こね3分💓簡単チョコシートで！チョコマーブルパン【元パン屋が作る】

⚠️Notice⚠️ The footage from the scene where the shaping was completed was lost💦💦 I'm creating a follow-up video using the 7-piece portion that I made and filmed for practice🙇‍♀️ The 6-piece portion is fluffy and voluminous, so I recommend it💓 The 7-piece portion is light and crispy, making it easy to eat as a snack⭐️ Both portions tasted delicious, so please try making as many as you like(*^^*)❤️ ◉I used instant dry yeast, which does not require pre-fermentation, but I recommend pre-fermentation on my channel because it has the effect of suppressing the pungent yeast odor and stabilizing fermentation❣️ The strong flour I use is from CGC! (Foreign wheat) Protein content 11.8-12% Camellia is also recommended! ✨ *If you use strong flour with less protein, start with less lukewarm water for preliminary fermentation, and add water little by little while kneading to adjust the consistency to the same as in the video⭕️ [Chocolate Sheet] Ingredients ・Strong flour...12g ・Morinaga Pure Cocoa...5g ・Sugar...20g ・Milk (600W 20 seconds microwave)...60g ・Egg...15g ・Meiji Black Chocolate...50g [Dough] (6 or 7 pieces) ◉ Pre-fermentation [Ingredients] ・40 degree warm water...74g ・Dry yeast...3g ・Sugar...1g ◉ Dough [Ingredients] ・Strong flour...200g ・Salt...3g ・Sugar...19g ・Egg...18g ・Milk warmed to body temperature...53g (Cold is OK in summer) ・Unsalted butter...20g ☆Chocolate chips...20g ☆Making chocolate sheets: Estimated time required: 6 minutes or more (Excluding cooling time) ☆Estimated time required from making dough to baking: 3 hours 20 minutes or more ◉ Storage method Once cooled, store in an airtight bag at room temperature. (Best before: 3 days after baking) *If frozen, best before: 1 week I started Instagram💓   / uribochannel   #uribochannel #nokneadbread #breadmaking