Soboro grape jam bread
These days, jam-packed baking is fun. I'm doing a good job of making jamThis time, I made bread with grape jam that I didn't eat It was grape jam in a small bottle of a little over 200 grams, but like the commercial grape jam, it was grape jam with no grape scent. It's grape jam with a soft feeling, so you don't end up eating it with macaroons or bread. Last time, I put it in the bread, but this time I put the bala soboro on the bread. As if it's pizza, it's like pizza, not pizza. Haha. I make a big bread, cut it into small pieces, put it in the freezer, and take it out one by one whenever I think of a sweet snack If you take it out of the freezer and microwave it for about 15 seconds, the bread is warm and the soboro is crispy, so you can eat it deliciously We're enjoying the grape jam. Grape jam bread! Let's make it
4 serving
Within 999 minutes
초록바람N
Ingredients
  • Soft flour
    120g
  • Strong flour
    150g
  • brown sugar
    35g
  • Salt
    3g
  • East
    6g
  • egg
    1ea
  • Milk
    125g
  • Butter
    40g
  • Grape jam
    220g
  • a small castle
    suitably
Cooking Steps
STEP 1/5
Add all ingredients except butter, grape jam, and Soboro and knead. When the dough is lumped together, add room temperature butter, and knead until fingerprints are visible when stretching the dough gently. The amount of milk can vary depending on the environment, so you can adjust the amount. Milk and eggs are refrigerated, so I put them in the microwave for about 30 seconds. The finished dough is well rounded and first ferment in a warm place. If you inflate 2 to 3 times, the first fermentation is complete.
STEP 2/5
After the first fermentation, remove the gas and make a round dough, and apply medium fermentation at room temperature. It takes about 10 to 15 minutes at room temperature.
STEP 3/5
Roll out the medium-fermented dough with a rolling pin. Push it to the right size for the pan. Pan the dough into an oiled pan and shape it to fit into the pan with moderate pressure. Then, make a hole with a fork.
STEP 4/5
Spread plenty of grape jam and sprinkle the soboro on top thoroughly so that no jam is visible.
STEP 5/5
And then the secondary fermentation takes place in a warm place. Ferment it for about 30 minutes at around 25 to 30 degrees. When the second fermentation is complete, bake in an oven preheated to 170-180 degrees for about 20 minutes. When the edges and soboro parts are golden brown, and the sides are golden brown, they are all ripe.
Let's stop here. @6843639 http://blog.naver.com/ardour/220630197561
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