いつも応援して下さるみなさまへ💕60歳になりました😆お年頃だからちょっぴりヘルシーなパンのご提案【シンプル食パン】お酢入りでふわふわ♪卵と乳製品なし！こねない＆簡単！

いつも応援して下さるみなさまへ💕60歳になりました😆お年頃だからちょっぴりヘルシーなパンのご提案【シンプル食パン】お酢入りでふわふわ♪卵と乳製品なし！こねない＆簡単！

Thank you for watching. This is Eiko! Today, I would like to share with you a recipe for bread with vinegar. I will make a simple and healthy loaf of bread that does not contain eggs, butter or milk. By the way. On a personal note, September 15, when I upload this video, is my 60th birthday😃 I can hear everyone’s voices congratulating me on the other side of the screen ✨ Thank you (❁´◡`❁) Last year’s birthday was a miserable day when I ate and drank so much that I broke my stomach and couldn’t eat anything all day long. This year we are having a very good day without incident. I am filled with gratitude for everything. Now, back to the subject at hand. So far, I have introduced 6 types of vinegared bread recipes. Again, the vinegar makes it easy to make moist and fluffy bread, so please enjoy it to the end. Let’s start with making the dough! Ingredients. Bread flour, Cane sugar, Salt ,Dry yeast, Thick white sesame oil, Rice vinegar and water. Please refer to the description section for details on ingredients and quantities. Start with the pre-fermentation of the yeast. Place about 2 tablespoons from the amount of water (175 g) in a small container. Warm this to about 40°C (104°F). It has been warmed for about 10 seconds in a microwave oven of 600W. A pinch of from the amount of sugar (20g). 2.5g dry yeast Let stand at room temperature for about 5 to 10 minutes until the yeast is well dissolved and bubbly. Combine the flours. 250g bread flour, remaining cane sugar, and 3g salt. Mix lightly to incorporate air. Pre-fermentation ends in 6 to 7 minutes. Add the rest of the water (about 27°C to 30°C). 17g thick white sesame oil. 5g rice vinegar Add about half of the flour mixture. Mix. When the flour is no longer visible and looks like this, it is OK. Cover and leave at room temperature for 10 minutes. Today’s room temperature is 28°C. 10 minutes later. For recipes where I added milk, I would add vinegar at this point after letting it rest for 10 minutes. I felt that the milk and vinegar would react and separate, so I added the vinegar last. But since the milk didn’t go in today, I added it earlier when I combined the liquids. Add the rest of the flour. Mix glugulously at first. Then, mix as if cutting. Once the entire area is moistened, do the hamster mix. Stand the container upright, hold it down with your hand, hold the base of the spatula, From the other side to the front. Mix by spinning it like a hamster toy. If you rub it on this area, it mixes very quickly. Mixed for about 1 minute. Clean around the bowl. Prepare the surface this way. Cover it and leave it at 30°C to 35°C for 20 minutes. 20 minutes later. It is recommended to place them in the oven chamber along with a cup of hot water to keep the temperature in the chamber at 30-35°C. Today it was 33°C. Perform the first punch. Drizzle a little oil. Let it fit into the surface of the dough and the container. Turn it over, pompon it , and fold it about 10 times. Prepare the surface of the dough. Leave in a warm place (30°C to 35°C) for 20 minutes. 20 minutes later Perform a second punch. Exactly the same as before. Turn it over, pompon it, and fold it several times. Prepare the surface of the dough. level the surface. Cover and allow primary fermentation in a warm place (30°C-35°C) until doubled in size. Primary fermentation is finished. If you use this Tupperware, it is a guideline that it sticks to the lid. Remove the gas and weigh the whole. 461g Divide into 3 parts. Weights to 153g each. Roll each piece of dough into a ball. It’s okay if you don’t close it tightly at this point. Cover with a tightly wrung wet cloth and let rest for 20 minutes. 20 minutes later Shape the dough. Lightly dust both sides with powder to release the gas. Roll out with a rolling pin. Place clean side down. Approximate size is about 2 cards. Fold in three. Extend the rolling pin from the center down and from the center up. Stretch to about the length of a rolling pin. (about 25 cm) Roll it up. Make the surface taut. When it reaches about 2/3rds of the way, gently roll it up. The end of the roll is pinched and closed like this. The molds were lightly oiled. Put the first shaped in the middle. Put the end of the roll down. Equalize a little. If dry, mist the surface to keep it moist. For the final fermentation, use the fermentation function of the oven. I would like to see how it looks from about 40 minutes at 35°C until it is roughly the height of the mold. Cover with a tightly wrung wet cloth. I’m going! I got it out in about 35 minutes. The oven starts preheating to 180°C. Preheat the baking sheet together. The dough containing vinegar will ferment quickly, so please be careful not to over-ferment. Switch to room temperature fermentation until about 1 cm comes out of the mold. I think it came out about 1 cm. I will apply soy milk today. You can use milk or beaten egg, but today I chose soy milk because I don’t use dairy products. Bake at 170℃-180℃ for about 25 minutes. It’s baked! Bake for 15 minutes at 170°C, then 10 minutes at 180°C for a total of 25 minutes. I could leave it as is, but today I’m going to coat it with thick white sesame oil. I think olive oil would be fine too. I made up and finished it glossy. done! Thank you for watching until the end of this time💖 I hope to continue to enjoy being a 60-something youtuber ✨ Thank you all for your continued support. m(__)m See you in the next video ♬

お酢入りふわふわパンレシピ第7弾！
バターの代りにお気に入りの太白ごま油を入れた【シンプル食パン】を作りました。
甘くてリッチなパンも大好きだけど、シンプルでさっぱりしたパンも好き♡
トーストしてもよし、サンドイッチにしてもよし♬

ぜひお試しを～😋🍞

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▶再生リストにまとめましたのでチェックしてね～(*^^)v
【お酢入りふわふわパンレシピ】

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If you are using a smartphone, press cc in the upper right corner to see the subtitles.

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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♪
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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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【シンプル食パン】

＜材料＞　１斤型　184×95×90

強力粉：２５０ｇ（春よ恋を使用）
きび砂糖：２０ g（又はお好きな砂糖）
塩：３ｇ
イースト： ２.５g（赤サフを使用）
水：１７５g
太白ごま油：１７g（又はお好きな植物油）
米酢：５g（他のお酢でも大丈夫）

豆乳：少々

焼成（１８０℃に予熱あり）
１７０℃で１５分⇒１８０℃１０分
合計２５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。

★強力粉200gと全粒粉50gで作るのもおススメです👍

★水の温度
冬は35℃、春と秋は30℃、夏は常温。（イーストの予備発酵は40℃）

★太白ごま油について
太白ごま油は、焙煎せずにごまをそのまま圧搾することで
色は無色透明で香りもクセもほとんどありません。
ゴマリグナンやビタミンEやリノール酸などを含み、
抗酸化作用や抗炎症作用、血中コレステロールを上げにくくする効果があり、
酸化しにくいのも特徴です。
更に生活習慣病の予防やデトックス効果など美容や健康にいいオイルなのだそうです。
（おいしいひきだし調べ）
私はパンやお菓子のほかに料理にも使っています。
ですが、どんなにいい油でも摂り過ぎはよくないので注意しています😉

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【No-knead easy! Simple bread】

＜Ingredients＞184×95×90

250g Bread flour (I use domestic bread flour)
20g cane sugar (or sugar of your choice)
3g salt
2.5g dry yeast
175g water
17g thick white sesame oil (or vegetable oil of your choice)
5g rice vinegar (other vinegars can be used)

a little soy milk

Baking (preheat to 180℃)
170°C for 15 min ⇒ 180°C for 1 0 min.
Baked for 25 minutes total.
*Depends on your oven.

・I also recommend making it with 200g bread flour and 50g whole wheat flour👍

・Temperature of water
35℃ in winter, 30℃ in spring and fall, room temperature in summer. (40°C for pre-fermentation of yeast)

・Thick white sesame oil is made by pressing sesame seeds directly without roasting.
The color is clear and colorless, and there is almost no aroma or peculiarity.
It contains gomarignan, vitamin E and linoleic acid.
It has antioxidant and anti-inflammatory effects, and is less likely to raise blood cholesterol.
It is also resistant to oxidation.
Furthermore, the oil is said to be good for beauty and health, preventing lifestyle-related diseases and detoxifying the body.
I use it for cooking as well as baking and pastries, but I am careful not to take too much of it, no matter how good the oil is 😉.

#食パンの作り方#パンレシピ#おいしいひきだしパン