[Cooking Life] Streusel(soboro) chestnut bread recipe скачать в хорошем качестве

[Cooking Life] Streusel(soboro) chestnut bread recipe

Please turn on YouTube subtitles for the detailed process of making. Ingredients (8.8by 4-inch loaf pans) Dough: 250g strong flour, 20g sugar, 3g salt, 4g instant dry yeast, 130g milk, 1 egg 30g of butter (margarine) Soboro: 30g of butter (margarine), 10g of peanut butter 35g of sugar, 5g of starch syrup 10g of eggs Gravity flour 80g, baking powder 1g Chestnut Dice (Removal of Water) 150g Dough: hard flour 2cup(250g) sugar 1T+1t(20g), salt 3/5t(3g), Instant Dry East 1+1/5t(4g) milk 1/2cup+1t(130g), egg 1 butter 2T(30g) Streusel: butter 2T(30g), peanut butter 2t(10g) (soboro) sugar 2T+1t(35g), Starch syrup(Honey) 4/5t(5g) egg 2t(10g) medium flour 3/5cup+1T(80g), baking powder 1/5t(1g) canned chestnuts 150g(5.3oz) Paper cups, spoon measurements Dough: 250g strong flour = 2.7 cups, sugar 20g 1.5=spoon, salt 3g = 0.2spoon, Instant dry yeast 4g = 0.4 spoons, milk 130g = about 0.72 cups, 1 egg Butter (Margarine) 30g = 2 spoons Soboro: Butter (Margarine) 30g = 2 spoons, peanut butter 10g = about 0.6 spoons Sugar 35g = 2.7 spoons, starch syrup 5g = 0.25 10g of eggs = about 0.6 spoonfuls Gravity flour 80g = 0.9 cup, baking powder 1g = less than 0.1 spoon *Weighing the spoon is based on when the ingredients are slightly small. (If it's a measuring spoon, not a regular spoon, you can measure it flat.) *When measuring a paper cup, you can measure the top by cutting it. How to make 1. Sift 250g of strong flour. 2. Add 20g of sugar, 3g of salt, 4g of yeast, 130g of milk, and 1 egg and mix. 3. When the dough is agglomerated, add 30g of butter (margarine) and knead. 4. When you stretch the dough, knead until you can see your fingers. 5. Make the dough surface even and place in a bowl. 6. Ferment in a warm place for 30 minutes to 1 hour. (Please make a Soboro.).) 7. Soften 30g of butter and 10g of peanut butter. 8. Add 35g of sugar and 5g of starch syrup and mix. 9. Add 10g of eggs and mix. 10. Sift 80g of gravity and 1g of baking powder and mix. 11. Don't mix too much. 12. When you press the dough, ferment it so that it doesn't go back to its original state It's strong. 13. Remove the gas lightly. 14. Let the surface be even. 15. Ferment for about 10 to 20 minutes. 16. Roll out the dough to the right size. 17. Remove the gas from the edge. 18. Turn the dough over and place 150g of chestnut dice evenly. 19. Roll it up. 20. Pinch the joint well. 21. Cut into 4 chunks of similar size. 22. Place the lump at the end in the middle. The lump in the middle, outside Please line it up. 23. Put the dough in the pan. 24. Put half of it in with a sobor and press it thoroughly. 25. Place the remaining Soboro evenly on top. 26. Ferment in a warm place for 30 minutes to 1 hour. (0.5 cm to 1 cm above the mold) Bake at 27.180℃ (356℉) for 25-35 minutes. Notes *1cup=250ml=250g, 1T=15ml=15g, 1t=5ml=5g *For convenience, liquid materials are also marked in g. *Be careful not to dissolve sugar when making Soboro. *If you cut Soboro with a scraper and make it smaller You can enjoy a richer flavor. Taste The blandness of the bread and the moderate sweetness of Soboro go together The taste of chestnuts that you chew when you're bored makes you happy Your likes and subscribe comments give me a lot of strength. I wish you all the best in your work. blog:https://blog.naver.com/cooking-life nstagram //www.instagram.com/cookinglife365/ I think there is a standard in cooking, but there is no right answer. So I hope you can make it as you want.