æ¢
éšããå€ã«é£ã¹ãããã³ïŒããã§èº«ãå¿ããªãã¬ãã·ã¥ïŒ
ä»åã¯å€ã«ãŽã£ãããªçœããã§çé
žã£ã±ãã¬ã¢ã³ã®ãã³ãäœã£ãŠã¿ãŸããðçå°ã«ãã¬ã¢ã³ææ±ãå
¥ããã®ã§ãšã£ãŠãããéŠããããŠãæããŠããæããçŸå³ãããªãäºæã§ããããð
ã¬ã¢ã³ã®éŠããšå¯æãæ圢ã§çããããªããäœãããšãã§ããŸããð€ããããçã¿ã®æ¹ã匷ããã€ã¹ãã«ãªã£ãŠããŸãã®ã§ãããæãã«çé
žã£ã±ã ã¬ã¢ã³ãªã©é
žã£ã±ãã®ãèŠæãªæ¹ã«ãçŸå³ããé£ã¹ãŠããã ãããšæããŸãïŒ
This time, I made a fresh, sweet and sour lemon bread that is perfect for summer. ð Since I added lemon juice to the dough, it smells very good and I'm excited with the feeling that it will become delicious when kneaded. ð
I was able to make it while being healed by the scent of lemon and cute shaping. ð€ Oh, the slightly sweet taste is stronger, so I think even people who don't like sour things like sweet and sour lemon will enjoy it!
Lemon Custard Bread
ã¬ã¢ã³ã«ã¹ã¿ãŒããã¬ãã
â»ã¬ã·ãã®åçšå©çšã»ç¡æ転èŒã¯ãé æ
®ãã ããã
匷åç²ïŒæ¥ãæïŒã250g
ç ç³ã25g
ãã¿ãŒãã«ã¯ããŠããŒã6g
ïŒã¹ãã ãã«ã¯ã§ä»£çšåºæ¥ãŸãïŒ
å¡©ïŒã²ã©ã³ãã®å¡© ïŒã3g
ã¬ã¢ã³ææ±ã10g
ã€ã³ã¹ã¿ã³ããã©ã€ã€ãŒã¹ãã3g
ç¡å¡©ãã¿ãŒã20g
çä¹³ã60g
æ°Žãã100g
ãã¬ã¢ã³ã®äœ¿ãæ¹ã
â»ãã®ãã³ã«äœ¿çšããã¬ã¢ã³ã¯2åã§ãã
ã¬ã¢ã³ã綺éºã«æŽãã沞隰ããã湯ã«2ã3åçšåºŠæµžããŠããã
1åãçµã£ãŠã¬ã¢ã³ææ±ã«ããã1åã¯èã茪åãã«ããŠã·ãããç
®ããŸãã
åºæ¥ãã ãåœç£ã¬ã¢ã³ðãããããããŸããããªãå Žåã¯äžæ§æŽå€ãªã©ã§ããæŽã£ãŠãã沞隰ããã湯ã«æµžããŠäžãããããŸãã
ãã¬ã¢ã³ã«ã¹ã¿ãŒãã¯ãªãŒã ã
åµé»ã1å
ç ç³ãã20g
èåç² 10g
çä¹³ãã70g
ã¬ã¢ã³ææ±ã10g
ç¡å¡©ãã¿ãŒã10g
å·ããŠããã¬ã¢ã³ããŒã«ãæ··ãåããã
ã¬ã¢ã³ããŒã«ã30g
ãã¬ã¢ã³ã«ã¹ã¿ãŒãã¯ãªãŒã ã®äœãæ¹ã
åµé»ãšç ç³ãçœã£ãœããªããŸã§ããæ··ããèåç²å
¥ããŠããã«æ··ããã
ã¬ã¢ã³ææ±ãå
¥ããçä¹³ãïŒåã«åããŠå
¥ãæ··ããã
é»åã¬ã³ãž600Wã§1å30ç§å ç±ããããããæ··ããŠåã³é»åã¬ã³ãž600Wã§1åå ç±ããç¡å¡©ãã¿ãŒãå
¥ããŠããæ··ããŠæ¥éã«å·ããã
å°ãå·ããç¶æ
ã«ãªã£ããã¬ã¢ã³ããŒã«ãå
¥ãããæ··ããŠå®æã
ãã¬ã¢ã³ã®ã·ãããç
®ã®äœãæ¹ã
ã¬ã¢ã³ðã1/2å
æ°Žã50g
ã¯ã¡ã¿ã€ð¯ 20g
ã°ã©ãã¥ãŒç³ã20g
éã«æ°Žãã¯ã¡ã¿ã€ãã°ã©ãã¥ãŒç³ãå
¥ãæ··ãåããããšããã«ã¬ã¢ã³ã®èãåã£ã茪åãïŒçš®ã¯çªæ¥æãªã©ã§ãšã£ãŠããïŒãå
¥ããŠ3åéç
®ãã
ã¯ããã³ã°ããŒããŒãæ·ãããããã«åºæ¥äžãã£ãã¬ã¢ã³ã䞊ã¹ãŠå·ãŸãã
ãçºé
µã
äžæ¬¡çºé
µã35â 50åçšåºŠã§çå°ã2åãããã«ãªããŸã§çºé
µãããã
äºæ¬¡çºé
µã35â 40åçšåºŠ
ããã³ãã¿ã€ã ã
åå²ããã«15åã®ãã³ãã¿ã€ã
ãæ圢ã
ãã³ãã¿ã€ã åŸã«æã§ã¬ã¹ãæããªãã40cmà 24cmã«äŒžã°ããŠ4蟺ã®2cmãæ®ãã¬ã¢ã³ã«ã¹ã¿ãŒãã¯ãªãŒã ãå¡ããæåããçç¶ã«å·»ãã
çç¶ã«ãªã£ãçå°ã16åå²ã«ã«ããããŠãéãç®ãäžã«ããŠåã«å
¥ããã
â» æ圢ã¯åç»ããã£ããã芧ã«ãªã£ãŠäžãããâ£ïž
ãçŒæã
å¡ãåµ
ã¢ãŒã¢ã³ãã¹ã©ã€ã¹ãé©é
200â 13å
190â 12å
â»æ®ã7åã§ã¢ã«ããã€ã«ã被ãã
ãã¢ã€ã·ã³ã°ã
ç²ç³ã40g
ã¬ã¢ã³ææ±ð
â»ç²åºŠã¯ã奜ã¿ã§!
â
ã¢ã€ã·ã³ã°ãšç²ç³ãåã
ã«ãããŸãã
詳现ã¯åç»ã§ã確èªãã ããïŒ
ã䜿çšããåã
ã±ãŒãåã18cm
â
â
Lemon Custard Breadâ
â
Recipes
250g strong flour (Haruyokoi)
25 g sugar
6g buttermilk powder
(skim milk can be substituted)
3 g salt (salt of Guerande)
10 g lemon juice
3 g instant dry yeast
20 g unsalted butter
60 g milk
100 g water
How to use lemon
The lemon used for this bread is 2 lemons.
Wash the lemons clean and soak them in boiling water for 2 to 3 minutes.
Squeeze one lemon for lemon juice, and cut the other into thin slices and boil in syrup.
We recommend using domestic lemonsð as much as possible, but if not available, wash them well with a mild detergent and then soak them in boiling water. If you do not have lemons, wash them well and soak them in boiling water.
Lemon custard cream
1 egg yolk
20 g sugar
10 g flour
70 g milk
10g lemon juice
10 g unsalted butter
When cooled, stir in the lemon peel
30g lemon peel
How to make lemon custard cream
Stir egg yolks and sugar until white, add flour and mix further.
Add lemon juice and milk in 3 parts.
Heat in a microwave oven at 600W for 1 minute and 30 seconds, stir well, microwave again at 600W for 1 minute, stir in unsalted butter and cool rapidly.
When slightly cooled, add lemon peel and stir to finish.
How to make lemon in syrup
1/2 lemon
50 g water
20 g honey
20 g granulated sugar
Mix water, honey, and granulated sugar in a saucepan. Add thinly sliced slices of lemon (remove seeds with a toothpick, etc.) and cook for 3 minutes.
Place the finished lemon slices on a baking sheet lined with cooking paper and allow to cool.
Fermentation
First fermentation: 35â for 50 minutes until the dough doubles in size.
Second fermentation: 35°C, 40 min.
Bench time
15 minutes bench time without dividing.
Shaping
After bench time, roll out the dough by hand to 40cm x 24cm, leaving 2cm of the dough on each of the 4 sides, brush with lemon custard cream, and roll it into a cylinder shape starting from the front.
Cut the dough into 16 pieces and place in the mold with the closed end facing down.
Please watch the video carefully to see how to shape the dough.
Baking
Eggs for coating
Almond slices to taste
200â 13 min.
190â 12 minutes
Cover with aluminum foil in the remaining 7 minutes.
Icing
40g powdered sugar
Lemon juice
*Viscosity is to your liking!
Pour half of the icing and half of the powdered sugar.
Please check the video for details!
Molds used
Cake mold 18cm
â
â
ä»è©±é¡ã®ãã£ãã³ã·ã§é£ãã³ïŒâ
â
⢠æ°æèŠð ãã£ãã³ã·ã§é£ãã³ã«ã»ãèŠã«ãã§...
ââThe popular financier bread! I
MUSIC index
1. You'll Be Fine - spring gang
2. Somebody to Love - Andy Delos Santos
3. Ball And Chain - Bird Of Figment
4. A Summer Breeze - Ten Towers
5. Let It Go - Pastis
6. Safe And Warm - Stonekeepers
7. Written In Stone (Instrumental Version) - Victor Lundberg
8. The Way It Burns - Jesse Lawrence
.
All songs are copyrighted by Epidemic sound.
#ã¬ã¢ã³ãã³
#çŸåã®ããã¡ãã³
#å€ã®ãã³
ÐегÑÐ·Ð³Ñ Ð±ÐµÑ Summer Breadð ðå€ãã³ã§ãªãã¬ãã·ã¥ïŒã¬ã¢ã³ã«ã¹ã¿ãŒããã¬ããã®äœãæ¹/ãã³äœãVlog
ÐÑкÑÑлеÑ: 108