【コネずに簡単】究極のふわふわ食感！！ブルーベリー食パンの作り方。【パン職人が教える】

[About Membership] I hold a live bread-making class once a month exclusively for members! Bread lovers, come join us! 🥐    / @jamoni08131   I've published a recipe book from KADOKAWA! It's received rave reviews! I'm so proud of it, so please check it out! 😊 https://amzn.asia/d/dUk44mB [Ingredients] 3g Yeast (Kin Safu) 90g Water 40g Sugar 2g Salt 2 Egg Yolks 30g Melted Unsalted Butter 170g Strong Flour (Haruyokoi) 30g Cake Flour Cream Cheese, as needed Blueberry Jam, as needed [Recipe] 1. Ingredients Measure out the ingredients. Mix until no lumps remain (approximately 2-3 minutes). 2. First Proof Proof for 10 minutes at 40°C → Punch Proof for 10 minutes at 40°C → Punch Proof for 10 minutes at 40°C → Punch Proof for 30-40 minutes at 40°C 3. Rolling Roll into balls while releasing the gas, and let rest for about 15 minutes. 4. Shaping Roll into a rectangle approximately 20cm on each side, and spread with a generous amount of cream cheese and blueberry jam. Roll into a ball and seal the edges tightly. 5. Final Proof Place the dough into a loaf bread mold and let it rise for 40-50 minutes at 40°C. After the rise is complete, place a griddle in the oven and preheat to 180°C. 6. Bake 15 minutes, then flip and bake for 8 minutes = 23 minutes total (this may vary depending on your oven, so please adjust accordingly). [1-Loaf Bread Pan Used] https://amzn.to/3WdqdNQ [Recommended Wheat List] Haruyokoi: Versatile domestic wheat Soft and fluffy texture! 1kg https://amzn.to/3U002sa 2.5kg https://amzn.to/3zlMOwD Type ER: Wheat for Hard Bread Rich and fragrant wheat aroma! 1kg https://amzn.to/3G81zH0 2.5kg https://amzn.to/430B9AM Kitano Kaori: Soft and chewy domestic wheat Great aroma and a strong sweetness! 1kg https://amzn.to/3zo0g2X 2.5kg https://amzn.to/3KrNBT8 Dolce Domestic Cake Flour Add a little when you want a lighter texture. 1kg https://amzn.asia/d/0o86J80 [List of Recommended Bread Making Tools] My Favorite Oven https://amzn.to/3LytLpV 18cm Square Pan (Favorite of Jam Onii-san) https://amzn.to/3Iuyzty 18cm Angel mold https://amzn.to/3Ly2Iue Muffin mold (Jam Onii-san's favorite) https://amzn.to/3x9QunM Brown card used for kneading dough https://amzn.to/3Y9ben6 My usual yeast (Red Saff) https://amzn.to/3K91iX5 Gold Saff yeast for high-sugar dough https://amzn.to/3J1QR5A Unsalted butter https://amzn.to/3YN7PfG Extra virgin olive oil https://amzn.to/48GaLyX Scraper used for cutting dough https://amzn.to/3xP8mkv Oil spray to prevent dough from sticking htt ps://amzn.to/41tFEDp Easy-to-use rolling pin https://amzn.to/3Zjs57p Silicone spatula https://amzn.to/3SbxMC7 My favorite coupe knife https://amzn.to/3TqIHZb [Other] Jam Onii and the Butter Bread Brothers Channel    / @jambrother3112   Jam Onii's TikTok   / sousu312   Jam Onii's Instagram   / jamoni08131   [Frequently Asked Questions] Q: How do you let the bread rise? A: I use the rise function on my microwave. If your microwave doesn't have a fermentation function, we recommend placing a thin, tray-like container in the microwave, filling it with boiling water, and raising the temperature and humidity inside the microwave to allow it to ferment! Alternatively, you can heat the container with the dough directly in a water bath at about 40-50°C. Q: Is it okay to use a different type of flour? A: It's okay to use a different type of flour, but you'll need to adjust the amount of water as the water absorption rate will be different. #breadmaking #bread #recipe #jambro #bread #cooking #cooking #easyrecipe #homemadebread