ザクザク食パンの作り方

ザクザク食パンの作り方

Don’t you want to drink soup in winter? I love pumpkin, so I’m making pumpkin potage today! Butter and flour are not used. She’s going to make some bread to go with the soup. I’m very excited. Soften pumpkin in microwave. Hot!
Be careful not to burn yourself. Cut the pumpkin skin into small pieces for garnish. Strain the pumpkin to make it smooth. This step will make it more delicious. Pumpkin and milk about 1 : 2 Adjust the mixture to your liking. Seasoning is easy with chicken bouillon cubes. Looks delicious. This time, it’s a bread that goes well with soup. It’s a lean bread dough. Use whole wheat flour to add a savory flavor. While retaining the ease of kneading. Make bread that is delicious to dip in soups. Mix thoroughly. In winter, it is difficult to ferment, so I boil the water. Leave it for 15 minutes. Tap firmly and knead. The dough will connect faster because it is less oily. First fermentation in hot water until doubled in size. The temperature of the water is about human skin. It’s hard to get off. I’ll want to take it by hand. The video of the amount of dough is from the overview section. It’s cute and my favorite mold. Make sure to remove all the air to make it finer. In winter, the fermentation function of the oven is recommended. Preheat to 200℃ for 15~20 minutes. So pretty when it bakes! It’s not a clean cut. I need to buy a bread knife. Lightly toast. Good baking Let’s eat Pumpkin potage is delicious! Good Sound♪ Great with bread! The crunchy texture and savory taste are great! This bread goes well with many kinds of soups. Please give it a try!

スープが美味しい季節になってきました。
てことで、今夜はかぼちゃのポタージュ。

ザクザク感がたまらない、つけても美味しい
『スープに合う食パン』を作りました！

スープにはザクッと歯応えのあるパンがいいなぁと思って出来た食パン。
いつもの牛乳食パンよりもリーンな生地で、
スープにつけるとちょうど良い✨

そしてこのかぼちゃのポタージュが、
シンプルなのにめっちゃうまい😊

ザクザク食パンにかぼちゃのポタージュ。
ぜひお試しください！

▷型に合った生地量が簡単に分かる動画

▷レシピ
準強力粉 130g
全粒粉 20g
砂糖 5g
塩 3g
イースト 2g
水 45 – 50g
牛乳50g

▷使用型
75mm角食パン型

▷焼成温度
200℃予熱で15 – 20分