Japanese mentaiko baguette 

Japanese mentaiko baguette
[Dough materials] 4 pieces
Strong flour 250g
Sugar 6g
Salt 5g
Water 165g
Instant dry yeast 6g
[Mentaiko filling ingredients] 4 servings
Unsalted butter 60g
Mentaiko (skin removed) 60g
Mayonnaise (optional) 5g to 10g
・How to make
【table of contents】
00:19 Materials/Measurement
00:47 Making the dough (mixing with a spatula)
01:54 Let the dough rest (rest the dough for 10 minutes at room temperature)
02:12 Making the dough (kneading the dough 30 times)
02:53 Division/rounding
03:44 Let the dough rest (rest the dough for 10 minutes at room temperature)
03:53 Molding
05:03​ Final fermentation (10 to 15 minutes fermentation at room temperature)
05:16 Preheat (preheat at 230℃)
05:23 Making mentaiko filling during fermentation
06:07 Finishing ① (Insert the coupe)
06:38 Baking (bake at 230℃ for about 13 minutes)
06:51 Finishing ② (Applying mentaiko filling)
07:58 Re-baking (bake at 230℃ for about 5 minutes)
08:14 Finished baking
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