極限のふわふわに挑戦！練乳ミルクちぎりパンの作り方。この材料でふわふわ確定！簡単成形なのでパン作り初心者さんにもオススメです。

How to make Japanese condensed milk torn bread

[Fabric material]
Strong flour 250g
Sugar 15g
4 g of instant dry yeast
4 g of salt
10g skimmed milk
Condensed milk 40g
Water 160g
20g unsalted butter

・How to make
【table of contents】
00:19 Ingredients and weighing
00:55 Making dough (mixing, kneading)
05:13 Making the dough (Tatakigone)
06:42 Primary fermentation (fermented at 35°C for about 30-40 minutes) About twice the size
06:52 Mold making (during primary fermentation)
08:24 Finger test
08:33 Degassing and splitting
10:26 Bench time (rest the dough for 15 minutes)
10:34 molding
12:16 Secondary fermentation (approx. 30 to 40 minutes at 35°C)
12:34 Finishing (sieve strong flour)
12:56 Bake (Bake at 180°C for about 15 minutes)
13:06 Baked

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