簡単かぼちゃペーストをたっぷり挟んだねじねじ食パンの作り方🎃卵・バター不使用！お酢入りで翌日もしっとりふわっふわ～！【かぼちゃ食パン】No-knead & easy! Pumpkin bread

簡単かぼちゃペーストをたっぷり挟んだねじねじ食パンの作り方🎃卵・バター不使用！お酢入りで翌日もしっとりふわっふわ～！【かぼちゃ食パン】No-knead & easy! Pumpkin bread

Thank you for watching. This is Eiko! Today I will make [pumpkin bread]. With Halloween approaching in October, I had planned to make pumpkin bread using milk cartons. I suddenly wanted to make this screw screw molding with pumpkin paste in between, so I made it this time. I added vinegar to the cute yellow dough this time too, so it’s still moist and fluffy the next day. Please give it a try. Let’s start by making the pumpkin paste. Wash 1/8 of a pumpkin, removing seeds and wads. Wrap in plastic wrap and microwave at 600W for 4 to 5 minutes. Prick them with a bamboo skewer or toothpick to make sure they are soft inside and crush them while they are still hot. You can cut them into small pieces or steam them. I took the skin off and it weighed 160g. Weigh 70g to use for the dough. The remaining pumpkin is 90g. The ratio is 10 parts pumpkin, 1 part whipped cream and 1 part sugar. 9g heavy cream 9g sugar Mix well and it’s done. Ingredient. Bread flour, Sugar, Salt, Heavy cream, Milk, Rice vinegar, dry yeast, lukewarm water.(I forgot to mention that we also use 70 grams of pumpkin!) Please refer to the description section for details on ingredients and quantities. Pre-fermentation of yeast 30g lukewarm water at about 40°C Take a pinch from the amount of sugar (25 g). 2.5g dry yeast Once well dissolved, leave at room temperature for about 5 to 10 minutes. 230g of bread flour, the remaining sugar, and 3g of salt. Mix lightly to incorporate air. After about 8 minutes, the yeast looks like this. This is OK. 70g Pumpkin 70g heavy cream 70g Milk Heavy cream and milk were warmed to about 30℃. Mix. It’s okay if there are chunks of pumpkin left over. Add yeast. If you put it in while rotating it, you can remove it neatly. Add half the flour. Mix. Mix well. When the mixture is smooth with no visible powder, it is ready. Cover and leave at room temperature for 10 minutes. By the way, today’s room temperature is 27°C. After 10 minutes. Place a wet cloth underneath to prevent slipping. 4.5g rice vinegar It will separate, so add it last. If you leave it alone at this time, it will separate, so mix it a little quickly. It’s okay now. Add the rest of the flour. Mix glugulously at first. Then, mix as if cutting. Once the moisture is distributed, mix with a spatula, but since this dough is stiff, mix by hand. Mix in bowl for 3 minutes. Mix well and the pumpkin lumps will disappear. I don’t put much effort into it, but let’s do our best for 3 minutes. Aim for a firmness like this. 3 minutes passed. The dough looks like this. prepare the surface. Cover and leave in a warm place of 30°C to 35°C for 20 minutes. Place in oven with a cup of hot water.
The temperature will reach 30-35°C, suitable for fermentation. 20 minutes passed. Perform the first punch. Drizzle a little oil and let it blend into the surface of the dough and the container. Turn it over and fold it about 10 times. Prepare the surface of the surface. Cover and leave in a warm place of 30°C to 35°C for 20 minutes. 20 minutes passed. Perform a second punch. Exactly the same as before. Turn it over and fold it several times. After preparing the surface, level it. Cover with a lid and let it ferment in a warm place of 30-35°C until it doubles in size. Primary fermentation is finished. Can you see it? The dough has fermented to the point of sticking to the lid in about 35 minutes. Move it onto the table. It’s kind of yellow and cute~♡ Remove the gas and round off the gas. Roll it up so that the surface is taut. Cover with a bowl and let rest for 15 minutes. Grease a 1 loaf mold with oil (or butter). (I use the gloves I just used to grease mine with vegetable oil) This super siliconized mold I use does not require oil coating. However, the oil coating is applied because it is said to last longer if applied. Ready! 15 minutes elapsed. Shape the dough. Coat both sides with a thin layer of flour to release gas. Place the clean side down. The guideline is about 30 cm x 16 cm. Roll with rolling pin from center to top and center to bottom. It is about 32 cm x 17 cm. This width should be about the width of a 1-loaf mold or slightly narrower. Make a mark about half way down. Apply the pumpkin paste you made earlier. I have about 110 grams and I use all of it. (You can use more or less) Again, I use gloves here because it’s easier to apply with my hands than with a spatula. Apply paste to the edges as well. Fold in two. Stretch to about 20 cm. This card is 12 cm, but I will mark it a little above. Make 7 incisions. I’ll cut it off in a snap. Let’s twist it. Twist like this four to five times. I will roll it. The winding ends like this. Put it in the mold with the closed eyes facing down. For the final fermentation, use the fermentation function of the oven. The standard is to go out a little more than the height of the mold. I would like to see how it looks after about 30 minutes. Cover with a tightly wrung wet cloth. I’m going! Final fermentation is finished. I got it out after 38 minutes. The oven starts preheating to 180°C. I also put the top plate together. Can you see it sticking out of the mold a bit? This is about right. Apply milk. Around here, it seems that the twisting method was a little rough, so it’s about to break. Garnish with almond slices. It would be nice to put pumpkin seeds on it, but they weren’t sold in my neighborhood. So I use my favorite sliced ​​almonds. Let’s cover up the places where it might break with almonds. Bake at 170°C to 180°C for 25 minutes. It’s baked. Bake for 10 minutes at 180°C and 14 minutes at 170°C for a total of 24 minutes. I applied milk today to polish it. It looks shiny and delicious! done! Pumpkin bread to eat even when it’s not Halloween. They’re pretty and yummy and would make great gifts! Thank you for watching until the end this time. If you enjoyed it, please subscribe to the channel and hit the good button♡ I’ll see you again in the next video♪ Bye -bye

ハロウィンじゃなくても食べたい🎃
黄色いビタミンカラーとねじねじ成形がめっちゃｶﾜ(・∀・)ｲｲ!!【かぼちゃ食パン】です。
今回もお酢入りで翌日もしっとりふわふわ～♬

プレゼントにもおススメです👍✨😃
ぜひお試しを～😋🍞

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🌈字幕表示をオンにしてお楽しみください。
Please turn on the subtitle display and enjoy.

🌈スマホだと右上のccを押すと字幕が出ます。
If you are using a smartphone, press cc in the upper right corner to see the subtitles.

🌈PCの場合は右下の字幕から選択出来ます。
If you are using a PC, you can select subtitles from the bottom right corner.

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💛丸いタッパーをご紹介しています。【パン作りの道具たち】

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💛楽しんでいただけましたらチャンネル登録と高評価ボタンもお願いします♪
https://bit.ly/3kdRnRF

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💛不定期ですが、20:00に新しい動画をアップしています。
ベル🔔のマークの設定をONにすると通知が行きますので、ONにしてお待ちいただけるとうれしいデス！

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【かぼちゃ食パン】

＜材料＞　１斤型　184×95×90

強力粉：２３０ｇ（春よ恋を使用）
砂糖：２５ｇ（又はお好きな砂糖）
塩：３ｇ
イースト： ２.５ｇ（赤サフを使用）
ぬるま湯（40℃）：３０g
牛乳（30℃）：７０g
生クリーム（30℃）：７０g
米酢：４.５g（他のお酢でも大丈夫）
かぼちゃ：７０ｇ

※牛乳と生クリーム　気温の低い季節は35℃位に温めてください。

🎃かぼちゃの準備
かぼちゃ１／８個は種とワタを取って洗う。
ラップに包んで電子レンジ６００W４～５分加熱して熱いうちにつぶしておく。
7０gを生地用に使い、残りはかぼちゃペーストにする。

・かぼちゃペーストの作り方
かぼちゃ：生クリーム：砂糖を10：1：1の割合で混ぜる。
今回は残りのかぼちゃが９０gだったので
かぼちゃ：９０g
生クリーム：９g
砂糖：９g
で作りました。

牛乳・アーモンドスライス：適量

焼成（１８０℃に予熱）
１８０℃１０分
１７０℃で１４分
合計２４分焼きました。
※オーブンによって異なりますので調整してください。

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～ベーカーズパーセント～
使いたい粉の量に（）の数字をかけるとそれぞれの分量がわかります。
例えば、３００gの粉を使ったパンを作りたい場合の砂糖の量は、
３００ｇ✕１１%＝３３ｇ
となります。

🍞（）はベーカーズパーセント

強力粉（１００％）
砂糖（１１％）
塩（１.３％）
ドライイースト（１.１%）
ぬるま湯（１３%）
牛乳（３０％）
生クリーム（３０%）
かぼちゃ（３０％）
米酢（２％）

🍞１,５斤型を使う場合、強力粉を３００gにするとちょうどいいと思います。
焼成時間は様子を見ながら、４～５分プラスしてみてください。

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【No-knead & easy! Pumpkin bread】

＜Ingredients＞1 loaf mold 184×95×90

250g Bread flour (I use domestic bread flour)
25g Sugar
3g Salt
2.5g Dry yeast
30g Lukewarm water (40℃)
70g Milk (30℃)
70g Heavy cream (30℃)
70g pumpkin
4.5g Rice vinegar (other vinegars can be used)

Preparation of pumpkin
Wash 1/8 of a pumpkin, removing seeds and wads.
Wrap in plastic wrap and microwave at 600W for 4 to 5 minutes, then crush while hot.
Use 70 g for dough and the rest for pumpkin paste.
How to make pumpkin paste
Pumpkin, cream, sugar, 10:1:1 ratio.
This time, I had 90 g of pumpkin left over, so here are the portions.
90g pumpkin
9g heavy cream
9g sugar

Milk and almond slices Appropriate amount

Baking (preheat to 180°C)
180°C for 10 min.
170°C for 14 min.
Baked for 24 minutes total.
*Please adjust the time as it depends on the oven.

#かぼちゃ#パンの作り方#おいしいひきだしパン