生地は混ぜるだけでふわふわ！翌日もやわらかい「ミルクハース」の作り方

生地は混ぜるだけでふわふわ！翌日もやわらかい「ミルクハース」の作り方

Hello, this is the YASAI NO HI CHANNEL. Today I’ll show you how to make a slightly sweet milk-flavored milk house. The dough can be made just by mixing it, and the next day it will be soft and delicious, so please try making it! Here are the materials to prepare First, make the dough. Put the strong flour in a container and add the dry yeast sugar and salt. Add butter to warmed milk and let it melt. When the butter is melted and the temperature of the milk is about lukewarm, add it to the container. Mix the flour and water with a card. Mix well and when there are no more powdery bits. Flatten the surface and cover. Leave at room temperature for 15 minutes. After 15 minutes, the dough is stretched and folded four times. Shape it, place it in the center of the container. Cover and take primary fermentation until doubled in size. This time, fermentation is carried out in an oven at a fermentation temperature of 45°C for 30 minutes. When the dough has doubled in size, the first fermentation is complete. Take out the dough, dust it with flour and press it with your hands to release the gas. When the thickness of the dough is even, turn it over and form it into a square. Fold the fabric inside twice. Tap the dough from the edges with your hands to release the air. Fold the fabric in half. Fold the fabric so that the reverse side is attached. Pinch the joints together with your hands and fasten firmly at both ends. Roll lightly to even out the thickness. The length is about 24cm. Cover with a dry cloth and take a second fermentation until doubled in size The same dough can be used to bake reasonably sized milk houses by varying the number of divisions. The same forming process is used for the two halves. The dough will expand more than expected, so be sure to leave enough space between each piece of dough. Second fermentation is complete when the dough has doubled in size. If it swells well, I expect it to double in size in about half an hour. If you don’t have enough bulge Put it in a warm place and wait until it fully expands Sprinkle the surface of the bread with flour using a tea strainer. First, make a single vertical incision. Make sure to insert the product 1 cm deep and firmly. Make two incisions on either side of the first incision at the same depth A total of five incisions were made. Make the same incision for smaller divisions Immediately bake in a preheated oven at 190°C for 20 minutes. Now it’s ready to bake. It’s baked nice and crispy and looks delicious! It has a slight scent of milk. When baking in portions, bake at the same temperature for at least 15 minutes. Remove when browned to your liking. Even if you make it without kneading, you will get a moist and elastic milk house. The next day, the bread is still soft and fluffy, so you can eat it as it is! Large loaves of baked bread are great for sandwiches! Please feel free to make it! Thank you for watching to the end! In this channel, we show you how to make delicious breads and dishes that you can make at home. Please subscribe to our channel and watch our next video!

ご視聴ありがとうございます。
今回は、ほんのり甘いミルク風味の「ミルクハース」の作り方をご紹介します。
生地は混ぜるだけで作れて、翌日もやわらかい美味しいパンが出来上がりますので、
ぜひ作ってみてくださいね。

ミルクハース
(材料)1個分
強力粉200g
ドライイースト小さじ2/3(3g)
塩小さじ1/2(3g)
砂糖大さじ2（20g）
無塩バター20g
牛乳150g

190℃で20分焼成（分割する場合は、同じ温度で15分以上焼いてください）

翌日もふんわり柔らかいので、そのまま食べても美味しいパンです。
大きく焼いたパンは、サンドイッチにもおすすめですよ。

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タッパの容器で作れるパンを紹介しています。（容器のサイズ１５×２０×高さ１０ｃｍ）
こねなくても美味しいパンが作れますので、気軽に作ってみてください！

●パンのレシピ本「おうちで本格パン焼けました」が、全国の書店、ネット書店で発売です。
5種類の生地の詳しい説明と25品のパンにレシピが載っています。
パン作りの練習にぜひお役立てください。
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（使っている道具一覧）

※タッパのサイズ１５×２０×高さ１０ｃｍ（３L)
100円ショップ

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Thank you for watching.
This channel introduces “recipe that anyone can make without failure” by cooking expert introduces. We deliver 2-3 videos of bread and Japanese-style food a week.
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This time, we will show you how to make “milk hearth” with a slightly sweet milk flavor. The dough only needs to be mixed, and the bread will be soft and delicious the next day, so please try it!
Milk Hearth
(Ingredients) For 1 piece
200g bread flour
2/3 teaspoon (3g) instant dry yeast
1/2 teaspoon (3g) salt
2 tablespoons (20g) sugar
20g unsalted butter
150g milk

Bake at 190°C/394°F for 20 minutes (if dividing, bake at the same temperature for at least 15 minutes)

The next day, the bread is still soft and fluffy, so you can eat it as it is. Baked in large loaves, it is also good for sandwiches.

#ミルクハース
#パン作り
#パン

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