Fluffy Italian Cream Buns Maritozzo (ふわふわマリトッツォの作り方) | Cozy Baking Sessions 🐱✨ скачать в хорошем качестве

Fluffy Italian Cream Buns Maritozzo (ふわふわマリトッツォの作り方) | Cozy Baking Sessions 🐱✨

Chapter #36 Fluffy Italian Cream Buns Maritozzo (ふわふわマリトッツォの作り方) | Cozy Baking Sessions 🐱✨ —————————— みなさん、こんにちは! I hope you enjoy these cozy moments from our peaceful kitchen here in Tokyo 🇯🇵. If you’d like to join Obi 🐱 and I as we bake our way through life, don’t forget to subscribe! @TokyoDough —————————— Maritozzo Ingredients 🍰 10g bread flour 50g milk 170g bread flour 25g caster sugar 3g salt 3g instant dry yeast 80mL milk (lukewarm) 1 egg (beaten) 40g unsalted butter (room temp) ½ tsp vanilla bean paste 1 egg for egg wash 300mL heavy cream 100g mascarpone 30g powdered sugar 10-20mL dark rum Dash vanilla extract Pinch of salt Recipe 🍰 1. Tangzhong: Combine flour and milk in a saucepan and cook over low, whisking constantly, until thick paste but stirrable. Remove from heat and let cool to room temperature 2. In stand mixer bowl, combine flour, sugar, salt, and yeast 3. In another bowl, combine warm milk, beaten egg, and cooled tangzhong 4. Gradually add liquids to dry ingredients, mixing with dough hook 5. Pause to add butter and orange zest, then knead until fully incorporated. Mix on medium for another 5-7min until dough is silky and slightly tacky 6. Lightly oil the counter and gently fold and stretch until it passes the windowpane test 7. Place dough in a lightly oiled bowl and cover. Proof for 1hr until doubled 8. Divide dough into 4 equal portions (80g) and shape into slightly wide ovals 9. Place on parchment-lined tray, cover and proof for 40min until puffy 10. Preheat oven to 170C 11. Apply egg wash then bake for 12–14min until lightly golden and sounds hollow when tapped 12. Glaze: In a small saucepan, dissolve sugar and water and rum into a light syrup 13. Cream: Whip cream with sugar, salt and vanilla until soft peaks form. Fold in mascarpone gently, then add rum 14. Brush glaze lightly over buns whilst hot, then let them cool completely 15. Slice buns lengthwise with a bread knife (nearly but not all the way). Open slightly and pipe generous cream inside. Smooth edges with a palette knife 16. Dust lightly with powdered sugar —————————— Timestamps 🎬 00:00 Introduction 00:28 Noshiro Tanabata Festival 01:09 Tangzhong 01:28 Enriched Dough 02:58 Kneading 03:38 Shaping the Dough 04:26 Baking 04:42 Out of the Oven 05:44 Whipped Cream 06:26 Piping the Buns 07:22 Final Touches 07:38 Obi Taste Test 08:19 Recipe —————————— Let’s Work Together 🌟 For collaborations or inquiries, feel free to reach out: 📧 hellotokyodough@gmail.com ※ Please note that we cannot respond to personal messages. —————————— Help Us Keep Baking 🍰 Ko-Fi ☕: https://ko-fi.com/tokyodough Web3 (EVM) 🔑: 0x37392Fc86C5f4160f3Bdb3Dde7636daE09CdaA94 Web3 (BTC) 🔑: bc1q7mgcszypjmtfp5asgqr54ut4g9xkqsjsmt5fn9 #TokyoDough #Baking #Aesthetic #SlowLiving #Relaxing #silentvlog #自分時間 #おうちカフェ #スイーツ #手作り #asmr