Sub)  ๐Ÿง‚ ๐Ÿงˆ ๐Ÿฅ ๊ณ ์†Œํ•ด์„œ ์ž๊พธ ๋จน๊ณ  ์‹ถ์–ด์ง€๋Š”  ์†Œ๊ธˆ๋นต, ์‹œ์˜ค๋นต, Salt Butter Bread, Shio pan โ”‚Brechel ๋ธŒ๋ฆฌ์ฒผ

Sub) ๐Ÿง‚ ๐Ÿงˆ ๐Ÿฅ ๊ณ ์†Œํ•ด์„œ ์ž๊พธ ๋จน๊ณ  ์‹ถ์–ด์ง€๋Š” ์†Œ๊ธˆ๋นต, ์‹œ์˜ค๋นต, Salt Butter Bread, Shio pan โ”‚Brechel ๋ธŒ๋ฆฌ์ฒผ

๐Ÿ‘‡ ๋”๋ณด๊ธฐ ํด๋ฆญ ๐Ÿ‘‡ ๊ตฌ๋…๊ณผ ์ข‹์•„์š”๋Š” ์˜์ƒ ์ œ์ž‘์— ํฐ ํž˜์ด ๋ฉ๋‹ˆ๋‹ค ์•Œ๋žŒ ์‹ ์ฒญ๋„ ํ•ด์ฃผ์‹œ๋ฉด ๊ฐ์‚ฌํ•˜๊ฒ ์Šต๋‹ˆ๋‹ค ๐Ÿ“บ๐Ÿ‘€ ๊ตฌ๋… SUBSCRIBE HERE ๐Ÿ’ก ์ž์„ธํ•œ ์„ค๋ช…์„ ์œ„ํ•ด์„œ ์ž๋ง‰์„ ์ผœ์ฃผ์„ธ์š” Please turn on subtitle for detailed instruction and tips ๐Ÿ’โ€โ™€๏ธ ํƒ€์ž„๋ผ์ธ์„ ์ ์–ด๋†“์•˜์Šต๋‹ˆ๋‹ค ํ•„์š”ํ•œ ๋ถ€๋ถ„์€ ์ฐธ๊ณ ํ•˜์„ธ์š” When you making, refer to time line ์˜ค๋Š˜์˜ ๋ฒ ์ดํ‚น์€ ์งญ์งคํ•˜๋ฉด์„œ ๊ณ ์†Œํ•œ๋งค๋ ฅ์˜ ์†Œ๊ธˆ๋นต (์‹œ์˜ค๋นต)์ž…๋‹ˆ๋‹ค ๋นต ๊ฒ‰์€ ๋ฐ”์‚ญ๋ฐ”์‚ญํ•˜๋ฉด์„œ ํ•œ์ž… ๋ฌผ๋ฉด ์ซ„๊นƒํ•˜๋ฉด์„œ ์งญ์งคํ•˜๊ณ  ๊ณ ์†Œํ•œ ๋ฒ„ํ„ฐ์˜ ํ’๋ฏธ๊ฐ€ ๋Š๊ปด์ง€๋Š” ๋ง›์ด์—์š”~ ํ•œ๋ฒˆ ๋จน๊ธฐ ์‹œ์ž‘ํ•˜๋ฉด ๋ฉˆ์ถœ ์ˆ˜ ์—†๋Š” ๋นต์ด๋ž๋‹ˆ๋‹ค ๊ฐ„๋‹จํ•œ ์žฌ๋ฃŒ๋กœ ๋งŒ๋“ค ์ˆ˜ ์žˆ์œผ๋ฉด์„œ ๋ง›๋„ ์ข‹์œผ๋‹ˆ ๋งŒ๋“ค์–ด๋ณด์„ธ์š”~! ๐Ÿ˜“ ๋งˆ์ดํฌ ๊ณ ์žฅ์œผ๋กœ ์ธํ•ด ๋…น์Œ ์ƒํƒœ๊ฐ€ ์ข‹์ง€ ์•Š์Šต๋‹ˆ๋‹ค ใ… ใ…  ์–‘ํ•ดํ•ด์ฃผ์„ธ์š”~ โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ” ์†Œ๊ธˆ๋นต (8๊ฐœ) โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ” โœ์žฌ๋ฃŒ ๊ฐ•๋ ฅ๋ถ„ 200g ์ค‘๋ ฅ๋ถ„ 50g ์„คํƒ• 6g ์†Œ๊ธˆ 4g ํƒˆ์ง€๋ถ„์œ  6g ์ธ์Šคํ„ดํŠธ ๋“œ๋ผ์ด ์ด์ŠคํŠธ 2g ๋ฌผ 150g ๋ฌด์—ผ ๋ฒ„ํ„ฐ 10g ์ฐจ๊ฐ€์šด ์œ ์—ผ๋ฒ„ํ„ฐ (ํ•„๋ง) 8g x 8๊ฐœ ์˜ฌ๋ฆฌ๋ธŒ ์˜ค์ผ ์ ๋‹น๋Ÿ‰ ์†Œ๊ธˆ ์ ๋‹น๋Ÿ‰ #์†Œ๊ธˆ๋นต #์‹œ์˜ค๋นต #Shiopan #Brechel โ–ถ ๋„๊ตฌ, ์žฌ๋ฃŒ ๋งํฌ ๊ฐ•๋ ฅ๋ถ„; ์ค‘๋ ฅ๋ถ„: ํƒˆ์ง€๋ถ„์œ : ์ธ์Šคํ„ดํŠธ ๋“œ๋ผ์ด ์ด์ŠคํŠธ: ๋ฌด์—ผ ๋ฒ„ํ„ฐ: ๊ฐ€์—ผ๋ฒ„ํ„ฐ: ์„คํƒ• ์†Œ๊ธˆ: ์˜ฌ๋ฆฌ๋ธŒ ์˜ค์ผ: ์˜ค๋ธ: ๋ฐ˜์ฃฝ๊ธฐ: ์‹ค๋ฆฌ์ฝ˜ ๋ถ“: ์œ ๋ฆฌ๋ฏน์‹ฑ๋ณผ: ๐Ÿ”Ž ํƒ€์ž„ ๋ผ์ธ ๐—™๐—œ๐—ก๐—— ๐—ฆ๐—ฃ๐—˜๐—–๐—œ๐—™๐—œ๐—– ๐— ๐—ข๐— ๐—˜๐—ก๐—ง ๐Ÿ”Ž 00:00 Intro 00:36 ์žฌ๋ฃŒ ์†Œ๊ฐœ Ingredients 00:41 ์ค€๋น„ ์‚ฌํ•ญ Preparations 00:46 ๋ณด์šธ์— 200g ๊ฐ•๋ ฅ๋ถ„, 50g ์ค‘๋ ฅ๋ถ„, 6g ์„คํƒ•, 4g ์†Œ๊ธˆ, 6g ํƒˆ์ง€ ๋ถ„์œ , 2g ์ธ์Šคํ„ดํŠธ ๋“œ๋ผ์ด ์ด์ŠคํŠธ 2g๋ฅผ ๋„ฃ์–ด ์ฃผ์„ธ์š” Put 200g bread flour, 50g plain flour, 6g sugar, 4g salt, 2g instant dry yeast, and 6g skimmed milk powder in the bowl 00:59 ๋ฏธ์ง€๊ทผํ•œ ๋ฌผ 150g ๋„ฃ๊ธฐ Add lukewarm water (32~34ยฐC/89 6~93 2ยฐF) 01:03 ์ค‘์† ๋ฏน์‹ฑ Mix at medium speed 01:25 ์‹ค์˜จ์˜ ๋ฌด์—ผ ๋ฒ„ํ„ฐ 10g ๋„ฃ๊ณ  ๊ณ ์† ๋ฏน์‹ฑ When it clumps together, add 10g soft room temperature and mix at high speed 01:37 ๊ธ€๋ฃจํ…์ด ์ƒ๊ธธ ๋•Œ๊นŒ์ง€ ๊ณ ์† ๋ฏน์‹ฑ Mix at high speed until gluten is formed 01:48 ๋ฐ˜์ฃฝ์„ ์†์œผ๋กœ ๋Š˜๋ ค๋ณด์•„ ์–‡์€ ๋ง‰์ด ํ˜•์„ฑ๋  ๋•Œ๊นŒ์ง€ ๋ฐ˜์ฃฝํ•ฉ๋‹ˆ๋‹ค Knead until when you stretching the dough by hand then a thin film forms 01:52 ๋ฐ˜์ฃฝ์„๋‘ฅ๊ธ€๊ฒŒ ์ •๋ฆฌ ํ›„ ๋ณด์šธ์— ๋‹ด๊ธฐ Arrange the dough into round shapes and place in a bowl 02:03 ๋žฉ ์”Œ์šด ํ›„ ๊ตฌ๋ฉ์„ ๋šซ๊ธฐ Cover with plastic wrap and make holes 02:13 ์Šคํ‹ฐ๋กœํผ ๋ฐ•์Šค (๋˜๋Š”์˜ค๋ธ)์— ๋ฐ˜์ฃฝ ๋ณด์šธ, ๋œจ๊ฑฐ์šด ๋ฌผ ๋ณด์šธ ๋„ฃ๊ณ  2๋ฐฐ ๋  ๋•Œ๊นŒ์ง€ ๋ฐœํšจ Put dough bowl and hot water bowl together in Styrofoam box (or oven) and ferment until double risen 02:18 ๊ฐ€์—ผ ๋ฒ„ํ„ฐ 8g์”ฉ 8๊ฐœ๋ฅผ ์ฐ์–ด ๋ƒ‰์žฅ๊ณ ์— ๋„ฃ์–ด ๋†“๊ธฐ Cut 8 pieces of salted butter 8g each and put it in the refrigerator 03:07 ๊ฐ€๋ณ๊ฒŒ ๊ณต๊ธฐ๋ฅผ ๋นผ๊ธฐ Lightly remove air from fermented dough 03:25 ๋ฐ˜์ฃฝ 8๋“ฑ๋ถ„์œผ๋กœ ๋‚˜๋ˆ„๊ธฐ Divide the dough into 8 equal parts 03:44 ๊ฐ€๋ณ๊ฒŒ ๋‘ฅ๊ธ€๋ฆฌ๊ธฐ Lightly round it 04:20 ๋žฉ ์”Œ์›Œ 15๋ถ„๊ฐ„ ํœด์ง€ Wrap it and rest it for 15 minutes 04:31 ๋ฐ˜์ฃฝ ๋์„ ์†๋ฐ”๋‹ฅ์œผ๋กœ ๋ฐ€์–ด ๋พฐ์กฑํ•˜๊ฒŒ ๋งŒ๋“ค๊ธฐ Roll the end of the dough with palm to sharpen it 05:04 ๋ชจ์–‘ ๊ทธ๋Œ€๋กœ ๋ฐ€์–ด ์—ญ์‚ผ๊ฐํ˜• ๋ชจ์–‘ ๋งŒ๋“ค๊ธฐ (์•ฝ 22-23 cm ๊ธธ์ด) Push the shape itself into a reverse triangle shape (22-23 cm length) 05:43 ์ฐจ๊ฐ€์šด ๊ฐ€์—ผ ๋ฒ„ํ„ฐ ์˜ฌ๋ฆฌ๊ณ  ๋Œ๋Œ ๋ง๊ธฐ (๋„ˆ๋ฌด ํƒ€์ดํŠธํ•˜๊ฒŒ ๋ง์ง€ ๋ง ๊ฒƒ) Add cold salted butter and roll it up (do not roll too tight) 06:35 ํŒฌ ์œ„์— ๊ฐ„๊ฒฉ ๋„๊ณ  ์˜ฌ๋ฆฌ๊ธฐ Put it on the pan at intervals 06:42 ์–‘ ๋์„ ๊ผฌ์ง‘๊ธฐ Pinch both ends 06:58 ์˜ค๋ธ ํŒฌ ์•„๋ž˜ ๋œจ๊ฑฐ์šด ๋ฌผ ๋„ฃ๊ณ  1 5๋ฐฐ๊ฐ€ ๋  ๋•Œ๊นŒ์ง€ ๋ฐœํšจ Put hot water under the oven pan and ferment until 1 5 times 07:06 ์˜ฌ๋ฆฌ๋ธŒ ์˜ค์ผ ๋ฐ”๋ฅด๊ธฐ Apply olive oil after fermentation 07:50 ์œ—๋ฉด์— ์†Œ๊ธˆ ๋ฟŒ๋ฆฌ๊ธฐ Sprinkle salt on the top 07:59 225ยฐC (437ยฐF) ์˜ˆ์—ด ํ›„ 205ยฐC (401ยฐF)์—์„œ 15๋ถ„๊ฐ„ ๊ตฝ๊ธฐ After preheating to 225ยฐC (437ยฐF), bake at 205ยฐC (401ยฐF) for 15 minutes 09:03 ์‹ํž˜๋ง์—์„œ ์‹ํžˆ๊ธฐ Cool at a cooling grid 09:26 ์™„์„ฑ! Enjoy! โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ” ๐’๐š๐ฅ๐ญ ๐๐ฎ๐ญ๐ญ๐ž๐ซ ๐๐ซ๐ž๐š๐ (๐’๐ก๐ข๐จ ๐๐š๐ง) โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ” ๐™„๐™‰๐™‚๐™๐™€๐˜ฟ๐™„๐™€๐™‰๐™๐™Ž 200g Bread flour 50g Plain flour 6g Sugar 4g Salt 6g Skimmed milk powder * 2g Instant dry yeast 150g Lukewarm water (34~36ยฐC/93 2~96 8ยฐF) 10g Unsalted butter 8g x 8 pieces Cold salted butter (for filling) Proper quantity Olive oil Proper quantity Salt * If you don't have skimmed milk, use milk instead of skimmed milk and reduce the amount of water You can use 70g of milk + 75g of water instead of 150g of water Heat both of them to lukewarm and add โœฟโ”€ ๐—ฃ๐—ฅ๐—˜๐—ฃ๐—”๐—ฅ๐—”๐—ง๐—œ๐—ข๐—ก๐—ฆโ”€ ยท Leave the unsalted butter at room temperature ยท For salted butter, put it refrigerator ยท Prepare water at a lukewarm temperature (32~34ยฐC/89 6~93 2ยฐF) โ”€โ”€โ”€โ”€โ”€โ”€โ”€โ”€โ”€โ”€โ”€โ”€โ”€โ”€โ”€โ”€โ”€โ”€โ”€โ”€โ”€โ”€โ”€โ”€โ”€โ”€โ”€โ”€โ”€ ๐Ÿ“ธ ์ธ์Šคํƒ€๊ทธ๋žจ ๐™„๐™‰๐™Ž๐™๐˜ผ๐™‚๐™๐˜ผ๐™ˆ : โœ”๏ธ ๋ธ”๋กœ๊ทธ ๐˜ฝ๐™‡๐™Š๐™‚ : ๐Ÿ“– ์ฑ… ๐˜ฝ๐™Š๐™Š๐™† : โœ‰๏ธ ์ด๋ฉ”์ผ ๐™€๐™ˆ๐˜ผ๐™„๐™‡ : asy1347551@naver com โ€œํŒŒํŠธ๋„ˆ์Šค ํ™œ๋™์„ ํ†ตํ•ด ์ผ์ •์•ก์˜ ์ˆ˜์ˆ˜๋ฃŒ๋ฅผ ์ œ๊ณต๋ฐ›์„ ์ˆ˜ ์žˆ์Œ"