【毎日食べたい】きめ細かな米粉入り角食パン（プルマン）/How to make Pullman Bread.

bread flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthy fats.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lactose-free.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey is a natural sweetener.

Use a home bakery or knead by hand, adding butter afterwards if kneading by hand.

If the dough is too hard, add more water. Target kneading temperature is 26℃ to 28℃.

Primary fermentation: 50 minutes until 1.5 to 1.8 times the original size.

Punch the dough.

First fermentation: 25 minutes until doubled in size.

Divide into 2 parts, remove gas, roll out, and bench time for 15 minutes.

U-shape molding.

Second fermentation: 40 minutes until about 80% to 90% of the mold.

Bake for 25 minutes at 190℃.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens