パン爆焼きの日｜ハード・惣菜・甘いパンまで🥖🥯🍞
Hello, I’m Yurico, who loves bread. Today, I’m going to bake a large amount of bread for breakfast on a weekday. I made a lot, including nutritious spinach and chicken bread, and sweet and cute bear-shaped pumpkin bread. First, let’s start with the preparation from the day before. The first preparation from the day before is the dough for hard bread. I mixed the strong flour, salt, and dry yeast, then added water with malt powder dissolved in it. This time, I tried making hard bread by hand, which is rare for me, but it was sticky and really difficult to handle. Hard bread has a higher hydration rate than other breads, so it’s unavoidable, but I later learned that by doing an autolyse, where you combine the strong flour and water and let it rest first, you can reduce the stickiness. Somehow, it came together. After letting it rest for 30 minutes, I kneaded it lightly and will let it ferment in the refrigerator for 12 hours. This time, I also filmed the autolyse method on another day. I used the same strong flour and the hydration rate is also the same 70% as before. First, mix the water and strong flour and let it rest for 30 minutes. This is a process called autolyse, where gluten naturally develops, making the dough easier to handle. It is a method often used for hard breads. To the rested dough, we add salt, dry yeast, and malt powder, and mix them together. Once mixed, let it rest for a bit, and knead with a rubber spatula 2-3 times every 20-30 minutes. It will come together like this. This dough will also ferment in the vegetable compartment for 12 hours. Returning to the preparation from the previous day, let’s make the bagel’s hot water dough. This is something I’ve researched and made many times, and as I was proudly kneading it, I noticed it was stickier than usual. Upon checking carefully, I realized I had mismeasured the ingredients. To correct it, I added strong flour and somehow completed the hot water dough. I will let it rest in the refrigerator until the next morning. Just because I’ve made it many times doesn’t mean I can let my guard down. Good morning! It’s the next morning. First, let’s measure the ingredients for the savory bread. Milk, strong flour, sugar, salt, butter, and eggs and dry yeast are added and set in the home bakery. I’ll leave it like this until the first fermentation. This is the hard bread dough I prepared last night. Sprinkle some flour on the cutting board. I’ll take out the dough. It looks somewhat smooth, but when you touch it, it’s quite sticky, making it a bit hard to cut. Shape it into an oval. Now, let’s take a bench time. Next, let’s make the filling for the savory bread. Chop the garlic finely. Chop the onion in the same way. Heat a frying pan and add olive oil. Sauté the garlic and onion. Prepare the potatoes for the mentaiko potato filling. Microwave them until soft. Sauté the chicken and spinach, and once seasoned, the filling is complete. Using the hard bread dough, I’ll make edamame bread. This time, I forgot to buy shelled frozen edamame. I will take out the edamame by myself, add cheese, and shape it into a round form. Like this. Next, I will make a smaller baguette. Spread it out into an oval shape, fold it in thirds, seal the edges, and complete it into a long stick. Let’s also take a look at the shaping of the dough with autolyse. This time, instead of strong flour for dusting, I used sweet rice flour. There is a difference, so please keep that in mind as you watch. When I shape it, it looks like this. I thought it was easy to handle for a dough with a high hydration rate. I will take a bench time and then move on to shaping. This time, I tried making a bacon épi with the oval-shaped dough. I spread plenty of bacon and whole grain mustard and roll it up. The first fermentation of the savory bread dough is complete. It’s completely different; the ease of handling. I’m impressed by how easy it is to handle compared to the heart-shaped bread dough. I will divide it into six pieces and take a bench time. After the bench time, I will start shaping. First, I will make the spinach and chicken bread. Divide the dough into two parts and round each one. Then, roll them out into circles. Next, place the chicken and spinach filling that you made earlier on one of the circles. On the other circle, make small cuts with a knife. Cover the filling with the second circle and seal it tightly so that nothing escapes. If this seal is weak, it will puff up and escape during fermentation. For the mentaiko potato, roll it out into a circle and let it rise for the second time. Next, set the dough for cream bread and pumpkin bread in the home bakery. Add water, strong flour, sugar, salt, and dry yeast, then set it in the home bakery. Make cuts in the edamame bread. For the bacon shrimp bread, I sprinkled some weak flour before making cuts. Looks good! Next, let’s make sesame bagels. In a bowl with strong flour, sugar, salt, and dry yeast, add lukewarm water and mix well. Once everything is combined, knead it by hand. When it forms a cohesive mass, I will tear off the tangzhong I prepared the day before and add it in while kneading. Here, I’ll add sesame seeds. It would have probably been better to add these sesame seeds at the beginning, but I forgot, so I added them later. I’ll knead it until everything is well mixed. Once it comes together like this, I’ll let it ferment in the refrigerator. Hey, let’s eat one, let’s eat one! Which one should I eat? Looks delicious! Mmm!!! So tasty! The bacon epi turned out beautifully like this. The second fermentation of the savory bread is done, so I’ll brush it with egg. Brushing with egg gives it a nice color when baked. For the mentaiko potato bread, I accidentally placed one on top too early, but after the second fermentation, I’ll make a dent in the center and add the mentaiko potato. Then, I’ll sprinkle cheese and nori on top and bake it. Next, I’ll shape the bagels. 今回は4つ作るので4等分にしてそれぞれ丸めていきます This time, I’m making 4, so I’ll divide it into 4 parts and round each one. まずはノーマルベーグルの成形から First, let’s shape the normal bagel. 棒状に伸ばしてから綿棒を使って楕円形に平たく伸ばしていきます Roll it into a stick shape, then use a rolling pin to flatten it into an oval shape. 端っこからくるくるくるっと丸めて閉じ目を閉じて Starting from the edge, roll it up tightly and seal the seam. 円状にしたら完成 Once it’s shaped into a circle, it’s done. もう一つはクリームチーズを入れて丸めていきます For the next one, I’ll add cream cheese and round it up. あともう1つはあんこもを入れてみました I also tried adding red bean paste to another one. あんこクリームチーズも美味しいです Red bean and cream cheese is also delicious. 完成しましたー It’s completed! 2次発酵していきます Now, I’ll let it rise for the second time. It turned out like this. I made a bear shape and a normal one. I will boil the bagels. In 1 liter of water, I added 2 tablespoons of sugar, and I will boil them for 50 seconds. Flip them over and take them out, then I will bake them. The spinach and chicken bread is complete. This is the mentaiko potato bread. And the bagels. I will brush the cream bread with egg. The bear’s ear fell off, but I reattached it with egg. It’s finished. Wow, they baked really well. I will eat it now. Cream bread! My first cream bread! I think it’s really good! Looks delicious. Isn’t the pumpkin bread super cute? I had my husband buy me some chocolate pens. It was a light blue chocolate pen. It’s cute. But I want to show it a little. How is it? What do you think? Isn’t it cute? Isn’t this cute too? Self-praise. But you know, I think the cuteness is enhanced by this light blue chocolate pen. Let’s eat. Mmm— Delicious. Pumpkin bread with ears. I’m going to eat it. This is my recommendation; it’s delicious. Next is spinach bread. I’m going to warm it up a bit. This got a little burnt after warming it up again, but I’m going to eat it. Delicious So good The dough used for the side dish bread is tasty It’s not too much butter, right? But maybe it’s because they properly use milk, eggs, and butter I keep coming back for this It’s too delicious Since I can’t eat it all by chance I’ll wrap it up, put it in a bag, and freeze it
こんにちは、yuricoです🎬
今回は、大量にパンを焼きました！！
ハードパン、惣菜パン、甘いパン、ベーグルと盛りだくさんにしたらちょっと疲れちゃったけども。
今は冷凍庫がパンで潤っております🥯
惣菜パンの生地を少し改良したらさらに美味しくなった！
あとハードパンは上手くできなくて悔しくて後日作った様子も合わせて動画にしてみました！
ちょっとでも楽しんでいただけましたら、チャンネル登録、高評価をお待ちしております✉️👩💻
🥘調理器具🥘
ホームベーカリー
https://amzn.to/43JIN3D
🎞関連動画🎞
大量パンシリーズ
湯種ベーグルレシピ
惣菜パン/
◼︎材料
・強力粉 240g
・砂糖 20g
・ドライイースト 3g
・卵 30g
・バター 20g
・塩 3g
・牛乳 125g
ベーグル/
◼︎材料
湯種
・強力粉 75ｇ
・水 50ｇ
生地
・強力粉 175ｇ
・三温糖 10ｇ
・ドライイースト 3g
・ぬるま湯 90ｇ
・塩3ｇ
🎧 music 🎧
♪ smoothie | prod. by Jp Lofi
Link: https://www.youtube.com/watch?v=P3foMTsjekk
♪ Marshmallow (Prod. by Lukrembo)
Link : https://www.youtube.com/watch?v=y7KYdqVND4o
♪ Mug (Prod. by Lukrembo)
Link : https://www.youtube.com/watch?v=x-_mkUB4J38&t=0s
#パン作り #同棲ごはん #簡単レシピ #bread