こねない！簡単湯種製法でふわっふわ～！黒糖の粒々がジョリジョリしておいしい！【黒糖ロールの作り方】【Easy Tangzhong Method Brown Sugar Bread】

こねない！簡単湯種製法でふわっふわ～！黒糖の粒々がジョリジョリしておいしい！【黒糖ロールの作り方】【Easy Tangzhong Method Brown Sugar Bread】

Thank you for watching. This is Eiko! Today I will make a 【Easy Tangzhong Method Brown Sugar Bread】 . I have received numerous requests for brown sugar bread in the past. I have made bread using brown sugar, and after repeated trial production, I finally completed a satisfying dough. This time, I will introduce a cute shape that looks like a snail without using a mold. As you can see, the brown sugar grains that sometimes appear from the fluffy dough are my favorite. It’s delicious without it, but it’s even more delicious with it! Please try! Let’s start by making the dough ♪ Here are the ingredients. Bread flour Brown sugar Salt yeast Unsalted butter Milk And bread flour and water for tangzhong. Please refer to the description section for details on ingredients and quantities. First, dissolve the yeast in the milk. Sprinkle 2,5 g dry yeast into 100 g milk (about 30°C). Mix. A viewer once asked, “What are those black bars?” This is a whisk that mixes eggs bought at a 100-yen shop. Next, combine the flours. 230g bread flour,40g brown sugar,3g salt I used this type of powdered brown sugar. Mix the whole so that it contains air. Next, make Tangzhong. 20g bread flour,100g water. This is the whisk I just used. This way you don’t have to wash it. MIx well. First heat in a microwave oven at 600W for 30 seconds. Heated for 30 seconds. There is not much change yet. After this, heat for 20 seconds 3 to 5 times. 20 seconds x 1st end. Mix and heat. The second time is over. It has hardened a little. Mix in the same way and heat. Finished the third time. It has hardened a lot. Mix and heat. It was finished for the 4th time. If it turns into glue like this, it’s good to go! Cold butter fresh from the refrigerator. The temperature drops when cold butter is added. Mix. The butter melted and became smooth like this. Stir to reduce temperature. Let it cool like this until it reaches about 30 to 35 degrees Celsius. Let’s measure the temperature. It is 32 ° C. OK! Add yeast milk. Then melt it. It’s okay if a little lump remains. Put about 1/3 of the flour in this. I think half is a little more. About one-third. Mix with a whisk. If it looks something like this, OK! I can see the crushed brown sugar here and there, but this is okay. There is no problem as it is. Cover and leave at room temperature for 10 minutes. By the way, today’s room temperature is 24 ° C. If you feel it’s cold, put it in a warm place. It’s been 10 minutes. Now add all the remaining flour. Mix in a circular motion. Then mix as if cutting. When the water comes around, ” hamster mix”! Stand the container upright and hold it from above. Hold the base of the spatula and rotate it like a hamster toy while mixing the mixture. If you rub it against this area, it will mix in a blink of an eye. If it mixes this well, it’s OK! Now clean the area around the bowl. Cover and leave for another 10 minutes. It’s been 10 minutes. Then, “fluttering pompon 3 minutes” will start from this. As the name suggests, “fluttering pompoms” are made by stretching the dough in this way and shaking it off. When it is about to cut, fold it and give it a stimulus. Fluttering fluttering ~~ Pompon Pompon Repeat this for 3 minutes. Can I do it longer than 3 minutes? I was asked. Of course, you can do it for longer. (Timer sound) Yes Yes! Yes, it’s been 3 minutes. This is OK! The state of the fabric is like this. Tap it 10 times like this. This will prepare the surface of the dough. Cover and leave for 20 minutes this time. From here, leave it in a warm place. As always, I’d like to keep it in the oven with a cup of hot water. 20 minutes have passed. Perform the first punch. Drizzle a little bit of oil. Familiarize with the surface of the dough and the container. Turn it over, pompon it, and fold it about 10 times. Today’s dough has only milk, so it may be a little difficult to stretch. If it doesn’t stretch, you don’t have to force it. 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. After preparing the surface, lightly level it. Cover and ferment in a warm place until it is about twice as large. Introducing the filling to put inside. I will use this brown sugar today. It is a mass of brown sugar. This one says it is from Iriomote Island, Okinawa. It is cut into square cubes. I bought this at a local supermarket. Cut it to the size of a raisin. Kitchen shears are easier to cut than kitchen knives. Please be careful not to get injured. The primary fermentation is finished. Do you see it? The container is full. This took about 40 minutes. Move it to the table. Remove the gas. Remove excess flour. Weighing. 492g Today is 8 divisions. 61.5g per one. Make them the same weight. Each weighs the same! Let’s round it. You don’t have to close the bottom tightly here. Cover with a tightly squeezed wet cloth. Let the dough rest for about 10 minutes. (Bench time) Ten minutes have passed. Shape the dough. Lightly flour both sides and roll out with a rolling pin. The clean side is down. The approximate size is a little smaller than a card. Sprinkle two rows of brown sugar grains. Make a core and then curl it loosely. Please close the end of the winding tightly. If the dough is sticky, it is easier to sprinkle a moderate amount of bread flour. Roll it around and make it into a length of about 15 cm. I spread all four at once. I also scatter things like this kind of powder. I made 8 sticks wrapped with brown sugar. I will extend it from the first wrapped one. If you do it all at once, it will not stretch, so if you stretch it in two steps, it will stretch easily. Roll it out to about 20 cm. It’s okay if sugar comes out like this. Place the closed part down. Put the tip in a little bit down and wrap it around. The end of the roll is pushed down and pinched closed. Cute ♡♡♡ I’ll try another one. Roll it up, pinch it shut, and close it. Finally, hold it down a little like this. The final fermentation uses the fermentation function of the oven. Watch the situation from about 30 minutes at 35 ° C. Today I’ll cover it with a dry cloth instead of a wet cloth. This dough is quite sticky, so if you use a wet cloth, it will stick together. If you think it’s dry, spray water over the cloth. Let’s go! After 30 minutes, I took it out of the oven. Fingers wet with water. If you push it a little, it will dent. When it looks like this, the final fermentation is finished. Let’s apply the beaten egg. Ah! I forgot! The oven is now starting to preheat to 190 ° C. Let’s apply it gently and gently. Don’t forget the lower one. I’m going to apply beaten egg today, but milk or soy milk is also OK. This time, we put brown sugar grains inside and shaped them into a cute snail-like shape. I think it would be good as a dinner roll with nothing inside. Also, koppe pan and One loaf of bread can be made in the same way with this dough, so I think you can enjoy various arrangements. For koppe pan and One loaf of bread, I will put a link in the summary column so please refer to how to make it. Finally sprinkle with almond slices. You can omit this. Yes, this is OK! Then, lower the temperature to 180 ° C and bake for about 13 to 15 minutes. It’s baked! Bake at 180 ° C for 14 minutes. Thank you for watching ♡ See you in the next video ♪ Bye Bye (@ ^^) / ~~~

黒糖パンと言えばレーズンがよく合いますが、今回は黒糖の粒を入れました！
溶けた黒糖のジョリジョリした食感とアーモンドの香ばしさが
ふわふわの生地とめちゃめちゃ相性がいい！
今まで食べた黒糖パンの中で一番おいしい！！

黒糖コッペパンのリクエストをしてくださったみなさま、お待たせしました！
今回は、型を使わずにかたつむりみたいな渦巻きの成形にしましたが
コッペパンや食パンにアレンジできますので
以前の動画を参考にして作ってみてくださいね～😋🍞
丸パンやちぎりパンにしても◎です👍

【簡単湯種食パン】
https://youtu.be/6bNA6Ljt-II

【簡単湯種のふわふわコッペパン】

＊＊＊＊＊＊＊

🌈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～🔔

＊＊＊＊＊＊＊

【簡単湯種の黒糖ロール】

＜材料＞８個分

★湯種
強力粉：2０ｇ（春よ恋を使用）
水：１００ｇ

★本捏ね
強力粉：２３０ｇ（春よ恋を使用）
黒糖：４０g（粉末タイプ）
（甘いのがお好きな方は５０ｇ）
塩：３ｇ
イースト：２,５g
牛乳：１００g
無塩バター：１５ｇ
湯種：全量

★黒糖（ブロック）：３０ｇ位
量も大きさもお好みで♪

★溶き卵・スライスアーモンド：適量

焼成（190℃に予熱）
180℃　13～15分位
※ご使用のオーブンにより異なります。

🍀こちらも読んでね🍀

🍞仕込み水の温度
冬は35℃、春と秋は30℃、夏は常温か冷水を使うこともあります。

🍞国産小麦粉を使用していますので水分は控えめにしています。
粉の種類や状況によって水分量は異なりますので調整してください。

🍞一次発酵をオーバーナイトにする場合は イーストを1.5～２g位に減らしてください。 ベンチタイムは復温を兼ねて20分位にして 最終発酵も少し長めになると思います。 （動画を参考にしてください）

＊＊＊＊＊＊＊

【Easy Tangzhong Method Brown Sugar Bread】

＜Ingredients＞ For 8 pieces

・Tangzhong
20g Bread flour (I use domestic bread flour)
100g Water

・bread dough
230g Bread flour (I use domestic bread flour)
40g Brown sugar (Powder type) 50 g if you like it sweet.
3g salt
2,5g yeast
100g Milk
15g beaten eggs
15g soft unsalted butter
Tangzhong All

Brown sugar (block) about 30g
Amount and size to your liking♪

Beaten egg and sliced almonds, to taste

Baking (preheat to 190°C)
180℃ for about 13~15 minutes
*Depends on your oven.

#黒糖パン#湯種パン#おいしいひきだしパン