tag:blogger.com,1999:blog-9290062500656711192024-03-14T00:56:25.620+13:00Ko-BoMakotohttp://www.blogger.com/profile/01183703741446343953noreply@blogger.comBlogger135125tag:blogger.com,1999:blog-929006250065671119.post-5296631312725094662022-01-22T16:15:00.002+13:002022-01-22T16:15:16.389+13:00Salami and cheese stuffed Fougasse <p> <span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">I wanted to try something new. I made Fougasse bread for lunch. Fougesse is a classically thin plain bread and flatbread mostly in th</span><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">e shape of a leaf.</span></p><span id="docs-internal-guid-dbe98602-7fff-8f9b-28be-6819014c8d0c"><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Actually you can make your own Fougesse. Add some herbs such as rosemary or thyme in to the dough. Add more filling such as olives, feta cheese and anything. </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"></p><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">I made it without herbs and spices for kids.</span><span style="background-color: #fff2cc; font-family: Arial; font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjpJvly9kaZNEL4mRR-l_3OGqQeZFq__-E2o4rIXJyJnDXouF_J5HrWlsAIxfM2uGW3uSJ-RpVoWW5SpDEfY2pIWW9tx8z_zQJQngYXywHCBUDdGhEKu-ZkTNXM1NUqO4olPQMRlE0oHD99gJmVwkLVmpViSKdeMWX_mh4UsL2QbvcW3_g8vpTry0ckJA=s4608" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4608" data-original-width="3456" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEjpJvly9kaZNEL4mRR-l_3OGqQeZFq__-E2o4rIXJyJnDXouF_J5HrWlsAIxfM2uGW3uSJ-RpVoWW5SpDEfY2pIWW9tx8z_zQJQngYXywHCBUDdGhEKu-ZkTNXM1NUqO4olPQMRlE0oHD99gJmVwkLVmpViSKdeMWX_mh4UsL2QbvcW3_g8vpTry0ckJA=s320" width="240" /></a></div></span><p></p><br /><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 16pt; margin-top: 0pt; text-align: center;"><span style="color: #ea9999; font-family: Arial; font-size: 15pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">Salami and cheese stuffed Fougesse</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: center;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">(Makes 2)</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: center;"><span style="color: #2b00fe; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">Bread</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: center;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Flour 200g </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: center;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Salt 1 tea spoon</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: center;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Instant yeast 1tea spoon</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: center;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Olive oil 20g </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: center;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Water (luke-warm) 120g </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: center;"><span style="color: #2b00fe; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">Filling </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: center;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Salami, Grated cheese, cherry tomato, Capsicum and whatever you like</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: center;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Extra</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: center;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Olive oil</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: center;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Coarse salt </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1. In a mixing bowl, combine the bread ingredients. Mix it with a spoon or spatula until combined. </span><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">T</span><span style="color: #212325; font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">urn out on flour board, wet hands and knead until fully incorporated.</span></p><div><span style="color: #212325; font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2. Put the dough into the lightly oiled container with a cover. Let it proof for 1-1.5 hours until it becomes double size.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">3. While the bread is rising, prepare the fillngs. Chop and put them aside. </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjRG2khiCYPOipjYw7uMbwIiuLZJ6IWYO7W2wcaqUMMhLMoKbYShGoJZkLJNPa971CUe4E4ryzqUfTDgQGavjv9uWsCYvlXgMPm51NmefW60XB59tJDmrI1n9Vini0_eiPgynyRrkSmxEvqBSoTkInF1blB0m2ZRhGMu0Y3Y0yDRINp2rSByfyFQpvF_Q=s4608" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4608" data-original-width="3456" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEjRG2khiCYPOipjYw7uMbwIiuLZJ6IWYO7W2wcaqUMMhLMoKbYShGoJZkLJNPa971CUe4E4ryzqUfTDgQGavjv9uWsCYvlXgMPm51NmefW60XB59tJDmrI1n9Vini0_eiPgynyRrkSmxEvqBSoTkInF1blB0m2ZRhGMu0Y3Y0yDRINp2rSByfyFQpvF_Q=s320" width="240" /></a></div><br /><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span><p></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">4. Pour the dough on the floured board, divide into half evenly. Make it a rough ball, and rest it for 20 minutes.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">5. </span><span style="color: #212325; font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Roll the dough out on a floured surface to a rough rectangle. Keep the rolling pin and surface floured to prevent sticking.</span></p><div><span style="color: #212325; font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhdkWFoyx1ZaXa6s4HkbdAg0cLK-yAqIuT6CDNZzYB8RgymqQyybQ0BqfcnL1lo_lgJAvH0pjxL32YHGOFQkkWvSVmgqy28mHi_bhs-eLjlk_F59dc7Sh0OthBwbxChH0Jn1ih2674HqgMLVej4IwBHcUDXSZru5O9Z1BPdl9s2IbDfLmqsF4uA8AJ_vg=s4608" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4608" data-original-width="3456" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEhdkWFoyx1ZaXa6s4HkbdAg0cLK-yAqIuT6CDNZzYB8RgymqQyybQ0BqfcnL1lo_lgJAvH0pjxL32YHGOFQkkWvSVmgqy28mHi_bhs-eLjlk_F59dc7Sh0OthBwbxChH0Jn1ih2674HqgMLVej4IwBHcUDXSZru5O9Z1BPdl9s2IbDfLmqsF4uA8AJ_vg=s320" width="240" /></a></div><br /><span style="background-color: white; color: #212325; font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span><p></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt;"><span style="background-color: transparent; color: #212325; font-family: 'Times New Roman'; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;">6. Transfer the dough to baking paper. Top the fillings on the half of the dough. </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt;"><span id="docs-internal-guid-03b4bfbd-7fff-79f4-fbba-c57f7a96e59b"></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt;"><span style="background-color: transparent; color: #212325; font-family: 'Times New Roman'; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;">Fold over to cover the filings, and pinch to seal. Use a pizza cutter or butter knife to slit the dough. </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt;"><span id="docs-internal-guid-0afc3e30-7fff-d004-0792-508f49f25d09"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj1jzUK24WYtjregKtHjBwz2_uHR9jsTmvrsO3bzPalOCxvTDFSAItJmHKRTYjL-mzONuNwqBG19g1x6CXuXZCA513vgTisVBzOBK_17O3Qw9aDqDJjRyOz_oO4eVuDyii7knIj22mZMUyMgOzDbLoxAbvNJkQw6EQHBxsd1JfySwKkLwiSZ5p69TKLgA=s1564" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1564" data-original-width="1564" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEj1jzUK24WYtjregKtHjBwz2_uHR9jsTmvrsO3bzPalOCxvTDFSAItJmHKRTYjL-mzONuNwqBG19g1x6CXuXZCA513vgTisVBzOBK_17O3Qw9aDqDJjRyOz_oO4eVuDyii7knIj22mZMUyMgOzDbLoxAbvNJkQw6EQHBxsd1JfySwKkLwiSZ5p69TKLgA=s320" width="320" /></a></div><p></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiUJMTu0dJl4BBOpmogrU7SYW_3MIBFnFtDI57pZzVosBuFbo5l9LCGj9w5JVz7Hja9grVL_yWl-zij-dD7Dyco_BNy0mZZXixGYf7YcEvA7DS7gaf3cFXOjU0F3OrPmnSW3yO9MP0C0A0Q9szw2r3cUs9IWifO8FwrG6VeGIm07FLgdEqS58Eu62SI_A=s4608" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4608" data-original-width="3456" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEiUJMTu0dJl4BBOpmogrU7SYW_3MIBFnFtDI57pZzVosBuFbo5l9LCGj9w5JVz7Hja9grVL_yWl-zij-dD7Dyco_BNy0mZZXixGYf7YcEvA7DS7gaf3cFXOjU0F3OrPmnSW3yO9MP0C0A0Q9szw2r3cUs9IWifO8FwrG6VeGIm07FLgdEqS58Eu62SI_A=s320" width="240" /></a></div><p></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt;"><span style="background-color: transparent; color: #212325; font-family: 'Times New Roman'; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;">7.Rise is 30-40 mins. </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt;"><span style="background-color: transparent; color: #212325; font-family: 'Times New Roman'; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;">8. Preheat the oven at 200℃.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt;"><span id="docs-internal-guid-9338f324-7fff-701c-7b47-ee579c8ef0ae"></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt;"><span style="background-color: transparent; color: #212325; font-family: 'Times New Roman'; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;">Brush olive oil and sprinkle coarse salt on top of the bread. </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEglExLbKeRfyslKjEWEpbPoeQPGSuiALT9xwuvEyX75ecYrwBepsMkdaZ79_LXHNhebfQ-ZdvnYApc3aTotwKMytaEy07mqoCfVsp0HEIGI5Fbmgrd302xiByWorAwEeRLHwJBWOpvXRooICZzbQhQ_UDAdlfBGyIZ7DzTwy6lYpi1NAcXc1yAjiuQtyg=s4608" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4608" data-original-width="3456" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEglExLbKeRfyslKjEWEpbPoeQPGSuiALT9xwuvEyX75ecYrwBepsMkdaZ79_LXHNhebfQ-ZdvnYApc3aTotwKMytaEy07mqoCfVsp0HEIGI5Fbmgrd302xiByWorAwEeRLHwJBWOpvXRooICZzbQhQ_UDAdlfBGyIZ7DzTwy6lYpi1NAcXc1yAjiuQtyg=s320" width="240" /></a></div><span style="font-size: 11pt; white-space: pre-wrap;"><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt;"><span style="font-size: 11pt; white-space: pre-wrap;"><br /></span></p>9. Bake it for 20-25mins until golden brown. </span><p></p><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiOFO528P5hl2JLUGi5zOUqUSnsSj5O8PZw2bBzhaD60hWEGJaCEwvKYtjPR4N2A1UrSt81GharzIEtSguuzIn5eZnEx4_1eMM0_LKtVQaU8WLjj7FK8RBQtKaHVW0_48TjJJwa1LzAeUYXgOl-q5jZ6LiHScnuX4yoZEKtbaloB9FDPoItifM3kaRzGw=s4608" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4608" data-original-width="3456" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEiOFO528P5hl2JLUGi5zOUqUSnsSj5O8PZw2bBzhaD60hWEGJaCEwvKYtjPR4N2A1UrSt81GharzIEtSguuzIn5eZnEx4_1eMM0_LKtVQaU8WLjj7FK8RBQtKaHVW0_48TjJJwa1LzAeUYXgOl-q5jZ6LiHScnuX4yoZEKtbaloB9FDPoItifM3kaRzGw=s320" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgHj_TigHQx0UUXzAGNJxKdsei1mjs-W63U5nphpYYyGfyJiA95OiEo4KrCXNHJ6fh4CI_K4xyWxwuleR3yN8fL1QNimzziA-qq3sYaqMfTRjYgoHVnQhubTFCyoN4R44wzBMEqxcZiFWNKh9inlNPlpgcHWVx1fv2TNTUS3MLme7PEV5YpNDlfIcB-YA=s4608" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4608" data-original-width="3456" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEgHj_TigHQx0UUXzAGNJxKdsei1mjs-W63U5nphpYYyGfyJiA95OiEo4KrCXNHJ6fh4CI_K4xyWxwuleR3yN8fL1QNimzziA-qq3sYaqMfTRjYgoHVnQhubTFCyoN4R44wzBMEqxcZiFWNKh9inlNPlpgcHWVx1fv2TNTUS3MLme7PEV5YpNDlfIcB-YA=s320" width="240" /></a></div><br /><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div></span><br /><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br />Makotohttp://www.blogger.com/profile/01183703741446343953noreply@blogger.com0tag:blogger.com,1999:blog-929006250065671119.post-4441890925146751342018-02-14T20:00:00.001+13:002018-02-14T20:00:56.391+13:00Chocolate terrine for Valentine's Day<div class="separator" style="clear: both; text-align: left;">
What do you expect on Valentine's Day? </div>
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Do you get the rose from your boyfriend or husband? It is common that boys send gift or flowers to girls in the world. But it is different in Japan. </div>
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Girls send CHOCOLATE to boys on Valentine's Day. </div>
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Why it happen? </div>
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Valentine's Day is came from other country. It was not popular back to 1970's in Japan. One chocolate company Tried to do marketing to sell their chocolate on Valentine's Day. They advertised that 「It is a special day called Valentine's Day from abroad, it is a day send your heart and CHOCOLATE」 </div>
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Since then, it gets popular and popular between girls. It becomes the day girls give chocolate to boys even between friends. </div>
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Anyway it is a chocolate day on Valentine's Day in Japan now. </div>
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It is simple to make. And it is also gluten free. It is mouth melting texture, rich chocolate. </div>
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I used 70% dark chocolate from <a href="http://www.wcf.co.nz/" target="_blank">Wellington Chocolate factory</a> in Wellington. That is what a gorgeous chocolate cake for my husband!! </div>
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<a href="https://2.bp.blogspot.com/-2t7LvsIU8y8/WoPbKrRUUQI/AAAAAAAAE6c/gXcDGn2SfhE7aXTsVgzGObX3a0v7lor5QCLcBGAs/s1600/DSC_0732.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="848" data-original-width="1280" height="212" src="https://2.bp.blogspot.com/-2t7LvsIU8y8/WoPbKrRUUQI/AAAAAAAAE6c/gXcDGn2SfhE7aXTsVgzGObX3a0v7lor5QCLcBGAs/s320/DSC_0732.jpg" width="320" /></a></div>
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I did' t add any sugar. I thought the chocolate is sweet enough and I like bitter taste. </div>
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<span style="color: #e06666; font-size: large;"><b><br /></b></span></div>
<div style="text-align: center;">
<span style="color: #e06666; font-size: large;"><b>Dark Chocolate Terrine </b></span></div>
<div style="text-align: center;">
(20cm loaf tine)</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
100g Unsalted butter(chopped)</div>
<div style="text-align: center;">
200g Dark chocolate (chips or buttons or chopped)</div>
<div style="text-align: center;">
3 Eggs (beaten)</div>
<div style="text-align: center;">
70 cc full cream (warm)</div>
<div style="text-align: center;">
1 Tbl Brandy (optional)</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
<span style="color: blue;"><b>Prepare</b></span></div>
<div style="text-align: left;">
Line the baking paper on the loaf tin. </div>
<div style="text-align: left;">
Preheat the oven at 180℃.</div>
<br />
1. Place a heatproof bowl over a pan of simmering water. Place the butter and chocolate into the bowl. Stir occasionally with a rubber spatula until<br />
melted and became smooth. Use low heat or stop heating, ,try no to burn the chocolate.<br />
2. Take the bowl out from the pan. Add the beaten eggs in to the bowl, combine well with a whisk.<br />
3. Add warmed full cream, combine well with the whisk. Add the brandy for optional and combine well.<br />
4. Pour over the mixture into the prepared loaf tin. Bake it at 180℃ for 20 Min's. If the center of the loaf is still rubbery, looks not cooked enough.... it doesn't matter. The chocolate will be settle down once the loaf get coll down.<br />
5. Cool it down on the wire rack. Place it in the fridge until it gets completely cold.<br />
6. Cut and serve it. Warm the knife with hot tap water or boiling water. It is better way to cut the chocolate cakes.<br />
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<br />Makotohttp://www.blogger.com/profile/01183703741446343953noreply@blogger.com0tag:blogger.com,1999:blog-929006250065671119.post-68219785743685597172018-02-06T20:46:00.001+13:002018-02-06T20:46:18.222+13:00Apple invisible cake - Gateau invisible<div style="text-align: left;">
It is beautiful summer now in Tauranga. Lots of fruit is on season.... peach, plum, watermelon..... and apples.<br />
<br />
I got lots of garden apples from neighbor. I was thinking to make apple pie or apple crumble as usual. But I had look different idea for the apple baking...something using more apples, less butter....</div>
<div style="text-align: left;">
I found recipe called Gateau invisible.... That is French apple cake.<br />
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<br />
This cake is made from lots of apples!! more than batter.<br />
It is not rising and fluffy. The batter mixture is like the custard or pudding.<br />
Fold the slices of apples into the batter. That process makes the layer of apples.<br />
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<div style="text-align: left;">
<br /></div>
<div style="text-align: center;">
<b><span style="color: #ea9999; font-size: large;">Apple invisible cake</span></b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
6 apples weighing around 120g each</div>
<div style="text-align: center;">
2 large eggs </div>
<div style="text-align: center;">
50g white sugar</div>
<div style="text-align: center;">
70cc milk </div>
<div style="text-align: center;">
70g plain flour</div>
<div style="text-align: center;">
50g melted butter</div>
<div style="text-align: center;">
1 vanilla pod or 1 tsp vanilla extract</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Icing sugar to dust on the top</div>
<div style="text-align: center;">
<br /></div>
Prepare<br />
Shift plain flour.<br />
Put baking paper on the cake tin.<br />
Preheat oven at 180℃.<br />
<br />
1. In a large bowl, whisk eggs and white sugar together.<br />
2. Add milk and combine well.<br />
3. Add shifted flour, combine well.<br />
4. Add melted butter and vanilla, combine well.<br />
Leave the bowl aside.<br />
5. Peel apples, and slice thinly. It might better to use the slicer if you have one.<br />
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6. Add sliced apples into the mixture. Use a spatula and fold the apples into the mixture gently. Try not to break the apples.<br />
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7. pour the mixture into the prepared cake tin. Try to make the layer of apples.<br />
8. Bake it about 40 - 50 mins.<br />
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9. Cool it down. You can cut the cake when it get completely cooled down. It is better to leave it in the fridge at least 2 hours.<br />
10. Dust icing sugar before serve.<br />
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<br />Makotohttp://www.blogger.com/profile/01183703741446343953noreply@blogger.com0tag:blogger.com,1999:blog-929006250065671119.post-8548065458594950902018-01-11T19:25:00.002+13:002018-01-11T19:25:37.446+13:00Rum raisin cream cheese sandwich cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-DEQiuMmlG3Y/WlXKcSokgPI/AAAAAAAAE3A/Gich_yntKrkbXqPiatR_qngN--UX3usjwCLcBGAs/s1600/DSC_0609.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="848" data-original-width="1280" height="212" src="https://2.bp.blogspot.com/-DEQiuMmlG3Y/WlXKcSokgPI/AAAAAAAAE3A/Gich_yntKrkbXqPiatR_qngN--UX3usjwCLcBGAs/s320/DSC_0609.jpg" width="320" /></a></div>
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I think I am kind of alcoholic. I always choose rum raisin ice cream at the ice cream shop. I prefer whisky chocolate. I like to use wine or beer to cook meat.<br />
<br />
I always keep stock of rum infused dried fruit (raisin and cranberry ) in a jar. I keep to refill dried fruit and rum after use it.<br />
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<br />
Combination of cream cheese icing with rum raisin between short bread cookies.<br />
This is one of popular modern Japanese dessert recipe.<br />
<br />
I made it one bite small size. I add less sugar in the filling. Because the raisin is quite sweet.<br />
Cream melt in my mouth. Yummy cookies.<br />
<br />
<div style="text-align: center;">
<b><span style="color: #e06666; font-size: large;">Rum raisin cream cheese sandwich cookies</span></b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b><span style="color: blue;">Shortbread cookies</span></b></div>
<div style="text-align: center;">
360 g Plain flour</div>
<div style="text-align: center;">
90g White sugar</div>
<div style="text-align: center;">
100g Butter(cold and cut into dice)</div>
<div style="text-align: center;">
2 Eggs (beaten)</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b><span style="color: blue;">Cream cheese filling</span></b></div>
<div style="text-align: center;">
50g Butter (soften)</div>
<div style="text-align: center;">
200g Cream cheese (soften)</div>
<div style="text-align: center;">
50g icing sugar</div>
<div style="text-align: center;">
100g Rum infused dried fruit</div>
<br />
Cookies<br />
1. In the food processor, combine flour and sugar, add butter. Blitz it until all the butter blended with the dry ingredients.<br />
2. Transfer it into a bowl.<br />
Add the eggs, knead it until it becomes dough.<br />
3. Wrap it with the plastic wrap. Place it into the fridge for 30 - 60 mins.<br />
4. On the floured work bench, roll the dough out 5mm thick. Use your favorite cookie mold.<br />
5. Preheat oven 180c.<br />
Bake it 15 mins at 180c.<br />
6. Cool it down.<br />
<br />
Filling<br />
1. In the stand mixer, cream butter until it becomes pale. Add cream cheese and icing sugar, cream it together.<br />
2. Add rum raisin. Combine well with the spatula.<br />
<br />
Once cookies get cool down, sandwich 1 table spoon of cream filling between 2 shortbread cookies.<br />
Lightly press cookies until the filling reaches to the edge.<br />
Put them into the airtight container, keep in the fridge.Makotohttp://www.blogger.com/profile/01183703741446343953noreply@blogger.com0tag:blogger.com,1999:blog-929006250065671119.post-62679625251931161452017-12-15T20:29:00.000+13:002017-12-15T20:29:26.887+13:00Christmas holiday bread<div style="text-align: left;">
Christmas is coming soon. I cant believe it will be 6 months since my baby is born. </div>
<div style="text-align: left;">
My year 2017 was so excited. I got the first baby, I move to Tauranga....my life got new start on 2017. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
This bread's idea is come from Panettone, Italian type of Christmas sweet bread. It is fermented by wild yeast like sourdough. It is rich and sweet flavor, contained eggs, butter, milk and sugar like fluffy brioche. Added dried fruit and nuts. </div>
<div style="text-align: left;">
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<div style="text-align: left;">
I made braided shape, and put it into the loaf tin. You can make it without the tin. It becomes flat braided shape without it. </div>
<div style="text-align: left;">
I use sourdough starter to proof slowly. It makes strong gluten and more fluffy texture. </div>
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<div style="text-align: center;">
<b><span style="color: #e06666; font-size: large;">Christmas holiday bread</span></b></div>
<div style="text-align: center;">
<b><span style="font-size: large;">Make 2</span></b></div>
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<div style="text-align: center;">
<span style="color: blue;"><b>Sourdough starter</b></span></div>
<div style="text-align: center;">
200g bread flour</div>
<div style="text-align: center;">
200g water</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
300g bread flour</div>
<div style="text-align: center;">
50g white sugar</div>
<div style="text-align: center;">
10g salt</div>
<div style="text-align: center;">
2 tsp cinnamon</div>
<div style="text-align: center;">
1 tsp mixed spice</div>
<div style="text-align: center;">
1 tsp ginger powder</div>
<div style="text-align: center;">
2 egg yolk</div>
<div style="text-align: center;">
150cc milk</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
100g butter (cold and cut into pieces)</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
100g raisin</div>
<div style="text-align: center;">
100g cranberry</div>
<div style="text-align: center;">
50g orange peel</div>
<div style="text-align: center;">
80g mixed nuts (chopped)</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="color: blue;"><b>Egg wash</b></span></div>
<div style="text-align: center;">
1 egg (beaten)</div>
<div style="text-align: center;">
<br /></div>
Prepare<br />
Make sourdough starter.<br />
<br />
1. Combine milk and egg yolk, sourdough starter well in the bowl.<br />
In the stand mixer, combine flour and sugar, salt,spices well. Add the liquid ingredient in the stand mixer. Knead it for 10 minutes with dough hook until it gets smooth and elastic. Add cold butter, knead it until all butter combine into the dough. Add dried fruit and chopped nuts, knead it until it gets combined.<br />
<br />
2. Transfer the dough in the large bowl. Ferment it with the plastic cover in the fridge for 10 hours or overnight until it gets double-sized.<br />
<br />
3. Take the bowl out from the fridge, leave it on the room temperature for 2-3 hours. On the floured surface bench top, deflate the dough briefly. Dived it into 6 pieces, make it rough ball. Leave them for 20 - 30 minutes with the cover to avoid drying out.<br />
<br />
4. Make them 30 cm cylinders.<br />
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Braid them. Fold over the edges.<br />
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Transfer it into the loaf tin. Or you can leave it on the baking tray without the tin.<br />
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5. Proof it at room temperature with the cover for 1-2 hours until it gets bigger.<br />
Preheat oven at 180 degrees.<br />
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<br />
6. Brush egg wash on it.<br />
Bake it at 180 degrees for 35 - 40 minutes until it gets golden brown.<br />
<br />
7. Cool it down on the wire rack. Take it out from the tin once it gets cool down.<br />
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<br />Makotohttp://www.blogger.com/profile/01183703741446343953noreply@blogger.com0tag:blogger.com,1999:blog-929006250065671119.post-76360495460192748782017-12-10T06:23:00.001+13:002017-12-10T06:23:19.843+13:00Matcha green tea cookieI am just come back from holiday in Japan. I visited my family with my 5 months daughter. I stayed in Japan for only 1 week. I had good time with my family.<br />
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I brought back ‘‘matcha‘‘ powder from Japan.<br />
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<span style="background-color: white;">Matcha </span>is kind of green tea, it is finely ground powder. We use it in traditional tea ceremony. And nowadays, we use it to flavor and dye foods such as ice cream, chocolate, cookies, buns .....any kind of food.<br />
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It is easy to use in the baking stuff. You need to shift it. It is crumbly like cocoa powder. <br />
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<b><span style="color: #e06666; font-size: large;">Matcha cookie</span></b></div>
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100g unsalted butter (cold and cut into pieces)</div>
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200g Plain flour</div>
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1 tsp baking soda</div>
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100g white sugar</div>
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2 tsp matcha powder</div>
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1 egg (beaten)</div>
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1.Shift match powder first. In the food processor, combine plain flour and baking soda, sugar, matcha powder. Add cold pieces of butter, process until it becomes crumbly.<br />
2. Transfer it into a bowl. Add beaten egg, make it until it becomes cookie dough. Knead it roughly.<br />
3. Wrap it with the plastic wrap, place it into the fridge for 30 - 60 minutes.<br />
4. Take it out from fridge.<br />
Preheat oven at 180C. Put baking paper on the baking tray.<br />
Roll the dough out 5mm thick. If it is too hard to roll out, leave it at room temperature for a while.<br />
Use your favorite cookie mold to make the shape.<br />
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5. Bake it at 180C for 10 - 15 minutes until it becomes lightly brown.<br />
6. Cool down on the wire rack.<br />
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<br />Makotohttp://www.blogger.com/profile/01183703741446343953noreply@blogger.com0tag:blogger.com,1999:blog-929006250065671119.post-76458598582473487502017-11-07T10:01:00.000+13:002017-11-07T10:01:55.561+13:00Marmalade pull-apart bread loaf<div class="separator" style="clear: both; text-align: center;">
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I got a request from my mother in low to make brioche rolls using marmalade jam. She made marmalade jam from the garden orange. We need to use it up before it goes off.<br />
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I looked up for the idea. And I found an attractive recipe.<br />
Pull-apart bread..... the recipe was made with cinnamon and brown sugar like cinnamon rolls.<br />
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It is brioche-like sourdough, naturally fermented. Bread is buttery and sweet, fluffy and soft.<br />
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Filling is just marmalade and melted butter.<br />
I use 6 x 6 x 25cm slim loaf tin.<br />
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<span style="color: #e06666; font-size: large;"><b>Marmalade pull - apart bread loaf</b></span></div>
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(6 x 6 x 25 cm slim loaf tin)</div>
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<span style="color: blue;"><b>Sourdough starter</b></span></div>
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100g flour</div>
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100g water</div>
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200g Flour</div>
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30g Sugar</div>
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6g Salt</div>
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※Egg 1 + Milk (cold) = 180g </div>
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Butter (cold and chopped) 30g </div>
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<span style="color: blue;"><b>Filling </b></span></div>
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20g melted butter</div>
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Marmalade jam</div>
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<span style="color: blue;"><b>Egg wash</b></span></div>
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Egg + milk</div>
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Prep.<br />
Make sourdough starter.<br />
※ 1 egg plus cold milk, make it 180g in total.<br />
Spray oil on the loaf tin.<br />
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1. To make bread dough, combine flour,sugar and salt in the stand mixer bowl. Add sourdough starter and the mixture of egg and milk. Knead it for 8 minutes.<br />
Add cold butter, knead it until all butter combine into the dough. It becomes sticky dough. Add more flour if you need.<br />
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2. Transfer the dough in the bowl. Put flour on your hand if the dough is too sticky. It Cover it with plastic wrap. Proof it in the fridge for 5 - 8 hours, or over night until it becomes bigger and double-size.<br />
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3. Pour the dough onto the floured surface bench top, then deflate it briefly.<br />
Roll it out 30cm x 40cm.<br />
Brush the melted butter. Spread over the marmalade jam.<br />
Slice the dough into 8 strips evenly. Stack the strips on top of each other, make it 4 strips.<br />
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Stack the strips on top of another, make it 2 strips. Now you made 4 layers strips. Cut it into 6 pieces each.<br />
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Stack all the squares on top of each other and set into the prepared loaf tin.<br />
Cover it loosely.<br />
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4. Let it rise for 1 hour or until the dough reaches top of the loaf tin.<br />
Preheat oven 190c.<br />
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5. Brush the egg wash on the top.<br />
Bake it for 30 - 35 minutes until the top becomes brown. Remove it from the oven, rest it for 20 - 30 minutes. Run a knife around the edges of the tin to loosen and carefully turn the loaf out.<br />
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Enjoy it !!<br />
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<br />Makotohttp://www.blogger.com/profile/01183703741446343953noreply@blogger.com0tag:blogger.com,1999:blog-929006250065671119.post-83276316045923466472017-10-29T07:39:00.000+13:002017-10-29T07:39:07.263+13:00Sausage roll made from sourdoughHere is bread baking for my husband ' s birthday..... Sausage rolls.<br />
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This is the Japanese style buns, the sausage stuffed in bread. <br />
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If you heard '' the sausage rolls '' , you might imagine the puff pastry roll stuffed with sausage meat or beef mince. It is common '' sausage roll '' here, in New Zealand as well. </div>
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I added the recipe <a href="http://ko-bo.blogspot.co.nz/2014/03/japanese-style-sausage-rolls.html" target="_blank">Japanese style sausage rolls</a> before. </div>
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This recipe is different shaping, the dough is not buttery, no instant dry yeast, made from sourdough. </div>
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<span style="color: #e06666; font-size: large;"><b>Sausage rolls made from sourdough</b></span></div>
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<span style="color: #e06666; font-size: large;"><b>(make 5)</b></span></div>
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<span style="color: blue;"><b>Sourdough starter</b></span></div>
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100g bread flour</div>
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100g water</div>
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<span style="color: blue;"><b>Sourdough</b></span></div>
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200g bread flour</div>
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6g salt</div>
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100g water</div>
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sourdough starter</div>
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5 sausage</div>
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wholegrain mustard and tomato sauce (optional)</div>
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<b><span style="color: blue;">Egg wash</span></b></div>
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Egg + water</div>
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1. Make sourdough. Once the dough become double size, fermented over night, transfer the dough on the floured bench. </div>
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2. Divide it into 5 pieces. Round each piece of dough into rough ball. Cover it to avoid drying out. </div>
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3. Let it rest for 20 - 30 minutes until the dough become loose. </div>
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4.On the floured surface bench top, roll it out with rolling pin, make it sausage long oval shape. </div>
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Put the apply the mustard and tomato sauce if you want. Put the sausage.<br />
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Make the cuts with the dough cutter around the sausage. <br />
(Can see where to cut ? I forgot to take photo of it. )<br />
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Cover the sausage from the top left piece. And the right, left right, left...continue until the end. It looks the braid.<br />
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5. Let it rise with the cover for 1 hour or until it becomes bigger size.<br />
6. Preheat oven for 200c.<br />
Brush the egg wash.<br />
Bake it for 20 - 15 minus until it becomes golden brown. </div>
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Makotohttp://www.blogger.com/profile/01183703741446343953noreply@blogger.com0tag:blogger.com,1999:blog-929006250065671119.post-1135129627903171082017-10-27T10:56:00.003+13:002017-10-27T10:56:54.990+13:00Bacon Epi Pain d' Epi bread is known as the wheat stalk shape twisted baguette bread. <span class="f" style="background-color: white; color: grey; font-family: arial, sans-serif; font-size: x-small;"> </span><br />
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In Japan, we created '' Bacon Epi '' that is Epi shaped baguette rolled with the slice of bacon.<br />
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That is my husband's favorite, he asked me to make it so many times. I was busy for my little baby, I didn't have enough time for baking.<br />
Now he got birthday. I decided to make bacon epi for his birthday present.<br />
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I got recipe <a href="http://ko-bo.blogspot.co.nz/2012/07/bacon-onion-cheese-epi.html" target="_blank">Bacon onion cheese epi</a>, here.<br />
That is cheesy bacon rolled in buttery dough with instant dry yeast.<br />
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This is simple bacon epi recipe, bacon rolled in sourdough. Crispy crust, full of savory bacon flavor in your mouth.<br />
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I skip writing how to make sourdough ''dough'' .<br />
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<span style="color: #e06666; font-size: large;"><b>Bacon Epi make 4</b></span></div>
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<b><span style="color: blue;">Sourdough starter</span></b></div>
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flour 100g </div>
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water 100g </div>
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<span style="color: blue;"><b>Sourdough </b></span></div>
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flour 200g </div>
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salt 6g </div>
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water 100g </div>
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sourdough starter </div>
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4 slice of Bacon</div>
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(you need cut into smaller if the bacon slice is too long. )</div>
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<span style="color: blue;"><b>Egg wash </b></span></div>
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egg +water or milk</div>
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1. Make sourdough. Once the dough became double-sized, fermented over-night, transfer the dough on the floured bench.<br />
2. Divide it into 4 pieces. Round each piece of dough into rough ball by pulling the edge of the center. Cover it to avoid drying out.<br />
3. Let rest it for 20 - 30 minutes until the dough become loose.<br />
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4. On the floured surface, roll it out with the rolling pin. Make it 18 - 20 cm oval shape. (Cut the slice of bacon into smaller if it is bigger than the oval shape.)<br />
Put the bacon on the dough.<br />
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Roll it down, seal it tightly. Put sealing side bottom on the baking tray.<br />
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5. Place it into warm place (30c) with cover to avoid to drying out. Rise it for 1 hour until it becomes bigger size.<br />
6. Preheat the oven 200c.<br />
7. Forming it into Epi shape.<br />
Cut the dough on 3/4 with the scissor. Don't cut it off completely.<br />
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Slide this piece on left, cut, slide it right, cut, slide it left.... continue to cut and slide until you have reached the end.<br />
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8. Brush egg wash, bake it 20 - 25 minutes at 200c until it becomes brown.<br />
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<br />Makotohttp://www.blogger.com/profile/01183703741446343953noreply@blogger.com0tag:blogger.com,1999:blog-929006250065671119.post-8363488548767474482017-10-24T19:07:00.001+13:002017-10-24T19:07:30.923+13:00Homemade coconut butterHave you ever heard coconut butter before?<br />
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I make my own nuts butter at home such as peanut butter, almond butter and macadamia nut butter....<br />
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One day, I found a jar of coconut butter at the organic store. I never seen coconut butter. I was wondering what the different from coconut butter and coconut oil.<br />
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I looked up the internet, I searched how to make it.<br />
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Coconut oil is 100% oil that has been extracted from coconut meat.<br />
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Coconut butter is coconut flesh that has been ground into paste. It includes all the fat, fiber and nutrients from the coconut.<br />
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It seems super easy to coconut butter. It is like peanut butter.<br />
At the organic shop, the jar of coconut butter is $13.<br />
If you make own, you can grab a 200g desiccated coconut for $2 at the supermarket. That is all ingredient!!!<br />
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<ol class="simple-recipe-instructions" style="border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-image: initial; list-style-position: initial; margin: 0px 0px 10px 3em; outline: 0px; padding: 0px; vertical-align: baseline;">
<li itemprop="recipeInstructions" style="border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Load the coconut flakes into food processor. Turn the machine on.</li>
<li itemprop="recipeInstructions" style="border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Using a food processor, this processor will take 8 - 10 mins. You need to be patience. Stop the machine and scrape the sides down with a spatula a few times. Continue until the coconut has turned to coconut butter and is softened and store it in a jar. </li>
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3. Place it in the cool place. My coconut butter became hard like butter in the room temperature. If you want it soft and creamy, warm it up and melt it. </div>
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<br />Makotohttp://www.blogger.com/profile/01183703741446343953noreply@blogger.com0tag:blogger.com,1999:blog-929006250065671119.post-76764975831130331172017-09-28T10:51:00.001+13:002017-09-28T10:51:56.282+13:00Banana and date sourdough muffinI found many muffins taste too much baking powder. Even when I make muffins from self-rising flour, I can taste it. That is why I don't like muffins. I can eat it, but I cant finish it every time.<br />
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This muffin recipe is not fluffy texture because it is naturally rising by sourdough starter. No rising agent.<br />
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No butter. I use canola oil so that is easy to eat.<br />
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Less sugar. It contains brown sugar but not too much. Sweetness from banana and date.<br />
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50g plain flour<br />
100g wholemeal flour<br />
50g brown sugar<br />
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1 egg<br />
30cc oil<br />
60cc milk<br />
2 mashed banana<br />
100g sourdough starter<br />
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100g chopped date<br />
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1. Prepare to grease spray oil on the muffin tin.<br />
In a bowl, combine dry ingredients together.<br />
2. In another bowl, whisk egg and canola oil well. Add milk and mashed banana, then combine well.<br />
3. Add sourdough starter. Combine well.<br />
4. Add wet mixture into the dry ingredients bowl. Mix well with the spatula. Fold in the chopped date.<br />
5. Preheat the oven at 180c.<br />
Fill the mixture into the tin. Bake it for 20 - 25 minutes until a toothpick inserted in the center comes out clean.<br />
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<br />Makotohttp://www.blogger.com/profile/01183703741446343953noreply@blogger.com0tag:blogger.com,1999:blog-929006250065671119.post-24741234184006641482017-09-24T16:43:00.001+13:002017-09-24T16:43:45.177+13:00Vegan Raw Date SliceI was having long break with this blog.<br />
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I had so many things going on.<br />
I had a baby, and moved to Tauranga.<br />
<br />
I finally settle down, and I stay home and look after my daughter.<br />
I become a stay-home baker : )<br />
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I used to be a baker at the cafe, it was necessary to make vegan baking.<br />
This is not baking recipe, but it is super easy to make.<br />
No sugar, raw, vegan.<br />
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Vegan Raw Date Slice<br />
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5 Cups chopped Date<br />
2 Cups slivered Almond<br />
1 Cup pumpkin seed<br />
1 tbl spoon of ginger powder<br />
1 cups cocoa powder<br />
2 cups water<br />
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4 cups desiccated coconut<br />
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27cm x 18cm x 4cm baking tray put baking paper on.<br />
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1. Soak the date for 2 hours.<br />
2. Soak the for 30 minutes.<br />
3. Drain date and almond well.<br />
4. In the food processor, blitzs the almond and pumpkin seed together for few seconds.<br />
5. Add date, ginger, cocoa and water, and blend it until smooth.<br />
6. In the bowl, fold the mixture and desiccated coconut until well combined.<br />
7. Transfer the mixture into the tin. Sprinkle extra desiccated coconut.<br />
8. Set it in the fridge for over night.Makotohttp://www.blogger.com/profile/01183703741446343953noreply@blogger.com0tag:blogger.com,1999:blog-929006250065671119.post-86671186272526301302015-09-15T11:54:00.002+12:002015-09-15T11:54:55.171+12:00Cocoa and white choc batard<div style="text-align: left;">
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This is a kind of No-knead bread recipe.</div>
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I made it 70% water formula, but it was quite stiff because of cocoa powder. I edit recipe 75% water.</div>
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It taste strong cocoa flavor. It match with peanuts butter and raspberry jam. </div>
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<b><span style="color: #e06666; font-size: large;">Cocoa and white choc batard</span></b></div>
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200g Strong white flour </div>
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15g Cocoa powder</div>
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4g Salt </div>
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2g Dry yeast</div>
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150cc Lukewarm water</div>
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30g White chocolate chips</div>
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1. In a large bowl, combine bread flour and cocoa powder well. Add salt, yeast and water. Stir it with a spatula until blended. Cover the bowl, and let it rise at room temperature.<br />
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2. After 30 minutes, fold the dough. And another 30 minutes, fold it again.<br />
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3. Let it rise in the fridge. Approximately 6- 8 hours.<br />
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4. Take it out from fridge and let it warm up at the room temperature for 30 minutes.<br />
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5. Transfer the dough on the floured surface.<br />
Pat the dough. Sprinkle over white chocolate chips. Shape it into batard shape.<br />
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6. Let it rise on the cloth and cover it at warm place for 30 minute.<br />
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7. Preheat the oven at 200C with the baking tray.<br />
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8. Take out baking tray from the oven. Sprinkle flour on it. Transfer the dough on it. Score it.<br />
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Bake it 15 - 20 minutes at 200C with steam.<br />
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Makotohttp://www.blogger.com/profile/01183703741446343953noreply@blogger.com3tag:blogger.com,1999:blog-929006250065671119.post-21239561884421010892015-03-25T13:04:00.000+13:002015-03-25T13:04:32.801+13:00Sourdough Hot X buns The other day, I got fresh pears from the weekend market. I made pear cider and got wild yeast. <div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-NgBiY5o_8iI/VRHzVwtP0eI/AAAAAAAADu0/Mz_eqJ6k_A0/s1600/14272359920411.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-NgBiY5o_8iI/VRHzVwtP0eI/AAAAAAAADu0/Mz_eqJ6k_A0/s1600/14272359920411.jpg" height="180" width="320" /></a></div>
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I started make sourdough starter with the pear wild yeast. I kept to feed flour and pear cider. </div>
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Now I made Hot cross buns with it. </div>
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The pear sourdough starter has fruity aroma. It match with dried fruits. </div>
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Hot cross buns </div>
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200g Sourdough starter (100% mature-hydration)</div>
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150g Bread flour</div>
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50g wholemeal flour</div>
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1 tea spoon cinnamon </div>
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1/2 tea spoon all spice</div>
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1/2 tea spoon of ginger ground</div>
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40g Sugar</div>
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5g salt</div>
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25g Egg</div>
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70cc lukewarm milk</div>
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30g unsalted butter (soften)</div>
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150g Saltana</div>
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Egg wash</div>
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Cross</div>
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30g flour </div>
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35cc water</div>
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1. In a stand mixer bowl, combine flour wholemeal, salt, sugar, spice. Add egg and milk, sourdough starter. Knead it with the dough hook for 8 minutes until it becomes smooth. Add extra flour if it is too sticky. Add soften butter and knead it until butter is combined. Add saltana, and knead it until saltana is evenly Incorporated into the dough. </div>
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2. Transfer the dough into the oil coated bowl with plastic wrap cover. Let it rise for over night until it becomes double size. </div>
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3.Prepare baking pan. Put baking paper or apply oil. </div>
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Transfer the dough on the floured counter. Deflate it briefly, and divide it into even 9 peaces. Make them ball shapes. </div>
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4. Transfer them into the baking pan. Put the cover. Let it rise until it becomes double size. </div>
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5. Preheat oven 200 degrees. </div>
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Mix flour and water to make cross. </div>
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Brush egg wash on the dough. </div>
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Wrap the mixture with plastic wrap. Make a small hole with the pick. Squeeze out and make cross line on the dough. </div>
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6. Bake it for 20 - 25 minutes. </div>
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7. Cool it down. </div>
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Makotohttp://www.blogger.com/profile/01183703741446343953noreply@blogger.com0tag:blogger.com,1999:blog-929006250065671119.post-11216381750195864452015-03-22T14:43:00.000+13:002015-03-22T14:43:28.629+13:00Honey lemon doughnutsOne day, I went the liberally, and I found doughnuts recipe book. Since then I got doughnuts in my mind. I know there are 2 doughnuts shops in Wellington. But why not make it by myself.<br />
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I made honey lemon flavor doughnuts. </div>
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I add honey and lemon zest into the soft buttery dough. It is very yummy itself, but of cause, honey lemon glaze is on top of the doughnuts.<br />
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<a href="http://3.bp.blogspot.com/-ii1rES8u7Ig/VQ4Z_maB-HI/AAAAAAAADs8/IDrS46Gf1Xs/s1600/14269784925890.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-ii1rES8u7Ig/VQ4Z_maB-HI/AAAAAAAADs8/IDrS46Gf1Xs/s1600/14269784925890.jpg" height="180" width="320" /></a></div>
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<b><span style="color: #ea9999; font-size: large;">Honey Lemon Doughnuts</span></b></div>
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(make 8-10)</div>
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Bread flour 300g </div>
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Sugar 20g </div>
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Yeast 5g </div>
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Salt 5g </div>
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Honey 20g </div>
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Milk 170g (lukewarm)</div>
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Egg 25g</div>
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1 lemon zest</div>
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Unsalted butter (soften)30g</div>
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<span style="color: blue;"><b>Honey glaze</b></span></div>
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Icing sugar 100g</div>
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Lemon juice 2Tabbe spoon</div>
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Honey 1.5Table spoon</div>
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In a bowl, combine glaze ingredients and mix well. </div>
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1. In the stand mixer bowl, combine dough ingredients except butter. Knead it for 10 minuets with dough hook attachment. Add soften butter, and knead it until butter combined into the dough.<br />
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2. Transfer the dough into the oil sprayed container and put plastic wrap or lid.<br />
Proof it 1 - 1.5 hours until it becomes double size.<br />
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3. Meanwhile, prepare 8-10 pieces (8cm square).<br />
Transfer the dough on the floured counter, deflate briefly. Using the rolling pin, Roll out the dough into 1.5 cm thick. Use doughnuts cutter or pastry ring, make doughnuts ring shape.<br />
Place them on the piece of baking sheet.<br />
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4. Place them on the baking tray, and let them rise for 30 minutes.<br />
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5. Meanwhile preheat oil at 170℃ in the sauce pan or deep fryer. </div>
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Gently place the dounuts with piece of baking paper. Take out baking paper with the tong. Cook them until becomes golden brown color, flip over and cook other side as well.</div>
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6. Cool them down on the wire rack. Once they get cool down, dip them into the glaze. </div>
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Makotohttp://www.blogger.com/profile/01183703741446343953noreply@blogger.com1tag:blogger.com,1999:blog-929006250065671119.post-58998536806757967052015-03-16T12:04:00.001+13:002017-07-30T19:23:51.140+12:00Gluten-free Buckwheat Chiffon cakeI found nice fluffy gluten free cake recipe.<br />
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<a href="http://1.bp.blogspot.com/-s-DUFWtsmdY/VQYOqxf5k0I/AAAAAAAADpw/_CA7Ol1r2ys/s1600/14263063716286.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://1.bp.blogspot.com/-s-DUFWtsmdY/VQYOqxf5k0I/AAAAAAAADpw/_CA7Ol1r2ys/s1600/14263063716286.jpg" width="320" /></a></div>
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I have tried some gluten free cake recipes. But they were dense and crumbly, never fluffy. </div>
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For making fluffy chiffon cake, you need to beat egg white until stiff. I used my Kitchen-aid stand mixer. </div>
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And fold the beaten white eggs into the batter gently before bake .<br />
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We, Japanese, commonly eat buckwheat noodle, called, Soba.<br />
Soba is not 100% buckwheat flour made. It contains 20 - 30% of wheat flour. Gluten makes tough and chewy texture for noodles.<br />
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Buckwheat flour contains more nutrition than wheat flour. So this recipe is gluten-free and more healthier than other cakes.<br />
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I put coconuts sugar into the cakes. It became nice brown color.<br />
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<a href="http://3.bp.blogspot.com/-56u2gv3rHFM/VQYPgtNF1sI/AAAAAAAADqQ/zn3UHJ9KvgE/s1600/14263063591945.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://3.bp.blogspot.com/-56u2gv3rHFM/VQYPgtNF1sI/AAAAAAAADqQ/zn3UHJ9KvgE/s1600/14263063591945.jpg" width="320" /></a></div>
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<div style="text-align: center;">
<span style="color: #e06666; font-size: large;"><b>Gluten-free Buckwheat Chiffon cake</b></span></div>
<div style="text-align: center;">
(make 20cm chiffon cake tin)</div>
<div style="text-align: center;">
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<div style="text-align: center;">
120g Buckwheat flour</div>
<div style="text-align: center;">
100g Coconuts sugar</div>
<div style="text-align: center;">
70cc Milk (room temperature)</div>
<div style="text-align: center;">
6 Egg white</div>
<div style="text-align: center;">
6 Egg yolk<br />
60 ml Canola oil</div>
<div style="text-align: center;">
1 table spoon of Lemon zest</div>
<div style="text-align: center;">
Pinch of salt</div>
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1, Shift buck wheat flour and pinch of salt together.<br />
Spray oil on the cake tin.<br />
Preheat oven at 170℃.<br />
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2, In a large bowl, beat egg yolks and half amount of coconuts sugar. Add oil over 4-5 times.Stire well each time. Mix well until oil combined and becomes creamy.<br />
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3. Add shifted buckwheat flour over 3 times. Stir it each time gently with the Spatula. Add milk and combine well.<br />
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4. In another large bowl, beat egg white and coconuts sugar with the electric hand mixer or using stand mixer whisk attachment. Make stiff egg white. Add lemon zest in the end, mix well.<br />
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5, Add egg white mixture into egg yolk mixture over 3 times. Stir it with the spatula gently each time. Don't over mix, but it need to be combined. <br />
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6, Pour it over into the cake tin.<br />
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7, Bake it at 170℃ for 30 - 35 minutes. Poke the cake with the stick, check it cooked or not.<br />
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8, Cool it down. Set the cake tin up side-down on the glass or bowl. It avoid shrinking down. Once it get cool down, take the cake out from the tin. <br />
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Makotohttp://www.blogger.com/profile/01183703741446343953noreply@blogger.com2tag:blogger.com,1999:blog-929006250065671119.post-16347269072861305242015-03-06T13:39:00.000+13:002015-03-06T13:39:13.156+13:00Ham and Feta sourdough sconesThis is first time to make sourdough scones. I was thinking to try something different with sourdough. I decided to make scones.<br />
I bake more than 200 of scones at work. I never think to make scones at home. But I should try it.<br />
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I have chive in my garden. So I decided to make savory flavor with it. I add ham and feta cheese. I needed to proof it overnight to make fluffy texture.<br />
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<b><span style="color: #e06666; font-size: large;">Ham and Feta sourdough scones</span></b></div>
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180g Plain flour</div>
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80g wholemeal flour</div>
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1/2 teaspoon of baking soda</div>
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10g Salt</div>
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10g Sugar</div>
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80g Unsalted butter (Chopped and cold)</div>
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50cc cold milk</div>
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200g 100% hydrated mature sourdough starter</div>
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100g Ham</div>
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10g fresh chive</div>
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100g Feta cheese</div>
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Egg wash</div>
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Prepare<br />
Chop butter and keep it in the fridge.<br />
Chop ham and chive, feta cheese.<br />
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1. In the food processor, combine dry ingredients together. Add butter and mix well with blade until it becomes crumble texture. Transfer it into the mixing bowl. Add sourdough starter milk and ham, chive, feta cheese. Mix it with dough hook or your hand until it becomes doughy texture. Add more flour if you need.<br />
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2. Transfer the dough on the floured counter. Make it flat and nice square. Wrap it up with plastic wrap. Place it in the fridge and proof it overnight.<br />
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3. Preheat oven at 200℃. Prepare baking sheet on the baking tray.<br />
On the floured chopping board, cut the dough into pieces. I made small 16 pieces.<br />
Place them on the baking tray.<br />
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4. Brush eggwash, and bake them at 200℃ for 12 - 15 minutes until they become golden brown.<br />
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5. Cool them down.<br />
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<br />Makotohttp://www.blogger.com/profile/01183703741446343953noreply@blogger.com0tag:blogger.com,1999:blog-929006250065671119.post-52858524115201754452015-03-02T16:42:00.000+13:002015-03-02T16:42:10.344+13:00Coffee Butter rolls Now, Wellington is the famous coffee capital city in the world.<br />
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The other day, CNN chose Wellington as one of the top 8 international coffee destinations.<br />
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I agree that. There are cafes almost every corner, and some coffee rosters in the city, I sometime catch the aroma of coffee when I walk in the city.<br />
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I often brew coffee at home.<br />
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I made Coffee butter rolls with brewed coffee. '' butter roll '' is rich table roll contains butter and eggs. I made it before and have my old post, here. <a href="http://ko-bo.blogspot.co.nz/2011/07/butter-rolls.html" target="_blank"> Sourdough Butter Rolls</a><br />
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If you cant brew coffee, use 1 tea spoon of instant coffee to make coffee instead.<br />
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It taste really nice. Rich buttery and coffee combination. Crumb color is light coffee brown.<br />
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<b><span style="color: #e06666; font-size: large;">Coffee Butter Rolls </span></b> </div>
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(make 6)</div>
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Bread flour 300g</div>
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Salt 5g</div>
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Sugar 30g</div>
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Dry yeast 5g </div>
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Brewed coffee 170cc</div>
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Egg (beaten) 30g</div>
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Unsalted butter 30g</div>
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Egg wash</div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; color: blue; line-height: normal;"><b>Preparing</b></span><br style="background-color: white; color: #454545; line-height: normal;" /><span style="background-color: white; color: #454545; line-height: normal;">Brew coffee. </span><br style="background-color: white; color: #454545; line-height: normal;" /><span style="background-color: white; color: #454545; line-height: normal;">Or Use 1 table spoon of instant coffee powder and make coffee. </span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; color: #454545; line-height: normal;">Cool it dawn. </span><br style="background-color: white; color: #454545; line-height: normal;" /><br style="background-color: white; color: #454545; line-height: normal;" /><br style="background-color: white; color: #454545; line-height: normal;" /><span style="background-color: white; color: #454545; line-height: normal;">1. In a mixing bowl, combine flour, salt, sugar, dry yeast, and coffee. Knead it with the dough hook attachment for 10 minutes until it become smooth and elastic. Add soften butter, knead it another 5 minutes until butter is combined. </span><br style="background-color: white; color: #454545; line-height: normal;" /><br style="background-color: white; color: #454545; line-height: normal;" /><span style="background-color: white; color: #454545; line-height: normal;">2. Put the dough into the oil coated container or bowl with cover. Let it rise and place it at warm place for 1 -1.5 hours until it become double size.</span><br style="background-color: white; color: #454545; line-height: normal;" /><br style="background-color: white; color: #454545; line-height: normal;" /><span style="background-color: white; color: #454545; line-height: normal;">3. Transfer the dough on the floured counter, deflate it briefly. Divide it into 6 pieces, 90g each. Make rough ball and put side with cover to avoid dry. Let them rest for 15 minutes. </span><br style="background-color: white; color: #454545; line-height: normal;" /><br style="background-color: white; color: #454545; line-height: normal;" /><span style="background-color: white; color: #454545; line-height: normal;">4. Make butter roll shapes. </span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br style="background-color: white; color: #454545; line-height: normal;" /><span style="background-color: white; color: #454545; line-height: normal;">A. Pat the dough gently, and make flat. </span></span><br />
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<a href="http://4.bp.blogspot.com/-HzUjp0_P46w/VPPDjGkrEhI/AAAAAAAADgI/L5eqEg8Vs4c/s1600/14252610798600.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-HzUjp0_P46w/VPPDjGkrEhI/AAAAAAAADgI/L5eqEg8Vs4c/s1600/14252610798600.jpg" height="320" width="320" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br style="background-color: white; color: #454545; line-height: normal;" /><span style="background-color: white; color: #454545; line-height: normal;">B. Fold top-side 1/3 part, seal it using your finger tips.</span></span><span style="background-color: white; color: #454545; font-family: Georgia, 'Times New Roman', serif; line-height: normal;"> </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; color: #454545; line-height: normal;">C. Fold bottom 1/3 part, seal it using your finger tips. </span></span><br />
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<a href="http://2.bp.blogspot.com/-dN3EUh89Nl4/VPPEBa9Z69I/AAAAAAAADgQ/Zbx7WbJTXvM/s1600/14252611106160.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-dN3EUh89Nl4/VPPEBa9Z69I/AAAAAAAADgQ/Zbx7WbJTXvM/s1600/14252611106160.jpg" height="320" width="320" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br style="background-color: white; color: #454545; line-height: normal;" /><span style="background-color: white; color: #454545; line-height: normal;">D. Fold over into half, seal it using your finger tips. </span></span><br />
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<span style="background-color: white; color: #454545; font-family: Georgia, 'Times New Roman', serif; line-height: normal; text-align: start;">E. Hold right side with your right hand, and roll left side and make it one side thinner shape with your left hand. (My right hand is holding camera!!!)</span></div>
<span style="background-color: white; color: #454545; font-family: Georgia, 'Times New Roman', serif; line-height: normal; text-align: start;">F. Rest them with cover for 10 minutes. </span><br />
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<a href="http://2.bp.blogspot.com/-YH793xFUabc/VPPL0h1A89I/AAAAAAAADhE/vhBBLB58R-s/s1600/14252611303412.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-YH793xFUabc/VPPL0h1A89I/AAAAAAAADhE/vhBBLB58R-s/s1600/14252611303412.jpg" height="320" width="320" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><span id="goog_1189530542"></span><span id="goog_1189530543"></span><br style="background-color: white; color: #454545; line-height: normal;" /><span style="background-color: white; color: #454545; line-height: normal;">G. Roll it out with the rolling pin from middle to top. </span><br style="background-color: white; color: #454545; line-height: normal;" /><span style="background-color: white; color: #454545; line-height: normal;">H. Hold the bottom of the dough and roll down from middle to down. </span></span><br />
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<a href="http://2.bp.blogspot.com/-sKm7umMQvgg/VPPMNUN4AsI/AAAAAAAADhM/RRhU2Yphq1k/s1600/14252611503064.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-sKm7umMQvgg/VPPMNUN4AsI/AAAAAAAADhM/RRhU2Yphq1k/s1600/14252611503064.jpg" height="320" width="320" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br style="background-color: white; color: #454545; line-height: normal;" /><span style="background-color: white; color: #454545; line-height: normal;">I. Fold top part. Roll down top to bottom, make roll shape. </span></span><br />
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<span style="background-color: white; color: #454545; font-family: Georgia, 'Times New Roman', serif; line-height: normal;">J. Sealing on the bottom, Put them on the baking tray.</span><br />
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<a href="http://3.bp.blogspot.com/-ltgmEYytWYo/VPPOpxozIfI/AAAAAAAADhk/QvrODMmFd00/s1600/14252611781592.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-ltgmEYytWYo/VPPOpxozIfI/AAAAAAAADhk/QvrODMmFd00/s1600/14252611781592.jpg" height="320" width="320" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br style="background-color: white; color: #454545; line-height: normal;" /><br style="background-color: white; color: #454545; line-height: normal;" /><br style="background-color: white; color: #454545; line-height: normal;" /><span style="background-color: white; color: #454545; line-height: normal;">5. Let them proof for 30 - 40 minutes. </span><br style="background-color: white; color: #454545; line-height: normal;" /><span style="background-color: white; color: #454545; line-height: normal;">Meanwhile preheat oven at 200℃. </span><br style="background-color: white; color: #454545; line-height: normal;" /><br style="background-color: white; color: #454545; line-height: normal;" /><span style="background-color: white; color: #454545; line-height: normal;">6. Brush egg wash on them, and bake them at 200℃ for 10 - 13 minutes until they becomes golden brown.</span></span></div>
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<br />Makotohttp://www.blogger.com/profile/01183703741446343953noreply@blogger.com0tag:blogger.com,1999:blog-929006250065671119.post-49442462349382639632015-02-27T14:18:00.000+13:002015-02-27T14:18:05.317+13:00Masala Chai Coconuts BagleI had 1 month holiday during Christmas and New Years. I had trip to Bangkok, Vietnam, Cambodia and Nepal.<br />
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It was interesting that they have own tea, coffee and food culture. I get lots of spices, tea leaves and coffee beans in each country.<br />
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Nepal has similar culture with India, but different.<br />
I got tea masala spice in Nepal. That makes masala chai tea in Nepal and India,<br />
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Masala means '' mixture of spices '' in Hindi.<br />
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My masala spice is mixture of ginger, cloves, cardamon, cinnamon, nutmeg, allspice, star anise.<br />
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I made bagels with masala spice. I added tea and milk to make chai flavor.<br />
And I added coconuts thread.<br />
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I made 6 small one, dividing the dough into 80g each.<br />
The recipe is making 5 bagels, dividing the dough into 100g each.<br />
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My breakfast!!!<br />
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<a href="http://2.bp.blogspot.com/-g7AASPHyA8I/VO_Dv481zzI/AAAAAAAADfI/O1bXZc1EDfw/s1600/14249957399162.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-g7AASPHyA8I/VO_Dv481zzI/AAAAAAAADfI/O1bXZc1EDfw/s1600/14249957399162.jpg" height="180" width="320" /></a></div>
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It was yuumy with butter and honey ; )<br />
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<a href="http://3.bp.blogspot.com/-NwH7cRLmARQ/VO_EIea6GXI/AAAAAAAADfM/w2xeR0wlEvE/s1600/14249957480603.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-NwH7cRLmARQ/VO_EIea6GXI/AAAAAAAADfM/w2xeR0wlEvE/s1600/14249957480603.jpg" height="180" width="320" /></a></div>
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<div style="text-align: center;">
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<div style="text-align: center;">
<span style="color: #ea9999; font-size: large;"><b>Masala Chai Coconuts Bagels</b></span></div>
<div style="text-align: center;">
(make 5)</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Bread four 300g</div>
<div style="text-align: center;">
Salt 6g</div>
<div style="text-align: center;">
Dry yeast 5g</div>
<div style="text-align: center;">
Sugar 10g</div>
<div style="text-align: center;">
Masala spice 10g</div>
<div style="text-align: center;">
Milk 80cc</div>
<div style="text-align: center;">
Black tea (brewed) 110cc</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
coconuts thread 30g & extra for topping</div>
<br />
<span style="color: blue;">Preparing</span><br />
Warm up milk into lukewarm<br />
Brew tea and cool it down to lukewarm<br />
<br />
1. In a mixing bowl, combine flour, salt, sugar, yeast and spice. Add milk and tea, knead it with dough hook until it become smooth and elastic, about 12 minutes. Add coconuts thread and knead it until coconuts are evenly incorporated.<br />
<br />
2. Transfer the dough into the oil sprayed container or bowl with cover. place it warm place, let it rise for 1-1.5 hours until it becomes double size.<br />
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<a href="http://3.bp.blogspot.com/-Tlx0IkN8EP4/VO_C027R2RI/AAAAAAAADec/zHnLx1Cae0w/s1600/14249956962885.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Tlx0IkN8EP4/VO_C027R2RI/AAAAAAAADec/zHnLx1Cae0w/s1600/14249956962885.jpg" height="240" width="320" /></a></div>
<br />
3. Transfer the dough on the floured counter, deflate it briefly. Davide it into 100g each. make them rough balls. Put cover and let rest them for 15 minutes.<br />
<br />
4. Meanwhile, prepare boiling water in the sauce pan keeping simmer and baking sheet on the baking tray.<br />
Preheat the oven at 190℃.<br />
<br />
5. Shape them into bale shape.<br />
I have bagel shaping detail at my previous recipe on <a href="http://ko-bo.blogspot.co.nz/2010/12/honey-bagel.html" target="_blank">Honey Bagel</a>.<br />
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<a href="http://1.bp.blogspot.com/-Dik69mpzeuw/VO_DLkoBPSI/AAAAAAAADek/-BEbvZHvgwI/s1600/shaping.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-Dik69mpzeuw/VO_DLkoBPSI/AAAAAAAADek/-BEbvZHvgwI/s1600/shaping.jpg" height="240" width="320" /></a></div>
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6. Boil the bagel 30 seconds each side. Adjust heat if necessary so that water stay at a simmer. Sprinkle extra coconuts on them.<br />
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<a href="http://2.bp.blogspot.com/-HtutEampxpY/VO_DTyFOe9I/AAAAAAAADes/oMaOklOVsyQ/s1600/14249957090237.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-HtutEampxpY/VO_DTyFOe9I/AAAAAAAADes/oMaOklOVsyQ/s1600/14249957090237.jpg" height="240" width="320" /></a></div>
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7. Put them on the baking tray, and bake them at 190℃ for 15- 18 minutes until it becomes golden brown.<br />
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<a href="http://1.bp.blogspot.com/-tuKmpz072kM/VO_DkXiLy0I/AAAAAAAADe8/SL1ZAnUPD70/s1600/14249957200659.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-tuKmpz072kM/VO_DkXiLy0I/AAAAAAAADe8/SL1ZAnUPD70/s1600/14249957200659.jpg" height="180" width="320" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
It is placed at <a href="http://www.wildyeastblog.com/yeastspotting/" target="_blank">Yeastspotting</a>. </div>
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Makotohttp://www.blogger.com/profile/01183703741446343953noreply@blogger.com2tag:blogger.com,1999:blog-929006250065671119.post-28620064017320092962014-07-14T15:09:00.000+12:002014-07-14T15:09:05.047+12:00Turkish breadI had a nice baking weekend. <br />
<br />
I visited my friend's place, and I had small bread making class there.<br />
<br />
<br />
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<a href="http://4.bp.blogspot.com/-g6jV2tFyEaw/U8M0fwBXmII/AAAAAAAACYg/7m2FaxiNQqo/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-g6jV2tFyEaw/U8M0fwBXmII/AAAAAAAACYg/7m2FaxiNQqo/s1600/1.jpg" /></a></div>
We made Melon pan. It was my Japanese friend's request.<br />
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<a href="http://4.bp.blogspot.com/-cT1f5RQHxHI/U8M2UHmRzRI/AAAAAAAACYs/IhD0vZJSQBs/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-cT1f5RQHxHI/U8M2UHmRzRI/AAAAAAAACYs/IhD0vZJSQBs/s1600/2.jpg" height="180" width="320" /></a></div>
My friends and kids enjoyed fun baking.<br />
<br />
<br />
And I made Turkish bread. It is also called Turkish ''pide''. I was wondering what is ''pide''.<br />
Is it word for bread in Turkish? No, bread is ''ekmek''. <br />
I found it out, ''pide'' means ''pizza'' !!!!! It sounds similar word. Now, it is connected.<br />
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<a href="http://1.bp.blogspot.com/-OVbiiZRJnM4/U8M7ZJIsoiI/AAAAAAAACY8/ZmGis8GIWWw/s1600/trademeDSC_0414.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-OVbiiZRJnM4/U8M7ZJIsoiI/AAAAAAAACY8/ZmGis8GIWWw/s1600/trademeDSC_0414.jpg" height="320" width="212" /></a></div>
<br />
Turkish pide is traditionally cooked in hot cray ovens. It makes crispy crust and chewy crumb.<br />
But of course, it is rarely to be in home kitchen. Use oven with high temperature, instead of the cray oven. <br />
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<a href="http://2.bp.blogspot.com/-bq16Xf6JFis/U8NJH_NOS7I/AAAAAAAACZo/kb-93dXxOgw/s1600/trademeDSC_0423.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-bq16Xf6JFis/U8NJH_NOS7I/AAAAAAAACZo/kb-93dXxOgw/s1600/trademeDSC_0423.jpg" height="212" width="320" /></a></div>
<br />
<div style="text-align: center;">
<span style="color: #e06666;"><span style="font-size: large;"><b>Turkish bread</b></span></span> </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b><span style="color: blue;">Final dough</span></b></div>
<div style="text-align: center;">
100g mature 100% hydration sourdough starter</div>
<div style="text-align: center;">
250g high grade flour</div>
<div style="text-align: center;">
6g Salt</div>
<div style="text-align: center;">
20g Olive oil</div>
<div style="text-align: center;">
150cc water </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b><span style="color: blue;">Topping</span></b></div>
<div style="text-align: center;">
Egg wash</div>
<div style="text-align: center;">
Olive oil</div>
<div style="text-align: center;">
White sesame seeds</div>
<div style="text-align: center;">
Black sesame seeds</div>
<br />
<br />
1. In a mixing bowl, combine the final dough ingredients. Knead it with dough hook for 8 minutes at low speed.Then kneed it for 3 minutes at high speed.<br />
<br />
2. Put the dough into the lightly oiled container with cover. Let it proof for 6 - 8 hours until it becomes double size. . Fold it every 1 hour for 3 times.<br />
<br />
3. Prepare baking paper on the baking tray. <br />
Pour the dough on the floured counter. Shape it into rectangle gently. Transfer it on the baking tray. <br />
<br />
4. Proof it for 40 minutes at warm place.<br />
<br />
5. Preheat oven at 230℃.<br />
<br />
6. Brush egg wash and olive oil on top.<br />
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<a href="http://3.bp.blogspot.com/-yszF5AXvFvo/U8NHcOPiRTI/AAAAAAAACZM/4zj_UHUm7kE/s1600/trademeDSC_0409.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-yszF5AXvFvo/U8NHcOPiRTI/AAAAAAAACZM/4zj_UHUm7kE/s1600/trademeDSC_0409.jpg" height="320" width="212" /></a></div>
Sprinkle white and black sesame on top. Poke it with your fingers.<br />
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<a href="http://3.bp.blogspot.com/-IM9K3ZI3aBM/U8NIkFPrVrI/AAAAAAAACZg/uJNaT2xLatY/s1600/trademeDSC_0411.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-IM9K3ZI3aBM/U8NIkFPrVrI/AAAAAAAACZg/uJNaT2xLatY/s1600/trademeDSC_0411.jpg" height="212" width="320" /></a></div>
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7. Bake it at 220℃ for 18-20 minutes until it becomes golden brown.<br />
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8. Cool it down. <br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-bNSy8HNLuCM/U8NJJr6gJdI/AAAAAAAACZ0/cBaNYeZBWuo/s1600/trademeDSC_0428.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-bNSy8HNLuCM/U8NJJr6gJdI/AAAAAAAACZ0/cBaNYeZBWuo/s1600/trademeDSC_0428.jpg" height="212" width="320" /></a></div>
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<div style="text-align: center;">
It is placed at <a href="http://www.wildyeastblog.com/yeastspotting/" target="_blank">Yeastspotting.</a> </div>
Makotohttp://www.blogger.com/profile/01183703741446343953noreply@blogger.com1tag:blogger.com,1999:blog-929006250065671119.post-39530374309091333692014-06-23T16:59:00.000+12:002014-06-23T16:59:29.058+12:00Coconuts Melon pan - part 3Melon pan is a type of Japanese sweet buns, the plain buns covered with thin sweet cookie layer.<br />
They resembles a rock melon, that is why it is called melon pan.<br />
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<a href="http://1.bp.blogspot.com/-giD9aBNCLIY/U6eocgpdTtI/AAAAAAAACVE/1TxHzZgoRec/s1600/trademeDSC_0346.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-giD9aBNCLIY/U6eocgpdTtI/AAAAAAAACVE/1TxHzZgoRec/s1600/trademeDSC_0346.jpg" height="212" width="320" /></a></div>
<br />
I got a request from my Japanese friend. She wants to make Melon pan.<br />
<br />
In Japan, Melon pan is sold at the bakery and supermarket. <br />
And also it is available at the 24hours open convenience stores anywhere and anytime in Japan. <br />
<br />
My friend misses it in Wellington, it is not available here. <br />
<br />
This is 3rd time to write Melon pan recipe. There are lots of arranged flavor available in Japan.<br />
I arranged it with coconuts. Add coconuts fine into cookie pastry. Nice coconuts aroma is coming out when it comes out from oven : )<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-1ePAvkqr7MM/U6eomVW1mUI/AAAAAAAACVM/j_8xmu5bEnw/s1600/trademeDSC_0348.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-1ePAvkqr7MM/U6eomVW1mUI/AAAAAAAACVM/j_8xmu5bEnw/s1600/trademeDSC_0348.jpg" height="320" width="212" /></a></div>
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<div style="text-align: center;">
<b><span style="color: #e06666;"><span style="font-size: large;">Coconuts Melon pan</span></span></b></div>
<div style="text-align: center;">
(makes 10) </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b><span style="color: blue;">Dough</span></b></div>
<div style="text-align: center;">
400g High grade flour</div>
<div style="text-align: center;">
8g Salt</div>
<div style="text-align: center;">
20g Sugar</div>
<div style="text-align: center;">
8g Dry yeast</div>
<div style="text-align: center;">
260cc lukewarm water</div>
<div style="text-align: center;">
40g Unsalted butter (soften)</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b><span style="font-size: small;"><span style="color: blue;">Cookie crust</span></span></b></div>
<div style="text-align: center;">
100g Unsalted butter(soften)</div>
<div style="text-align: center;">
80g Sugar</div>
<div style="text-align: center;">
2 Egg (beaten)</div>
<div style="text-align: center;">
160g Flour</div>
<div style="text-align: center;">
100g Coconuts fine</div>
<br />
1. In a mixing bowl,combine the dough ingredients except unsalted butter. Knead it with the dough hook for 8 minutes. Add soften unsalted butter and knead it another 5 minutes.<br />
<br />
2. Transfer the dough into the oil coated container. Let it rise for 1 hour until it becomes double size.<br />
<br />
3. Meanwhile, make the cookie crust.<br />
Use a whipper, cream the butter until it becomes pale in a bowl. Add sugar and combine it. Add beaten eggs gradually, combine well. Add flour gradually, combine well with a spatula. Add coconuts fine, and combine well. Once it becomes doughy, transfer it on the floured counter. Knead it with your hand briefly. Wrap it with plastic wrap. Place it in the fridge.<br />
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4. Transfer the dough on the floured counter, deflate briefly. divide it onto 10 pieces (about 70g each). Make it rough ball, and rest it for 20 minutes.<br />
<br />
5. Take the cookie pastry out from the fridge. Divide it into 10 pieces (about 50g each). Make them ball shape.<br />
<br />
6. Prepare the baking paper on the baking tray. <br />Shape the bread dough in to ball shape.<br />
Using a rolling pin, roll cookie pastry into 12cm round shape. Drape it over the bread dough. Encase it, seal the bottom loosely. The bread will proof, make it loose wrapping. Place it on the baking tray. <br />
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<a href="http://2.bp.blogspot.com/-rwH0LgndjD0/U6eyJLLIg-I/AAAAAAAACVk/VOCeBXwlD_k/s1600/trademeDSC_1726.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-rwH0LgndjD0/U6eyJLLIg-I/AAAAAAAACVk/VOCeBXwlD_k/s1600/trademeDSC_1726.jpg" height="212" width="320" /></a></div>
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7, Let it rise at the warm place for 40 minutes until it becomes bigger size.<br />
Preheat the oven at the 180℃.<br />
<br />
8. Bake it at 180 ℃ for 18 - 20 minutes.<br />
<br />
9. Cool them down on the wire rack.<br />
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<div style="text-align: center;">
It is placed at <a href="http://www.wildyeastblog.com/category/yeastspotting/" target="_blank">Yeastspotting</a>. </div>
<div style="text-align: center;">
<br /></div>
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<br />Makotohttp://www.blogger.com/profile/01183703741446343953noreply@blogger.com0tag:blogger.com,1999:blog-929006250065671119.post-18532236461840626202014-06-16T17:59:00.001+12:002014-06-23T16:20:29.688+12:00Pumpkin sourdough <div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-HpER0cwpP3k/U56CIW8u6sI/AAAAAAAACUs/l3oqGrtTVos/s1600/trademeDSC_0330.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-HpER0cwpP3k/U56CIW8u6sI/AAAAAAAACUs/l3oqGrtTVos/s1600/trademeDSC_0330.jpg" height="212" width="320" /></a></div>
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<br />
Winter season vegetables are available at the farmers market in New Zealand. I go to farmers market to get fresh vegetables and fruits every Saturday.<br />
<br />
Today, I made Sourdough with roasted pumpkins. It is nice marble orange color.<br />
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</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-uhgla4ZEnoY/U55oMHCg4BI/AAAAAAAACTw/f2gw3upRYVw/s1600/trademeDSC_0338.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-uhgla4ZEnoY/U55oMHCg4BI/AAAAAAAACTw/f2gw3upRYVw/s1600/trademeDSC_0338.jpg" height="212" width="320" /></a></div>
I kneaded the dough by mixer, but I combined roasted pumpkin by my hand. It keeps chunky pumpkin texture and marble orange color. The crumb has moist texture.<br />
<br />
I had a large crown pumpkin. I used 1/8 of them. I could have added more pumpkin to make it nicer orange color. You can add more pumpkin optional. <br />
<br />
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<a href="http://4.bp.blogspot.com/-JfA50ib2NR8/U56D6wX-nWI/AAAAAAAACU0/i-aPFrlLPwI/s1600/trademeDSC_0339.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-JfA50ib2NR8/U56D6wX-nWI/AAAAAAAACU0/i-aPFrlLPwI/s1600/trademeDSC_0339.jpg" height="212" width="320" /></a></div>
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<br />
<div style="text-align: center;">
<span style="font-size: large;"><b><span style="color: #e06666;">Pumpkin sourdough</span></b></span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b><span style="color: blue;">Prepare</span></b> </div>
<div style="text-align: center;">
1/8 Pumpkin </div>
<div style="text-align: center;">
Olive oil for drizzle</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
Preheat the oven at 200℃.</div>
<div style="text-align: left;">
Cut pumpkin into dice. Spread the dice pumpkins on the baking tray. Drizzle olive oil on it. </div>
<div style="text-align: left;">
Roast it for 20 minutes at 200℃.</div>
<div style="text-align: left;">
Cool them down completely before adding them to the dough. </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="color: blue;"><b>Final dough </b></span></div>
<div style="text-align: center;">
350g High grade flour</div>
<div style="text-align: center;">
10g Salt </div>
<div style="text-align: center;">
200g Water (lukewarm)</div>
<div style="text-align: center;">
300g Mature 100% hydration sourdough starter</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Dice roasted pumpkin above</div>
<br />
1. In a mixing bowl, combine flour and salt, sourdough starter, water. Knead them with dough hook for 8 minutes.<br />
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<a href="http://1.bp.blogspot.com/-YaH0inrSaF0/U55sDX2GBtI/AAAAAAAACT4/HUKDozZCKzw/s1600/trademeDSC_0318.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-YaH0inrSaF0/U55sDX2GBtI/AAAAAAAACT4/HUKDozZCKzw/s1600/trademeDSC_0318.jpg" height="212" width="320" /></a></div>
Transfer the dough on the floured counter. Spread it, put pumpkin on it.<br />
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</div>
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<a href="http://4.bp.blogspot.com/-MKrQpEIuIMg/U55uUarCplI/AAAAAAAACUM/qbb1Ovhy8IE/s1600/trademeDSC_0319.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-MKrQpEIuIMg/U55uUarCplI/AAAAAAAACUM/qbb1Ovhy8IE/s1600/trademeDSC_0319.jpg" height="212" width="320" /></a></div>
<br />
Wrap the pumpkins with the dough, and knead it with your hands gently until pumpkins are evenly incorporated into the dough. Try not to mash the pumpkin. The dough might get stickier. Add flour if you need. <br />
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<a href="http://2.bp.blogspot.com/-t39GzjyRxSY/U55vOE6Z7cI/AAAAAAAACUY/qW8usU5LFbE/s1600/trademeDSC_0320.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-t39GzjyRxSY/U55vOE6Z7cI/AAAAAAAACUY/qW8usU5LFbE/s1600/trademeDSC_0320.jpg" height="212" width="320" /></a></div>
<br />
Check the dough development, you sill see '' windowpane'' .<br />
<br />
2. Put the dough lightly oil coated bowl with cover. Let it proof at the room temperature, fold it 100 minutes, fold it 60 minutes. Leave it 6 - 8 hours until it becomes double size.<br />
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<a href="http://2.bp.blogspot.com/-6DaNd6R9C88/U55uB-9wExI/AAAAAAAACUE/vgmV5aQFZO4/s1600/trademeDSC_0321.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-6DaNd6R9C88/U55uB-9wExI/AAAAAAAACUE/vgmV5aQFZO4/s1600/trademeDSC_0321.jpg" height="212" width="320" /></a></div>
3. Pour the dough onto the floured counter, deflate briefly. Shape it into oval shape. Set it into the basket with bottom-side up.<br />
<br />
4. Cover the basket, let it rise for 1 - 1.5 hour at 25℃.<br />
<br />
5. Preheat oven at 250℃ with a baking tray.<br />
<br />
6. Take baking tray out, and sprinkle flour on it. TAKE CARE handling with the HOT baking tray!!!<br />
Turn the dough over the tray.<br />
Score the dough with a lame or a sharp knife. <br />
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7. Bake it at 250℃ with steam for 15 minutes, and 180℃ without steam for 15 minutes. Turn off the oven, leave it for another 8 minutes with door ajar. <br />
<br />
8. Cool it down on the wire rack. <br />
<br />
<div style="text-align: center;">
It is placed at <a href="http://www.wildyeastblog.com/category/yeastspotting/" target="_blank">Yeastspotting</a>. </div>
Makotohttp://www.blogger.com/profile/01183703741446343953noreply@blogger.com0tag:blogger.com,1999:blog-929006250065671119.post-50320551495655848082014-06-05T16:01:00.001+12:002022-01-16T22:13:23.851+13:00Quinua Sourdough<div style="text-align: left;"><br /></div>
<div style="text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-FjMvZ0rF3xU/U4_ptZyhhUI/AAAAAAAACS4/Ubs8Iy2LXww/s1600/trademeDSC_0294.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://2.bp.blogspot.com/-FjMvZ0rF3xU/U4_ptZyhhUI/AAAAAAAACS4/Ubs8Iy2LXww/s1600/trademeDSC_0294.jpg" width="320" /></a></div>
<div style="text-align: left;">
<br />
Quinoa is known as a grain that is used in many South American dishes, is high in
protein and is gluten-free. Plus, it contains lots of amino acid. It is suitable for healthy diet. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
I often cook rice with quinua. I tried make sourdough bread with quinua. It taste nutty flavor and strong springy texture. It is nice to have taste with olive oil. </div>
<div style="text-align: left;">
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<div style="text-align: left;">
I have white and black quinua. </div>
<div style="text-align: left;">
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-S7STQFn-6J0/U4_pk_GRO7I/AAAAAAAACSw/K8fZE1jX6eM/s1600/trademeDSC_0293.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://2.bp.blogspot.com/-S7STQFn-6J0/U4_pk_GRO7I/AAAAAAAACSw/K8fZE1jX6eM/s1600/trademeDSC_0293.jpg" width="320" /></a></div>
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<span style="font-size: large;"><span style="color: #e06666;"><br /></span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="color: #e06666;"><b>Quinua Sourdough</b></span></span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="color: blue;"><b>Prepare</b></span></div>
<div style="text-align: center;">
Quinua 100g </div>
<div style="text-align: center;">
Water 200cc</div>
<br />
Rinse the quinua well under cold water and drain. Put the quinua and water into a small sauce pan. Cover and bring to boil. Once it starts to boil, turn the heat down to a simmer. Set the lid ajar to prevent boiling over. Simmer 8 - 10 minutes until water evaporates. Turn the heat off, leave the sauce pan on it for 5 minutes for steaming.<br />
<br />
Cool the quinua down completely before using for bread dough. <br />
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<div style="text-align: center;">
<b><span style="color: blue;">Final dough </span></b></div>
<div style="text-align: center;">
Sourdough starter 200g (Flour 100g Water 100cc)</div>
<div style="text-align: center;">
High grade flour 350g </div>
<div style="text-align: center;">
Wholemeal flour 50g </div>
<div style="text-align: center;">
Salt 10g </div>
<div style="text-align: center;">
Water 230</div>
<div style="text-align: center;">
Cooked Quinua </div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-YcfZbE574nU/U4_p0U3igqI/AAAAAAAACTA/l49Za5NjxeI/s1600/trademeDSC_0291.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://1.bp.blogspot.com/-YcfZbE574nU/U4_p0U3igqI/AAAAAAAACTA/l49Za5NjxeI/s1600/trademeDSC_0291.jpg" width="320" /></a></div>
<br />
1. Combine final dough ingredients in a mixing bowl. Knead it with dough hook for 8 minutes.<br />
Add cooked quinua, knead them until it is combined well.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-2mbz5YS-_lE/U4_rVEsdOyI/AAAAAAAACTc/NUELhT-KF-M/s1600/trademeDSC_0282.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://2.bp.blogspot.com/-2mbz5YS-_lE/U4_rVEsdOyI/AAAAAAAACTc/NUELhT-KF-M/s1600/trademeDSC_0282.jpg" width="320" /></a></div>
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Check the dough development, see below '' windowpane test ''<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-J-CGzyo4JOU/U4_rOF3hypI/AAAAAAAACTU/PXtpOKmjIAg/s1600/trademeDSC_0283.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://2.bp.blogspot.com/-J-CGzyo4JOU/U4_rOF3hypI/AAAAAAAACTU/PXtpOKmjIAg/s1600/trademeDSC_0283.jpg" width="320" /></a></div>
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2. Put the dough into a oil coated bowl with cover. Let it proof it at the room temperature, fold it 100 minutes, 60 minutes. Leave it 6 - 8 hours until it gets double size at the room temperature.<br />
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3. Pour the dough on the floured counter, deflate briefly. Shape it oval shape. Set it in the basket with bottom-side up. <br />
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4. Cover the basket, let it rise for 1 hour at 25 degrees.<br />
<br />
5. Preheat the oven with baking tray at 250 degrees.<br />
Take out baking tray, sprinkle flour on it. Please be care full handle with the HOT baking tray. <br />
Turn the dough over on the baking tray.<br />
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6. Bake it at 250 degrees with steam for 15 minutes, and 180 degrees without steam for 15 minutes. Turn the switch off, leave it another 8 minutes with ajar.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-n3F6ApOrCR4/U4_p7PnOtpI/AAAAAAAACTI/7QRVUE892iE/s1600/trademeDSC_0292.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://4.bp.blogspot.com/-n3F6ApOrCR4/U4_p7PnOtpI/AAAAAAAACTI/7QRVUE892iE/s1600/trademeDSC_0292.jpg" width="320" /></a></div>
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<br />
<div style="text-align: center;">
It is placed at <a href="http://www.wildyeastblog.com/category/yeastspotting/" target="_blank">Yeastspotting</a>. </div>
<div style="text-align: center;">
<br /></div>
<br />Makotohttp://www.blogger.com/profile/01183703741446343953noreply@blogger.com0tag:blogger.com,1999:blog-929006250065671119.post-65688173331478473672014-05-26T17:44:00.000+12:002014-05-27T13:44:48.384+12:00Creamy corn loafIn April, finally I got a new Kitchen Aid stand mixer from US. It was my birthday present for myself. My partner asked me, ''Why not buying it here, in New Zealand? ''<br />
I wanted bigger size mixing bowl. It is only available in US. I bought 6Qt size mixer!<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-nhDryQcZNkg/U4LEiAH3kjI/AAAAAAAACQo/Dg2MLDsNZw0/s1600/trademeDSC_0263.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-nhDryQcZNkg/U4LEiAH3kjI/AAAAAAAACQo/Dg2MLDsNZw0/s1600/trademeDSC_0263.jpg" height="320" width="212" /></a></div>
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I completely forgot about something. I need to use a voltage transformer to use US stand mixer in New Zealand. I bought it from US, now, I can use my new Kitchen Aid mixer at home!!!<br />
It is the first baking with my new baby. <br />
<br />
I made corn loaf with pound cake tin.<br />
I looked up ''corn loaf'' or ''corn bread '' recipe on Internet. I found American style ''corn bread'' recipe. It is made from cornmeal, flour and baking soda. <br />
For me, in Japan, ''corn bread'' is yeast proofed bread with corn kernel like below. <br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-9M1IutUr3_A/U4FkL-hNI9I/AAAAAAAACQY/GwLLZKQZF4k/s1600/corn+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-9M1IutUr3_A/U4FkL-hNI9I/AAAAAAAACQY/GwLLZKQZF4k/s1600/corn+4.jpg" height="212" width="320" /></a></div>
<div style="text-align: center;">
I updated the recipe before, <a href="http://ko-bo.blogspot.co.nz/2010/09/petit-corn-pain.html" target="_blank">here.</a> </div>
<br />
I arranged my recipe. I add heavy cream and butter to make it creamy and fluffy. Preferment dry yeast and flour first, it makes strong gluten development. <br />
<br />
I used a 21cm pound cake tin. The loaf is not too big, not too small, it is good size for 2 people.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-JWZGG7NxBRQ/U4LTIe_e3QI/AAAAAAAACSY/CQ_bGF5VXOo/s1600/trademeDSC_0281.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-JWZGG7NxBRQ/U4LTIe_e3QI/AAAAAAAACSY/CQ_bGF5VXOo/s1600/trademeDSC_0281.jpg" height="212" width="320" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-8uQKGvtSB0Q/U4LTJ8k6lGI/AAAAAAAACSg/i5XEFWHp8xE/s1600/trademeDSC_0279.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-8uQKGvtSB0Q/U4LTJ8k6lGI/AAAAAAAACSg/i5XEFWHp8xE/s1600/trademeDSC_0279.jpg" height="320" width="212" /></a></div>
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</div>
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<br />
<br />
<div style="text-align: center;">
<span style="color: #e06666;"><span style="font-size: large;"><b>Creamy corn loaf</b></span></span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b><span style="color: blue;">Preferment </span></b></div>
<div style="text-align: center;">
100g High grade flour</div>
<div style="text-align: center;">
70cc Water (lukewarm)</div>
<div style="text-align: center;">
50cc Heavy cream (room temperature)</div>
<div style="text-align: center;">
3g Dry yeast </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b><span style="color: blue;">Final dough</span></b></div>
<div style="text-align: center;">
200g High grade flour</div>
<div style="text-align: center;">
6g Salt</div>
<div style="text-align: center;">
15g Honey</div>
<div style="text-align: center;">
Water 120cc (lukewarm)</div>
<div style="text-align: center;">
24g Unsalted butter (room temperature and soft)</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
100g Corn </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
1. Combine all preferment ingredients in a container, leave it 1 - 2 hours until it get proofed. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
2. In a mixing bowl, combine preferment polish and final dough ingredients except unsalted butter. Knead it with dough hook for 8 minutes. </div>
<div style="text-align: left;">
Add unsalted butter, keep kneading for 5 minutes or until butter is combined well. </div>
<div style="text-align: left;">
Check the dough gluten development. See below '' windowpane test''. </div>
<div style="text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-BiBVUXgKHeo/U4LKLlj7DYI/AAAAAAAACRA/vHbiiFGv6Gs/s1600/trademeDSC_0265.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-BiBVUXgKHeo/U4LKLlj7DYI/AAAAAAAACRA/vHbiiFGv6Gs/s1600/trademeDSC_0265.jpg" height="212" width="320" /></a></div>
<div style="text-align: left;">
<br /></div>
<span style="font-size: small;"><span style="font-family: inherit;">3. Transfer the dough on the floured counter. Spread the dough, put corn onto it, knead it briefly till corn are just evenly incorporated into the dough. </span></span><br />
<div>
<span style="font-size: small;"><span style="font-family: inherit;">Don't knead too much or use mixing machine, otherwise corn kernel might be mashed. </span></span></div>
<div>
<span style="font-size: small;"><span style="font-family: inherit;">If the dough gets sticky, add extra flour on it.</span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-Uywwzfd1Xss/U4LMkmPduTI/AAAAAAAACRM/oFgp1zjK4Fc/s1600/trademeDSC_0266.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Uywwzfd1Xss/U4LMkmPduTI/AAAAAAAACRM/oFgp1zjK4Fc/s1600/trademeDSC_0266.jpg" height="212" width="320" /></a></div>
<br />
4.<span style="font-size: small;"><span style="font-family: inherit;"> Put the dough into a bowl with cover, place it warm place (35℃) till it becomes double size (about 2 - 3 hours).</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">It is winter time in New Zealand, here. I warm the dough bowl with steaming like below. </span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-yVZ5azh51Ug/U4LMllLZxHI/AAAAAAAACRU/9Jb58vQoGjM/s1600/trademeDSC_0267.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-yVZ5azh51Ug/U4LMllLZxHI/AAAAAAAACRU/9Jb58vQoGjM/s1600/trademeDSC_0267.jpg" height="320" width="212" /></a></div>
<br />
<span style="font-size: small;"><span style="font-family: inherit;">5. Pour the dough on the floured counter, deflate briefly. Divide it into half portion using a scale. </span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">Make rough ball and put cover and rest it for 20 minutes. </span></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-u1XJ7vzHynY/U4LNxhK3OSI/AAAAAAAACRg/qD2mixAlHJQ/s1600/trademeDSC_0269.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-u1XJ7vzHynY/U4LNxhK3OSI/AAAAAAAACRg/qD2mixAlHJQ/s1600/trademeDSC_0269.jpg" height="212" width="320" /></a></div>
<span style="font-size: small;"><span style="font-family: inherit;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: inherit;">6. <span style="line-height: 20px;">Pat the piece of the dough with your palm. Roll it out with a rolling pin, make it oval. </span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-small;"><span style="line-height: 20px;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;">Fold 1/3 each side. </span></span></span></span></span></span></span></span></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-XvZbgo1yvO8/U4LOuOrHTTI/AAAAAAAACRw/DR5X2oOdm7c/s1600/trademeDSC_0270.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-XvZbgo1yvO8/U4LOuOrHTTI/AAAAAAAACRw/DR5X2oOdm7c/s1600/trademeDSC_0270.jpg" height="212" width="320" /></a></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-small;"><span style="line-height: 20px;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"> Rotate it 90°. </span></span></span></span></span></span></span></span></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-N-Y57jR4PGg/U4LOn_RmjBI/AAAAAAAACRo/idj5D6fGwpU/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-N-Y57jR4PGg/U4LOn_RmjBI/AAAAAAAACRo/idj5D6fGwpU/s1600/1.jpg" height="213" width="320" /></a></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-small;"><span style="line-height: 20px;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: x-small;">Roll it down loosely.</span></span></span></span></span></span></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Jj7iAQIW5_o/U4LQE2jr2eI/AAAAAAAACR8/F6LBnC2NZy4/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-Jj7iAQIW5_o/U4LQE2jr2eI/AAAAAAAACR8/F6LBnC2NZy4/s1600/2.jpg" height="150" width="400" /></a></div>
<span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;"><span style="line-height: 20px;">Seal it tightly with your finger tips. Place it with sealing bottom.</span></span></span><br />
<span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;"><span style="line-height: 20px;">Make another dough into the same shape. </span></span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;"><span style="line-height: 20px;">7. Put the dough into the loaf tin. </span></span></span><br />
<span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;"><span style="line-height: 20px;">Place it at warm place (35-40℃) for 1 hour until it get double size. </span></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-AO1DzQXi-s8/U4LQ4Iz4E1I/AAAAAAAACSE/ZolPdK5MGFc/s1600/trademeDSC_0275.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-AO1DzQXi-s8/U4LQ4Iz4E1I/AAAAAAAACSE/ZolPdK5MGFc/s1600/trademeDSC_0275.jpg" height="212" width="320" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-wneqNdPHAO0/U4LRO37aWiI/AAAAAAAACSM/FngAXRnhpQg/s1600/trademeDSC_0276.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-wneqNdPHAO0/U4LRO37aWiI/AAAAAAAACSM/FngAXRnhpQg/s1600/trademeDSC_0276.jpg" height="212" width="320" /></a></div>
<span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;">8. Reheat oven at 200℃.</span></span><br />
<span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;"><span style="line-height: 20px;">Apply egg wash on the top. </span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-small;"><span style="line-height: 20px;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;">Bake it at 190℃ for 15 minutes, 170℃ for 15 minutes. Turn the oven off and leave the loaf another 5 minutes with the door ajar. </span></span></span></span></span></span></span></span></span></span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-small;"><span style="line-height: 20px;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;">9. Cool it down on the wire rack. </span></span></span></span></span></span></span></span></span></span><br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-ThXGz_dT7So/U4LF9HsoPvI/AAAAAAAACQ4/dEJHavVrOWk/s1600/trademeDSC_0278.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-ThXGz_dT7So/U4LF9HsoPvI/AAAAAAAACQ4/dEJHavVrOWk/s1600/trademeDSC_0278.jpg" height="212" width="320" /></a></div>
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Makotohttp://www.blogger.com/profile/01183703741446343953noreply@blogger.com0tag:blogger.com,1999:blog-929006250065671119.post-67190136748051208442014-04-10T17:50:00.000+12:002014-04-10T17:50:29.764+12:00Homemade Miso<div class="separator" style="clear: both; text-align: center;">
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Do you know what exactly Miso paste is? <br /><br />Miso is a traditional Japanese seasoning, fermented soy beans with salt and Aspergillus oryzae (kind of yeast, made from fermented rice, used as ferment starter).<br />That is basic ingredients, but there are more recipe how to make Miso depends on region in Japan.<br />
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Aspergillus oryzae, we call it <i>Koji </i>in Japan. Koji is used to ferment soy beans to make Miso and soy sauce. And also it is used to ferment rice to make <i>Sake </i>and rice vinegar. <br /><i>Shochu</i> (Japanese distilled beverage) is also made from Koji and rice or barley or sweet potato. <br /><br />I first made homemade miso paste last year. I ferment miso for 6 months, then start to use for cooking. Once I start to use, I make another batch of miso paste for next stock.<br />
It is 3rd time today.<br />
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It could be ferment longer like 1 year. It develops cultured and rich flavor.<br />
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I roughly report how I made Miso paste. <br />
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<span style="color: blue;"><b>Ingredients</b></span><br />
Soy beans 1kg<br />
Koji 1kg<br />
Salt 450g<br />
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I got soy beans from Asian super market. It is difficult to get Koji overseas. You need to buy it online from Japan. I got Koji from <a href="http://miso.co.nz/" target="_blank">Urban Hippie</a>, making miso in Nelson, New Zealand.<br />
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Day 1.<br />
Rinse soy beans, get dirt off. Soak it for overnight. It have to be covered with lots of water. Beans are soaked and get bigger. <br />
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Day 2.<br />
1. Cook soaked soy beans with pressure cooker for 20 minutes or use stove, cook for 4 hours until it gets soft enough. Press a bean with your thumb and little finger, if it easy to crash, it is soft enough.<br />
Unfortunately, I don't have pressure cooker. I cooked with a pot for long hours.<br />
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2. Strain the beans, but DO NOT through away boiled water.<br />
Cool down beans until it gets body temperature (35℃)<br />
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3. Meanwhile mix salt and Koji together in a large bowl. It need to be blended well. <br />
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4. When beans get cool down enough, mash it. I used food processor to mash it. I added strained beans juice (process 2) to make the paste smooth. <br />
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5. Combine beans paste and koji and salt mixture in a large bowl. I got 9L bucket using for only Miso. I could not find big enough bowl at the kitchen.<br />
Combine well.<br />
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6. Make miso balls. It makes easy to pack the paste in a jar without air in. <br />
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7. Pack the miso ball in a jar and press. Try not to air in. I use a 9L bucket as a miso jar. <br />
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8. Cover the surface, avoid to be touched air. Put heavy weight on the top.<br />
Cover the jar with cloth and put date memo. You will not forget when you made miso.<br />
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Storage it at room temperature, not too warm, not too cool. It takes 6 - 12 months to ferment it and develop cultured. You need to stir it every 3 months to ferment it evenly.<br />
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<br />Makotohttp://www.blogger.com/profile/01183703741446343953noreply@blogger.com0