(1) Dough 1. Pre-treat raisins. 2. Dissolve powdered coffee completely in a portion of the water to be used. 3. Mix all ingredients except butter and raisins in a mixing bowl for 2 minutes at low speed and then mix them with butter. After kneading for about 10 minutes at a four-speed speed, add raisins at the final stage and mix them evenly at low speed. (2) Primary fermentation Ferment it for 50 to 60 minutes in a fermentation room with a temperature of 27 degrees Celsius and a relative humidity of 75 to 80 percent to triple the initial volume. (3) Creating a biscuit 1. Soften the butter and add sugar and salt to make a cream state. Slowly add the egg and make it a soft cream state. 2. After sifting flour and baking powder, mix it with the above cream and mix milk lightly at the same time to knead. If gluten is developed by mixing it for too long, the crack in the biscuit will be eliminated. 3. Put the biscuit dough in a bowl and cover with plastic or wet cloth to rest in the refrigerator until plastic surgery is done. (4) Division, rounding, interim presentation 1. Use a scraper to divide the dough into 250g pieces. 2. Divide the biscuit dough by 100g. 3. After rounding the dough, cover it with wet cloth or vinyl and let it ferment for 10 to 15 minutes. (5) Plastic surgery and panning 1. Use a round rod to remove the gas and make the dough into a rugby ball shape. 2. Wrap the pre-divided biscuit dough with vinyl and fold it with a round rod to cover the width with a 0.3 to 0.4cm thickness. 3. Place the joint of the dough so that it faces to the bottom. 4. Coat the molded dough with water and wrap it with a smooth biscuit dough. 5. Arrange evenly on a moderately oiled iron plate. (6)Second fermentation Ferment it for 30 to 35 minutes in fermentation room with temperature 33 to 35 degrees and relative humidity 75 to 85 percent. (7) In a preheated oven of 180 degrees and 160 degrees below, bake the oven for 25 to 30 minutes to make a uniform golden brown color and fully cook the inside.
선생님 저 질문이 있습니다.. 제가 배운 학원에서는 토핑물비스킷을 씌울 때 성형한 반죽에 물이 바르라는 가르침은 없었는데 선생님께서는 물을 바르셔서요.. 물을 바르는 이유가 있을까요~~?? 완제품이 더 잘 나온다던가 하는 그런 이유요 ^^ 이번에 실기 시험 보면서 영상 많은 도움 되고 있습니다.. 감사합니다 ^^
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can you please post the recipe on the comment? I will have it translated, thank you
(1) Dough
1. Pre-treat raisins.
2. Dissolve powdered coffee completely in a portion of the water to be used.
3. Mix all ingredients except butter and raisins in a mixing bowl for 2 minutes at low speed and then mix them with butter.
After kneading for about 10 minutes at a four-speed speed, add raisins at the final stage and mix them evenly at low speed.
(2) Primary fermentation
Ferment it for 50 to 60 minutes in a fermentation room with a temperature of 27 degrees Celsius and a relative humidity of 75 to 80 percent to triple the initial volume.
(3) Creating a biscuit
1. Soften the butter and add sugar and salt to make a cream state. Slowly add the egg and make it a soft cream state.
2. After sifting flour and baking powder, mix it with the above cream and mix milk lightly at the same time to knead. If gluten is developed by mixing it for too long, the crack in the biscuit will be eliminated.
3. Put the biscuit dough in a bowl and cover with plastic or wet cloth to rest in the refrigerator until plastic surgery is done.
(4) Division, rounding, interim presentation
1. Use a scraper to divide the dough into 250g pieces.
2. Divide the biscuit dough by 100g.
3. After rounding the dough, cover it with wet cloth or vinyl and let it ferment for 10 to 15 minutes.
(5) Plastic surgery and panning
1. Use a round rod to remove the gas and make the dough into a rugby ball shape.
2. Wrap the pre-divided biscuit dough with vinyl and fold it with a round rod to cover the width with a 0.3 to 0.4cm thickness.
3. Place the joint of the dough so that it faces to the bottom.
4. Coat the molded dough with water and wrap it with a smooth biscuit dough.
5. Arrange evenly on a moderately oiled iron plate.
(6)Second fermentation
Ferment it for 30 to 35 minutes in fermentation room with temperature 33 to 35 degrees and relative humidity 75 to 85 percent.
(7) In a preheated oven of 180 degrees and 160 degrees below, bake the oven for 25 to 30 minutes to make a uniform golden brown color and fully cook the inside.
토핑을 1/3 정도 남기고 감싸면 완전 탈락인가요??? ㅜㅜ 바닥까지 다 못 감쌋어요 ㅜㅜ
아...
음악때문에 교수님의 설명이 잘 안들리고 집중이 잘 안됩니다 음악이 없으면 좋겠습니다
너무지루하실까봐넣었는대 방해되신다면 사운드를 좀더작게 해보겠습니다ㅜ
@@chefdepartie2772 전혀 지루하지 않습니다 가능하면 실기영상 모두 음악을 최대한 줄여주시면 좋겠습니다 유익한 영상 만들어 주셔서 감사합니다
그러게요 목소리가 음악에 너무 뭍히네요.
선생님 저 질문이 있습니다..
제가 배운 학원에서는 토핑물비스킷을 씌울 때 성형한 반죽에 물이 바르라는 가르침은 없었는데 선생님께서는 물을 바르셔서요..
물을 바르는 이유가 있을까요~~??
완제품이 더 잘 나온다던가 하는 그런 이유요 ^^
이번에 실기 시험 보면서 영상 많은 도움 되고 있습니다.. 감사합니다 ^^
@@chefdepartie2772 음악을 아예 다 빼는 게 나을 듯. 아니면 진짜 들릴 듯 말듯 넣던가. 설명 듣는데 방해됨. 음악을 듣기 위해서가 아닌 설명을 듣기 위해 영상을 보는 것.