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00:00 ãªãŒããã³ã°(Opening)
0:36 åæºåïŒMold PreparationïŒ
1:02 çå°äœãïŒMaking the doughïŒ
3:32 泡ç«ã¡ã®èŠæ¥µãïŒAssessing the foamïŒ
3:46 ãã¡ã®æŽãïŒprepare doughïŒ
4:46 ç²åããïŒFlour mixingïŒ
8:33 çŒæïŒBakingïŒ
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For one size 5 (15cm in diameter)
2 whole eggs (120g)
Top white sugar 85g *Moisten by using top white sugar
55g of cake flour
20g of milk
15g unsalted butter
[Prep.]
Make a paper pattern.
Prepare hot water for boiling.
Preheat the oven to 160°C when the eggs are at 40°C.
[How to make ]
(1) Spread the paper pattern in the mold. Lay the sides first, then the bottom to prevent the fabric from leaking through the gaps.
(2)Beat the eggs with a hand mixer on low speed and add the top white sugar.
(3)Put the mixture in a boiling water boil and whisk it up to 40°C.
Approximate temperature of hot water in a hot warmer
The bowl we're going to use.
Stainless steel â about 60°C
Glass: about 70°C
(4)Remove from the boiling water and heat the milk and butter to about 60°C.
(5) Beat the eggs further. Firmly whisking creates strong air bubbles that won't crumble as soon as the powder is added. It's OK if you are able to play the figure 8 firmly.
(6) Work on low speed for about a minute to get the kinks in place. This is where the fine texture of the fabric comes into play.
(7) Add the powder in two equal parts. When the dough is firmly erected, fit it tightly. This is where the moistness is determined. Lack of alignment can lead to fluttering even if the float is good.
(8)Add part of the dough to the milk and butter heated to 60°C. Mix well. Since the fats are heavy and tend to sink, add them after they are close to the specific gravity of the dough. Be careful not to over mix.
(9)Bake at 160â for about 25 minutes after dropping from about 10cm high and releasing the air. Press the surface lightly with the belly of your finger and any bounce in the dough is a sign of baking. (separate video available)
(10)Immediately remove the shocks from the oven, remove the molds, and allow to cool.
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