バターはたったの25g！更に作りやすくおいしくなった！【デニッシュ風’22】折り込まない＆こねない！オーバーナイトでゆっくり低温発酵☆No-Knead & Easy Danish

バターはたったの25g！更に作りやすくおいしくなった！【デニッシュ風’22】折り込まない＆こねない！オーバーナイトでゆっくり低温発酵☆No-Knead & Easy Danish

Thank you for watching. I am EIKO! Many people watched and made the video of “Danish pastry” that we introduced in the last issue. Thank you always so much. I wanted to make a new video because I received a comment about not being able to see the closing of the loop. So this time I will make [ No-Knead & Easy Danish’22]. The formula has been revised to make it tastier. Please watch the video to the end. Let’s start by making the dough. The Ingredients is here. All-purpose flour ,Sugar, salt, Yeast, beaten egg ,thick white sesame oil, lukewarm water and Milk. Please refer to the description section for details on ingredients and quantities. First of all, I will start with the pre-fermentation of yeast. 35g water Pinch of sugar. Then heat it in the microwave. Keep it at about 40 ° C. It has warmed up to about 40 ℃. It takes about 20 seconds at 600W. Shake in 1 g of yeast. Dissolve it like this. Let stand at room temperature until bubbles form, about 10-15 minutes. For the time being, let the timer run for 10 minutes. Next, add the flour. 200 g all-purpose flour, 20 g sugar, 2,5 g salt and mix gently so that it contains air. It took 15 minutes after all. The other day I did a pre-fermentation in this little bowl. In a small bowl, it took about 10 minutes to get bubbly. It is hard to see the bubbles in a large bowl, so I will use a small bowl again next time. I don’t think there is a problem, so I will proceed. 100 g of milk warmed to about 30°C. Add about half of the flour you just combined. Mix. If it looks like this after mixing well, it is OK. Cover and leave for another 10 minutes. It’s been 10 minutes. 10 g beaten egg (room temperature), 15 g thick white sesame oil. Mix. Easily mixed. Add all the remaining flour. Mix glugulously. After that, mix as if cutting. Once the water has been distributed throughout, let’s do the “hamster mix”. Stand the container upright and press down on the top with your hand to rub the mixture from the other side to the front like a hamster toy. Mix while rotating. Hold the base of the spatula. It may bend when force is applied. If you rub it against this area, it will mix easily. This is OK! Clean around the bowl. Cover and leave for 20 minutes this time. From here, leave it in a warm place. Place it in the oven chamber along with a cup of hot water. By the way, today’s room temperature is 24 ° C. 20 minutes have passed. Perform the first punch. Drizzle a little oil. Apply to the surface of the dough and the container. Turn it over, pompon it, and fold it about 10 times. Prepare the surface of the dough in this way. Cover and leave in a warm place for another 20 minutes. 20 minutes have passed. Perform a second punch. It’s exactly the same as before. Turn it over, pompon it, and fold it several times. Prepare the surface of the dough. Lightly even the surface. Cover and let the primary fermentation stay overnight in the vegetable compartment of the refrigerator. I put it in a plastic bag to ferment it so that it doesn’t dry out. Aim for 10 to 18 hours. Good night. good morning! It’s been 13 hours. The dough looks like this. Fermented vigorously. Move it to the table. Let’s lightly vent the gas. Dust both sides with bread flour. Stretch the cold dough. I forgot to say it earlier! It is easier to make a square by making a crosshair line like this and then extending it in a radial pattern. Aim for 32 cm x 25 cm. (Appropriate and okay) Turn over occasionally. It has grown to about 32 cm x 25 cm. The thickness is about 5 mm. I will apply unsalted butter. Unsalted butter weighs 25g. I applied 30g at the last [Danish pastry], but this time I reduced it a little to 25g. Even with this, it can be delicious at all. If you want to use more, you can use 30g or 40g. I made it a little soft like this. Apply this. Apply to 2/3 of the area and do not apply to 1/3 of the area. I think you can use cards like this to apply it evenly. (But it doesn’t have to be that clean) This is OK! Fold it 1/3. And also fold it 1/3 from here. It may be easier to do it later because the butter does not stick out if the edges are closed. I closed it like this. Then turn around and stretch it to about 30 cm. Stretch while blending in the butter. Fold it 1/3. And also fold it 1/3 from here. Turn around and stretch again. When stretching, I think it’s easier to stretch it by pushing the rolling pin like this and stretching it little by little. Turn it over from time to time. I will stretch the butter while blending it like this. It feels good ♡ It is difficult to stretch without flour, so roll out the dough while beating. It is about 30 cm. Then fold it again in thirds. Chill in the freezer for 15-20 minutes. It will be easier to work with if it is cooled. You can use plastic wrap, but today we will put it in a plastic bag. I think it would be easy to cool it on a stainless steel bat. I would like to cool it in the freezer for about 15 to 20 minutes. (15 minutes later) Sprinkle a thin layer of flour on both sides. Let’s stretch it in the same way as before. Press and stretch the rolling pin like this. Stretch to a size of 15 cm x 32 cm. The length is 32 cm and the width is about 15 cm. Then I will cut it. I thought it would be easier to cut along this guide, so I made it 32 cm. First, let’s cut from the middle! It is very easy to cut if you cut it like this. You can cut it with a kitchen knife or pizza cutter. I will screw it. Stretch and twist like this. Twist Twist … The end of the roll looks like this. This is OK! The final fermentation is done using the fermentation function of the oven. Watch the situation from about 30 minutes at 30 ° C. I’ll cover it with a dry cloth today. If it looks dry, spray water over this cloth to ferment it. Let’s go! After 30 minutes had elapsed, I removed it from the oven. From here, I would like to switch to room temperature fermentation and leave it for about 10 minutes. Meanwhile, start preheating the oven at 200 ° C. It’s about 10 minutes, so I’d like to apply the beaten egg and prepare it. If you look closely, the shapeing isn’t very pretty. The good thing about twisting molding is that even if the molding is not so good, it somehow looks good.♪ After applying it, sprinkle it with granulated sugar. Look ! This area is frayed and this area is also messed up. You don’t have to worry about it at all! I like the amount of granulated sugar, but I think it’s better to fill it up. OK! The oven has been preheated. Lower the temperature to 190 ° C and bake for about 13 minutes. It’s baked! Bake at 190 ° C for 13 minutes! Thank you for watching until the end. Please subscribe to my channel.♡ See you in the next video ♪ Bye bye (* ^^) v

皮はサックサク！中はしっとりふんわりバターのいい香り♡
公開してから１年半たった今でもたくさんの方にご視聴いただいている【デニッシュ風】！

その大人気レシピを２０２２年バージョン製法でご紹介します。
そして配合も見直して更においしくしちゃいました～！！
前回は手で隠れて輪っかを閉じるところがよく見えなかったので
今回はドアップでお見せします！(笑)

ぜひ、お試しを～😋🍞

＊＊＊＊＊＊＊

再生数２６万回超えの前回動画はこちらから♬
【デニッシュ風】

＊＊＊＊＊＊＊

🌈字幕表示をオンにしてご覧ください。
Please turn on the subtitle display to watch.

🌈スマホだと右上のccを押すと字幕が出ます。
For smartphones, press cc in the upper right corner for subtitles.

＊＊＊＊＊＊＊

🍞丸いタッパーをご紹介しています。
【パン作りの道具たち】

＊＊＊＊＊＊＊

💛楽しんでいただけましたらチャンネル登録と高評価ボタンもお願いします♪
https://bit.ly/3kdRnRF

＊＊＊＊＊＊＊

🔔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～🔔

＊＊＊＊＊＊＊

【デニッシュ風’22】

＜材料＞８個分

準強力粉：２００ｇ（リスドォルを使用）
砂糖：２０ g（又は、お好みの砂糖）
塩：２,５ｇ
イースト：１g（赤サフを使用）
ぬるま湯：３５g（４０℃位）
砂糖ひとつまみ
牛乳：１００g（３０℃位）
溶き卵：１０g
太白ごま油：１５g（又は植物油か柔らかい無塩バター）

・無塩バター：２５g

・溶き卵・グラニュー糖：適量

・焼成（２００℃に予熱）
１９０℃　１３分位
※ご使用のオーブンにより異なります。

🍞ポイントをまとめましたので参考にしてください♬

★牛乳の温度
冬は35℃、春と秋は30℃、夏は常温。

★準強力粉がない場合は、強力粉１６０gと薄力粉４０gで代用できますし、強力粉のみでもそれぞれにおいしくできます。

★オーバーナイトにしない場合
イーストを２ｇにして、２回目のパンチの後、２倍くらいの大きさになるまで暖かい所で一次発酵させます。扱いにくい時は冷蔵庫や冷凍庫で少し冷やすと伸ばしやすいと思います。

＊＊＊＊＊＊＊

【No-Knead & Easy Danish’22】

＜Ingredients＞For 8 pieces

200g all-purpose flour
20g sugar (or sugar of your choice)
2,5g salt
1g yeast
35g lukewarm water (About 40°C）
Pinch of sugar
100g milk (about 30°C)
10g beaten egg
15 g thick sesame oil (or vegetable oil or soft unsalted butter)

25g softened unsalted butter

beaten eggs, granulated sugar to taste

Baking (with preheating to 200°C)
Bake at 190°C for about 13 minutes.
*Depends on your oven.

🍞See also here for a summary of the key points.

・Milk temperature.
35°C in winter, 30°C in spring and fall, room temperature in summer.

・You can substitute 160 g of bread flour and 40 g of cake flour, or you can use only bread flour, each of which is delicious.

・If not to overnight.
2 g of yeast and let primary ferment in a warm place after the second punch until doubled in size. If it is hard to handle, it is easier to stretch it if it is cooled slightly in the refrigerator or freezer.

#デニッシュの作り方#簡単デニッシュレシピ#おいしいひきだしパン