次の日もふわふわでしっとり柔らかい♡濃厚なロイヤルミルクティーをたっぷり使った【ミルクティー食パン】おまけはホイップクリームサンド【No knead & easy! Milk Tea Bread】

次の日もふわふわでしっとり柔らかい♡濃厚なロイヤルミルクティーをたっぷり使った【ミルクティー食パン】おまけはホイップクリームサンド【No knead & easy! Milk Tea Bread】

Hi! This is Eiko! I will make fluffy [milk tea bread] with plenty of rich royal milk tea. 【Milk tea flavored bread with tea and white chocolate】There is a link in the description section. This time, I have made formula that allows you to enjoy the taste of milk tea. The whipped cream sandwich was very delicious. Enjoy it till the end. Let’s start with how to make [Royal Milk Tea]. Place two tea bags of black tea in a warmed cup. Use one without metal staples to heat in a microwave oven. 60 g boiling water (use boiled water). Cover and let steep for 1 minute. After 1 minute. Add 120 g cold milk. Cover and microwave at 600w for 1 minute and 30 seconds, then let stand for 2 minutes. Please note that squeezing the tea bag too tightly will cause a harsh taste. Allow to cool to 24°C to 25°C before use. Start making dough! Ingredients Bread flour sugar salt dry yeast lukewarm water milk tea unsalted butter condensed milk and black tea bag. Please refer to the description section for details on ingredients and quantities. Pre-fermentation of yeast. 40g lukewarm water (about 40°C) 1 pinch (about 1 g) from 15 g sugar. 2.5g dry yeast Dissolve the yeast well and let stand at room temperature for about 5 to 10 minutes. Today’s room temperature is 28°C. 250g bread flour, remaining sugar, 3g salt. 1 black tea bag (2g) Today I used Earl Grey, but you can use any tea leaves you like. Mix well to incorporate air. After 5 minutes. Transfer the pre-fermented yeast to a bowl.When the temperature is low, it takes 10-15 minutes. 145g Milk tea (cooled to 24-25°C) This temperature varies depending on the season. 35°C in winter, 30°C in spring and fall. Add 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 unsalted butter and condensed milk. 20g of condensed milk. 20g unsalted butter Let it come to room temperature or heat it slightly in the microwave to soften it. Lightly blend butter and condensed milk. It’s okay if the butter doesn’t completely melt at this point. Add the rest of the flour and mix well. When the water has been distributed, [Hamster mix for 1 minute]. 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. If you think the dough is too hard, add room temperature water little by little to adjust the moisture content. After mixing for about 1 minute, it looks like this. Clean around bowl and spatula. Prepare the surface of the dough by turning it from the bottom to the top. (About 20 times) It’s easier to mix with a clean spatula. Cover and leave at room temperature for 20 minutes. Keep it in a warm place when the room temperature is low. 20 minutes later. 1st punch. Drizzle a little oil and work it into the surface of the dough and the container. Turn it over and fold it about 20 times. Stretch it out~ stretch it out until it’s about to break… fold it up. Repeat this. In summer, the temperature of the dough tends to be higher, so check from time to time and adjust the kneading temperature so that it is around 26-27 degrees Celsius, which is the proper temperature. Prepare the surface of the dough so that it is taut. By keeping the surface taut and prepared, carbon dioxide gas generated during fermentation does not escape from the cross section, resulting in fluffy, voluminous bread that bakes beautifully. 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. The second punch can be folded 5-6 times if it is hard to stretch. Prepare the surface so that it is taut. Cover and leave at room temperature for 20 minutes. 3 punches today! 20 minutes later. third punch. The dough is fluffy. It’s fun to watch the dough change. The third punch is exactly the same as the second. Flip it over and fold it 5-6 times. The reasons for punching are to form gluten, energize yeast, and
to improve the texture of the dough and make it easier to stretch. and more. If I want fluffy bread, I use three punches. After adjusting the surface of the dough, flatten it so that it is easy to see that it has doubled. Cover and let it ferment until it doubles in size. If you use this Tupperware, it is a guideline to ferment until the dough sticks to the lid. The room temperature is high today, so I will let it ferment at room temperature. Aim for about 30 to 40 minutes. Primary fermentation completed. It took 35 minutes today to get to this size. The state of the dough is like this. Transfer to a table. Lightly dust both sides with flour to remove gas. Round the surface so that it is taut. Cover with a bowl or wet cloth to prevent drying out and let rest for 15 minutes. (Bench time). 15 minutes later. Shape the dough. Lightly dust both sides with flour and spread the dough slightly with the palm of your hand to release the gas. Then roll out into a rectangle with a rolling pin. It is easier to stretch into a rectangle by marking a cross and stretching it radially from the center to the upper right and then to the upper left from the center. Turn over and place clean side down. Roll out to a uniform thickness of 18cm x 30cm. Let’s roll it. Make the core first. Roll up to about halfway, as if stretching the surface. From here on, I will roll it loosely. Pinch the end of the roll closed. Shape it with the end of the roll facing down. Cut the card until it sticks to the bottom.(8 divisions) If it spreads out, just shrink it a little and you’ll be fine! When you put it in the mold, press it from above to align the height. Moisten the surface with a mist spray and use the fermentation function of the oven for the final fermentation. Fermentation should be until the dough comes out of the mold a little. I covered it with a dry cloth today. If the surface becomes dry during the process, spray it with a mist every time. I will see the situation from about 30 minutes at 35°C. Final fermentation is finished. I got it out in 34 minutes. This is what the dough looks like. A little out of the mold. The oven is now preheated to 180°C. (The baking sheet is also preheated!) Preheating is complete. The dough sticks out about 1 cm from the mold. Milk, to taste When applying milk or beaten egg, it is easier to apply if the surface is dry, so let it dry a little before applying. Almond slices, to taste granulated sugar, to taste (plenty) Bake at 180°C for about 25 minutes. Baked! Bake at 180°C for 25 minutes. (It depends on the oven) Make whipped cream sandwiches. 200ml heavy cream 15-20 g granulated sugar (or sugar of your choice) Whisk stiffly. Orange marmalade, to taste Whipped cream and marmalade is my favorite combination. Wrap in plastic wrap and refrigerate for 1 hour. 1 hour later. Let’s cut. Thank you for watching until the end 💗

紅茶を使ったパンのリクエストをいただいたので、ミルクティーをたっぷり使ったふわふわ食パンを焼いてみました😍
紅茶のパンと言えば、ホワイトチョコを入れた
【食べればミルクティー風】https://youtu.be/3IscHjhBxrc
という動画をアップしましたが、今回はシンプルにミルクティーの味を楽しめるような配合にしました✨🎵

とても香りのいいふわふわの【ミルクティー食パン】は次の日もやわらかいので サンドイッチにもぴったり～😋
ホイップクリームを挟んで冷蔵庫で冷やしても柔らかいままです👍😍✨

リクエストしてくれた恵子ちゃん💖ありがと～(^ε^)-☆Chu!!

ぜひお試しを～😋🍞

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🌈字幕表示をオンにしてお楽しみください。
Please turn on the subtitle display and enjoy.

🌈スマホだと右上のccを押すと字幕が出ます。
If you are using a smartphone, press cc in the upper right corner to see the subtitles.

🌈PCの場合は右下の字幕から選択出来ます。
If you are using a PC, you can select subtitles from the bottom right corner.

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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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【レンジで簡単！ロイヤルミルクティー 】

三角ティーバッグ：2袋（4g）
（ホッチキスが付いてないものを使ってください）
熱湯：60g
牛乳：120ｇ
※アールグレイを使用しましたがお好きな紅茶なんでもOK！

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【ミルクティー食パン】

＜材料＞１斤型　184×95×90

強力粉：250g（カメリヤを使用）
砂糖：15g（又はお好きな砂糖）
塩：3g
イースト：2.5g
ぬるま湯：40g（40℃位）
ミルクティー：145g（24℃～25℃位）
練乳：20g
無塩バター：20g
ティーバッグ（1袋）：2g

🍞国産小麦粉で作る場合は、水分を控えめにしてハムスター混ぜの時に調整してください。

🍞ロイヤルミルクティーですが、ペットボトルや粉末のものは試作しておりませんので
分量などのご質問はご遠慮願いますm(__)m

～仕上げ～
牛乳・アーモンドスライス・グラニュー糖：適量

焼成
180℃に予熱したオーブンでで25分焼きます。
※食パンを焼く時は天板も一緒に予熱してください。
※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。
※東芝の石窯ドームを使用しています。

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【Easy to make with microwave oven! Royal Milk Tea】

2 triangular tea bags
(Please use one without metal staples)
60g boiling water
120g milk
I used Earl Grey, but you can use any black tea you like!

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【No knead & easy! Milk Tea Bread】

＜Ingredients＞ 184×95×90

250g Bread flour
15g sugar (or sugar of your choice)
3g salt
2,5g Instant dry yeast
40g lukewarm water (about 40°C)
145g milk tea(about 24～25°C)
20g condensed milk
20g soft unsalted butter
2g Black tea bag (1 bag)

Milk, almond slices, and granulated sugar to taste

Baking (preheated to 180°C): about 25 minutes at 180°C
*Preheat the baking sheet together.
*Please use this as a guide, as it depends on your oven.

#パンの作り方 #ミルクティー #おいしいひきだしパン