ご視聴ありがとうございます😊 今日は、とてもなめらかで柔らかい生食パンです。 生地にバターを混ぜるところが少し大変ですが、あとは手間がかかりません。 生地を伸ばして休ませることで、生地に弾力が出ます。 生地の空気はしっかり出していただくと、きめの整ったなめらかな生地になりますよ! 今回は、20度位の室温でゆっくりと発酵させました。 フタをする前の発酵が、少し大きかったみたいです(^_^;) 焼いている間に膨らみすぎて、パンの角が出てしまいました。 動画より少し早めにフタをしてみてくださいね。 ぜひ、チャレンジしてみてください! Thank you for watching. Introducing bread that can be made with tappa containers. You can make delicious bread without kneading, so feel free to make it! Today, I would like to introduce a simple raw bread that is made by simply mixing the dough and baking it softly. This is how to make square bread by covering the bread mold with a lid and baking. Baking at a low temperature (170 degrees) makes a soft bread. The way the temperature rises depends on the oven you are using, so adjust the baking temperature and always lower the temperature of your bread by about 20 degrees. Bake for at least 25 minutes. Mixing butter with the dough is a bit difficult, but it doesn't take much work. By stretching the dough and letting it rest, the dough becomes elastic. If you let the air out of the dough well, it will be a smooth and well-textured dough! This time, it was slowly fermented at room temperature around 20 degrees. It seems that the fermentation before the lid was a little big (^ _ ^;) While baking, it bulged too much and the corner of the bread came out. Please try closing the lid a little earlier than the video.
I left the dough (primary fermentation) in the refrigerator overnight, and it works like a charm. In case anyone is curious, I left the cold dough in room temperature for roughly an hour before working on it again for the 2nd proofing the next morning. Only difference for me was that it took almost 40mins for it to brown nicely - this could be my oven's problem. Despite the longer baking time, the bread is still super soft and moist. Definitely keeping this recipe! Thank you for sharing.
M Maoさん 作ってくださってありがとうございます😊 大成功おめでとうございます!嬉しいですね〜 これからも、どんどん作って自分のものにして下さい。
@user-kf6tu3zg2y4 жыл бұрын
パン生地に長時間触ることが出来ないのでこの作り方は嬉しいです!!ありがとうございます😊
@yasainohi8314 жыл бұрын
な さんコメントありがとうございます😊 ぜひ作って見てください(*^^*)
@LiveGoodWay Жыл бұрын
this is the best and most simplest method for Japan Style toast I've ever seen. Thank you.
@yasainohi831 Жыл бұрын
@黑滅の刃 I'm glad you like it. Have fun baking!
@aimunlimited3 жыл бұрын
2回作りました。 完璧です。 このレシピはかんたんで分かりやすい一番好きです。 すごいふんわり美味しかった。 ありがとうございます。 I already made this bread 2 times, they came out so soft and fluffy. As I use different size of loaf tin, I plus 35% more of Yasainohi's recipe. My loaf tin is 450 g (1 1/2 loaf)
@yasainohi8313 жыл бұрын
@Aim On The Go Thank you for making this bread. I'm glad you like the recipe😊
@aimunlimited3 жыл бұрын
@@yasainohi831 It's going to be my all time favorite 生食パン ❤
I am a very beginner in baking bread. My dogs had been bored with my fail bread. But thank you for this recipe, I succeed in making bread. It was so soft and subtle aroma of butter. It tasted great that no need for jam or butter or honey, The method of making is simple and yields wonderful bread, really. Thanks for sharing.
@yasainohi8313 жыл бұрын
@4 all Congratulations on your successful bread baking. I'm glad I could be of help. I hope you continue to make delicious bread for your family.
@melodyduan4 жыл бұрын
The BEST bread I have ever made, BEST recipe I have tried so far. Thank you so much! どうもありがとうございました 💗
@taekoskinner72834 жыл бұрын
It was so yummy. とっても柔らかく美味しく出来上がりました。ありがとうございました。また作りま〜す。
Thank you thank you! I had baked more than 20 loafs of bread, never successful in getting whole container filled. This time, it happened! Although took longer, but I m so thrilled with the outcome!
@yasainohi8313 жыл бұрын
@KOOTomato Congratulations on your success! I'm glad your bread was baked well😊
@nukkochan87413 жыл бұрын
I made it many many times. It’s one of my favourite recipe. Bread is so soft and fluffy. Really love it . Thank you for your recipe 😍😘
@yasainohi8313 жыл бұрын
@Nukko Chan I'm glad you like it. This is my favorite bread, too😊