こねない＆折り込まない＆チョコシート不要✨我が家のスィーツ親方が大喜びした【チョコマーブル食パンの作り方】次の日もしっとりふわふわ～！Chocolate marble bread

こねない＆折り込まない＆チョコシート不要✨我が家のスィーツ親方が大喜びした【チョコマーブル食パンの作り方】次の日もしっとりふわふわ～！Chocolate marble bread

Hi, This is Eiko! Today I will make [chocolate marble bread]. Why not grate the chocolate with a cheese grater and put it in the bread? I had an epiphany. When I tried it with screw thread molding, a beautiful marble pattern was made as you can see. Let’s start with making the dough. Ingredients Bread flour, sugar, salt, dry yeast, lukewarm water, milk, unsalted butter. Please refer to the description section for details on ingredients and quantities. Pre-fermentation of yeast 50g lukewarm water (about 40℃) Pinch (about 1 g) from 25 g sugar 2.5g dry yeast Leave at room temperature for 10-15 minutes. Today’s room temperature is 23°C. 250g bread flour, remaining sugar, 3g salt. Mix to incorporate air. After 10 min. Pre-fermented yeast. 138g milk (about 30-35℃) Add about half of the flour mixture. Mix well until smooth. Cover and leave at room temperature for 10 minutes. If you feel cold, put it in a warm place. After 10 minutes, 25g unsalted butter (softened) This amount of clumps can be left behind because the mixture will be mixed well afterwards. Add all remaining flour and mix well. 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. If the dough is hard, add lukewarm water little by little to adjust the moisture content. The state of the dough mixed for about 1 minute is like this. Clean around the bowl. Prepare the surface by turning it from the bottom to the top (about 20 times). Cover it and leave it in a warm place of 30-35°C for 20 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. After 20 min. 1st punch. A little vegetable oil. Blend in the surface of the dough and the container. Turn it over and fold it about 20 times. Stretch and fold until it almost breaks. Fold about 20 times. Prepare the surface of the dough so that it is taut. Cover and leave in a warm place for 20 minutes. 20 minutes later. 2nd punch. Turn over and pump and fold 5-6 times. The second punch is difficult to extend, so 5-6 punches are OK. Prepare the surface of the dough so that it is taut. Flatten the surface. Cover with a lid and place in a warm place until doubled in size (30-35°C). In the case of this Tupperware, the dough should be about the same size as the lid. 100g of your favorite chocolate. In this video, the rice cake is grated with a cheese grader. I have an injury on my right hand, so I wear gloves, but I take great care not to get my glove caught in it. Small chunks do not need to be grated any further. If you don’t have a cheese grader, of course you can scrape it with a knife. A food processor is recommended for the chocolate boards! You can, of course, use a food processor to make everything fine all at once. Enjoy it in any way you like~♪ I was going to stir it up in a bowl, but I splattered chocolate all over the floor and it was hard to clean up – lol! Primary fermentation was finished. (about 40 minutes on this day) Bread dough feels so good~ (⌒∇⌒) Sprinkle half of the dough with chocolate. Reserve about 1/3 of the chocolate. Fold it like this and then pinch it closed so that no chocolate comes out. Stretch the dough and chocolate to blend them together. Spread half of the dough with a sprinkling of chocolate. Fold it like this and then pinch it closed so that no chocolate comes out. Turn over, clean side down. If the chocolate comes out, pinch it closed and you’ll be fine. Adjust to the width of one loaf mold (18 cm). Lightly press the rolling pin to let the dough and chocolate blend together. I wanted it to be 18cm x 25cm, but it ended up being about 28cm. Marking. Cut with a knife, leaving about 4 to 5 cm above the top. Press the knife to make a clean cut. I like to screw and twist for fun. So cute! Self-praise ww Make a core first, then roll it loosely. Put the roll end down in the mold. (Apply unsalted butter or oil to the mold.) Press lightly so that the height is the same. For the final fermentation, use the fermentation function of the oven. Let’s see how it looks after about 40 minutes at 35°C. After 40 minutes. Start preheating oven at 190°C. I tried to hold it down, but it doesn’t grow in the same way. Switch to room temperature fermentation and let it ferment until the highest part of the dough protrudes about 1 cm from the mold. After 10 minutes. It came out about 1 cm from the mold, which is OK! A little milk Baked at 180°C for 25 minutes. Beautifully baked! done! If you cut it while it’s still warm, you won’t get a beautiful marble pattern, so let it cool down enough before you cut it. Even if it’s troublesome, wiping off the chocolate on the bread knife each time is a good way to cut it cleanly. Thank you for watching ♡

ある日、チョコをチーズおろし器でおろしてパンに入れてみたらどうだろう？！とひらめいた👀
少し前に私はチーズグレーダーで切り餅をおろしたけれど、今度はチョコレート？！
いつかはチーズもおろしてみたいと思ってます🤣🤣

さて、おろしたチョコはさらさらの粉末状になって想像以上に成形しやすかったです。
チョコシートがなくても折り込まなくてもこのようにきれいなマーブル模様が出来るので
ぜひ、一度お試しを～😋🍞

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切り餅を使ったパンレシピ
【黒ごまとチーズのミニ食パンの作り方】

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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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💛チャンネル登録と高評価ボタンをポチッと押していただけると励みになります😍 💖✨
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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【チョコマーブル食パン】

＜材料＞１斤型　184×95×90

強力粉：250g（春よ恋を使用）
砂糖：25g（又はお好きな砂糖）
塩：3g
イースト：2.5g
ぬるま湯：50g（40℃位）
牛乳：138g（30～35℃位）
無塩バター：25g

チョコレート：100g位（お好きなチョコ何でもOK）
牛乳：適量

焼成（190℃に予熱あり）
180℃で25分位
※ご使用のオーブンにより異なりますので目安にしてください。

☆ベーカーズパーセント☆
強力粉（100%）
砂糖（10％）
塩（1.2％）
ドライイースト（1％）
ぬるま湯（20％）
牛乳（55％）
無塩バター（10％）

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【Chocolate marble bread】
＜Ingredients＞ 184×95×90
250g Bread flour (I use domestic bread flour)
25g sugar (or sugar of your choice)
3g salt
2,5g yeast
50g lukewarm water (about 40°C)
138g milk (about 30～35°C)
25g soft unsalted butter

100g chocolate (any chocolate you like)
A little milk

Baking (preheat to190℃)
180℃ for about 25 minutes
*Depends on your oven.

#パンの作り方 #チョコマーブル食パン#おいしいひきだしパン