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2:38
捏ねないパン生地で、りんご、カスタード、チーズ、シナモンの美味しい組み合わせ☺️💓 夜ご飯食べた後でもぺろりといってしまうほど、危険な美味しさでした🫨🧡 ............................................................... りんごとカスタードのピザパン(8個分) 【パン生地】 強力粉 200g 砂糖 10g 塩3g ドライイースト3g 水 140g 溶かしバター 15g 【りんご煮】 りんご 約250g 砂糖 40g レモン汁 5g (600wで8分様子見ながら加熱) 【カスタードクリーム】 全卵 50g 砂糖 50g 薄力粉 20g 牛乳 210g バター 15g (バター以外の材料を全て混ぜて、600wで1分半加熱、かき混ぜて1分ずつ様子見ながら加熱、バターは余熱で溶かす) ❶パン生地は粉気が無くなるまで混ぜたら、35度で20分発酵させる ❷パンチ後、35度で30分発酵させる ❸パンチ後、35度で約2倍の大きさになるまで発酵させる ❹ベンチタイム20分 ❺二次発酵35度で約1.5倍の大きさになるまで ❻200度に予熱し
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Dec 11, 2024
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