【夜に成型】朝焼き塩パンの作り方。手作り型で底カリッカリに焼く。こね時間3分の時短タッパー生地！

Easy morning baking series✨️ The night before you shape it, then just bake it in the morning👍️ How to make morning baked salted bread♪ Fluffy inside and crispy on the bottom!! The contrast in texture is fun It's a delicious salted bread recipe✨️ I hope you'll try it😊 ◆Official creator of Tomizawa Shoten Recipes published monthly on the official Tomizawa Shoten website →https://tomiz.com/recipe/pro/search?a... ◆Subscribe to the channel here→   / @sakuttopan   *Please refrain from reproducing recipes, images, or videos without permission, or using them for commercial purposes. ————————————————————————— ◆ Follow us on social media and blogs here ▼ Instagram: Over 50 types of [Easy Homemade Bread Recipes] are available   / saku_papa.homemade   ▼ Blog [SAKUtto Pan Blog]: Easy bread recipes + my favorite tools and ingredients at a glance https://www.sakuttopanblog.com ▼X: I tweet about my daily life and daily bread making   / saku_papa1   ▼For work requests Please send me a DM on Instagram ————————————————————————— ◆Contents of this video 00:28 Introduction of ingredients 01:03 Making dough 07:45 First rise 07:53 Making salted bread molds 10:15 Dividing and shaping 14:33 Fermentation in refrigerator 15:44 Reheating 16:41 Baking ————————————————————————— ◆ Ingredients (for 6 pieces) ○Strong flour 200g ○Sugar 12g ○Salt 3g ○Dry yeast 2.5g ○Unsalted butter 12g ○Milk 100g ○Water 40g ○Unsalted butter 8g x 6 (For wrapping around the dough) ○Melted unsalted butter 5g ○Rock salt Appropriate amount *Strong flour is imported (Camellia) →If using a flour other than the above, adjust the amount of water at your own discretion Example) If using domestic strong flour, reduce the amount of water, etc. *Use Akasaf instant dry yeast -------------------------------- ◆How to make ①Make the dough in a 100 yen Tupperware. *For details on how to prepare the dough up to the first rise, please refer to the video. *When kneading the dough, we recommend using rubber gloves that fit your hands (this will make the dough less sticky). ②Take out the dough, lightly roll it into a ball, and let it rest for 10 minutes. ③After the rest time, divide and shape the dough. *For details on how to divide and shape, please refer to the video. ④Put the shaped dough into a Tupperware and refrigerate for 8 to 10 hours to ferment. ⑤Reheat the dough after refrigerated fermentation (20 minutes or more with the oven's 40°C fermentation function). *Times are only a guideline. *For details on reheating, please refer to the video. ⑥Spread melted unsalted butter on the reheated dough, top with rock salt, and bake in an oven preheated to 200°C for 15 minutes. *Adjust the baking time according to the performance of your home oven. *Used a TOSHIBA stone oven ER-XD3000. ⑦Spread another layer of melted unsalted butter on the surface of the baked dough to finish. ——————————————————————————— #breadmaking #breadrecipe #easyhomemadebread #saltybread