ふわふわ食パン
ふわふわにしたかったら生クリームやハチミツを使うと高級食パンみたいにふわふわになります
自分で作るとわかるけど美味しいものって糖分や塩分が凄い。パン屋さんにいる時毎日作っていてこれは毎日は食べられないなとシンプルな食パンばかり自宅で作ってました
私が作る食パンは普段は砂糖少なめです
でもたまにふわふわ増し増しのパンを作りたくなります。
食パンも気分で分量をかえ
牛乳をヨーグルトに変えて作ったり気分でいつも配合が少しかわります
【材料】1斤型
・強力粉280g
・砂糖15g
・塩4g
・インスタントドライイースト4g
・はちみつ25g
・牛乳200g
・バター20g
ホームベーカリーに全てを入れ生地を作ります
生地を丸め35度30分から〜発酵
蓋を閉めて角食を作りたかったけど膨らみ過ぎて蓋がしまらずでした。季節温度によって発酵時間が異なります
200度30分焼きました
焼き上がり
型からすぐ外す
Fluffy Bread
If you want to make fluffy bread, using fresh cream or honey will make it as soft and fluffy as those premium bakery loaves.
When you make it yourself, you realize how much sugar and salt go into delicious bread. Back when I worked in a bakery and made bread every day, I often thought, “This is not something I can eat every day.” So at home, I usually made simple loaves of bread.
The bread I make at home typically has less sugar. But every now and then, I feel like making extra fluffy bread. Depending on my mood, I adjust the recipe—sometimes substituting milk with yogurt, or tweaking the ingredient ratios. I like experimenting with different combinations.
Ingredients (for a 1-loaf pan):
• Bread flour: 280g
• Sugar: 15g
• Salt: 4g
• Instant dry yeast: 4g
• Honey: 25g
• Milk: 200g
• Butter: 20g
Put all the ingredients into a bread machine and prepare the dough.
Shape the dough into a ball and let it rise at 35°C (95°F) for about 30 minutes.
I wanted to make a square-shaped loaf with a lid, but the dough rose too much, and the lid wouldn’t close. The proofing time varies depending on the season and temperature.
Bake at 200°C (390°F) for 30 minutes.
Once baked, immediately remove the bread from the pan.
