンで愛用している「メガキーパー」が手に入らない方へ。
よいお知らせです😍
丁度いいサイズの容器をダイソーさんで見つけました✨
プラスチックコンテナー（密封容器）　2.6Ｌ　税込み220円　

パン作りを始めた頃から大好きでよく作っていた【ポテトフランス】🥔
今回はお気に入りのマヨネーズ入りの生地を使って焼きました。
しっとりやわらかくて歯切れのいい生地とハム＆ポテトが最高～💖👍

型を使わなくても朝イチ焼くだけパンにできる方法を考えましたので
ぜひ試してみてね～😋🍞

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・生地の作り方はこちらから♬
【ソフトフランス】

・ケーキ型を使った朝イチ焼くだけパン
【マヨネーズミニ食パン】

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🌈字幕表示をオンにしてお楽しみください。
Please turn on the subtitle display and enjoy.

🌈スマホだと右上のccを押すと字幕が出ます。
If you are using a smartphone, press cc in the upper right corner to see the subtitles.

🌈PCの場合は右下の字幕から選択出来ます。
If you are using a PC, you can select subtitles from the bottom right corner.

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🍞丸いタッパーをご紹介しています。
【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👍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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【ポテトフランス】

＜材料＞４個分

準強力粉：１７０ｇ（リスドォルを使用）
モルトパウダー：０.５ｇ（省略可）あれば入れて下さいね～！
きび砂糖：３.５ｇ（又はお好きな砂糖）
塩：２.５ｇ
イースト：１ｇ （赤サフを使用）
ぬるま湯（30℃位）：１１５ｇ（仕込み水の温度は下記参照）
マヨネーズ：８ｇ

生地の作り方はこちらから♬
【ソフトフランス】

じゃがいも：１個
※皮をむいて120g位のものを使いましたがもっと小さくても大きくても大丈夫です。
電子レンジで加熱する際は100gに付き600Ｗ２分位です。
茹でたり蒸したりしてもＯＫです。
塩・こしょう：少々
マヨネーズ：大さじ１杯位（お好みで加減してください）
強力粉：少々
乾燥パセリ：少々（省略可）

焼成（過熱水蒸気機能を使いました）
２３０℃に予熱したオーブンで１６分位
※ご使用のオーブンにより異なります。
※スチーム機能がない場合は焼く前に庫内にたっぷり霧吹きで水を吹きかけてください。
※使用しているオーブンは東芝の石窯ドームです。

🍞ポイントをまとめましたので参考にしてください♬

★水の温度
冬は35℃、春と秋は30℃、夏は常温。（イーストの予備発酵は40℃）

★準強力粉がない場合は、強力粉１３６gと薄力粉３４g（8：２）で代用できますし、強力粉のみでもそれぞれにおいしくできます。

★オーバーナイトしない場合
上記の分量でこちらの動画を参考にして生地を作ってください。
【あふれるチーズフランス】

★今回予備発酵をしなかった理由
砂糖や油脂がたくさん入る生地は問題ないのですが
ハード系の生地は砂糖や油脂が少ないため、
予備発酵で糖分を使ってしまい味気なくなるようです。
オーバーナイトにする場合は予備発酵しない方がおいしいと感じました。

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【No-knead easy! potato bread】

＜Ingredients＞For 4 pieces

170g all-purpose flour
0.5g malt powder (may be omitted)
3.5g cane sugar
2.5g salt
1g dry yeast
115g water (About 30°C)
8g mayonnaise

Please watch this video to see how to make the dough.
【No-knead easy! Soft French Bread】

1 potato
I used about 120g potatoes, peeled, but you can use smaller or larger ones.
When microwaving, 600W 2 minutes per 100g.
You can also boil or steam them.

A pinch of salt and pepper
About 1 tablespoon of mayonnaise (add or subtract to taste)
A pinch of bread flour
A pinch of dried parsley (may be omitted)

★Temperature of water
35℃ in winter, 30℃ in spring and fall, room temperature in summer. (40°C for pre-fermentation of yeast)

Baking (with steam)
Preheated oven to 230℃ for about 16 minutes.
*Depends on your oven.
*If you do not have a steam function, spray the inside of the cabinet with a generous mist of water before baking.

#パンの作り方 #パンレシピ #おいしいひきだしパン