[쉬운손반죽] 밤식빵은 이제 이 레시피로 정착합니다📌세상 부드럽고 촉촉한 밤 듬뿍 소보로 밤식빵 만들기

Hello! I'm 'Baking Again Today'. Today, I'm going to make a moist, soft and really delicious chestnut bread. First, put the milk in the bowl. The weather is getting cold these days, so I added lukewarm milk. Add sugar, salt, yeast and eggs. Mix well with a whisk. Add bread flour and stir with a spatula to mix well. Add room temperature unsalted butter and mix as if kneading by hand. Mix until the butter is completely absorbed into the dough. After mixing, the dough will feel a little more watery. Smooth out the balls with a spatula. Cover with a damp cotton cloth and rest for about 40 minutes. ( 30 minutes break in case of hot weather ) Let's do the first folding! Wet your hands lightly with water and lift the dough up and fold it. Then, lightly tap the dough to release the gas. Repeat this folding process 7 times in total. It is recommended to tap the dough to release gas between each process. The dough is much smoother than the first time. Cover the wet cotton cloth again. Rest for 40 minutes. (30 minutes break in hot weather) Now let's do the second folding. Wet your hands lightly with water and pat the dough to remove the gas. Repeat the process of lifting and folding the dough again, tapping the dough to release the gas. This time I folded it a total of 4 times. The dough became smooth! Cover with a damp cotton cloth or plastic wrap and place in the oven with warm water to ferment until it doubles in volume. It's chestnuts to put on the night bread. I used homemade chestnut in syrup. You can also use canned chestnut in syrup! Remove the syrup. And wipe off the water with a kitchen towel. I will cover it with a kitchen towel and leave it as it is for a little longer. Fermentation is over. When the dough is fermented, finger marks should remain when you poke it with your finger. Place the dough on the work surface and first degas it. Divide it into 2nd. For more precise division, divide approximately 220g on a scale. After removing the gas from the divided dough, make it round. Cover with a damp cotton cloth or plastic wrap and rest for 15 minutes. After sprinkling enough powder, remove the gas from the dough first. Push it out into a long oval shape. If the dough sticks to the rolling pin, sprinkle it with flour little by little and roll it out. Spread it out to about 12x28cm. Add the dehydrated chestnuts to your liking. I put about 125g. I cut the big chestnuts in half and put them in. Gently pull the dough from the top and roll it inward. Pinch the seams carefully. Roll it with your palm to evenly adjust the overall thickness. Put the dough so that the seam is facing the bottom. Then, press it down and adjust it evenly so that there is no empty space. After forming the rest of the dough in the same way, I put it in the pan. Add warm water to the oven and let it ferment up to 1cm below the pan. Let's make streusel this time! Prepare unsalted butter at about 21℃ and peanut butter at room temperature. The amount of streusel is enough to cover the top of two loaves. It's slightly generous. Mix the unsalted butter and peanut butter well with a whisk. Add sugar, salt and starch syrup and mix well with a whisk. Do not whip for long, just whip until ingredients and butter are well mixed. Add eggs and mix. You don't need to mix the eggs too long, just whip the eggs until they are well mixed into the batter. Shake off the remaining dough in the whisk or collect it by hand and put it in the bowl. Clean the bowl with a spatula. Sift the cake flour, baking powder and almond powder and add it. Adding almond powder makes it much more savory and delicious, so I added almond powder as well. Almond flour can be replaced with cake flour. Lift the butter dough on the bottom upwards and mix as if cutting it lightly. Mix with a spatula until a few lumps form. Remove the strength from your hands and mix the dough by rubbing it with your palms. If you keep rubbing with your hands relaxed, the color of the streusel gradually turns yellow and small grains begin to form. When it turns yellow, apply pressure to the palm of your hand and rub it. Then, the small streusel lumps that were initially powdery start to form into large lumps little by little. If the lump is too large, break it up by hand and rub it until it is like this. I'll leave it at room temperature for a while. Fermentation is over! Let it ferment down to about 1cm below the pan. Spray water on the top with a sprayer. Add streusel to your liking. I like streusel, so I added plenty of it. Preheat 338°F (170°C), bake at 320°F (160°C) for 28-30 minutes. Bread from the oven is lightly beaten on the spot to give a shock. Remove it from the pan immediately and let it cool. It was cooked well and it was delicious. 😊 There are plenty of big chestnuts in it. The bread is moist and very soft! It is delicious to eat with streusel and chestnuts like this. Can you see the texture like chicken breast? Lots of sweet chestnuts and lots of crispy streusel, it's really, really, really delicious! The bread is also very moist and soft. Be sure to make soft and really delicious chestnut bread!! “Like” and “Subscribe” are a great help for video production. If you like my video, please press “Like” and “Subscribe”. ❤ Thank you for watching.

Channel: 오늘도 베이킹 Baking again today

Views: 166,165

Keywords: 밤식빵 만들기, 빵 만들기, 소보로, 소보로빵, 소보로 밤식빵, 식빵 만들기, 밤 베이킹, 가을 베이킹, 밤 디저트, 디저트, 빵, 식빵, 무반죽빵, 무반죽법, Chestnut bread recipe, soboro, soboro bread, soboro chestnut bread, chestnut baking, chestnut dessert, dessert, bread, unkneaded bread, no kneading method, no knead bread

Id: IdZERCX6YBA

Length: 7min 16sec (436 seconds)

Published: Sat Oct 29 2022