ふかふかミルキー♪生クリームブレッドのレシピ・作り方

ふかふかミルキー♪生クリームブレッドのレシピ・作り方

Hello! I ‘m Reiko Fujii, a culinary researcher ♪ This time I’ll introduce you to the fluffy milky ♪ Fresh cream bread ♪ It’s a slightly sweet bread that uses fresh cream in the prepared water ♪ It’s very delicious to eat as it is! See the summary section for detailed recipes! First , mix the strong flour and yeast and put water, cream salt, and granulated sugar in another bowl. Combine the two bowls and mix well. At this time, add butter as well. ◎ First, use a rubber spatula. Roughly at the end, put it all together by hand and knead it on the table. First, knead it so that the water and butter are distributed throughout. This recipe uses domestic wheat and has a lot of oil and fat, but it is not too sticky . It feels easy to handle as dust, so the whole thing comes together at an early stage, but it takes a little time for the dough itself to connect due to the large amount of oil and fat, so please knead it firmly until the surface becomes smooth. Don’t be fooled, let’s knead! Lol On the way, roll it like this, stretch it vertically and knead it again, and so on. The dough is getting smoother, isn’t it? It’s a good feeling! It’s okay if the surface is smooth and elastic. Roll it up and put it in a bowl for primary fermentation . Butter the mold during fermentation. This time I’m using a slim bread mold ♪ I love it because it’s very cute. ◎ The primary fermentation is over! It’s okay if it’s about twice as big. Take out the dough and gently degas. Check the overall weight and then divide it into 5 pieces. Personally, divide it according to the size and then make fine adjustments. It is recommended to do it ◎ If you chop the dough too much, it will be damaged, so the number of times is as small as possible and the size should be the same as possible, but you do not have to worry about the error of 1 to 2 grams. It’s not good to roll it too tightly, so it’s OK if it’s rolled up. If you can re-roll it all, put a wet cloth on it and it’s bench time. Just fix it. Again, be careful not to roll the dough too tightly, and make sure that all five are rolled with the same amount of adjustment. Then, the shape of the bread will be aligned and the finish will be very beautiful! It is important to work carefully one by one so that it can be finished as beautifully as possible ♪ It is cute when everyone is lined up … ♪ It is a secondary fermentation covered with a wet cloth. When the dough rises to the height of the mold, the fermentation is complete! Set the top plate in advance and bake it in the preheated oven ~ ♪ It’s baked! Let’s remove the steam and remove it from the mold ♪ It’s baked nicely ♪ It’s cooled down so I’ll tear it off ♪ Mugyu ~ It’s finished softly! (I couldn’t tear it off a little, but lol) Then, I’ll have it ♪ Milky and delicious ♪ You can feel the gentle sweetness even if you eat it as it is ♪ You can apply a little butter or eat it with jam, and the expression will change again when toasted Masuyo ◎ How was the fresh cream bread? Please try making it at home! Thank you for watching until the end! See you in the next video ♪

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こんにちは！料理研究家の藤井玲子です♪

今回は「ふかふかミルキー♪生クリームブレッド」をご紹介します＾＾

仕込み水に生クリームを使って
ミルキーな味わいの食パンを作りましょう♪
生地はとても扱いやすく、
成形も丸めるだけなのでパン作り初心者さんでもチャレンジできます◎

スリム食パン型を使って焼くことで
とても可愛らしく仕上がりますよ♪

▼レシピは富澤商店さんにて公開中です！
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ぜひご覧ください♪
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【チャプター】
00:00 オープニング
00:20 下準備
01:14 生地をこねる〜１次発酵
02:48 ガス抜き・分割・ベンチタイム
04:05 成形・２次発酵・焼成
05:48 いただきます！
06:33 エンディング＆おすすめ動画

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