【マンマーノ】チーズの舟！ハチャプリ！ジョージアのチーズパン~Khachapuri

【マンマーノ】チーズの舟！ハチャプリ！ジョージアのチーズパン~Khachapuri

マンマーノのおうちパンレシピ。東京・代々木上原のブーランジェリーカフェマンマーノがお届けします。

実際に食べておいしい
時間がたってもおいしい
家で作れて失敗しにくい配合

Bonjour!
&MainMano Baker’s Kitchen~from Boulangerie et cafe MainMano Tokyo

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-Chef’s shop
https://mainmano.jp/
https://www.instagram.com/mainmano_foods/?hl=ja

-&MainMano Baker’s Kitchen　Instagram
https://www.instagram.com/mainmano_bakers_kitchen/
ーーーーーーーーーーーーーーーーーーーーーーーーーーー

ボンジュール毛利です！
世界の伝統パン紀行〜ジョージア国に伝わる🇬🇪グルジア料理ハチャプリ。

収録後の試食でも撮影のクルーが
おいしいと大盛り上がり！

とろ〜り大量のチーズと全粒粉との相性は抜群
見たことのないパンでみんなびっくりする
ハチャプリを挑戦してみてください。

全粒粉のハチャプリ1個
作り方✍️

(a)
イースト/1.5g
水/50g

(b)
全粒粉/100g
強力粉/200g
牛乳/50g
塩/1.5g
砂糖/小さじ1/2
卵/1個

バター/20g

シュレッドチーズ/500g
卵/1個(卵白はチーズ用、卵黄は飾り用)

1.(a)をよく混ぜ、(b)を入れたボウルに流し込み混ぜ合わせる

2.台に叩きつけるようにこねる。まとまってきたらバターを練り込み、スケッパーで切り込みを入れながら混ぜ合わせる(動画工程❷)

3.更にこねる。グルテンがしっかりと出てきたところでボウルにラップをかけ1次発酵30分

4.パンチ(ガス抜き)をして丸め直し前回同様2次発酵30分(動画工程❸)

5.発酵中にチーズと塩ひとつまみ(分量外)と飾り用の卵の卵白をボウルに入れ混ぜ合わせる。卵黄は最後にのせる為潰さないでおく。(動画工程❹)

6.生地を天板に入る大きさまで、麺棒で楕円形に伸ばす

7.生地にチーズをのせて包み込んでゆく(動画)

8.クッキングシートを敷いた天板にのせてラップをして最終発酵30分

9.余熱をしたオーブンで200度15分、卵黄をのせて反対にして更に5分ほど焼く(動画工程❺)

10.パンをちぎってチーズ卵黄につけて食べる

「大き過ぎる！」(笑)
という方は、4分割してそれぞれ卵黄をのせ1人分として作ってもいいと思います

⚫︎基本発酵器を使用していません。冬場など室温の低い時期はふくらむのに時間がかかります。発酵時間を更にとるか、発酵機能（30〜35°C）を使って調整してみてください。
⚫︎粉の軽量はシビアに、あとは自由な自分レシピでOK！ライフスタイルに合うものが一番おいしいものです。

1 whole-grain hatchapuri
How to make ✍️

(a)
Yeast/1.5g
Water/50g

(b)
Whole grain/100g
Strong flour/200g
Milk/50g
Salt/1.5g
1/2 tsp sugar
Egg/1

Butter/20g

Shredded cheese/500g
Egg / 1 piece (egg white for cheese, yolk for decoration)
1 whole-grain hatchapuri
How to make ✍️

(a)
Yeast/1.5g
Water/50g

(b)
Whole grain/100g
Strong flour/200g
Milk/50g
Salt/1.5g
1/2 tsp sugar
Egg/1

Butter/20g

Shredded cheese/500g
Egg / 1 piece (egg white for cheese, yolk for decoration)
1 whole-grain hatchapuri
How to make ✍️

(a)
Yeast/1.5g
Water/50g

(b)
Whole grain/100g
Strong flour/200g
Milk/50g
Salt/1.5g
1/2 tsp sugar
Egg/1

Butter/20g

Shredded cheese/500g
Egg / 1 piece (egg white for cheese, yolk for decoration)

1. Mix (a) well and pour into a bowl containing (b) to mix

2. Knead to hit the table. Knead the butter when it is put together, and mix while making a notch with the skipper (video process ❷)

3. Knead further. When the gluten comes out firmly, wrap the bowl and wrap it for 30 minutes.

4. Punch (degas) and re-roll, as in the previous time, 30 minutes of secondary fermentation (video process ❸)

5. During fermentation, add cheese, a pinch of salt (outside the amount), and egg whites for decoration to the bowl. Do not crush the egg yolk as it will be placed at the end. (Video process ❹)

6. Roll the dough into an oval shape with a rolling pin until the dough fits in the top plate.

7. Put cheese on the dough and wrap it (video)

8. Put it on a baking sheet lined with a wrap and wrap it for 30 minutes.

9. Bake at 200 degrees for 15 minutes in an oven with residual heat, put egg yolk on the other side and bake for another 5 minutes (video process ❺)

10. Break the bread and sprinkle it on the cheese yolk and eat

Too big! If you like it, you can divide it into 4 pieces and put egg yolk on each, and make it for 1 person!

● It takes time to swell in low temperatures such as winter, so you can use the fermentation function of the oven (30 to 35°C) to ferment.
● Ferment with the stapler down.
● Sprinkle dust before degassing.
● You can bake it in the steam oven
● It takes time to swell in low temperatures such as winter, so you can use the fermentation function of the oven (30 to 35°C) to ferment.
● Ferment with the stapler down.
● Sprinkle dust before degassing.
● You can bake it in the steam oven
● It takes time to swell in low temperatures such as winter, so you can use the fermentation function of the oven (30 to 35°C) to ferment.
● Ferment with the stapler down.
● Sprinkle dust before degassing.
● You can bake it in the steam oven
● It takes time to swell in low temperatures such as winter, so you can use the fermentation function of the oven (30 to 35°C) to ferment.
● Ferment with the stapler down.
● Sprinkle dust before degassing.
● You can bake it in the steam oven
● It takes time to swell in low temperatures such as winter, so you can use the fermentation function of the oven (30 to 35°C) to ferment.
● Ferment with the stapler down.
● Sprinkle dust before degassing.
● You can bake it in the steam oven

BGM：水里真生