型がなくても大丈夫！かわいいお花の簡単成形🌸お酢入りde次の日もふわっふわ～♬こねない＆簡単【ベーコンチーズパン】No-knead easy! Bacon and Cheese Bread

型がなくても大丈夫！かわいいお花の簡単成形🌸お酢入りde次の日もふわっふわ～♬こねない＆簡単【ベーコンチーズパン】No-knead easy! Bacon and Cheese Bread

Hello! This is Eiko! Today I will make [bacon and cheese bread]. I wanted to make a small size bacon epi, so I tried repeatedly, but it didn’t go well. At that time, I remembered this shaping. So, I decided to put the bacon epi once and recreate it from scratch. Act immediately when inspired! It was completed without prototyping. This time it also contains vinegar, so it will be fluffy the next day as well. Flower shaping is easier than you think, so please try it. Let’s start by making the dough. ingredient. Bread flour, sugar, salt, yeast, lukewarm water, milk, rice vinegar, white sesame oil Please refer to the description section for details on ingredients and quantities. Pre-fermentation of yeast 30g of lukewarm water (40℃), take a pinch from the amount of sugar (20 g) 1.5g dry yeast When the yeast is melted, leave it at room temperature for 5~10 minutes. 150g bread flour, the remaining sugar, and 2g salt Mix lightly to incorporate air. Yeast pre-fermentation is finished. (After 7-8 minutes) 80g milk (about 30℃) Add about half of the flour mixture. Mix well and if the powder disappears and it looks like this, it’s OK. Cover and leave at room temperature for 10 minutes. Today’s room temperature is 28°C. The humidity is 50% crisp and it’s a pleasant autumn weather. After 10 minutes Add 6 g of thick sesame oil and 3 g of rice vinegar. Vinegar is added last to prevent separation. I received a comment from a viewer that when I first added vinegar to the milk, it separated and it didn’t taste good. As expected, I think it’s better to put the vinegar at the very end. Add the rest of the flour. Mix glugulously at first. Then,mix as if cutting. When the water is all over, hamster mix. Hold the container upright and hold it down with your hand, then 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. Mixed for about 1 minute. It’s like this. Clean around the bowl and arrange the surface of the dough like this. Cover and leave in a warm place of 30-35°C for 20 minutes. Today I will put it in the oven with a cup of hot water. After 20 minutes. Perform the first punch. Drizzle some oil. This oil is thick white sesame oil, but other vegetable oils can be used. Let it fit into the surface of the dough and the container. Turn it over and fold it about 10 times. Stretch and fold Stretch and fold Prepare the surface of the dough. Cover and leave in a warm place of 30°C to 35°C for 20 minutes. After 20 minutes. Perform the second punch. Exactly the same as before. Turn it over and fold it several times. After preparing the surface of the dough, level it. Cover it with a lid and let it ferment in a warm place of 30-35°C until it doubles in size. Primary fermentation is finished. It became about this size in about 35 minutes. Move it onto the table. Remove the gas and round the surface to make it taut like this. Cover with a bowl to prevent drying and let rest for 20 minutes. 40g of shredded cheese and about 40g of bacon. I used this half-size bacon. I think there are 4 pieces and 5 pieces, but today it’s 5 pieces and it’s about 40g. I prepared the same amount of cheese. After 20 minutes. Shape the dough. Sprinkle flour on both sides to remove gas. Stretch it round so that it is thicker in the center and thinner at the edges.By the way, I could not do that at this time. Make sure the clean side is facing down. Approximately 22 cm to 24 cm in diameter. Top with cheese and bacon. Break up the bacon and mix it with the cheese, but I didn’t mix it well and it became terribly unbalanced. Close like this. I did not thin the edges earlier, so the closed part became thicker.Stay tuned for the next installment! LOL! I made it about 20 cm in diameter. Transfer to a cooking sheet and cut. It wasn’t cut! It is sparse in places with a lot of cheese and places with a lot of bacon. Well, come on. Transfer to a baking sheet. For the final fermentation, use the fermentation function of the oven. I’ll see how it looks after about 20 minutes at 35°C. Cover with a tightly wrung wet cloth. I’m going! Final fermentation is finished. I got it out in 25 minutes. Start preheating the oven to 190°C. It’s a little hard to see, but if you press the dough like this and it doesn’t come back, it’s a sign that fermentation is complete. Apply milk. Beaten eggs and soy milk are also OK. Bread with vinegar will ferment a little faster. Be careful not to over-ferment. I’m worried that there is a lot of bacon only here (laughs) A little more. It would have been nice if it was scattered throughout. You all should scatter it evenly. This is a point to reflect on. Sprinkle with black pepper if desired. It is OK to omit this. Bake for about 15 minutes at 190℃. Baked! Bake at 190°C for 14 minutes. Apply oil while it’s hot to make up ♪ Olive oil or butter is also OK. Looks yummy~! done! The slightly sweet and fluffy dough, bacon and cheese go together perfectly. I recommend the flower-shaped bread–so pretty and easy to eat! Thank you for watching. If you enjoy it, please subscribe to the channel and hit the good button ♡ See you in the next video! Bye bye

翌日もふわっふわのお酢入りパンにベーコンとチーズを入れてお花の成形にしました🌸
型を使わないお花のちぎりパン、かわいくて食べやすくておススメです😍👍

今回は、試作無しのぶっつけ本番で撮影しましたのでちょっとバタバタしてますが
（あ！いつもか！笑）
本人は、とても楽しんでおります♬

オープニングで話していますが、数日前から小さいサイズのベーコンエピが食べたくて試作を繰り返していたんです。（以前、近所のパン屋さんに売っていておいしかったので再現したかった）
ところが、何度作ってもおいしく出来ない・・・💦
そんな時、このお花の成形を思い出しました💡💡
バババーってイメージが出来て、緊急で動画を回しました！（一度、言いたかった笑）
配合も成形も初めてだったけど、一発OK！きゃー(≧∇≦)うれしい！！
ハラハラするケド、めっちゃ楽しかった～！！
また、ひらめいたらぶっつけ本番で緊急で動画を回そうって思ってます😜

さて、このお花の成形は、ベーコンチーズだけでなく
色々なフィリングでアレンジできると思います。
例えば、残っているきんぴらやポテトサラダとチーズを合わせてもおいしそう！
そうそう！ピザの具材もイケるんじゃない⁈
妄想が止まらない・・・笑笑

ぜひお試しを～😋🍞

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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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【ベーコンチーズパン】

＜材料＞　

強力粉：１５０ｇ（春よ恋を使用）
砂糖：２０ｇ（又はお好きな砂糖）
塩：２ｇ
イースト： １.５ｇ（赤サフを使用）
ぬるま湯（40℃）：３０g
牛乳（30℃）：８０g
太白ごま油：６g
米酢：３g（他のお酢でも大丈夫）

シュレッドチーズ：４０g位
ベーコン：４０g位（ハーフベーコン１パック使用）

牛乳・ブラックペッパー：適量
仕上げに太白ごま油を塗りました。（オリーブオイルやバターでもOK！）

焼成
１９０℃に予熱したオーブンで１４分焼きました。
※オーブンによって異なりますので調整してください。

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【No-knead easy! Bacon and Cheese Bread】

＜Ingredients＞

150g Bread flour (I use domestic bread flour)
20g Sugar
2g salt
1.5g Dry yeast
30g Lukewarm water (40℃)
80g Milk(30℃)
6g Thick sesame oil
3g Rice vinegar (other vinegars can be used)

about 40g shredded cheese
about 40g bacon
Milk and black pepper to taste

Baking
Bake in a preheated oven at 190℃ for about 14 to 15 minutes.
*Adjust the temperature as it depends on the oven.

#おいしいひきだしパン #パンの作り方#簡単パンレシピ