【目からウロコ！】レンジで作るマヨネーズ入りのホワイトソースがヤバ旨‼子供も大人もみんな大好き💗【絶品！ベーコンポテトパン】オーバーナイトでゆっくり長時間低温発酵｜Bacon Potato Bread

【目からウロコ！】レンジで作るマヨネーズ入りのホワイトソースがヤバ旨‼子供も大人もみんな大好き💗【絶品！ベーコンポテトパン】オーバーナイトでゆっくり長時間低温発酵｜Bacon Potato Bread

Hi! This is Eiko! Today I will make [Bacon Potato Bread]. You can’t tell by looking at it, but the white sauce is hidden inside. My partner raves about this bread, which is irresistibly delicious fresh out of the oven. This time I made a white sauce using mayonnaise instead of butter. It is very convenient to arrange for other dishes. Please enjoy it until the end. See how to make this easy, wallet-friendly white sauce first. I will make a white sauce that can be easily made in the microwave without using fire. 10 g bread flour, 100 g milk (about 40°C-50°C). Of course, cake flour is fine, but bread flour is recommended because it is less likely to form lumps. The point is to warm the milk in advance and add the milk in several batches. When the flour and milk are well mixed, heat at 600W for 30 to 40 seconds without the lid. I have heated it for 40 seconds. This area is solidifying. Mix. Mix well until smooth and add 10g of mayonnaise. If you add mayonnaise and mix it, it will feel a little sticky. Season with a pinch of salt and pepper. Consomme granules are also good, and adding onion koji was also very delicious. Mix once and taste. After this, I will put bacon and cheese on it and bake it, so I think it’s fine here if it’s a little thin. Then, heat for 20 to 30 seconds at 600W. Heated for 30 seconds. It will be loose at this point, but it will become thicker as it cools, so don’t worry. I want to cool it quickly, so I put it in ice water to cool it. Start making the dough ♪ Ingredients All purpose flour Sugar Salt Dry yeast
Lukewarm water Milk Please refer to the explanation column for details such as ingredients and quantity. Pre-fermentation of yeast 35g of lukewarm water (about 40°C) A pinch of 10g of sugar (about 1g) 1g of dry yeast Dissolve the yeast well and leave at room temperature for 5 to 10 minutes. By the way, today’s room temperature is 28°C. 180g All purpose flour Remaining sugar Salt 2.5g Mix well to incorporate air. after 5 minutes. Pre-fermented yeast looks like this. Today’s yeast is 1g, so it’s less bubbly than usual, but it’s okay. Transfer to a bowl in which you will make the dough. 100g of cold milk (35°C in winter, 30°C in spring and autumn) Add about half of the flour and mix well. Mix well and it will be OK if it becomes smooth like this. Cover and leave at room temperature for 10 minutes. 10 minutes later. Add the rest of the flour and mix well. Once the water has been distributed throughout, do the hamster mix about 1min. Stand the container upright and hold it with your hand from above and hold the base of the spatula. From the other side to the front. Mix while rotating like a hamster toy. If you rub it in this area, it will mix in no time. After mixing for about 1 minute, it looks like this. This is OK. Clean around bowl and spatula. Prepare the surface of the dough by flipping it from the bottom to the top. (About 20 times) Cover and leave at room temperature for 20 minutes. Keep it in a warm place when it’s cold. 20 minutes later. 1st punch. Drizzle a little oil and spread it on the surface of the dough and the container. Turn it over and fold it about 10 times. Stretch it out…stretch it out until it almost breaks and then fold it. Repeat this. Arrange so that the surface of the dough can be stretched. Cover and leave at room temperature for 20 minutes. 20 minutes later. second punch. Just like before, turn it over and fold it 5 to 6 times this time. The second punch is hard to stretch, so 5 to 6 times is fine. After arranging the surface so that it can be stretched, level it so that it is easy to see that it has doubled. Cover and leave primary fermentation overnight in the vegetable compartment of the refrigerator. I always put it in a plastic bag so it doesn’t dry out. Aim for 10 to 18 hours. So, good night. good morning. It’s been 13 hours since I put it in the vegetable compartment of the refrigerator. This is what the dough looks like. Weigh. 328g. Degas and divide into quarters. Each of them is 82g. I think that this kind of shape is easier to mold because it will be stretched long after this. Cover with a damp cloth and let the dough rest for 20-30 minutes. (bench time) Prepare toppings. These can also be prepared the night before. Bench time is over. Shape the dough. Lightly dust both sides with powder and spread it slightly with your palm while removing the gas lightly. Approximate size is about the size of the palm of your hand. Fold it in three with the clean side down. If you stretch it all at once, it won’t stretch easily, so first make 4 pieces that are stretched in this state. I will continue to stretch further in order from the first stretched. Lightly dust both sides with flour. roll it out with a rolling pin with the clean side facing up. If the fabric is loose enough, it should stretch easily. If it is difficult to stretch, please let it rest for a while. Approximate size is 25cm x 5cm. Appropriate amount of olive oil. Apply it all over. Then use your fingertips to make an indentation. Leave the edge to make it easier to put the ingredients on like this. I used an oil coating to prevent it from getting soggy even when I put the white sauce on it. This work is so much fun ♪ Appropriate amount of white sauce. Place the white sauce on the dents and spread evenly. You may have some white sauce left over, but it’s also delicious if you top the bread with this sauce and cheese and bake it. Appropriate amount of mashed potatoes. I tried mixing mashed potatoes and white sauce and it turned out to be a bit watery. I thought it would be better to put them separately. Press lightly. Sprinkle bacon and onions. If you like, you can add corn, zucchini, paprika, and mini tomatoes to make it summery and delicious. Appropriate amount of shredded cheese (60g this time) It’s long and thin, so it’s going to fall apart, but please put it all on top. Gently press down again to blend the whole. For the final fermentation, use the fermentation function of the oven. I will spray plenty of water with a sprayer. Ferment for 20 minutes at 35°C. Let’s go! Final fermentation is finished. It’s fermented like this in 20 minutes. The oven started preheating at 200°C. Leave it as it is until preheating is complete, but if the surface is dry, spray it with a mist. Appropriate amount of mayonnaise (optional) There are 3 mayonnaise holes, which is cute. It’s delicious without mayonnaise, but it’s even more delicious with it on. However, if you are concerned about calories, you can omit it. Bake for 16 to 17 minutes at 200℃. It’s baked ~! Bake at 200°C for 16 minutes. The olive oil that was applied to the dough earlier remains, so paint only the edges. This is what the bakery was doing, so I tried to imitate it. I forgot to take a scene of shaking parsley💦 I’m sorry 🙇 It was baked so deliciously! done! How was the delicious freshly baked [Bacon Potato Bread]? The white sauce with mayonnaise is a little refreshing, and it’s delicious even when it’s hot and you don’t have an appetite. I think that both children and adults love this bread. Please try making it. Thank you for watching until the end this time too ♡

パッと見ではわからないのですが中にホワイトソースが隠れています✨
我が家のスィーツ親方が大絶賛したこのパンは焼き立てがたまらないおいしさです😍👍

さて、今回のホワイトソースはバター不使用！マヨネーズで簡単に作る方法を研究しました！
食パンにこのホワイトソースとチーズを乗せて焼いてもめちゃうまです🎶

ぜひお試しを～😋🍞

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🌈日本語字幕を追加しましたので、字幕が必要な方はONにしてお楽しみください♬

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💛丸いタッパーは100均のセリアさんで購入しました。 こちらの動画でご紹介しています。
【パン作りの道具たち】

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💛チャンネル登録と高評価ボタンをポチッと押していただけると励みになります😍 💖✨
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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【ベーコンポテトパン】

＜材料＞　4個分
準強力粉：180g（リスドォルを使用）
砂糖：10g（又はお好みの砂糖）
塩：2.5ｇ
ドライイースト：1g
ぬるま湯（40℃）：35g
冷たい牛乳：100g

▼ホワイトソース
強力粉：10g
牛乳（40℃～50℃位）：100g
マヨネーズ：10g

▼トッピング
オリーブオイル：適量
ホワイトソース：適量
マッシュポテト：適量（じゃがいも皮を剥いて100~120g位）
ハーフベーコン：2～3枚
玉ねぎ：1/4個分
ピザ用チーズ：適量（動画では60g）
マヨネーズ：適量（省略可）

ドライパセリ：少々

🍞オーバーナイトにしない場合は、2回目のパンチのあと2倍くらいの大きさになるまで一次発酵します。（寒い時はあたたかい所で、夏は室温でも大丈夫）ベンチタイムは10～15分位とり、その後の工程は同じです。

⭐ポイントをまとめました⭐

・準強力粉は強力粉144gと薄力粉36gでもOKです。
・牛乳の温度：冬は35℃、春と秋は30℃
夏は常温か冷たいもの。（今回は冷たい牛乳を使用しました）
・夏のパン作りでは生地温度が上がって過発酵になりがちです。時々温度を計ってこね上げ温度が26~27℃位になるように調整してください。
・なるべく早め（焼いてから2日以内）にお召し上がりください。

焼成（200℃予熱あり）
200℃で16～17分位
※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。
※東芝の石窯オーブンを使用しています。

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【No knead & easy! Bacon Potato Bread】

＜Ingredients＞ For 4 pieces

180g all purpose flour
10g sugar (or sugar of your choice)
2,5g salt
1g dry yeast
35g lukewarm water (around 35°C)
100g cold milk

▼White sauce
10g strong flour
100g milk (around 40°C to 50°C)
10g mayonnaise

▼Topping
Appropriate amount of olive oil
Appropriate amount of white sauce
Appropriate amount of mashed potatoes (100-120g of peeled potatoes)
2-3 pieces of half bacon
1/4 of an onion
Appropriate amount of shredded cheese (60g in the video)
Appropriate amount of mayonnaise (optional)

A little dried parsley

⭐ Points summarized ⭐
・Milk temperature: 35°C in winter, 30°C in spring and autumn
Hot or cold in summer. (I used cold milk this time)
・When making bread in the summer, the temperature of the dough rises and tends to over-ferment. Occasionally measure the temperature and adjust so that the kneading temperature is around 26-27°C.
・Consume as soon as possible (within 2 days after baking).

▼Baking (with preheating)
200°C, 17 to 18 minutes
*Please use this as a guideline as it varies depending on the oven you are using.

#こねないパン#ベーコンポテト #おいしいひきだしパン