クープなし！初心者さんでも失敗なし！塗って包んで焼くだけの簡単成形をご提案します💕【塩バターフランス】こねない＆ほったらかし！オーバーナイトでゆっくり低温長時間発酵

クープなし！初心者さんでも失敗なし！塗って包んで焼くだけの簡単成形をご提案します💕【塩バターフランス】こねない＆ほったらかし！オーバーナイトでゆっくり低温長時間発酵

Hi, This is Eiko😊 Today I’m going to make [Salt Butter Buns]. I wrapped it in French bread dough with butter and baked it with the closed end up. Baking with the closed eyes facing up is interesting and gives various expressions, and there is no need to worry about the coop not opening. I hope you will feel free to give it a try. Let’s start with making the dough. Ingredients All-purpose flour, Cane sugar, Salt, Malt powder, Dry yeast, Lukewarm water Please refer to the description section for details on ingredients and quantities. 200g all-purpose flour, 6g cane sugar, 3g salt, 0.5g malt powder Malt powder was added for better coloring, but can be omitted if not present. Mix well to incorporate air. 135g lukewarm water (about 30℃), 1g dry yeast Dissolve the yeast well like this. Add half of the flour and mix well. It is OK when the flour disappears like this and it becomes smooth. Cover and leave at room temperature for 10 minutes. Today’s room temperature is 27℃ After 10 minutes. Add all the remaining 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, the state of the dough looks like this. I think it’s a pretty sticky dough. It is difficult to do this if there is dough on the spatula, so clean it off and then clean around the bowl. Prepare the surface of the dough by returning it from the bottom to the top. (about 20 times). Cover and let stand at room temperature for 1 hour.(If the room temperature is below 24 degrees Celsius, keep it in a warm place.) 1 hour later. Punch. Drizzle a little oil and let it blend into the surface of the dough and the container. After collecting the dough like this, turn it over and fold it about 10 times. Stretch it out…stretch it until it almost breaks, then fold it. Repeat this process. Fold it about 10 times and then tap it 5-6 times. If you think the dough is too loose, you can tap it a few times to make it easier to come together. Please, try it. After adjusting the surface of the dough, flatten 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. Overnight is about 10 to 18 hours. So, good night. Good morning. It’s been 12 hours since I put it in the vegetable compartment of the refrigerator. Let’s weigh it.(It was 344 grams.) Sprinkle flour between the dough and the container and insert the card like this. Then you can easily remove it. Divide into 4. The dough sticks to the card and is difficult to cut. When that happened, I remembered that putting powder on the card made it easier to cut it, so I tried it right away. Then it is very easy to cut. I should have started from the beginning. Each of them is around 86g. Roll each piece of dough into a ball. Fold it toward the center while pulling it slightly so as not to let the gas escape as much as possible. When you pinch it in the center like this, roll it so that the surface is stretched. At this time, it is okay if the bottom is not tightly closed. Cover with a tightly wrung wet cloth to prevent drying Rest for 30 minutes, a little longer for warming up. (Bench time) 30 minutes later. Shape the dough. Place the closed eyes up on a floured table, then lightly release the gas and spread it out a little by tapping it with your fingertips. I divided 10 g of unsalted butter into 4 portions and softened them like this at room temperature. Spread butter on the top. If the butter is hard, it will be difficult to spread, so keep it soft. Pull the dough slightly and pinch it in the center to close. If the butter is stuck to it, it will open. Make sure to close it where there is no butter on it. Looking at this alone, it looks like a meat bun or an bun. Let’s do all three together. Approximate size is about 10 cm in diameter. You can increase or decrease the amount of butter to your liking. I tried various ways to make it, but I decided to use this molding this time because I thought it would be easiest to make it after spreading butter on it and then wrapping it. If the dough is sticky and difficult to work with, I think it will be easier if you sprinkle some flour on your fingertips. It’s best not to release the gas too much, but large air bubbles will leave holes, so be sure to smash them gently. If you use a wet cloth, it will stick, so today I will use a mist sprayer to moisten the surface and then cover it with a dry cloth. For the final fermentation, I would like to see how it goes after about 30 minutes at 35°C using the fermentation function of the oven. Let’s go! Final fermentation has been completed. I took it out of the oven in 30 minutes. The oven starts preheating at 240°C using the superheated steam function. It takes about 10 minutes. Switch to room temperature fermentation until preheating is complete. Preheating is complete. There were a few holes, probably because they were not closed tightly during the molding process. In such cases, wet your fingertips in a little water and pinch this hole in the surface to close it. This process can be omitted if there are no holes. Be careful not to touch the final fermented dough too much, as doing so may cause it to fail. Just gently pinch and close. This is too much touch. This is the last. I should stop here, but I’m still messing with it. I don’t think people or dough appreciate being over-interfered with. I wish I could stop here, but I’m still doing it. I, obviously, am overdoing it. Everyone, be careful not to overdo it. Are you finally done? yes. Then sprinkle rock salt. This is pink salt. Sprinkle with rock salt. You can use coarse salt instead of rock salt. Sprinkle with your favorite salt. If you use salted butter, you can omit the salt. Bake at 230°C for about 16 minutes. My oven is a little weak on steam even with the heated steam function. When I want the surface to be crispy, I spray it with plenty of water using a misting spray before baking. Baked! Bake at 230°C for 16 minutes. Apply the flowing butter to the surface to make it shiny. If it didn’t flow out, you can borrow your neighbor’s butter and apply it. Either way, whether the butter flows out or not, it’s a success~ 👏. It’s done. Let’s make a sandwich corner. Cut bread in half horizontally. You can toast it, but it was freshly baked, so I will make it as it is. This is soy milk mayonnaise.This one is based on a recipe from Beat Naito wife. I’ll put the link in the description section, but it’s crazy good and I keep coming back to it👍 The other day I cut a thin slice of salad chicken that I purchased at Costco. It is made with domestic chicken and the only seasonings are sugar and salt. It is lightly smoked and very tasty. Finished with baby leaf and black pepper. Thank you for watching until the end this time 💗 I would be very happy if you could subscribe to our channel and click the Good button. See you again in the next video ♬

使用するバターはたったの10g！カリじゅわ～のうまさ！
そのまま食べてもおいしいし、サンドイッチにもピッタリ！
お好きな具材でアレンジしてね～😋🍞

冷凍も出来ます👍

🌈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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✨✨関連動画✨✨

💗ビートないとーさんの奥様のワイフないとーさんのレシピを参考に作りました！
【玉ねぎ麹入り豆乳マヨネーズ】
https://youtu.be/OG2CfwR6eMQ

💗岩塩事件の【塩バターブレッド】悲しい時に観て笑って欲しいＮＧシーンありwww

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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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【塩バターフランス】

＜材料＞　4個分

準強力粉：200g（リスドォルを使用）
きび砂糖：6g（又はお好みの砂糖）
塩：3ｇ
モルトパウダー：0.5g（あれば入れて下さい）
ドライイースト：1g（赤サフを使用）
ぬるま湯（30℃）：135g

無塩バター：10g（有塩バターでもOK）2.5g×4
岩塩：少々（又はお好きな塩）※有塩バターを使用するときは省略してください

🍞仕込み水について
冬は３５℃、春と秋は３０℃、夏は常温にしています。

🍞準強力粉は、強力粉160gと薄力粉40gでもOKです。
使用する粉の種類によって水分量が変わりますので、
仕込み水を140gにして、生地がかたいなと感じたら
ハムスター混ぜの時に常温の水を少しずつ足して水分調整してください。

焼成（240℃予熱あり）
230℃で16分位
※加熱水蒸気の機能を使いましたがなくても大丈夫！
焼く直前にたっぷりと霧吹きで水を吹きかけてください。
※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 salt butter buns】

＜Ingredients＞4 pieces

200g all-purpose flour
6g cane sugar (or sugar of your choice)
3g salt
1g yeast
135g lukewarm water (About 35°C）
*35°C in winter, 30°C in spring and fall, room temperature in summer.

10g unsalted butter (or salted butter)
A pinch of rock salt (or salt of your choice)
*Omit if using salted butter.

Baking (with preheating at 240°C)
Bake at 230°C for about 16 minutes.
*If you used the heated steam function but do not have it, mist generously just before baking.
*Please use this as a guide as it varies depending on your oven.

#パンの作り方#簡単パンレシピ#おいしいひきだしパン