白ワイン蒸し（鶏むね肉の白ワイン蒸し）｜George ジョージさんのレシピ書き起こし
George George / Jojiro ch's person Time required : 45minutes
Summer vegetable bacon cheese bun ｜ kattyanneru / Katchanneru's recipe transcription
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Ingredients
- Strong powder : 150g
- salt : 2g
- sugar : 3g
- Dry yeast : 2g
- water : 125ml
- zucchini : 60g
- Paprika (yellow) : 40g
- Mini Tomato : 40g
- Block bacon : 60g
- Olive oil : a little
- Shiokosho : Appropriate amount
- mayonnaise : Appropriate amount
- Mixed cheese : 40g
- Coarse ground black pepper : Appropriate amount
Time required
150minutes
Procedure
-
1)
Make the dough
00:45
Add water, sugar and dry yeast to the storage container and mix quickly, then add strong flour and salt and mix. Primary fermentation overnight in the refrigerator.
-
2)
bake bread
01:35
Boil the dough that has been returned to room temperature with a spatula, remove the air, place it on a cooking sheet, flatten it, and ferment it in an oven at 40 ° C for 30 minutes.
-
3)
Prepare the ingredients
02:37
Cut the zucchini into 5 mm wide pieces, and cut the paprika (yellow) into 5 mm square pieces. Remove the calyx from the cherry tomatoes, divide into 4 equal parts, and cut the block bacon into 5 mm square pieces. After cutting everything, add olive oil to the whole.
-
4)
bake in an oven
03:30
Place the ingredients on the dough in a well-balanced manner, sprinkle with salt and pepper, sprinkle with mixed cheese and mayonnaise, and finally sprinkle with coarsely ground salt and pepper. Bake in an oven at 180 ° C for 25 minutes.
Point
・ When making the dough, mix it well to the corners so that no wateriness remains.
・ If you want to make it on the day of fermentation, ferment it in a warm place for an hour and a half.
・ When deflating the dough, it is recommended to hold it down from above.
・ If you put a cooking sheet on the bat and stack bats of the same size, it will be spread neatly.
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