切ったらそこはチーズの海！はちみつ入りのふわふわパンとたっぷりチーズが最高！【チーズパンの作り方】オーバーナイトでゆっくり低温発酵｜こねない＆簡単！Easy no-knead cheese bread

切ったらそこはチーズの海！はちみつ入りのふわふわパンとたっぷりチーズが最高！【チーズパンの作り方】オーバーナイトでゆっくり低温発酵｜こねない＆簡単！Easy no-knead cheese bread

Thank you for watching. I’m Eiko of [delicious drawer]! Today I will make a fluffy [Cheese Bread] with plenty of cheese. When I cut it, it looks like this. Plenty of cheese! It’s a sea of ​​cheese! This thin, flaky part is also delicious♪ Cheese bread is often made with hard dough, but today I used a fluffy, sweet dough. I squeezed mayonnaise on the topping. I’m so bad at squeezing that even I’m laughing at myself, so I hope you will enjoy it as well. Let’s start by making the dough! Here are the ingredients. Bread flour Cake flour cane sugar Salt Yeast Honey Thick white sesame oil Milk Milk should be warmed to about 35 degrees Celsius. First, combine the flours. Add the cake flour, millet sugar, and salt to the bread flour. Mix lightly to incorporate air. It can be made with just bread flour or all-purpose flour. This whisk is the whisk introduced last time. A new member. I think it’s easy to hold and very easy to use. Put the warm milk in a bowl and sprinkle the yeast into it. Mix and dissolve in this manner. Add about half of the flour mixture you just combined. I always say that the approximate amount is fine. And mix. Mix with this new whisk. When the powder is no longer visible and it is about this level, it is OK. Cover the lid. Leave it like this for 10 minutes. If the temperature is low, leave it in a warm place. 10 minutes have passed. In this mixture, add thick white sesame oil and honey. And mix. Add all the remaining flour. And mix. Mix in a circular motion at first, then cutting. After this amount of mixing, do the “hamster mix”. I always used to lay a dry cloth here, but the containers would slide around. Then a viewer told me that I should lay down a wet rag, so today I am laying down a wet rag. What do you mean by “hamster mix?” I stand the bowl up, hold the base of the spatula, and try to scrape the dough from the other side to the front. Like a hamster toy. This way, there are no lumps and the whole mixture mixes nicely and quickly. Wet rags are the best (*^^) It doesn’t move at all! Thank you for telling me about it. m(__)m Everyone, please give it a try. You may have already done this. Yes, the whole thing was mixed in a blink of an eye, so clean the area around the bowl. At this point, the bread dough may feel a little loose, but that is okay. If you knead it with milk alone, it will be relatively easy to handle and it will feel tight, so this is fine. Cover and leave for another 10 minutes. By the way, today’s room temperature is 20 ℃. The temperature is a little low for the dough to ferment, so I’d like to keep it in the oven today, along with a cup of hot water. It’s been 10 minutes. From now on, “Hirahira Pompon 3 minutes” will start! I’ll set a timer! I will explain it because some people are seeing it for the first time. Stretch the dough like this and flutter it, and when it’s almost shaken off, fold it and give it a stimulus. Fluttering fluttering ~ When it’s about to break, fold it and repeat this for 3 minutes. This bowl with lid was purchased at the 100-yen store Seria. It’s been 3 minutes. I introduced it in the video “Bread making tools” before, so please check it from the summary column if you like. After 3 minutes, beat and knead about 10 times this time. Stretching in this way prepares the surface of the fabric. This is OK. Cover and leave it in a warm place for 20 minutes this time. 20 minutes have passed. Make the first punch. Drip the oil a little and let it blend into the surface of the dough and the container. Turn it over, pompon it, and fold it about 10 times. Prepare the surface of the fabric in such a way as to make it taut. Cover and leave in a warm place for another 20 minutes. 20 minutes have passed. Make a second punch. It’s exactly the same as before. Turn it over, pompon it, and fold it about 10 times. Prepare the surface of the dough. Smooth the surface a little, cover it, and let the primary fermentation stay overnight in the vegetable compartment of the refrigerator. I always put them in plastic bags to keep them from drying out. The standard for overnight is about 10 to 18 hours. Good night. Good morning! It has been about 14 hours. Fermentation has been vigorously underway! Transfer to a table. Weigh. 371g. Today is 6 divisions. 61.8g per one. We will arrange the weight I am not good at 6 divisions. The weight is adjusted to 61.8g. Cover with a tightly wrung wet cloth and let stand for 20 minutes. Here are today’s fillings. Processed cheese, cheddar cheese, and shredded cheese are available. I added yellow cheddar cheese because of its beautiful color, but you can use any cheese you like. Weighed so that the total weight is 180g. The size can be appropriate. I usually cut them lengthwise into thirds like this and then cut them into chunks. This is the same. I mixed everything. Place it on a scale, set it to zero, and take 30g from here. Divide into 6 equal portions in the same manner. I only got 5 pieces on this tray, so 1 piece here. Divided into 6 equal parts in total. 20 minutes have passed. Sprinkle a thin layer of powder on both sides, spread it a little by hand, and then roll it with a rolling pin. Make it thinner toward the outside. The center is a little thick and the outside is thin. Wrap 30g of cheese per piece. If you find it too much to wrap, please reduce it. I am greedy. lol stretch it like this, close it from all sides and collect it in the center. Pinch it closed tightly in this manner. other is to wrap it without using a rolling pin . I’ll try it. Stretch it with the palm of your hand. Top with cheese. At this point, the clean side should be on the back. Push it in . (Be careful because it will tear if it is too strong.) While pushing the ingredients inside with the thumb of your left hand, Close the dough by pinching it with your right index finger. Flatten it a little. This is OK ♪ This mold is the round shape of the IF tray introduced in the previous video. I put a thin coat of oil on it. I’d like to use it immediately. Place in mold with the pinched part facing down. A little push like this. It can be done without a mold. In that case, you can bake it on a baking sheet like this. Cover it with a tightly squeezed wet cloth and use the fermentation function of the oven for the final fermentation. Start at 35°C for about 30 minutes and see how it goes. Final fermentation finished. 35°C, 35 min. Start preheating the oven to 180°C. Apply the milk. This is OK with beaten eggs. Today I’m applying milk because I didn’t use beaten eggs in the dough. Squeeze the mayonnaise. Like this (squeeze like a whirlpool) Oh, I’m so bad at this, I’m so bad at this! I could have done it a little better when I made the trial version, but I made excuses.(￣▽￣;) one more Calm down! Calm down! It’s gotten even worse ah~~!Sorry for being so loud. m(__)m I’m in a terrible mess! LOL Oh well. Patterns are individuality. Ahhh~~ I’ve done it again! This is because the lid gets caught (the voice is upside down) It’s better to do it like this. Experienced people say. (I think everyone knows) No! It’s messed up! Yes it was done! This was just okay. This is messed up. This is also messed up. This is so-so. This is the last messed up piece. I can’t wait to see how it bakes up! Sprinkle on some cheese powder! Appropriate quantity You don’t have to shake this, but since it’s cheese bread, I’d like to sprinkle it on. Also, my messy mayonnaise may be hidden … Isn’t it hidden (^ ω ^) … OK! Bake in a preheated oven at 180°C for 15 minutes. It’s baked! Baked at 180 degrees for 15 minutes! It looks like a strange face ~ This is the one who didn’t use the mold. It was not much different from the one using the mold. But they don’t spread out horizontally. They bake to the same size. I guess it looks, you know, a little better with the molds? I’d like to think so! I think so! (aside from the swirly pattern lol) But I found that I could do the same without using a mold. Thank you for watching to the end ♡ See you in the next video… ♪ Bye Bye (@ ^^) / ~~~

最初にお詫びします。今回もやらかして自分で爆笑しています！
うるさくてごめんなさいm(__)m
マヨネーズ模様は個性的になりましたが、味は抜群においしいです♪

「これは子供が大好きな味だよなっ😻」
ずっと少年の心と胃袋を持ち続ける我が家のスィーツ親方が
焼き立てを食べて大絶賛してくれました！
子供だけじゃなくて、おじいちゃんも大好きだという意味です(笑)

さて、このパンの誕生秘話を少々。
熱々に焼けたチーズピザにはちみつをかけるとおいしいですよね～♪
そこで、チーズとはちみつでパンを作ってみることにしました。
ふわふわのパンははちみつを入れることで翌日も柔らかいままです。
今回の渦巻き模様は、先日東京に行ったとき、
こんな模様のパンが売っていたので参考にしました。

チーズにハムやベーコンを混ぜてもおいしいと思ったのですが
ちょっとしょっぱくなるかな～と思ってチーズだけにしました。
チーズの種類を変えるとアレンジが楽しめそうです！

ぜひ、お試しを～😋🧀

＜目次＞
00:00　オープニング
00:46　生地作り～ハムスター混ぜ
04:13　ひらひらポンポン3分間～オーバーナイト（一次発酵）
06:46　一次発酵終了～ベンチタイム
08:21　フィリングの紹介～チーズ計量
09:31　成形～最終発酵
12:25　仕上げ～焼成
14:22　完成～エンディング

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🌈日本語字幕表示をオンにしてご覧ください。

🌈スマホだと右上のccを押すと字幕が出ます。

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🍞動画の中で使用している丸いタッパーや白いヘラなどをご紹介しています。
【パン作りの道具たち】

🍞IFトレーや泡立て器をご紹介しています。
【購入品紹介】２０２２年３月

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💛チャンネル登録お願いします♪
https://bit.ly/3kdRnRF

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🔔ベルのマークの設定をONにすると、通知が行きます。
不定期に配信しておりますので、よろしかったらONにしてくださいね～🔔

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【チーズパン】

＜材料＞６個分

強力粉　１６０ｇ（春よ恋を使用）
薄力粉　４０g（バイオレットを使用）
※強力粉や準強力粉のみでもおいしく作れます。
きび砂糖　１０ｇ（又は、お好きな砂糖）
塩　２.５ｇ
イースト　１.５g（オーバーナイトにしない場合は2g）
はちみつ　１０g
太白ごま油　１０g（又は、柔らかくした無塩バターや香りのない植物油）
牛乳　１５０g（３５℃位）夏は常温

～フィリング～
切れてるチーズとピザ用チーズを合計１８０g使用しましたが、
お好きなチーズをお使いください。

～仕上げ～
牛乳・マヨネーズ・粉チーズ　適量

焼成
１８０℃に予熱したオーブンで１５分焼きました。
※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。

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【 No-Knead & Easy cheese bread】

＜Ingredients＞6 pieces

160g bread flour (I use domestic bread flour)
40g cake flour
*You can also make it with only bread flour or all-purpose flour.
10g cane sugar (or sugar of your choice)
2.5g salt
1.5g yeast
10g honey
10 g thick sesame oil (or softened unsalted butter or vegetable oil)
150g milk (About 35°C）Room temperature in summer

~Filling~.
I used a total of 180 grams of cheese, both cut and pizza cheese.
Use any cheese you like.

～Finishing touches
Milk and powdered cheese to taste

Baking
Baked in a preheated oven at 180°C for 15 minutes.
*Please use this as a guide as it depends on your oven.

#チーズパン#パンの作り方#おいしいひきだしパン