(タッパで作る簡単パン）手作りのミルククリームが絶品！パン屋さんでも大人気「ミルクフランスパン」Milk baguette（English subtitle)

(タッパで作る簡単パン）手作りのミルククリームが絶品！パン屋さんでも大人気「ミルクフランスパン」Milk baguette（English subtitle)

Today, I am going to make a “Milk baguette”.This baguette is soft and the butter cream makes it special. It is one of the best-selling items at many Japanese bakeries. It can be made from the ingredients you can get. In a container, put the bread flour, sugar, salt, and instant yeast. Combine hot water and milk, and then put in the container. Mix the wet and dry ingredients together using a card. Do this for two minutes. After the dough becomes smooth, put it in the center of the container. Cover the container and place it in a warm location until the dough doubles in size. After the dough doubles in size, place it on a floured surface. Release the air from the dough using your hands. Divide the dough into 6 pieces and shape into a ball. Let the dough rest for 5 minutes. After 5 minutes, press the dough by hand to flatten it then and use a rolling pin to stretch it into a circle with a diameter of 10cm (~4 inches). Stretch well to the edge of the dough and let the air out. Stretch the dough out and fold it twice. After folding, cut a mark in the center using a card. Fold the dough across the mark and then pinch the edges together. Make sure there’s a good seal. Hold both ends and roll and stretch the dough at the same time. Stretch the dough until it becomes 20cm (~8 inches) in length and uniform thickness has been achieved. After folding, cut a mark in the center using a card. Fold the dough across the mark and then pinch the edges together. Stretch the dough until it becomes 20cm (~8 inches) in length and uniform thickness has been achieved. After placing all 6 pieces of dough on a baking sheet, try to make them uniform in size. Leave a gap between each piece of dough and let them double in size while covering the baking sheet with a dry cloth. Remember to bring the butter to room temperature. Put the butter in a bowl and mix as if you’re adding air to the butter. The butter looks white and has a whipped cream-like hardness. If the butter melts too much, soak it in ice water to cool and mix. To the bowl, add the sugar and condensed milk. Put the mixture in a piping bag and keep it in the refrigerator. After the dough doubles in size, Shake the flour and make a several cuts into the dough. Bake for 12~15 minutes in an oven preheated to 190C (375F). The bread is done now. After cooling, split it lengthwise using a knife. And squeeze some of the milk cream in. Make sure that you cool the bread completely as the cream will melt when the bread is still hot. This baguette is soft and the butter cream makes it special and very delicious. It is one of the best-selling items at many Japanese bakeries. Enjoy making this delicious bread at home! This recipe is available in the description. Mix the ingredients of the dough and proof until doubled Degas, cut into 6 equal parts, roll and rest for 5 minutes Roll into a circle with a diameter of 10 cm with a rolling pin Fold the dough in three and fold it in half.
Pinch the dough, stop it, and stretch it to a length of 20 cm. Place on the top plate to evenly prepare the dough and perform secondary proof. Make milk cream When it swells doubled, make a notch on the surface Bake for 12~15 minutes in an oven preheated to 190C (375F). When it has cooled completely, make a notch and sandwich the cream.

ご視聴ありがとうございます。
今日は、ソフトなフランスパンに、ミルククリームを入れた「ミルクフランス」を作ります。
パン屋さんでも人気のパンですが、身近にあるもので美味しく作ることができます。
ぜひ手作りに挑戦してください。

ミルクフランス
（材料）6本分
強力粉150
薄力粉50
砂糖大さじ1(10g
塩小さじ2/3(3g
ドライイースト小さじ2/3(3g)
牛乳100g
熱湯50ｇ
（バタークリーム）
無塩バター60g
砂糖20g
練乳20g

（作り方のまとめ）
生地の材料を混ぜて、2倍になるまで一次発酵
ガス抜きをして6等分に切り分けて丸め、5分休ませる
麺棒で直径10cmの円に伸ばす
生地を三つ折りにして、さらに半分に折る
生地をつまんで止めて、20cmの長さに伸ばす
天板にのせて生地を均等に整え、二次発酵
ミルククリームを作っておく
2倍に膨らんだら、表面に切り込みを入れる
190℃（374°F）で13〜15分焼く
完全に冷めたら、切り込みを入れてクリームをはさむ

＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿

「おうちで本格パン焼けました」全国の書店、ネット書店で発売中です。
電子書籍もあります↓
https://amzn.to/2RYLYDU
レシピ本の解説動画はこちら↓

このチャンネルでは、タッパの容器で作れるパンを紹介しています。
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！
※タッパのサイズ１５×２０×高さ１０ｃｍ

このチャンネルのメンバーシップのお申し込みはこちらから
https://www.youtube.com/channel/UCVsLICvumTGl8Q0z2erOCGw/join

チャンネル登録お願いします：https://www.youtube.com/channel/UCVsLICvumTGl8Q0z2erOCGw?sub_confirmation=1

＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿

生地量の計算式
Calculation of bread dough and flour s

失敗しない発酵
Don’t　proof

タッパで作るパンで使っている道具と材料のご紹介動画
Tools and materials used video

パンがうまく焼けるオーブンの使い方動画
How to use a well-baked oven video

こねずにパンが作れる理由

※使っている強力粉
https://amzn.to/2LhqxHh
※ライ麦全粒粉
https://amzn.to/35R7n4f
https://amzn.to/3cBhTQ1
※粗塩（粗塩など調理用のものでOK)
https://amzn.to/2WmzPIc
※ドライイースト（赤サフ・青サフ）
https://amzn.to/2WnSVxF
　　（赤５００）
https://amzn.to/2Lh3eNM
　　（赤小分け）
https://amzn.to/2WIJBU2
　　（青５００）

※カード
https://amzn.to/3bp7Lbw
※オーブン（シャープ製３１L)
https://amzn.to/30I9UvK
※オーブン用温度計
https://amzn.to/35Pr6S9
※木製ペストリーボード
https://amzn.to/3cvgJFG
※大理石
https://amzn.to/2LhhFkZ
※シリコンマット
https://amzn.to/2Lj76O2
※１斤用食パン型　サイズ９．５×１８×高さ１０ｃｍ（容量１７００ｍｌ）
https://amzn.to/2WmNhM7
※保存用袋
https://amzn.to/35Tggu5
※ブレッドカッティングボード
https://amzn.to/2Wp9olc
※ケーキクーラー
https://amzn.to/2WqUqLH
※柄付きザル（ふるい）
https://amzn.to/3cqWUir
https://amzn.to/2WMNdEr

＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿

Thank you for watching. Today we are going to make “Milk France”, a soft French bread with milk cream. This bread is popular in bakeries, but you can make it delicious with what you have around you. Please try your hand at making it yourself.

Milk French Bread
(Ingredients) For 6 loaves
200 g bread flour
1 tablespoon sugar (10g)
2/3 teaspoon salt (3g)
2/3 teaspoon (3g) instant dry yeast
100g milk
50g boiling water
(Buttercream)
60g unsalted butter
20g sugar
20g condensed milk

（Summary of preparation)
Mix the ingredients for the dough and let the first fermentation to double in size.
Let the dough rest for 5 minutes before cutting into 6 equal pieces and rolling out.
Roll out the dough with a rolling pin into a 10 cm diameter circle.
Fold the dough in three and then fold it in half.
Pinch the dough together and roll out to a 20cm length.
Place the dough on a baking sheet and let it rise for the second fermentation.
Make the milk cream.
When the cream has doubled in size, cut a slit in the surface. Bake at 374°F (190°C) for 13 to 15 minutes.
When completely cooled, cut a slit in the top and insert the cream.

#ミルクフランス
#フランスパン
#こねないパン

このチャンネルのメンバーシップのお申し込みはこちらから
https://www.youtube.com/channel/UCVsLICvumTGl8Q0z2erOCGw/join

チャンネル登録お願いします：https://www.youtube.com/channel/UCVsLICvumTGl8Q0z2erOCGw?sub_confirmation=1

やさいのひチャンネルの動画：youtube.com/c/yasainohi831
インスタグラム：https://www.instagram.com/foodsalon_yasainohi/
やさいのひ公式Twitter：https://twitter.com/yasainohi_ch
やさいのひ公式HP：https://www.yasainohi.net/
ラジオ Voicy : https://voicy.jp/channel/1515