關於 how to knead dough by hand ，我們在網路上蒐集到這些相關的討論、資訊與評價

Did you know that Cinnamon Roll's origin is Sweden! On the 4th of October in Sweden, we bake cinnamon rolls and eat as Fika. The smell of Cinnamon and Cardamon is the key of Swedish Cinnamon Rolls. You can travel and smell of Sweden once you bake them at your home!

Ingredients

For 40 buns

＜Dough＞
150 g butter or margarine, room temperature (or 1½ dl liquid)
5 dl milk
50 g raw yeast
1 dl caster sugar
½ tsp salt
2 tsp crushed cardamom
800 g flour

＜Cinnamon filling＞
150 g room temperature butter or margarine
1 dl caster sugar
2 tablespoons cinnamon
* In the video, I used 1.5times of amount

＜Decoration＞
1 egg
Pearl (Nib) sugar




1. Heat the milk to 37 ° C. (02:07)
2. Break and put raw yeast in a bowl, pour warm milk and stir. Add butter, sugar, salt and cardamom and mix. (02:29)
3. Add ½ dl of flour and put in the bowl. (04:20)
4. Knead the dough by hand for about 10 minutes until the dough is smooth. (05:15)
5. Cover the dough with a clean cloth and raise it for 30 minutes. (07:05)
6. Mix all cinnamon filling ingredients. (07:24)
7. Crush the swelled dough, knead it lightly, and divide it into 4 equal parts. (08:48)
8. Put one of the dough into 4 equal parts and stretch it into a rectangle. (10:10)
9. Apply a thin coat of cinnamon filling to the spread dough and roll it up from the your side. (10:50)
10. Divide the rolled dough into 10 equal parts with a scraper. (11:48)
11. Place it on a thin paper form, such as for cupcakes, with the rolled side facing up. (12:09)
12. Place a clean cloth on top and let the dough rest for about 40 minutes. (Bench time ) (12:30)
13. Preheat the oven to 225-250 ° C. (450-480℉) (12:35)
14. After the bench time, apply a thin layer of melted whole egg with a brush and lightly sprinkle with pearl sugar. (14:15)
15. Bake in the middle of the oven for 5-10 minutes. (14:34)
16. Cool the cinnamon buns with covering a cloth. (15:08)

(Adjust the temperature and baking time according to the type of oven)

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こんにちは。ふたりぱぱのYouTubeチャンネルへようこそ！
僕らはスウェーデンと日本のゲイカップルで、男の子を育てています。
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みっつん初著書
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今回はバニラ香るカスタードクリームをたっぷり詰めたイーストドーナツを作りました。
僕的にはシュークリームより断然こちらの方がオススメです。
カスタードクリームも生クリームを混ぜなくてもなめらかな状態になるよう調整してます。ただ水分量が多く傷みやすいので取り扱いに注意して下さい。
ドーナツの作り方も以前紹介した角食パンによく似ています。
作ったよ！などの感想などもコメントしていただけると嬉しいです。(*´ω｀*)

【関連動画】
シュークリームの作り方。 Cream Puffs Recipe https://youtu.be/YGG_XymEf5w
角食パンの作り方。Bread Recipe https://youtu.be/hnL4JWqTKwc
オールドファッションドーナツの作り方。Old Fashioned Doughnuts Recipe https://youtu.be/X9sxORdf7Dk

道具 材料の紹介！
マーブル台　https://amzn.to/2ZthpG6
強力粉(春よ恋) https://amzn.to/31Jv2Uj
バニラビーンズ https://amzn.to/2NTvIhY

イーストドーナツレシピ
薄力粉 100g
強力粉 150g
バニラシュガー 35g (無ければグラニュー糖)
ドライイースト 3g
塩 4g
牛乳 110g
卵 60g
無塩バター 30g

100g cake flour
150g bread flour
35g granulated sugar
3g dry yeast
4g salt
110g milk
60g egg
30g unsalted butter

ドーナツの作り方。

1 無塩バター以外の材料をボールに入れ、混ぜます

2 1を台に移し、15分ほど捏ねます。

3 生地がまとまったら無塩バターを加え、更に20分ほど捏ねます。

4 生地を丸め、30℃で40~60分発酵させます。

5 生地が2倍に膨らんだらガス抜きをして、10等分にし15分休ませます。

6 手で押さえて空気を抜き、丸めなおしてクッキングシートにのせます。

7 生地を手で平たく伸ばし、35℃で50分発酵させます。

8 170℃の油で焼き色が付くまで揚げます。

How to make yeast donuts Google translate

1 Put ingredients other than unsalted butter in a bowl and mix

2 Transfer 1 to the table and knead for about 15 minutes.

3 When the dough puts together, add unsalted butter and knead for another 20 minutes.

4 Roll dough and ferment at 30℃ for 40-60 minutes.

5 When the dough has doubled, degas it, divide it into 10 equal parts, and let rest for 15 minutes.

6 Hold it with your hands to release the air, re-roll it and put it on the cooking sheet.

7 Flatten the dough by hand and ferment for 50 minutes at 35°C.

8 Fry in oil at 170℃ until brown.

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※With subtitles※
The video has subtitles for the amount and notes on how to make it.
Please turn on the subtitles before viewing.

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Detailed instructions are published in the app.

-------------------------------------------------- -------------------------------------------------- --------------------
[Material] One unit (cake type with a diameter of 15 cm)
— Cookie base —
Cream Sand Cocoa Cookie 90g
Melted unsalted butter 30g

— Cheesecake dough —
Cream cheese 200g
Unsweetened yogurt 100g
70g sugar
1 tbsp lemon juice
① Fresh cream 100ml
① Milk 100ml
12g powdered gelatin
3 tablespoons of water
Matcha powder 1 tbsp
2 tablespoons of hot water

[How to make]
Preparation. Let the cream cheese come to room temperature.
1. Sprinkle powdered gelatin in water to soften.
2. Add matcha powder and hot water to the bowl and mix until the matcha powder melts.
3. Put the cream sand cocoa cookie in a zipper storage bag and crush it finely with a rolling pin. Add melted unsalted butter, knead it by hand, lay it on the bottom of the mold when the butter is familiar, press it with a spoon and put it in the refrigerator.
4. Put ① in a pot and heat on low heat until boiling. Remove from heat, add 1 and mix with a heat resistant rubber spatula to dissolve.
5. Put cream cheese in a bowl, mix with a whisk, and when it becomes smooth, add sugar in 2 portions, mix well, add sugar-free yogurt and lemon juice, and mix further.
Add 6.4 and mix well. Divide the dough into two parts. Add 2 to one and mix.
Place 2 tablespoons of plain dough in the center of 7.3 and 1 cup of dough with matcha powder on top. After that, add one cup at a time and repeat until the dough runs out.
8. Chill in the refrigerator for 2 hours to harden and remove from the mold to complete.

[Cooking Tips]
The temperature of the hot water used for gelatin varies depending on the manufacturer you are using, so please check and follow the usage instructions.
Be careful not to boil gelatin because it will be hard to harden when it is boiled.
In addition, please note that it may not harden if you put fruit such as raw pineapple, kiwi, papaya containing proteolytic enzyme.
We use cheese that can be eaten without heating. Please note that some cheese may not be eaten unless heated.
This time we are using a heat resistant rubber bellows. Depending on the rubber spatula used, it may melt, so please use a heat resistant one.

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This is a channel dedicated to sweets. The recipe is posted on kurashiru.
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