Halloween doesnt have to be bl...
How-to white halloween nails - draw a cross with gel paint
紗々みたいな柔らかすぎるミルクパン Soft and Fluffy Milk Bread普段作る白いもっちりなふわふわパンにチョコをたっぷりとかけてチョコレートの紗々みたいなパンにしてみました もう少し層を出せば良かったんですが チョコをしゃしゃしゃってしていたら本当に目が回ってしまい 三層で断念 もしも作られる方がいらしたら 気を付けてください 目が回ります ふんわりもっちりミルクパンにチョコがとてもよく合う ホントに美味しいちぎりパンです あったかホットミルクといっしょにどうぞ チャンネル登録おねがいします Subscribe to my channel Ingredients 18cm square cake pan 250g Bread flour 30g Sugar 3g Salt 185g Milk 3g Dry yeast 20g Unsalted butter room temperature For Toppings40g Dark chocolate40g White chocolate The best milk temperature for the dough About 30 for spring and autumn About 10 for summer and about 45 for winter Directions ①Combine the dry ingredients and mix together with a whisk ②Combine milk and dry yeast then add it to ① and mix ③Put it on the table and knead 10mins ④Add butter and knead more 5mins ⑤Make it round then leave it at a warm place until it gets twice as bigger primary fermentation ⑥Degas the dough from ⑤ divide it into 16 pieces and make them round ⑦Cover them with a wet cloth and leave them for 15 mins bench time ⑧After resting deflate with your hand round and smooth the surface of the dough well and firmly close the seam ⑨Put them on the square pan ⑩Cover them with plastic wrap or a wet cloth not to dry leave it at a warm place until they get twice as bigger secondary fermentation Sprinkle with rice flour using a tea strainer ⑪Preheat the oven at 180 turn the degree down to 150 and bake them for 17 min ⑫Remove from the pan and place it on a wire rack to cool Be careful not to let the dough dry out when you are letting it rise or rest When the dough is too moist and sticky powder the dough a little 材料 18cm 角形 強力粉 250g 砂糖 30g 塩 3g 牛乳 185gドライイースト 3g無塩バター 室温 20gトッピング用ビターチョコ40g ホワイトチョコ40g 牛乳の適温 春 秋は 約30 夏は 約10 冬は約45 です 作り方 ① の材料をボウルに入れて泡だて器で混ぜる ②牛乳にイーストを混ぜたものを①に加えて混ぜる ③台の上に生地を取りだして 10分こねる ④バターを加えてさらに5分ほどこねる ⑤丸めてボウルに入れて ラップなどを被せて大きさが約2倍になるまで暖かい場所に置いて一次発酵 ⑥生地のガス抜き後 16分割して 丸める ⑦乾燥させないように濡れ布巾などを被せ 15分ベンチタイム ⑧生地を丸めなおし 綴じ目は下にくるようにする ⑨これをクッキングシートを敷いた型に並べる ⑩ラップなどを被せて大きさが約2倍になるまで暖かい場所に置いて二次発酵 茶こしで強力粉をふる ⑪オーブンを180 で予熱後に150 に下げて17分焼く ⑫焼きあがったら 型から取り出してワイヤーラックの上で冷ます 湯煎で溶かしたチョコをトップに絞って出来上がり 発酵中やベンチタイム 成形時は生地が乾燥しないよう気を付けて下さい
How-to white halloween nails - draw a cross with gel paint
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