잼 없이 끝까지 맛있게 먹을 수 있는 식빵 만들기/비스켓식빵/무반죽빵/biscuit bread

165g of lukewarm milk, 52~55g of eggs (excluding eggshell) 6g of salt, 35g of sugar, 6g of dried yeast Melt sugar, salt, and yeast. 35g of melted butter 320g of strong flour (bread flour) mix until no powder is visible. Rest for 20 minutes at a temperature of 27 degrees Celsius. After 20 minutes...Fold the dough around 10 times to activate gluten. Rest again at 27 degrees for 20 minutes. After 20 minutes...Fold the dough around 5 times again to activate gluten. Ferment for 40 minutes at a temperature of 27 degrees Celsius. make biscuit dough.Mix 105g of butter. Add 70g of sugar and mix well. Place 1 lukewarm egg in a bowl and mix well with white and yolk. Add 24g of eggs and mix well. You don't have to dissolve the sugar completely. Add 170g of cake flour, 2g of baking powder and 3g of baking soda. Mix well until powder is not visible and becomes a lump. Divide the finished biscuit dough into 3 pieces. I divided 123g each. Make the divided biscuit dough into a rectangle about 9cm wide and 13cm long. Place in the refrigerator to harden the dough. Punch the fermented dough, remove the gas, and divide it into three parts (205g each) Make the dough into a round shape. rest at room temperature for 15 minutes Roll out the dough to a size that wraps around the biscuit dough. Turn the dough over so that the smooth side is on the bottom, then put the biscuit dough on top. Pinch the dough so that the biscuit dough does not stick out. Roll out the dough to a size of 13cm in width and 18cm in height. Roll the dough and pinch it well so that the ends do not come loose. Divide the dough into 8 equal parts. Put the dough into the mold. (Mold size: 150x70x63mm) Let the dough rise to the height of the mold at a room temperature of 27 degrees for the last fermentation. I fermented it for 40 minutes. Bake for 25 minutes in an oven preheated to 160 degrees. Apply a shock to the mold to remove the water vapor from the inside of the bread. Because of the biscuit dough, the top is rough and looks more delicious. The biscuits are rolled up into a uniform shape. The inside shape is pretty, so I want to open it over and over again. Moderately sweet, the flavor of butter and soft bread are in harmony. This kind of bread can be eaten all day without jam.

Channel: Calorie restaurant칼로리 식당

Views: 334,986

Keywords: 홈베이킹, 베이킹, 빵만들기, 칼로리식당, 쿠키만들기, 간단요리, 자취요리, Baking, Home Baking, recipe, Calorie Restaurant, How to make, recette, Cuisson, Simple cooking, ホームベーキング, パン作り, ベーキング, ケーキ, ケーキ作り, お菓子作り, 洋菓子, カロリーレストラン, asmr, 무반죽빵, 비스켓식빵, 비스킷식빵, 식빵만들기, 무반죽식빵, 식빵레시피, biscuit bread

Id: DFnGtOmHIE4

Length: 8min 8sec (488 seconds)

Published: Mon Aug 22 2022