初めてでも疲れない！手ごねで作る基本の丸パン Homemade Bread for Beginners – Easy Recipe | Sunny Table

初めてでも疲れない！手ごねで作る基本の丸パン Homemade Bread for Beginners – Easy Recipe | Sunny Table

A thin film can be formed without a lot of kneading. Dough amount by size are in the discription. 130ml +- luke water 3g | 1tsp instant yeast 15g | 2Tbsp suger 3g | 1/2tsp salt IMPORTANT TIPS

The amount of water depends on the type of flour and humidity.
On dry days, use more water.
Less if it is allpurpose flour. Mix well. 200g | 1,1/3cup bread flour Mix untill the dough forms. IMPORTANT TIPS

Cover for 20 minutes.
Gluten, the backbone of bread, is also formed during resting.
Resting before hand kneading helps the dough hold together.
Kneading time is shortened. 15g | 1Tbsp unsalted butter Cut the mixture into small pieces with a scraper. The butter will then blend in quickly. Pushing it down and then outward, only using the heels of your hands. Easy to knead with weight. The butter blended in. The dough begins to move away from the tabletop. I kneaded for 10 minutes after the butter was incorporated. The dough is sticky, OK. Slap and fold untill dough is smooth and elastic. Moisture is released and dough comes together. I did 2 minutes. If dough is stretched thin and your fingers can see through, OK. PROOF

Proof in warm place untill the dough double size. Remove the gas by punching down the dough. Divide into 8 equal pieces. Sprinkle with a little flour and roll out the dough lightly. Rolling the dough tightly will result in a hard baked. Don’t flour the inside of the dough. Cover for 10-15 minutes. Remove the gas and rolling dough gently. Mist with water. SECOND PROOF

Second proof in warm place untill the dough double size. BAKE

Bake in preheated oven at 220℃/425°F
for 8-10 minutes. melted butter (option) It was baked so delicious. Please try it! Please like and subscribe !
Feel free to leave a comment !

パン作り初心者でも”疲れないこね方のコツ”満載の、基本のパン生地で作る丸パンの作り方。
砂糖もバターも控えめなので、毎日の食事パンに最適です。
手順も簡単で、家で簡単に作れるシンプルなレシピです。
材料も手軽なので、動画のように作れば初心者でも失敗しない丸パンが作れます。

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▶Ingredients
★
130g+-
インスタントイースト 3g
砂糖 15g
塩 3g
強力粉 200g
バター 15g
220℃ 約8-10分

★
水 160g+-
インスタントイースト 3g
砂糖 20g
塩 4g
強力粉 250g
バター 20g
220℃ パンの裏に焼き色がつくまで

★
水 250g+-
インスタントイースト 5g
砂糖 30g
塩 6g
強力粉 375g
バター 30g
220℃ パンの裏に焼き色がつくまで

▶目次
00:00 バター以外の材料を混ぜる
01:08 20分休ませる
01:23 バターを素早く生地になじませるコツ
02:00 10分こねる
03:40 叩きごね
04:10 グルテン膜が張れているいるかチェック
04:39 一次発酵
04:48 ガス抜きと分割
05:57 ベンチタイムと成形
06:59 220℃で焼きます

#丸パン #手ごねパン #パン作り

見てくれてありがとうございます😉

sunny tabel (サニーテーブル)

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Basic recipe for making round bread, full of “tireless kneading tips” even for bread baking beginners.
It is low in sugar and butter, making it ideal for everyday meal bread.
It is a simple recipe that is easy to follow and can be easily made at home.
The ingredients are easy to use, so even beginners can make round bread without failure by following the instructions in the video.
Then please enjoy watching.

▶ Subscribe & likes will be a great surpport to create good contents 😉
Please like, share and subscribe.

▶Ingredients (Cup measure=US)
★
130g+- water
3g instant yeast
15g sugar
3g salt
200g bread flour
15g unsalted butter
220℃ for about 8-10 minutes

★
160g+- water
3g instant yeast
20g sugar
4g salt
250g bread flour
20g unsalted butter

★
250g+- water
5g instant yeast
30g sugar
6g salt
375g bread flour
30g unsalted butter

▶Contents
00:00 Mix all ingredients except butter
01:08 Rest for 20 minutes
01:23 Tips for quickly blending butter into dough
02:00 Knead for 10 minutes
03:40 Beat kneading
04:10 Check for gluten film
04:39 First fermentation
04:48 Venting and dividing
05:57 Bending and shaping
06:59 Bake at 220°C

#homemade #bread #handknead

Thanks for watching 😉

sunny tabel

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