【くるみぱん】ふんわりしっとり簡単オリーブオイル入りのシンプルレシピ★卵、乳製品不使用レシピ★こっくり秋のご馳走かぼちゃのスープの作り方

【くるみぱん】ふんわりしっとり簡単オリーブオイル入りのシンプルレシピ★卵、乳製品不使用レシピ★こっくり秋のご馳走かぼちゃのスープの作り方

hello! The season for delicious walnuts has arrived. Today we will make fluffy walnut bread that does not use eggs or milk. Prepare the walnuts first. Roast the walnuts at 160°C/320°F for 7-8 minutes. Walnuts can be eaten raw, but I use them to make them fragrant. Let’s make the bread dough. Materials are listed in the description. Yeast should be dissolved in lukewarm water. Place flour, sugar and salt in a large bowl. Use olive oil instead of butter. Mix all ingredients except walnuts. Bread with walnuts is very popular in Japan. I love it too, so sometimes I make it like this. Knead until elastic. It’s a little more elastic, isn’t it? Continue slamming it onto the table. This will give you a fluffy bread dough. Gluten check. It’s okay if it stretches thin and you can see your fingers through it. Even if it doesn’t roll out well, there’s no problem if the dough is glossy. When the dough is smooth, add the walnuts. Always use cold walnuts. If it is warm, the temperature of the bread dough will rise and it will over-ferment. Cut and mix like this. Roll it up and put it in a bowl to ferment. Let it ferment until it has doubled in size. Making pumpkin soup during fermentation. It’s the delicious season of pumpkin. Remove the seeds and cut the pumpkin. You can make a delicious soup by using sweet varieties with less moisture. It’s hard, so be careful when cutting it. Remove the green skin for a nice color. Cut it into small pieces so that it will cook quickly. Onions are a must. Slice and use. Put the butter in a pan and heat it. Sauté the onions slowly until golden brown. Add flour and fry for 1-2 minutes. Add pumpkin. Also add water. Boil until pumpkin is soft. Stick a toothpick in to check. Mash with a hand mixer while still warm. It smells very delicious. Do not let it boil after adding the milk. Add salt. It’s ready in no time. Followed by bread making. Divide into 6 equal parts. It has a lot of walnuts and looks delicious. Lightly roll it like this. The walnuts are a little in the way, but gently roll them. Take a break for about 15 minutes to keep it dry. Next is molding. After carefully degassing, roll like this. The bottom is closed. Press lightly and make 4 cuts with scissors. This will give you better swelling. Let it ferment until it has doubled in size. Sprinkle with flour to finish. Bake at 210°C/410°F for 10-12 minutes. It is baked with steam. It looks delicious! Plump and cute shape. A simple bread with a hint of olive oil. Pumpkin soup is a fall treat. It’s delicious, nutritious and wonderful. Let’s have freshly baked bread! It’s soft and smells great! It ‘s very delicious ♡ Thank you for watching! Please subscribe to the channel and hit the like button. See you next time.

オリーブオイル入りの素朴で美味しいくるみパンの作り方です。捏ねやすい生地なのでパン作り初心者の方にもおすすめです。乳製品不使用レシピです。

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▼くるみパン　乳製品不使用レシピ
●材料　6個分
　強力粉 250g
　ドライイースト小さじ1
　砂糖 25g
　塩 4g
　ぬるま湯 140～150ml
　オリーブオイル20g
　くるみ 70g
●工程メモ
　1次発酵　 約2倍になるまで（目安は30℃/86℉で1時間程度）
　分割 6等分して15分ほどベンチタイム（休憩）
　成形　　　 丸め直してハサミで4か所切り込みを入れる
　2次発酵 ひとまわり大きくなるまで（35℃/95℉で40～50分）
　仕上げ＆焼成 薄く小麦粉をふり210℃/410℉で10～12分スチームを入れて焼く
　胡桃の香ばしさと優しい甘さが後を引くふんわりクルミパンの出来上がり♪

▼カボチャのスープ　約4人前
●材料
　かぼちゃ　300g（大きめ1/3~1/4個分）
　玉ねぎ 100g
　バター 20g
　小麦粉 小さじ1
　水 約300ml
　牛乳 200ml
　塩 適量
●作り方　
・かぼちゃは皮を剥き火が入りやすいようにカットしておく
　・玉ねぎはスライスしておく
　・鍋を火にかけバターを入れて玉ねぎをきつね色になるまで炒める
　・小麦粉を入れて1～2分更に炒める
　・かぼちゃを加えて、浸るくらいの水も加える
（水を加え過ぎると水っぽいスープになってしまいます）
　・かぼちゃに火が通れば牛乳を加えて温める（ボコボコ沸騰させない）
　・フードプロセッサーなどで滑らかにすし、塩で味を調整する

▼目次
0:00 オープニング
0:40 くるみ空焼き
0:52 パン生地作り
3:41 かぼちゃスープの作り方
6:01 くるみパン分割
6:42 くるみパン成形
7:23 仕上げ＆焼成
8:18 焼き立てくるみパンを食す♪

#くるみパン_レシピ_人気
#くるみパン_手ごね
#くるみパン_成形