目からウロコ！のマヨネーズ入りパンに玉ねぎもIN⭐甘くてジューシーでふわふわ～♪こねない＆簡単！【３種類の惣菜パンの作り方】No-knead easy! 3 kinds of onion bread

目からウロコ！のマヨネーズ入りパンに玉ねぎもIN⭐甘くてジューシーでふわふわ～♪こねない＆簡単！【３種類の惣菜パンの作り方】No-knead easy! 3 kinds of onion bread

Thank you for watching. This is Eiko! Today I will make [3 types onion bread]. I am very happy to hear that the idea of ​​adding mayonnaise to the bread dough last time was eye-opening. thank you! This time, I tried adding onions to the mayonnaise dough. Cooked onions are juicy, sweet and delicious . I hope you enjoy arranging it with various toppings. Let’s start by making the dough. ingredient. Bread flour, sugar, salt, dry yeast, lukewarm water, mayonnaise, onion, milk. Finely chop the onion into 7mm cubes and wipe off the moisture. Pre-fermentation of yeast. 30g lukewarm water (40°C) A pinch from 10 g sugar. 2g yeast Once well dissolved, let stand at room temperature for 5 to 10 minutes. Combine the flours. 200g of Bread flour, remaining sugar, and 3g of salt Mix lightly to incorporate air. 10 minutes passed. Yeast pre-fermentation is complete. 110g milk (about 30℃) Add about half of the flour mixture. Mix. It is OK if it becomes smooth like this. Cover and leave at room temperature for 10 minutes. By the way, today’s room temperature is 25°C. If the temperature gets lower than this, I think it would be better to put it in a warm place. 10 minutes passed. Add 20g of mayonnaise and mix lightly. Next, add the onions and the rest of the flour. I’ve tried different orders and I think it’s better to put the flour first and then the onions on top of it. I found it harder to get water out of the onions that way. I found that coating the onions with flour made for a more manageable dough. Mix for about 1 minute until the flour disappears. It’s OK like this. Clean around the bowl. At this point, the dough is a little stiff, but as you punch it, the onions will release their moisture and soften. Cover it and leave it in a warm place with a temperature of 30°C to 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. 20 minutes passed. Perform the first punch. Drizzle a little oil and let it blend into the surface of the dough and the container. Turn it over and fold it about 10 times. prepare the surface. Cover and leave in a warm place of 30°C to 35°C for 20 minutes. 20 minutes passed. Perform a second punch. Exactly the same as before. Turn it over and fold it several times. Prepare the surface. Put the onions that are outside as much as possible inside. level the surface. I do this because it is easy to see that it has doubled. Cover with a lid and allow to ferment in a warm place of 30°C to 35°C until it doubles in size. Primary fermentation is finished. It doubled in size in about 30 minutes. Move it onto the table. Remove the gas and weigh the whole. Divide it into 6 parts and make each part 72g. Roll up to stretch the surface. As much of the onion that comes out is put inside. At this time, it is okay if the bottom is not tightly closed. Cover with a tightly wrung wet cloth and let rest for 10 minutes. Today I will make three kinds, so prepare the toppings. Drain the (canned) corn well. Sausage, pizza cheese, onion, and mayonnaise all in moderation. About 100g of the onion is finely chopped (7mm square), and 60g is used for the dough and the rest for the topping. Season the corn with a pinch of salt. Now you’re ready to go! 10 minutes passed. Shape the dough. Lightly dust both sides with powder to remove gas. Approximate size is slightly smaller than a card. appropriate and okay. Round the circle as if to make it taut here. Tightly close the end of the roll. Make four of these. Now make a round shape. The clean side is down. Approximate diameter is 11cm. Fold this edge about 1 cm like this. You can leave it as it is, but it will spread out while baking, so turn it over. Turn it over to make an indentation. For the final fermentation, use the fermentation function of the oven. I’ll see how it looks after about 25 minutes at 35°C. Cover it with a tightly wrung wet cloth and let’s go! Final fermentation is finished. I got it out in 25 minutes. The oven has started preheating at 200°C. Leave these 4 sticks for a while until the surface dries and finish from the corn bread. Brush with beaten egg. It’s okay to paint it all over. Prick it with a fork and picket like this to create a dent. If there is gas, remove it. Squeeze mayonnaise here. appropriate and okay. Top with desired amount of corn. Appropriate amount of mayonnaise. Finish the sausage bread and onion bread. The surface is already dry, so I’m going to put a coup in it. I use a special cutter knife for coups. The good thing about utility knives is that you can snap them into a new blade, and you can change the replacement blade, so I recommend it. Open the onion bread deeper so that it is flat. Cut sausage bread into sausage-sized pieces. Brush all over with beaten egg. I’ve brushed them with milk, but the beaten egg browned more nicely. But of course, milk or soy milk would also work. Once the sausage is on top, press it in. Onion bread is delicious with lots of onions on top. It’s okay to put it on as much as you think it’s a little too much. Let’s put onions on the side of the sausage as well. Apply mayonnaise. I would like to put the ketchup on after it’s baked. Sprinkle the onion bread generously with cheese. I didn’t put cheese on the corn today, but please arrange it as you like. Finally, put mayonnaise on the onion bread. Bake for 12 to 13 minutes at 200℃! Baked! Bake at 200°C for 13 minutes. How did you like the three types of bread filled with onions? All three types I made this time are delicious, but personally, the onion and cheese bread is my favorite. Please try making it. Thank you for watching until the end of this time ♡ If you enjoyed it, please subscribe to the channel and hit the good button. See you in the next video♪ Bye -bye

バターの代りにマヨネーズを入れた生地で３種類の惣菜パンを作りました😋🍞
そのままでもおいしいけど、今回は生地に玉ねぎも入れてみたら
甘くてジューシーでパンと相性抜群❕
今回は、ウィンナーとコーンと玉ねぎを使いましたが
冷蔵庫の残り物やお好きなものをトッピングしたらアレンジ無限大～∞

ピザの具材を乗っけたり、秋らしく炒めたきのことチーズを乗っけたり
これからの寒い季節には、グラタンを乗っけてもおいしそ～😍

惣菜パンレシピ第２弾も研究してみたいと思います😉💖
リクエストがあれば、コメント欄で教えてね～😃✨

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大好評！【マヨネーズロール】の動画はこちらから♬
⭐今回は玉ねぎが入るので砂糖と塩の分量を変えていますのでご注意ください⭐
https://youtu.be/1N8PaeKP2mE

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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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⭐今回は玉ねぎが入るので、前回の動画の【マヨネーズロール】とは
砂糖と塩の分量を変えていますのでご注意ください⭐

【３種類の惣菜パン】

＜材料＞６個分

強力粉：２００ｇ（春よ恋を使用）
砂糖：１０ｇ
塩：３ｇ
イースト：２ｇ （赤サフを使用）
ぬるま湯（40℃位）：３０ｇ
牛乳（30℃位）：１１０ｇ
マヨネーズ：２０ｇ
玉ねぎ（7mm角みじん切り）：６０ｇ

ウィンナー、コーン（コーン缶）、玉ねぎ、ピザ用チーズ
マヨネーズ、ケチャップなど、全て適量～♪

溶き卵：適量（又は牛乳や豆乳）
乾燥パセリ：適量（あれば）

焼成
２００℃に予熱したオーブンで１２～１３分くらい。
おいしそうな焼き色が付くまで。
※ご使用のオーブンにより異なります。

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【No-knead easy! 3 kinds of onion bread】

＜Ingredients＞For 6 pieces

200g Bread flour (I use domestic bread flour)
10g sugar
3g salt
2g yeast
30g lukewarm water (About 40°C）
Pinch of brown sugar
110g milk (about 30°C)
20g mayonnaise
60g onion (7mm cubes chopped)

Sausage, corn, onions, pizza cheese
Mayonnaise, ketchup, etc., all in moderation~♪

Beaten egg (or milk or soymilk)
Dried parsley (sprinkle if available)

Baking
Bake in a preheated oven at 200℃ for about 12~13 minutes.
*Depends on your oven.

#惣菜パンレシピ#パンの作り方 #おいしいひきだしパン