Strawberry Bread Cube 四角いいちごパン（柿ではない）

2019-01-11 08:58:45

by MosoGourmet 妄想グルメ

796

フリーズドライのストロベリーパウダーにイチゴの粒ジャムイチゴづくしでいちごパン作りました牛乳パックを型として使いあこがれのかわいいキューブ型にしてみましたクッキーで作った葉っぱをつけたらあれ柿でも大丈夫味は想像以上にイチゴですからレシピ 7センチのキューブイチゴ 3個分１まずクッキー生地を作りますボウルに室温に戻した無塩バター 40gを泡立て器で混ぜる２砂糖 30gを加え混ぜる３牛乳 15gを入れ混ぜる４薄力粉 44g コーンスターチ 45g 抹茶パウダー 1gを合わせてふるい入れる５生地をひとまとめにしラップ等に挟んで6ミリの厚さに伸ばし冷蔵庫で休ませておく６パン作りに取り掛かります強力粉 215g 砂糖 30g 塩 4g スキムミルク今回スキムミルクを切らしていたのでコーヒー用のミルクパウダー 7g ドライイースト 3g ぬるま湯室温の低い日だったので 30度くらい 125gを入れこねる２ザッとひとまとまりになったら無塩バター 25gを加えこねる３全量 390gからおおよそ200gを取り分ける丸くまとめ植物油を薄く塗ったボウルに入れる４残りの生地にフリーズドライのストロベリーパウダー 10gを入れて辛抱強くこねる動画では少量の水でこねてから加えていますがそのまま加えたほうがよかったのではと後悔しましたいちごフレイバーにこだわらなければ食用色素でもいいです５ピンク生地も丸くまとめ植物油を薄く塗ったボウルに入る６３と５を30度で40分生地が2倍くらいになるまで発酵させる 1次発酵７ガス抜きをする８生地をそれぞれ3等分にし丸め直す９ぬれぶきんを掛け 15分置くベンチタイム１０生地を6 20センチほどに伸ばしイチゴの粒ジャム 35gを分けてのせる１１白生地の上にピンク生地をのせくるくると巻く１２牛乳パックを利用して作ったキューブ型にオーブンシートを敷き込む１３１２に１１を入れ輪ゴムを掛け 35度で40分生地が1 5倍くらいになるまで発酵させる 2次発酵１４輪ゴムを外しアルミホイルでピッチリと包む１５ 190度に予熱したをオーブンで20分焼く１６熱いうちに型から外す１７５を型抜きし 180度に予熱したオーブンで15分焼く１８アイシングやチョコレートで１７を１６に貼り付ける１９できた切ってみて柿じゃないのよ We made strawberry bread that is filled with strawberries by making a jam using freeze dried strawberry powder We used a milk carton as the mold to make it into a cute cubic shape After putting on the leaf made out of cookie wait is that a persimmon But that s okay the taste is more strawberry than you can imagine Recipe Makes 3 Cubic Strawberries of 7cm First we prepare the cookie dough 1 Whisk 40 g of unsalted butter that has been left at room temperature 2 Add 30g of sugar and mix 3 Add 15g of milk and mix 4 Sieve 44g of cake flour 45g of cornstarch and 1g of green tea powder together 5 Collect the dough into a lump and stretch it to a thickness of about 6mm before keeping it in the refrigerator We will now start to make the bread 1 Add 125g of lukewarm water about 30 degrees since the room temperature is quite low today to 215g of strong flour 30g of sugar 4g of salt 7g of skim milk we are using milk powder for coffee this time as we could not get skim milk 3g of dry yeast and knead 2 Once all the ingredients are mixed well together add 25g of unsalted butter and knead 3 Take about 200g from the total of 390g round the dough and place it in a bowl that has been thinly coated with vegetable oil 4 Put 10g of the freeze dried strawberry powder into the remaining dough and knead slowly We added the powder after kneading the dough with a small amount of water in the video but regretted it as it was better to knead it in just as it is You can simply use food coloring if you are not particular about having the strawberry flavor 5 Round the pink dough and place it in a bowl that has been thinly coated with vegetable oil 6 Leave 3 and 5 at 30 degrees for 40 minutes and ferment them until they become about double the size first fermentation 7 Release the air 8 Split the dough into three equal portions and make them round 9 Cover with a wet cloth for 15 minutes bench time 10 Extend the dough to about 6 x 20cm and put 35g of strawberry jam on each of them 11 Put the pink dough on top of the white dough and roll them up 12 Use the milk carton to shape them into cubes before putting them onto the oven sheet 13 Put 11 in 12 attach with rubber bands and ferment at 35 degrees for 40 minutes until the dough reaches about 1 5 times its size second fermentation 14 Remove the rubber bands and wrap them tightly in aluminum foil 15 Preheat to 190 degrees and bake in the oven for 20 minutes 16 Remove them from the molds while they are still hot 17 Shape 5 and bake in an oven that has been preheated to 180 degrees for 15 minutes 18 Stick 17 to 16 using either icing or chocolate 19 It s all done Try it I guarantee it s not a persimmon strawberry bread recipe cube ASMR oddlysatisfying relaxing soothing therapeutic Japan 四角いちごパン作り方レシピ音フェチ苺