【中種法】ふんわりコッペはこう作る！【加糖中種法】

#SpongeDoughMethod #SmallBread #Fukusuke This is Fukusuke, the head of the Breadroom. ヾ(・＿・； Today, I'm making a soft and fluffy koppepan using a type of sponge dough called the "sweetened sponge dough method." It takes time because it's a sponge dough method, but it's fluffy and soft and can be eaten even the day after baking. Ingredients: SpongeDough Strong Flour 140g Dry Yeast 2g Granulated Sugar 10g Water 78g Kneading Instructions Strong Flour 60g Dry Yeast (for extra dough) 1g Granulated Sugar 14g Salt 2g Skimmed Milk Powder 4g Unsalted Butter 16g Whole Egg (beaten) 30g Water 30g ① Mix the ingredients for the dough thoroughly until no flour remains. ② Ferment the dough at room temperature (around 20-30°C) for 2-2.5 hours. ③ Once the dough has expanded to about three times its original size, tear it into pieces for easier mixing. Add the ingredients for the main kneading (except butter) and mix well. ④ Once it has formed a lump, transfer to a work surface and knead well. ⑤ Once it has solidified and is glossy, add the butter and knead it into the dough. 1. Mix well. 6. Knead the dough until it is firm and stretchy. 7. First rise (30 minutes at 30°C). 8. Divide into 60g portions and allow to rest for 10 minutes. 9. Shape into log-shaped pieces and allow for final rise (40 minutes at 40°C). 10. Cover with a ball and bake for 10 minutes at 200°C. *The dough is finished rising when it has expanded to about three times its original size. *For best results, keep kneading by constantly stretching the dough. *I use the rise function on my microwave oven for the rise. *The oven I use is a Toshiba Stone Dome. The dough method is honestly quite difficult to knead, but... It's so fluffy and soft! It's delicious even the next day, so give it a try! ~Melon Bread~    • 【中種法】美味しいメロンパンの作り方   ~Anko Shokupan~    • 【あん食パン】1斤450円！高級あん食パンの作り方【中種法】   For requests, complaints, or questions, please visit our website.   / breadroom_fukusuke