Vlog/今一番気になる自家製酵母のブリオッシュメロンパン/庭のレモンを収穫/1つの生地て2種類のパン//シナモンロール/

Vlog47

The lemons I planted in the garden are getting colored.
I used one for jam,
I'm wondering how to use the rest.

I made melon bread that I've always been interested in.
I didn't have almond poodle, so I used pistachio powder instead.
The outside is crispy and the inside is fluffy brioche melon bread.
Very popular with families.
Let's bake again ♪
The recipe I used as a reference is
This is a recipe book for a bakery called Kyoto Chipleson.
There are many other breads that look delicious, so please give them a try.


Click here for the book ↓
room.rakuten.co.jp/room_4179f42840/items!

In the main story, double the amount of the recipe is prepared.


For 8 ingredients
Fermented seed 60g
Milk 35g

Egg 60g (1 M size)
Strong powder 130g
Kini sugar 25g
Salt 3g
Unsalted butter 50g
Appropriate amount of salad oil (for applying to containers)

[Cookie dough]
Unsalted butter 30g
Millet sugar 35g
Egg 40g
Soft flour 80g
Almond powder (pistachio powder in the main story) 10g
Baking powder (aluminum free) 1g
Sugar beet 15g (for glaze)

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