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ご視聴いただき ありがとうございます あみあみ練乳パンを作りました ミルキーな味わいで 翌日もしっとりが 続きます 成形も楽しく あみ編み模様が可愛く 焼き上がります ＜パン生地材料＞　　　　　＜Ingredients＞ 強力粉　 200g Bread flour 砂糖　　 20g Sugar 塩　　　 3g Salt 加糖練乳　　　　　　 20g Sweetened condensed milk 牛乳　　 145g Milk 無塩バター 　 　　 20g Unsalted butter インスタント 　ドライイースト 2g Dry yeast ※捏ね上げ温度が26〜28℃くらいになるように牛乳＋練乳の 温度を調節して加えてください ※今回、HBの一次発酵終了後にHBの発酵機能を使って 30分ほど 追加発酵させています（6月上旬） 季節や室温などに応じて 調整してください ※強力粉はキタノカオリを使用しています 　強力粉の種類や季節によって吸水率が異なるので 　水分量は調整してください ＜練乳餡＞ 片栗粉 　　 5g Potato starch 強力粉　 15g Bread flour 加糖練乳　　　　　　 30g Sweetened condensed milk 砂糖　　 20g Sugar 牛乳　　 100g Milk バター 　 　　 5g Butter - Recipe - condensed milk filling ①Put 15g of bread flour, 5g of potato starch, and 20g of sugar in a pot and mix gently. ②Add 30g of sweetened condensed milk, then add 100g of milk in several portions, stirring well each time. ③Put over medium heat and stir. ④When it hardens a little, turn the heat down to low and stir until it becomes sticky. ⑤Turn off the heat, add 5g of butter and mix until combined. ⑥ Remove from heat and cut into 6 equal pieces. bread mold Cut the parchment paper into a length of 25 x 17 cm and fold the 25 cm side twice to a width of 1 cm. Make 6 of them. make bread dough ① Put 200g of bread flour, 20g of sugar, and 3g of salt into a bread maker. Dissolve 20g of sweetened condensed milk in 145g of milk and add to the bread maker. ②Knead the dough in a bread maker for 1 to 2 minutes, then let it rest for 30 minutes. ③After 30 minutes, add 20g of unsalted butter and 2g of instant dry yeast to the bread maker. Complete the first rising in a bread maker.The optimal temperature for the dough after kneading is 26-28℃. forming ~ bake bread ① Divide the first rising bread dough into 6 equal parts. Gently release the gas from the dough with your hands and roll it into a ball. Cover with plastic wrap and let the dough rest for 15 minutes. ②After 15 minutes, roll out the dough into a 9cm diameter circle. Wrap the condensed milk filling in the bread dough. Make 6 of these. ③ Stretch the dough into a rectangle of 18 x 8 cm while stretching the front and back sides. Make 3 pieces in the same way and put them in the fridge for 10-15 minutes. Do the same with the remaining 3 pieces. ④ Roll out the bread dough from the refrigerator into a 20 x 9 cm rectangle. Place the clean side down and make 7 cuts in 2/3 of the length of the dough. Knit two pieces of each cut part. Make the four lengths the same. Brush the braided dough section with a little water. Roll up the bread dough. Place the rolled end on the parchment paper with the end facing down. Press down lightly on top of the bread dough to stabilize it. Twist both ends of the parchment paper. ⑤Second rising 50-60 minutes at 35℃. After the second rising, sprinkle lightly with bread flour and bake in an oven preheated to 180℃ for about 12 minutes. Cover with aluminum foil for the last 5 minutes. ⑥After baking, let it cool on a wire rack. その他のレシピ動画 「メープルバター アーモンド シナモンブレッドの作り方」 https://youtu.be/vISzYbVWJQI 「はちみつミルクロールパンの作り方」 https://youtu.be/Lg6nijAflc0 「ふわっふわ シュガーバターあんパンの作り方」 https://youtu.be/J7ORqwjxwFk よかったらチャンネル登録と高評価をお願いします。 https://youtube.com/channel/UCwwalnAdEhOfZKnlXJcQgNA #練乳パン #手作りパン #ホームベーカリー