クリーム パン の 作り方。 生クリーム入りパンの作り方

抹茶のクリームパン 作り方・レシピ

クリーム パン の 作り方

作り方• 溶き卵と無塩バターは常温に戻しておきます。 生地を作ります。 ひとかたまりになったら無塩バターを馴染ませ、台に出し、滑らかになるまで捏ねます。 1次発酵• 抹茶カスタードを作ります。 耐熱ボウルに卵黄、砂糖を入れ、しっかり混ぜます。 薄力粉、抹茶をふるい入れて混ぜ、粉気が取れたら牛乳を2回に分けて入れます。 ラップをし、600Wのレンジで2分加熱します。 一度取り出しよく混ぜてラップをし、600Wのレンジで1分液体がなくなるまで加熱します。 バットに出し、ラップを密着させて粗熱を取り、5等分に分けておきます。 ガスを抜いて台に出し、5等分に分け、丸めて濡れた布巾をかけて10分程休ませます。 ベンチタイム• 生地をひっくり返して手で直径15cm位になるように広げ、5を中央に置き、生地でクリームを包み、つまんで閉じます。 2次発酵•

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クリームパン レシピ・作り方(写真付き)

クリーム パン の 作り方

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絶品クリームパンの作り方 トロトロのカスタードクリームとふわふわの焼きたて生地のレシピ

クリーム パン の 作り方

スポンサーリンク 1 強力粉・薄力粉・ドライイースト・砂糖・塩・スキムミルクが入ったボウルのドライイーストめがけて水を入れ、卵も入れる。 2 ヘラで混ぜてある程度まとまったら台に出し、台の上でひとつにまとめる。 3 生地を左手でおさえ、 4 右手で前にのばし、 5 右手を元に戻す。 3~5の動作を3~5分くらい繰り返し行う。 6 ある程度生地がまとまったらバターを入れてもみこむように混ぜる。 バターがある程度なじんだら3~5を10分くらい繰り返し行う。 7 生地の手前をつかんで軽く台にたたきつける。 8 たたきつけた後、手前から奥に二つ折りにして手を離す。 9 生地の右側を持ち、台にたたきつけ 7 、二つ折りにする 8。 7~9を3~5分繰り返す。 生地の手離れがよくなり、表面がきれいになったらOK! 10 表面がきれいになるように生地を丸める。 発酵した時にガスがぬけないように裏側のとじ目は指でしっかり閉じる。 12 生地を発酵させている間にカスタードクリームを作る。 鍋に牛乳を入れて沸騰直前まで温めておく。 ボウルに卵黄と砂糖を入れて白っぽくなるまで泡だて器で混ぜる。 13 卵黄と砂糖の入ったボウルに薄力粉も入れてさらに混ぜる。 15 こしながら鍋にもどし、中火でとろみがつくまで混ぜる。 (焦がさないように常にヘラを動かしましょう!) 16 とろみがついたら鍋からおろし、バターとバニラエッセンスをまぜる。 17 大皿にうつし、クリームが分離しないようラップをかけて冷蔵庫で冷ます。 18 生地が2~2. 5倍になったらOK! まだ生地が小さかったらあと5分時間を追加。 5分後に様子を見てまだ小さかったらさらに5分追加。 生地が2~2. 5倍になるまで待つ。 19 生地がくっつかないように指に強力粉をつけ、ふくらんだ生地に第二関節までさし入れる。 指をぬいても穴が縮まなければ一次発酵完了! 20 「グー」の形ににぎった手に強力粉をつけ、ガスを抜くためにゆっくり上からおさえる。 全体のガスを抜いていく。 21 ガス抜きが終ったらドレッジで生地をボウルから取り出して、ドレッジで生地を6等分する。 22 生地をまるめ、裏側のとじ目を指でしっかり閉じる。 23 台においたまま手の中でくるくるとまわしとじ目を台にこすりつける。 24 丸めた生地に乾燥防止のため、ラップとかたく絞ったぬれ布巾をかけて15分(夏は短め、冬は長め)ベンチタイム(常温でおいておく)。 25 ひとつ生地を取り出しとじ目を上にして、手で軽く押してガス抜きする。 ベタつく場合は手に軽く強力粉をつけて作業しましょう。 26 めん棒で楕円形に伸ばす。 27 中央にカスタードクリームをのせる。 28 両手で生地を半分に折ってまわりをおさえる。 カスタードが生地のへりにつくと生地と生地がくっつかず焼いた時にカスタードがもれるので注意してください! 29 まわりに5ヶ所切り込みを入れ、オーブンシートをひいた天板に並べる。 31 生地が1. 5~2倍になったらOK! まだ生地が小さかったらあと5分時間を追加。 5分後に様子を見てまだ小さかったらさらに5分追加。 生地が1. 5~2倍になるまで待つ。 32 はけで生地に溶き卵をぬる。

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