It’s Mother’s Day today. Mom often mumbles to reminisce the times in lives once lived in Cork, Ireland for a long period of time. One of her favorite breads being ‘the Irish Barmbrack’,
When strawberries are in season, this is a extremely but gorgeous mousse cake – not only for toddlers, children just strange to notice that men love strawberries as well. Ah, well….I think strawberries are an all round player for confectioneries and sweets. As the weather is warming up, it’s a nice dessert to have in your fridge!!!! 苺のシーズン、、まだ間に合います。苺のムース。 超！簡単です。ゴージャスなデザートがアッと言う間に出来上がります。 おいしい🎶おいしい🎶おいしい♬ そんな声が聞こえてきました💗 Strawberry Mousse Recipe – Ingrédients: Strawberry 1 pack approx. 320g Lemon Juice 12g Granulated Sugar 80g + 40g Water Powder Gelatin or Plate Gelatin 8g + 40g Water 200g Fresh Cream Fruit of your choice to decorate < TO MAKE > Combine the gelatine and water and let it soak (until soft or dissolve) for about 10 minutes. Heat the granulated sugar and water, mix it well or let it dissolve completely to make a syrup. Wash the strawberries and place it in a food processor to make a puree. Add lemon juice and the syrup, …
Pain de Campagne. ‘Country bread’ as what the French named this bread but these days it’s considered as ‘healthy’ and/or an ‘organic’ bread amongst health freaks.
Making pizzas are not difficult, yet delivery pizzas come super convenient and super fast. Domino Pizza, Pizza Hut, Pizza-La…many many more, yes!, the Japanese also love pizza occasionally but not everyday. The downside is (I think) it’s rather expensive compared to the other western countries.
‘Cheese Curry Bread’, a recipe trial from one of my favorite bakery chef. His shop is located in a residential area of Takanawa (near Shinagawa Station) which his link to fb site – BOULANGERIE SEIJI ASAKURA. He seems to be French Bread baker studied in France and opened up his own shop in the posh residential area of Tokyo.
Not a common interest only but for bread makers and baking lovers, who may be kept wondering, does a ‘frozen dough’ work?
My ‘daily’ homemade French breads meets the typical Japanese Lacquerware.
One of my cooking agendas of the year – How can I simplify bread making ? Danish pastries, croissants..these buttery breads are most probably one among the breads favored by a majority.
Hi, there ! with a bit of shyness from my absence of blogging. It’s the first blog of 2017….. (already it’s February) Not to worry that I’ve been keeping well…. no excuses….just gone really lazy on blogging. I’ve started to redesign my blog to encourage myself to blog more.
Time flies so fast, especially in December when I try to get everything done before Christmas and to welcome the New Year but never seems enough during the season of gifts and appreciation for all. Here comes a glimpse of my weekend baking which the bread went to most of my friends, quite anxious and kept waited for my (aka chako bakery) to come back on a (sort of) regular basis. 12月に入ると24時間が足りなくなるくらい、、やりたいことが増えていきます。 クリスマスの用意やら、、 お正月の用意やら。 実際にはあまり進んでいるわけではないのですが、、気ばかり焦って忙しい感じがするだけかも。（笑） 平和な日常が戻りつつあるこの頃、「パン焼」（通称チャコベーカリー）を少しずつ再開。気まぐれパン屋には変わりありませんが週末のベーカリーシーンをupします。 Here are some behind the scenes of the bread making process, all made from the French bread / baguette dough. Items baked are : Baguette (バゲット） Baguette with cheddar cheese （チーズ入りバゲット） Twisted baguette with salted macademia nuts （マカデミアナッツ入りバゲット） Cheese Batard （チーズバタード） Sesame Batard （胡麻バタード） 保存 保存 保存 保存