有塩バターでも作れるの？コールドスタートとは？こねない＆簡単【有塩バターde牛乳食パン】次の日もふわっふわ～✨【Milk bread with salted butter】

有塩バターでも作れるの？コールドスタートとは？こねない＆簡単【有塩バターde牛乳食パン】次の日もふわっふわ～✨【Milk bread with salted butter】

Hi! This is Eiko 😊 Today I’m going to make [Milk bread with salted butter]. It’s common sense to use unsalted butter when making bread, but what happens when you make it with salted butter? A must-see for those who think so! I also tried a cold start. Let’s start making the dough! Ingredients Bread flour Sugar Salt Dry yeast Lukewarm water Milk Salted butter Please refer to the description section for details on ingredients and quantities. Pre-ferment yeast Dissolve well and let stand at room temperature for 5 to 10 minutes. The current room temperature is 28℃. It’s a little cool today, 28 degrees Celsius without air conditioning. Mix well to incorporate air. 5 minutes have passed. Pre-fermentation of yeast is completed. (If the room temperature is low, it will take 10-15 minutes) The temperature of the milk is changed according to the season. (35°C in winter, 30°C in spring and fall, room temperature or cold milk in summer). Today I used cold milk. Add about half of the flour. Add it little by little and mix well each time. Once it is well melted, add it again little by little. If you add too much flour, the dough will get stuck in the whisk and will be difficult to remove. I think this level of softness is just right. Cover and let stand at room temperature for 10 minutes. 10 minutes have passed. Let the butter soften at room temperature. Lightly coat with butter. It’s okay if some lumps remain. Add all remaining flour and mix well. Go around the bowl with a spatula to scrape up the flour, then mix in a cutting motion. Mix it like this. Once the water has been distributed throughout, do the hamster mix about 1min. Stand the container upright and hold it with your hand from above and hold the base of the spatula. From the other side to the front. Mix while rotating like a hamster toy. If you rub it in this area, it will mix in no time. I came up with this recipe after receiving the question, “Is it okay to put salted butter in bread?” After repeated trial runs with different formulations, the recipe was perfected. Is it okay to substitute salted butter in all recipes? That being said, I think each requires adjustment. After mixing for about 1 minute, the dough will look like this. If it is hard, adjust by adding water. Clean around the bowl and spatula. Prepare the surface of the dough by returning the dough from the bottom to the top. (about 20 times) Cover and leave at room temperature for 20 minutes. If you feel cold, please place it in a warm place. 20 minutes have passed. First punch. Blend into the surface of the dough and the container. Turn it over, tap it lightly, and fold it 20 times. Stretch it… Stretch it out until it’s about to break, then fold it. Repeat this. Prepare the surface of the dough so that it is taut. By keeping the surface taut and prepared, the carbon dioxide gas generated during fermentation does not escape from the cross section, resulting in a fluffy, voluminous bread that bakes beautifully. Cover and let stand at room temperature for 20 minutes. 20 minutes have passed. Second punch. Just like before, turn it over, tap it, and fold it several times. I folded it about 10 times today. Prepare the surface of the dough so that it is taut. Cover and let stand at room temperature for 20 minutes. 20 minutes have passed. Third punch. Turn it over, tap it, and fold it several times By venting the carbon dioxide gas produced during fermentation, the gluten is strengthened, It also helps the yeast to be more active by bringing in fresh air, It also has the effect of equalizing the temperature in the dough and improving the texture. If it is hard to stretch, 5-6 times is OK. Prepare the surface of the dough so that it is taut. Flatten it so that you can easily see that it has doubled. Measure the temperature of the dough. 26℃. This summer was really hot and the temperature of the dough quickly became too high, so I had to adjust the temperature while cooling it in the refrigerator each time. However, it has finally started to feel a little cooler in the last few days. Adjust the temperature of the dough to approximately 26-27°C. Cover with a lid and let it ferment for the first time until it doubles in size. It is recommended to put them in the oven switched off along with a cup of hot water to bring the temperature to 30-35°C (86-90°F), which is suitable for fermentation. Primary fermentation has finished. Today it took 35 minutes to reach this size. (Time varies depending on the situation, so judge by the size.) Weigh it. It was 486g. Remove the gas and divide into two pieces. Each of them is 243g. Roll it up so that the surface is taut. At this time, it is okay if the bottom does not close tightly. The surface is a little dry, so use a mist to moisten it. Cover with a wet cloth and bench time for 20 minutes. Prepare the mold. 1 loaf size (184×95×90) Brush the inside of the mold and lid with vegetable oil. It’s also delicious with unsalted butter. Ready. 20 minutes have passed. Bench time has ended. Shape the dough. Lightly flour both sides. Let it spread out a little while releasing the gas. Mark a cross with a rolling pin and roll it out from the inside to the outside into a square. Place the clean side down. Make it about 20cm x 20cm. (The shorter card is 10 cm, so you only need two cards like this.) Fold it into thirds so that they overlap slightly in the center. Roll the rolling pin from the center up and down from the center to roll it out. Turn it clean side down and roll it out to an even thickness. The length is about the length of a rolling pin. (This rolling pin is 25cm long) Create a core and roll it up, as if stretching the surface. After about three rolls, curl the rest loosely and pinch the end of the curl to close it. This is fine. Place the rolled end down in the mold. I always put them in the mold so that the end of the roll is toward the outside. Press lightly. For the final fermentation, use the oven’s fermentation function. Check the condition after about 20 minutes at 35℃. Before fermentation, moisten the surface with a mist. The final fermentation is complete when the highest point of the dough is about 2cm below the mold (around the first joint of your thumb). Cover with a wet cloth. Let’s go! I got it out in 20 minutes. This is what the dough looks like. The highest point of the fabric was about 2 cm below the mold. Today I will do a cold start. Bake without preheating. Moisten the surface one last time with a mist sprayer. Cover and bake at 190℃ for about 25 minutes. It’s baked. Bake at 190℃ for 25 minutes. It baked beautifully! This time I tried a cold start for the first time. As you can see, the white line appeared and it baked very nicely. The dough was fine, moist, fluffy, slightly sweet, and the crust was delicious♪ If you liked this video even in the slightest, please give it a high rating, comment, and subscribe to the channel 😍💖✨ Thank you for watching💗.

今回は有塩バター使った生地作りとコールドスタートのふたつに初挑戦しました😊
まず、レシピの塩分はそのままに無塩バターを有塩バターに置き換えて試作したところ
想像していたよりも違和感なく普通においしかったんですが
個人的には少し塩分が多いような気がして、塩の分量を変えて何度か試作を繰り返しました。
そして、この配合が一番おいしいと感じたのでみなさんにシェアすることにしました✨💕

色々なものが値上げの嵐で、それほど頻繁にパン作りをしない方は
使い切れないかもしれない無塩バターを買うのはちょっと…って思いますよね。

視聴者さまから有塩バターで代用できますか？というご質問をいくつかいただいていたこともあって、おうちにいつもある有塩バターでも代用できることがわかってよかったです👍
お蔭さまで、とてもおいしい牛乳食パンが出来上がりました🎵
みなさん、いつもコメントやご質問をくださりありがとうございます💗

もちろん無塩バターでもOK！無塩バターを使う場合は、塩を3gにしてくださいね😃💖

そして、コールドスタートについては、なんだか急に試したくなったので初挑戦✨🎵
予熱しなくていいので、室温発酵に切り換えて生地の状態を見極めることなく
型下２cmになったらすぐに焼けるのがとっても楽ちんでした～ヽ(^。^)ノ
ただ、オーブンによっては焼成時間や温度を調整する必要があるかもしれませんので
予めご了承くださいm(__)m

そのままでもサンドイッチでもトーストでもめちゃめちゃおいしいですよ～😍💖👍
有塩バター＆コールドスタート！ぜひ一度お試しを～😋🍞

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🌈日本語字幕を追加しましたので、字幕が必要な方はONにしてお楽しみください♬

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💛丸いタッパーは100均のセリアさんで購入しました。
こちらの動画でご紹介しています。
【パン作りの道具たち】

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💛チャンネル登録と高評価ボタンをポチッと押していただけると励みになります😍 💖✨
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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【有塩バターde牛乳食パン】

＜材料＞　1斤型（184×95×90）
強力粉：250g（カメリヤを使用）
砂糖：25g（又はお好みの砂糖）
塩：2ｇ
ドライイースト：2.5g
ぬるま湯（40℃位）：40g
牛乳：150ｇ（今回は冷たい牛乳を使用）
有塩バター：25g

型に植物油か無塩バターを適量塗る。

⭐ポイントをまとめました⭐
・牛乳の温度：冬は35℃、春と秋は30℃
　夏は常温か冷たいもの。（今回は冷たい牛乳を使用しました）
・国産小麦粉で作る場合は、牛乳を145gにしてハムスター混ぜの時に水分調整してください。
・無塩バターを使う場合は、塩を3gにしてください。

焼成（コールドスタート）
予熱なし　190℃で25分位
※ご使用のオーブンにより異なりますので目安にしてください。
※東芝の石窯オーブンを使用しています。

☆ベーカーズパーセント☆
強力粉：100%
砂糖：10%
塩：0.8%
イースト：1%
ぬるま湯：16%
牛乳：60%
有塩バター：10%

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【Milk bread with salted butter】

＜Ingredients＞1 loaf of bread（184×95×90）
250g Bread flour
25g sugar (or sugar of your choice)
2g salt
2,5g Instant dry yeast
40g lukewarm water (about 40°C)
150g milk
25g salted butter

Brush the molds with a little vegetable oil or unsalted butter.

*Milk temperature: 35°C in winter, 30°C in spring and fall.
　Room temperature or cold in summer. (Cold milk was used this time)
*If you use unsalted butter instead of salted butter, the salt is 3 g.

Baking (cold start)
Bake at 190℃ for about 25 minutes without preheating.
It depends on your oven.

#食パン#捏ねないパン#おいしいひきだしパン