塩パン初心者さんに超おススメ！バターは塗って巻くと流れない！しずく型にするのは簡単だった!!【ミニ塩パンの作り方】No-Knead & Easy Mini salted Bread☆オーバーナイト

塩パン初心者さんに超おススメ！バターは塗って巻くと流れない！しずく型にするのは簡単だった!!【ミニ塩パンの作り方】No-Knead & Easy Mini salted Bread☆オーバーナイト

Thank you for always watching the video. I’m Eiko! Today I will make [Mini salted bread]. I have posted several videos of salt bread, but this time I got even more creative. When I wrap butter, it flows, but when I apply it, it doesn’t flow out. I would like to suggest a simple and beautiful molding trick. They are small, cute and delicious. Please enjoy it till the end. Let’s start by making the dough! Here are the ingredients. All-purpose flour, Sugar, salt, Yeast, vegetable oil, And two types of lukewarm water. This is about 40 ° C, and this is about 30 ° C. Please refer to the summary column for details such as materials and quantities. First, pre-ferment the yeast. Dissolve a pinch of sugar in 20 g of warm water at 40°C. Sprinkle in 1 g of yeast. Melt well. Leave it at room temperature for 10 minutes. Today’s room temperature is 26 ° C. Next, add the flour. Mix 150 g all-purpose flour, 5 g sugar, and 2 g salt. It’s been 10 minutes. The yeast ferments and looks like this. You see the bubbles? I watched it ferment the whole time. It can be removed cleanly by transferring it to a bowl by turning it like this. 80 g of lukewarm water at about 30°C. Add half of the flour mixture. Mix. It is OK if it looks like this. Cover and leave for another 10 minutes. It’s been 10 minutes. 5 g vegetable oil. Mix. Then add all the remaining flour. Mix glugulously at first. Then, mix as if cutting. Lots of flour went flying! I’m always on this side, so I’m doing it from which side. Then I got a little nervous. But I’m good at skipping flour even when I’m not nervous. When the water has been turned like this, let’s do the “hamster mix. Thus, stand the container upright and hold it with your hand from the top and rub it from the other side to the front. Looks like a hamster toy, doesn’t it?
If you rub this area against it, it will mix in no time at all. It’s already mixed! OK! Clean around the bowl. Cover and leave for 20 minutes this time. From here, leave it in a warm place. It is recommended to place them in the oven with a cup of hot water in order to get the right temperature for fermentation. 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. Stretch and fold, stretch and fold. Repeat this about 10 times. Tap it several times like this to prepare the surface. Cover it and leave it 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. After lightly leveling, cover and let the primary fermentation stay overnight in the vegetable compartment of the refrigerator. I always put it in a plastic bag to prevent it from drying out. The standard for overnight is about 10 to 18 hours. Good night (^ o ^) no ~~~ ヾ (^ ∇ ^) Good morning ♪ It’s been about 15 hours since I put it in the vegetable compartment of the refrigerator. It’s fermented so big. Move it to the table. Remove gas and reroll. Weigh. 259g Spread it out in a circle. The diameter is about 20 cm with the clean side down. It doesn’t have to be exact. Today I will divide this into eight. I think it’s about 32 grams per one. I have the same weight, but if it’s a hassle, you don’t have to. When cutting, try to maintain a triangular shape. When you cut it, add it where it is less. Keep the triangle and place the cut parts on top of this. It’s the same weight like this. Shape into a drop.(Make sure the clean side is down.) Pinch here and here. When you close it like this, you see, it becomes a drop shape. It will be easy ♪ If you roll it around, this is OK! Place the closed part down. I have never been good at forming it into a droplet shape. I was trying to think of an easier way to do this, and I came up with this method. Bravo! Well done me! LOL! Cover with a cloth to prevent drying. Prepare the butter to be applied inside. This was cut in advance and returned to room temperature. You see, it’s so soft to the touch. Prepare like this. I think one should be about 1.5g to 2g. I don’t need that much. I have prepared it at around 1.5g. Form from the first drop-shaped piece. Lightly flour both sides. First, stretch the upper part … It stuck! Hold it down like this. Hold the bottom part and stretch it slowly using a rolling pin. You see, it stretches a lot. This length is about 30 cm. It was about 32 cm, but it should be 30-35 cm. Yes, it feels good. Then apply butter. Do not paint at the end and leave about 2 cm. You may feel there is not enough butter, but I think this is enough. If there are too many, it will be difficult to roll them. Once peeled off like this, it is rolled up. Close the end of the roll. Look! Cute ♡♡♡ Arrange the rolls, end side down, on a baking sheet. For final fermentation, use the fermentation function of the oven. Cover with a dry cloth and spray water over it. This way it doesn’t stick to the dough. I would like to see the situation from about 30 minutes at 30 ° C. The final fermentation is finished. I took it out of the oven in 30 minutes. The oven has started preheating to 220 ° C. It’s a little dry, so spray it with water. Sprinkle some salt. I used Guérande salt today. (Anything is OK) I applied salted butter inside, so I think it’s better not to sprinkle too much salt. It will be salty. Then sprinkle with white sesame seeds. You can omit the sesame seeds, but I put white sesame seeds on it because I love it. Black sesame or ground sesame is also delicious. Press down so that the sesame seeds do not fall out. Bake at 220 ° C for 12 minutes as a guide. Before baking, spray the water again and then bake! It’s baked! Bake at 220 ° C for 13 minutes. As you can see, the butter isn’t flowing out at all. It doesn’t flow out, but the butter is slightly squeezed down and crispy. Looks so yummy♪ Cut in half horizontally, it looks like this. I had it with red bean paste and butter in between! Delicious! Thank you for watching. Thank you for subscribing to the channel ♡ See you in the next video ♪ Bye bye

今までにご紹介した３種類の塩パンのいいとこ取り！
バターを塗ってから巻くと流れ出ないんです。
そして、簡単にしずく型を作ることで細く長く伸ばしやすくなり
巻きの回数が増えるのでコロンとかわいい仕上がりになります。
少ないバターが流れ出ることなく底の部分にしみてカリカリに香ばしく焼けますよ～！

さて、ご存じかもしれませんが、最近あんバターサンドにどハマり中のわたし😊
今回は炊飯器で炊いた超簡単にできる自家製あんこと有塩バターを挟んで食べました👍
甘いのとしょっぱいのとカリカリとサクサクでうまうま～ ✨
小さいサイズなので罪悪感とカロリーはなし！（おい！）笑笑

あんバター以外にもハムやチーズやサラダなどお好きなものを挟んだ
可愛いサンドイッチもおススメです！ ぜひ試してみてね～😋🍞

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For smartphones, press cc in the upper right corner for subtitles.

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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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💛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

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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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【ミニ塩パン】

＜材料＞８個

準強力粉：１５０ｇ（リスドォルを使用）
砂糖：５ｇ（又は、お好きな砂糖）
塩：２ｇ
イースト：１g
太白ごま油：５ｇ（又は、お好きな植物油）
ぬるま湯：２０g（４０℃位）
ぬるま湯：８０g（３０℃位）

有塩バター：１２g位（1,5g×8個）
塩・ごま：適量

～焼成 ～
220℃に予熱したオーブンで12～13分
※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。

🍞ポイントをまとめましたので参考にしてください♬

★ぬるま湯の温度
冬は35℃、春と秋は30℃、夏は常温。（イーストの予備発酵は40℃）

★準強力粉がない場合は、強力粉１２０gと薄力粉3０g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
イーストはそのままの分量でOK、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。

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【 No-Knead & Easy Mini salted Bread】

＜Ingredients＞8 pieces

150g all-purpose flour
5 g sugar (or sugar of your choice)
2 g salt
1g yeast
5 g thick white sesame oil (or your favorite vegetable oil)
20 g lukewarm water (about 40°C)
80 g lukewarm water (about 30°C)

About 12 g (1,5 g x 8 pieces) of salted butter
Salt and sesame seeds to taste

～Baking
12-13 minutes in an oven preheated to 220°C
*Please use this as a guide as it depends on your oven.

🍞Please also refer to the following points.
*Temperature of lukewarm water
35℃ in winter, 30℃ in spring and fall, room temperature in summer. (40℃ for pre-fermentation of yeast)

*You can substitute 120 g of bread flour and 30 g of cake flour, or you can use only bread flour, each of which is delicious.

*If not to overnight.
The yeast can be used in the same quantity. After the second punch, allow the yeast to primary ferment in a warm place until it doubles in size.

#塩パン#塩バターパン#おいしいひきだしパン