（タッパで作るパン）四角い形が可愛い！ココアミルクパンの作り方（字幕設定で御覧ください）

（タッパで作るパン）四角い形が可愛い！ココアミルクパンの作り方（字幕設定で御覧ください）

Today I would like to show you how to make milk cocoa bread by shaping cocoa-filled dough into squares. It’s a delicious bread with a slight cocoa flavor and a gentle sweetness. It makes a lot of small loaves, so it makes a great gift! Please take a look until the end! Melt the butter in the warm milk and let it cool. Put the flour, cocoa powder, sugar, salt, and dry yeast into a container and mix all the flours well. Scrub the dough to prevent uneven coloring and to make it easier to mix. Add the milk with the butter melted and mix well with a card. When the dough is no longer powdery, spread it into a container, cover it and let it rest for 15 minutes. After 15 minutes, roll out the dough, fold it, cut it and stack it, repeating the process 10 times. Finally, pull the dough to the center, cover it, and ferment it in hot water at 60°C (140F) until it has doubled in size. When the dough has doubled in size, take it out, flour both sides, and degas the dough. Stretch the dough and fold it several times. The more times you fold the dough, the more elastic it will become and the finer it will be. Finally, fold the rectangular dough into thirds, align the corners, cover with plastic wrap, and let it rest in the refrigerator for one hour. Take out the rested dough and press it with your hands to form a rectangle. Roll out the dough with a rolling pin until it is about 1.5 cm (0.6 in) thick. Again, use a card to pull the dough together and shape it into a rectangle.
Cut off the excess dough from the sides with a card. All sides should be flat and perpendicular to each other for a good shape.
Cut the dough into 18 equal pieces with the card. Lightly shape the cut dough with your hands to form a square and place it on a baking sheet.Cover with a dry cloth and place in a warm place until it puffs up to 1.5 times its original size. Fermentation is complete when the dough has reached 1.5 times its height.
Mix the milk and sugar together and spread it on the surface of the dough. The dough will have a glossy surface after baking. Immediately bake in a preheated oven at 190°C for 12 minutes. It is now ready to bake.
The dough will expand a little in the oven, so the key is not to let it ferment too much during the second fermentation in order to get a nice shape. The surface of the bread is glossy, and it has a cute, square, cologne shape. When you break it open, you will find that the inside articles are fluffy, moist and fluffy with a thin grain. You can make a lot at once, so it’s great for snacks and gifts!
Please try to make it!

ご視聴ありがとうございます。
ココア入りの生地をサイコロ状に成形して焼くミルクココアパンをご紹介します
小さいパンがたくさんできるので、プレゼントにも最適です。
ほんのりとしたココアの風味と優しい甘さのおいしいパンです

ミルクココアパン
（材料）18個分
強力粉240g
ココアパウダー20g
砂糖大さじ3（30g）
塩小さじ1/2(3g)
インスタントドライイースト小さじ1（4g）
牛乳190g
無塩バター20g

仕上げ用
牛乳大さじ1
砂糖大さじ1

190℃（374F）に予熱したオーブンで12分焼く

（作り方のまとめ）
温めた牛乳にバターを入れて溶かす
容器に材料を入れて混ぜ、15分置く
生地を伸ばしてたたんでを10回
2倍になるまで一次発酵
生地のガス抜きをして何度か折りたたむ
10×20cm（3.9in✕7.8in）の大きさに伸ばし冷蔵庫で1時間冷やす
18等分に切り分け、1.5倍になるまで二次発酵
表面に牛乳と砂糖を混ぜたものを塗って
190℃（374F）に予熱したオーブンで12分焼く

パンのレシピ本「おうちで本格パン焼けました」が、全国の書店、ネット書店で発売です。
5種類の生地の詳しい説明と25品のパンにレシピが載っています。
パン作りの練習にぜひお役立てください。
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（使っている道具一覧）

※タッパのサイズ１５×２０×高さ１０ｃｍ（３L)
100円ショップ

※ブレッドカッティングボード
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※カード
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※オーブン（シャープ製３１L)
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※ペストリーボード
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※ケーキクーラー
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※よつば無塩バター
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※使っている強力粉
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※ライ麦全粒粉
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https://amzn.to/3cBhTQ1
※粗塩（粗塩など調理用のものでOK)
https://amzn.to/2WmzPIc
※ドライイースト　赤サフ１２５g
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※保存用袋
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※柄付きザル（ふるい）
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Thank you for watching.
Introducing milk cocoa bread, made by shaping cocoa dough into dice.
It makes a lot of small loaves, so it’s great for gifts!
This is a delicious bread with a slight cocoa flavor and gentle sweetness.

Diced Milk Cocoa Bread
(Ingredients) For 18 pieces
240g bread flour
20g cocoa powder
3 tablespoons (30g) sugar
1/2 teaspoon (3g) salt
1 teaspoon (4g) instant dry yeast
190g milk
20g unsalted butter

For finishing
1 tablespoon milk
1 tablespoon sugar

Bake in a preheated oven at 375F (190C) for 12 minutes.

(Summary of recipe)
Melt butter in warmed milk.
Mix the ingredients in a container and let it sit for 15 minutes.
Stretch and fold the dough 10 times.
Ferment until doubled in size.
Deflate the dough and fold it several times.
Roll out to 10x20cm (3.9in✕7.8in) and refrigerate for 1 hour.
Cut the dough into 18 equal pieces and let it ferment until it doubles in size (1.5 times).
Brush the surface with a mixture of milk and sugar.
Bake in a preheated oven at 190°C (374F) for 12 minutes.

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#パヴェ
#ココアパン
#バレンタインデー

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