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■材料(１２個分)
強力粉・・・３００ｇ
塩・・・小さじ1/2(３ｇ)
ドライイースト・・・１1/2(５ｇ)
砂糖・・・２０ｇ
無塩バター・・・２０ｇ
卵・・・１個
牛乳・・・大さじ２
■作り方
※始めにやっておくこと
●バター、牛乳、卵を室温にもどしておく
１．材料を混ぜる
ボウルに砂糖とドライイーストを入れ、
ぬるま湯(３０℃くらい)1/2カップを加えて溶かす。
２．別のボウルに強力粉と塩を入れてさっくりと混ぜ合わせる。
３．①にバターと溶き卵を加え、バターを指先でつぶしながら
軽くなじませ、牛乳を加えて混ぜる。
４．③に②の粉類を一度に加えて大きく混ぜる。
全体に水分が行き渡り、ひとまとまりになったら取り出す。
５．こねる
生地がベタベタしているうちは台にこすりつけるようにして、
押し出しては戻す作業を繰り返す。
少し弾力が出てきたら、押し出すようにして生地をひねりながら
手前にかぶせるようにしてこねる。
取り出して１０分ほどこね、耳たぶ程度の固さにになればＯＫ。
(生地がいつまでもベタベタする時は強力粉大さじ１をたす
反対に固い時は水小さじ１を加えて調整する)
６．⑤の生地を伸ばして下に折り込み、表面がきれいに
なるようにして丸める。
合わせ目を下にして置き、両手で回して丸く整える。
７．一次発酵
ボウルの内側にサラダ油(分量外)を薄く塗り、
⑥を入れて、ラップをかけ、温かい所において２倍に膨らむまで待つ。
(発酵に適した温度は２５〜３０℃。発酵に約１時間位かかる)
８．フィンガーテスト
人差し指に強力粉をつけて、第２関節まで差し込んで抜く。
抜き跡が押し戻されてこなければ発酵完了。
押し戻されるようなら発酵不足なので、もう少し時間をおく。
９．形成
台に軽く打ち粉(強力粉・分量外)をして、⑧を合わせ目を上にして置き、
両手の平で静かにガスを抜く。
10．生地を三つ折にし、９０度回してさらに三つ折りにして四角まとめ、
きれいな面をのばすように下側に折り込んで丸くまとめる。
11．台に軽く打ち粉をし、とじ目を下にして置き、
両手で回して丸く形を整える。
12．スケッパーか包丁で１２等分に切り分ける。
13．１つずつ丸める
断面をのばして下に折り込むようにして丸める。
常に乾燥した面を中に折り込むようにするのがコツ。
軽く丸めるめてオーブン用シートの上に並べる。
14．ベンチタイム
ラップをかけて１０分程おき、生地を休ませる。
15．丸め直す
合わせ目を上にして置き、再度形を整える。
16．二次発酵
天板の上にオーブン用シートを敷き、⑮を間隔をあけて並べ、
大きなポリ袋に天板ごと入れ(なければふんわりとラップをかける)
温かい所で約１時間程置き、二次発酵発酵させる。
17．焼く
１８０℃に温めたオーブンに入れて、１２〜１５分焼く。
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