Japanese cookie bread made in 50 minutes
[Material] 6 servings
Strong flour 160g
15g sugar
5 g of instant dry yeast
3 g of salt
105g of water
12g unsalted butter (melted butter)
[Cookie dough material]
Unsalted butter 50g
Sugar 50g
Beaten egg 40g
Soft flour 50g
Piping bag (100 yen is OK)
・How to make
【table of contents】
00:32 Ingredients and weighing
01:02 Make the dough (knead for about 3 minutes after mixing with a spatula)
02:30 Primary fermentation (fermented for 20 seconds in a 600W range) *Do not ferment for more than 20 seconds (it will over-ferment)
02:58 split
03:41 Molding
04:31 Secondary fermentation (fermented while making cookie dough at room temperature) *Estimated fermentation time is 15 to 30 minutes
04:37 Making cookie dough
05:17 Start preheating (180°C for 15 minutes)
07:27 Finish (Squeeze the cookie dough)
07:46 Bake (Bake at 180°C for about 15 minutes)
08:11 Baked
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6 июл 2023
