白パンにお酢を入れたらびっくりするほどほわんほわん♡翌日もふわふわが続く！こねない＆簡単！【ミルク＆ハニーの白パン】No-knead easy! Milk & Honey White Bread

白パンにお酢を入れたらびっくりするほどほわんほわん♡翌日もふわふわが続く！こねない＆簡単！【ミルク＆ハニーの白パン】No-knead easy! Milk & Honey White Bread

Thank you for watching. This is Eiko! Today I will make [milk & honey white bread]. This is one of my favorite vinegar recipes. The good thing about vinegared bread is that it is easy to ferment, making it fluffy and soft. It’s so fluffy that if you touch it freshly baked, it will collapse. The fluffiness continues the next day. Please try it ♫ Let’s start with making the dough! Ingredients. Bread flour, salt, honey, unsalted butter, rice vinegar,milk, Dry yeast for pre-fermentation, lukewarm water (about 40°C), a pinch of sugar Please refer to the description section for details on ingredients and quantities. Start with a pre-fermentation of yeast. 20g lukewarm water at about 40°C, a pinch of sugar, and 2g dry yeast. After dissolving the yeast, leave it at room temperature for 5 to 10 minutes until it bubbles. 200g bread flour, 2.5g salt Mix to incorporate air into the mixture. Yeast pre-fermentation is finished. Transfer to a bowl while rotating to remove cleanly. 130 g milk warmed to about 30°C Add about half of the flour. Mix. When it is smooth like this, it is OK. Cover and leave at room temperature for 10 minutes. After 10 minutes 15g unsalted butter, 30g honey I let them soften at room temperature. Just the right amount of softness. Blend the butter. Add the vinegar last. Butter does not need to be completely melted. 4g rice vinegar I feel like the vinegar will separate if I add it first, so I add it last. Add the rest of the flour. Mix glugulously at first. Then,mix as if cutting. Once the water has been distributed throughout, do the hamster mix. Stand the container upright, hold it down with your hand, hold the base of the spatula. Mix by rotating it like a hamster toy from the other side to the front and from the other side to the front. If you rub it in this area, it will mix in no time. Any remaining lumps of butter can be mixed well here. Mix for about 1 minute. Clean around the bowl. Cover and leave at 30°C to 35°C for 20 minutes. After 20 minutes Perform the first punch. Two punches today. Drizzle a little bit of oil. Blend into the surface of the dough and the container. Turn it over, pompon it, and fold it about 10 times. Extend and fold. Extend and fold. Prepare the surface of the dough. Cover and leave in a warm place for 20 minutes. After 20 minutes Perform a second punch. Exactly the same as before. Turn it over and fold it several times. After preparing the surface of the dough, lightly level it. Cover with a lid and allow to ferment in a warm place of 30°C to 35°C until it doubles in size. Primary fermentation is finished. It grew to this size in about 30 minutes. Weigh. 399g Divide into 6 pieces. Weighs 66.5g each. Weigh the same! Roll each piece of dough into a ball. It is not necessary to close tightly at this time. Cover with a tightly wrung wet cloth and let it sit for about 20 minutes. 20 minutes later. Shape the dough. Shake flour to release gas. Roll each piece of dough into a ball. I took a longer bench time today because, as I recently noticed, I felt that it made me feel more fluffy. Everyone please check it out. Tightly close the bottom. Dust the surface with flour. These are chopsticks. Sprinkle some powder on the chopsticks. Push it in the middle and wiggle it around a bit. Like this. Attach the two ends together to form a shape. They seem to be separating but they are sticking together. If the surface is dry, moisten it with a mist. For the final fermentation, use the fermentation function of the oven. I would like to see how it looks after about 30 minutes at 35°C. Cover with a tightly wrung wet cloth to prevent drying. Let’s go! Final fermentation is finished. I got it out in 25 minutes at 35°C. The oven is preheated to 150°C. Fingers dipped in flour. The final fermentation is complete when the product does not return to a concave state when touched. Sprinkle bread flour. I used bread flour today, but I think you can shake it with rice flour. Sprinkle flour to make it white. The name is white bread. Bake at 150℃ for 13 minutes. Baked! Bake at 150°C for 13 minutes. This is what happens when you grind your chopsticks too much, but I think it’s cute in its own way. It looks like this when you break it. It was so soft and fluffy that it felt like it would collapse when I touched it. It’s delicious as it is, but the sandwiches with ham, cheese, and egg salad are also delicious, so please try them. Thank you for watching this time until the end ♡ If you enjoyed it, please hit the good button and subscribe to the channel ♬ See you in the next video! Bye Bye

またしてもお酢入りパンレシピです♬
お酢入りパンのいい所は発酵しやすくふわふわに柔らかく仕上がるところです。
焼きたてをさわるとつぶれちゃう位ほわほわ(⋈◍＞◡＜◍)。✧♡
はちみつ🍯のやさしい甘さの白パンは翌日もやわらかいままです！

そのままでもおいしいけど、ハムやチーズや卵サラダなどのサンドイッチにしてもグッド👍
ハイジの白パンが食べたくなったらぜひ試してみてね～😋🍞

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▶再生リストにまとめましたのでチェックしてね～(*^^)v
【お酢入りふわふわパンレシピ】

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🍞丸いタッパーをご紹介しています。
【パン作りの道具たち】

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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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【ミルク＆ハニーの白パン】

＜材料＞６個分

強力粉：２００ｇ（春よ恋を使用）
塩：２.５ｇ
イースト：２ｇ （赤サフを使用）
ぬるま湯（40℃位）：２０ｇ
砂糖：ひとつまみ
牛乳（30℃位）：１3０ｇ
無塩バター：１５ｇ
はちみつ：３０ｇ
米酢：４ｇ（又はおうちにある酢なら何でもOK）

焼成
150℃に予熱したオーブンで13分位
※ご使用のオーブンにより異なります。

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【No-knead easy! Milk & Honey White Bread】

＜Ingredients＞For 6 pieces

200g Bread flour (I use domestic bread flour)
2.5g salt
2g yeast
20g lukewarm water (About 40°C）
Pinch of sugar
130g milk (about 30°C)
15g unsalted butter
30g honey
4g rice vinegar (or your favorite vinegar)

Baking
Preheat oven to 150℃ for about 13 minutes
*Depends on your oven.

#白パン#パンの作り方 #おいしいひきだしパン