手作りの型で💕100均の針なしホッチキスが超便利！【ふわふわ白コッペ】こねない＆簡単！次の日もふわふわ～♬No kneading & easy! Fluffy white Koppe pan

手作りの型で💕100均の針なしホッチキスが超便利！【ふわふわ白コッペ】こねない＆簡単！次の日もふわふわ～♬No kneading & easy! Fluffy white Koppe pan

Hi! This is Eiko! Fluffy white Koppe pan They are baked in molds, but can easily be made by hand using needle-less staples. As you can see, the slightly sweet and gentle milky dough is fluffy and soft. Let’s start with making the dough. Ingredients Bread flour, Cake flour, Sugar, Salt, Dry yeast, Lukewarm water, Milk, Condensed milk, Unsalted butter Please refer to the description section for details on ingredients and quantities. Pre-fermentation of yeast 30g lukewarm water (about 40°C) A pinch (about 1g) from 10g of sugar 2g dry yeast Dissolve well and leave at room temperature for 5 to 10 minutes. By the way, today’s room temperature is 24°C. 180g bread flour, 20g cake flour, Remaining sugar, 2.5g salt Mix to incorporate air. The yeast after 7 minutes looks like this. When the temperature rises, it will be like this in 5 to 6 minutes. It takes about 10 to 15 minutes during the cold winter months. 117g milk (about 30-35°C) Add about half of the flour mixture 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. If you feel cold, place it in a warm place. After 10 minutes, 30g condensed milk 15g unsalted butter (softened) Lightly mix with the butter, then add the rest of the 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.(About 1 minute) If you rub it in this area, it will mix in no time. After mixing for about 1 minute, the dough looks like this. I’m a little fluffy. Clean around the bowl. Clean the spatula as well. Prepare the surface of the dough by turning it from the bottom to the top. (About 20 times) Cover and leave in a warm place (about 30-35°C) for 20 minutes. It is recommended to place them in the oven with a cup of hot water to bring the temperature to 30-35°C, which is suitable for fermentation. After 20 min. 1st punch. Blend a little oil on the surface of the dough and in the container. Turn it over and fold it about 20 times. Stretch and fold until it is about to break. Repeat this. After folding about 20 times, arrange the surface so that it is taut. Cover and leave in a warm place (about 30-35°C) for 20 minutes. After 20 minutes. 2nd punch. Turn it over and fold it several times as before. You can see that the dough is glossy and elastic. It feels great to the touch. About 5-6 times is OK because elasticity makes it difficult to stretch. Cover and leave in a warm place (about 30-35°C) for 20 minutes. After 20 minutes. 3rd punch. Very cute. Turn it over and fold it several times. It’s fun to watch how the dough changes with each punch. If I want a fluffy dough, I do three punches. Prepare the surface of the dough. Level the surface like this so that it is easy to see that it has doubled. Cover with a lid and let it ferment in a warm place (about 30-35°C) until it doubles in size. Let’s make a mold. The oven sheet is cut to 26cm x 33cm. I want to make a mold with a height of 5cm, so mark the 5cm point and fold it. Cut this part. I found a needle-less stapler at Daiso, a 100 yen store. Wouldn’t it be the strongest if it were fastened in two places? Completed. Primary fermentation is finished. It took me 35 minutes today to grow to this size. Weigh it and put it on the table. It was 400g. Divide into 5. Each one should weigh 80 grams. Cover with a tightly wrung wet cloth and let rest for 15 minutes. Shape after 15 minutes. Lightly flour both sides. Remove gas and stretch with a rolling pin. Put the clean side down. The size is a little larger than this card. I will roll it. At first, the core is made as if it were stretched here. Then roll it loosely. The end of the roll is pinched and closed like this. Adjust the shape and stretch it so that it is about 15 cm. When putting the batter into the mold, place the mold on the baking sheet before adding the batter. You can’t lift it like this. I kinda screwed up and now I have cardboard underneath. Oh dear, I managed! For the final fermentation, use the fermentation function of the oven. If a cloth is placed over the mold, the mold will be crushed, so leave the mold uncovered for the final fermentation. Spray plenty of water here so that the surface does not dry out. If the surface is dry during the final fermentation, spray it again to moisten the surface. I would like to see how it looks after about 35 minutes at 35°C. Let’s go! Final fermentation is finished. I got it out in 40 minutes. If it ferments plumply without gaps like this, it’s OK. The oven starts preheating to 180°C. I want to finish it white without too much browning, so when the surface is a little dry, I would like to sprinkle strong flour and bake it. Preheating is complete, so sprinkle strong flour. Lower the temperature to 150°C and bake for about 18 minutes. It’s baked! Bake at 150°C for 18 minutes. At the remaining 5 minutes, I switched the back and forth and covered with aluminum foil to adjust the browning. It’s really delicious when you eat it with whipped cream or ice cream in fluffy white bread. Thank you for watching until the end this time💕

きめが細かくてふわふわでやわらかい白コッペを作りました。
ほんのり甘いやさしいミルク味の生地は次の日もふわふわが続きます💗

今回は型に入れてちぎりパン風にしましたが、型がなくても大丈夫👍
オーブンシートで簡単に手作り出来ちゃいます。

【2分湯種deミニちぎりパン】の動画でも手作りの型を使いました。
https://youtu.be/mkJYutr_uhc
この時は端の部分をねじっていましたが、
開いてしまうため何度かねじり直していました。

すると視聴者さまから
「オーブンシートが開いてしまう時はホッチキスで留めるといいですよ」
というコメントを頂きまして、
目からウロコが落ちたワタシは早速試してみようと思ったんです。
そんな時、「針のないホッチキス」とゆーワードがひらめきました✨
確か100均ショップにもあったような気がして探してみると・・・
おなじみDaisoさんで発見！（Seriaさんにもあるみたいです）

色々な文房具メーカーから針なしホッチキスが発売されていますが
型を作るだけなので100均の商品で充分だと思いました。
ただ、何枚も重ねると上手く綴じることが出来ず
コツをつかむまで何回も練習を繰り返した結果
2枚なら失敗しにくいことが分かりました。
3枚以上だとひっかかってぐちゃぐちゃになりやすかったです💦

そうして、動画で紹介したように2個所留めの型が出来ました👍
生地が発酵しても焼いて膨らんでも外れることなく焼くことが出来ます。

針がないので、ひとつずつ取り外してごみの分別をしなくていいのも
ポイントが高いと思いました。

これから、色々な大きさの型を作って試してみたいと思います😊
もちろん普通のホッチキスでもOKです👌
ホッチキスのアイデアをくださった方に感謝申し上げます！ありがと～💕

みなさんもぜひ試してみてね～😋🍞

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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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【ふわふわ白コッペ】

＜材料＞16×23×5（型はオーブンシートで簡単手作り♪）

強力粉：180g（春よ恋を使用）
薄力粉：20g
砂糖：10g（又はお好きな砂糖）
塩：2.5g
イースト：2g
ぬるま湯：30g（40℃位）
牛乳：117g（30～35℃位）
練乳：30g
無塩バター：15g

強力粉：適量

焼成（180℃に予熱あり）
150℃で18分位
※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。

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【No kneading & easy! Fluffy white Koppe pan】

＜Ingredients＞ 16 x 23 x 5 (Molds are easily handmade using oven sheets♪)

180g Bread flour (I use domestic bread flour)
20g Cake flour
10g sugar
2.5g salt
2g yeast
30g lukewarm water (About 40°C）
117g milk (about 30～35°C)
30g condensed milk
15g unsalted butter (Softened )

Bread flour as needed

Baking (with preheating to 180°C)
about 18 minutes at 150℃.
*Please use this as a guide, as it depends on your oven.

#パンの作り方 #コッペパン#おいしいひきだしパン