【パン職人が教える】コネずに簡単。ザクザクふわふわな至高のカレーパンの作り方。

[About Membership] We hold a live bread class once a month for members only! Bread lovers, come together! 🥐    / @jamoni08131   [Ingredients] ▶︎Dough ingredients 3g yeast (kin saff) 100g water 1 egg yolk 30g sugar 3g salt 20g melted butter (unsalted) 200g strong flour (haruyokoi) ▶︎Curry roux (the amount was large so half the amount should be fine) ・1/2 carrot ・1 potato ・1 onion ・250g minced beef and pork ・30g flour ・650g water ・Curry roux (Vermont curry medium spicy) 　→Choose the spiciness to your liking! [Recipe] 1. Mix ingredients Weigh out the dough ingredients and mix until no flour remains. 2. First printing Ferment at 40 degrees for 10 minutes → punch Ferment at 40 degrees for 10 minutes → punch Ferment at 40 degrees for 10 minutes → punch Ferment at 40 degrees for 30 minutes 3. Divide and roll Divide the dough into 8 equal parts, roll them into balls, and let rest for about 15 minutes 4. Form and encase Use a rolling pin to spread them into a circle, and encase 55g of curry (approximately) 5. Final fermentation Spray with breadcrumbs, arrange on a hot plate, and ferment at 40 degrees for 40 minutes 6. Fry Fry in 170 degree oil (enough to fizz with breadcrumbs) until nicely colored. Once the temperature is constant, reduce heat to low and fry slowly. [About the recipe book] A recipe book has been published by KADOKAWA! It has been very well received! Please take a look as this is a product we are confident in 😊 https://amzn.asia/d/dUk44mB [List of recommended wheat] Haruyokoi: All-purpose 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: Domestic wheat with a strong chewy texture Good aroma and strong sweetness! 1kg https://amzn.to/3zo0g2X 2.5kg https://amzn.to/3KrNBT8 Dolce: Domestic weak flour Add a little when you want a lighter texture. 1kg https://amzn.asia/d/0o86J80 [List of recommended bread making products] My favorite oven https://amzn.to/3LytLpV 18cm square mold (used by Jam Onii) https://amzn.to/3Iuyzty 18cm Angel mold https://amzn.to/3Ly2Iue Muffin mold (used by Jam-onii) https://amzn.to/3x9QunM Brown card used when kneading dough https://amzn.to/3Y9ben6 Yeast always used (red saff) https://amzn.to/3K91iX5 Yeast for dough with a lot of sugar (gold saff) https://amzn.to/3J1QR5A Unsalted butter https://amzn.to/3YN7PfG Extra virgin olive oil https://amzn.to/48GaLyX Scraper used when 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 his butter bread brothers channel    / @jambrother3112   Jam Onii's TikTok   / sousu312   Jam Onii's Instagram   / jamoni08131   [Frequently Asked Questions] Q: How do you make the dough rise? A: I use the fermentation function on my microwave to make the dough rise. If your microwave doesn't have a fermentation function, we recommend placing a thin, tray-like container in the microwave, pouring boiling water over it, and raising the temperature and humidity inside the microwave to ferment! Or you can directly heat the container with the dough in a water bath at about 40-50 degrees. Q: Is it okay to use a different type of flour? A: It's okay to use a different type of flour, but the water absorption rate is different, so you'll need to adjust the amount of water. #breadmaking #bread #recipe #jambro #bread #cooking #cooking #easyrecipe #homemadebread