Trying to get back into the baking mode. ‘July 17th Sunday Bakery’, which most will be sent to my parent’s house where then be collected by my sister and brother and into the different avenues, stomach of my nieces and nephew. (lol)
Applying the bread dough from the ‘CUBE BREAD – MILK BREAD DOUGH‘ recipe, you trail off nor can’t go wrong by adding any type of beans
Working on a hybrid bread, I’m naming it….’Crobrioche’. It’s comes with a croissant buttery crisp crust + a soft brioche dough in the inside, a combination of these two doughs to form a loaf bread.
Fun to make ‘CUBE BREAD’… which I made quite a while ago, posted in Instagram but (apologies…) took a while to get around to putting it up as a post with recipes.
Calzones or Pizzas… by using a ‘foccacia dough’ instead of regular ‘pizza dough’ what’s the difference? ?? not really much but I think the foccacia dough is softer and less chewy than the pizza dough.
The bread scones sold at a convenient store ‘Lawson’ inspired me to test if my croissant/danish recipes will suffice to make the similar bread scone texture (I bought the maple biscuit scone and one other which was like a strawberry biscuit scone, which my husband just loved!) .
Since I’ve been doing a lot of Instagram photos lately, this is a post to share my photos, perhaps may show a glimpse of my daily lifestyle here in Tokyo.
Vegan Sandwich | ベジタリアン・サンドウィッチ I’ve been doing a lot of Instagram uploads lately…. the Instragram posts should appear at the bottom of each post and my late efforts putting up some of the recipes which may appear appealing to my blog visitors. This is a sandwich which I’ve made for the road. Since our breakfast table comes first with a large fresh salad, I wanted to make a sandwich which I feel I am eating a salad rather sandwich bread, a vegetarian sandwich. 最近、、 Instagram からのアップロードにややハマり気味。 このサンドイッチは『野菜を食べる』というテーマで大半野菜で構成してみたサンドイッチです。長距離ドライブに便利で、、我家の朝食は大皿の野菜サラダを習慣にしているのでそんなサンドイッチができたらいいなぁ〜と思い。レシピというほどのレシピではございませんが、、野菜から水ででないようにソースは別にして、クッキングシートを使い包み込む技を使えばサンドイッチが崩れる心配もなく作れます。これからアウトドアが気持ちいい季節。ドライブやピクニックにどうぞ。 Vegan Sandwich | ベジタリアン・サンドウィッチ Thin Slices of sandwich bread – (British Loaf | イギリスパン) Lettuce Leaves Rucola Leaves Carrots peeled long with a skin peeler (soaked in olive oil, salt, pepper, lemon juice, raisins) Oven baked red paprika Sweet Potatoes (Steamed) (Sauce) Mayonnaise with French Mustard Lettuce – wash the lettuce and rucola leaves and drain off the water. Carrots – peel the carrot with a skin peeler. Marinate the carrot with olive oil, salt and pepper and lemon juice. Add some raisins for flavor. Paprika …
‘Savory foods’ seem to be catching on as a trend in Tokyo. Tokyo is a fast moving trendy city, where food is also affected by it’s trend. So…my attempt on a ‘savory muffin’ which can be replaced as a breakfast grab or even a short lunch break. 朝食に一口食べながら仕事に出かけて行く人。 昼食は会議の立て込んでいてちゃんと食べれない人。 欧米ではよくsavory foods (セイバリーフォード）と言って、ピザやマフィンやパンで食事の代用になるものがあります。日本でいう、、カツサンドとかお惣菜パンみたいなものかな？ マフィンを甘くなく人参やごぼうを使ってマフィンに仕立ててみました。意外に美味しいです〜。 Savory Carrot/Gobo Muffin Recipe <Toppings and Fillings> Shredded Carrots + sprinkle olive oil Shredded Gobo Root (steamed for about 15 minutes, sprinkle olive oil and salt) Topping – shredded melting cheese <Muffin Mixture> 2 egg 1/2 cup buttermilk (milk with lemon juice) 2 tbsp sour cream 40g melted butter 3 tbsp flaxseed oil 250g Cake Flour 100g Parmesan Cheese 1+1/2 tsp baking powder 1/2 tsp baking soda 1/2 teaspoon ground nutmeg 1+1/2 teaspoon salt Freshly ground black pepper 20-30g Diced Green Leaks 100g Green Peas Preheat to 180C/350°. Lightly butter or grease or line a muffin tin. In a bowl, mix together the flour, baking powder, baking soda, salt, nutmeg , parmesan cheese. Add the green leaks …
Spring brings back a lot of rain to prepare the plants for the coming new season. It is also gives me some inspiration, especially ‘time’ on a rainy day to bake an assortment of breads which I keep stored in the freezer, variety of breakfast breads for each morning enjoyment.