Caramel Pan

Melon Pan is quite popular in Japan, but we cannot find any pan covered with cookie dough in Spain.
So if we want, we have to make it!
This time, I use Caramel cookie dough to cover them.

<Recipe>

Strong flour　　　　　150ｇ
Sugar    　　　　　　　　　8ｇ
Soft yeast            　　　10ｇ
Salt    　　　　　　　　　　4ｇ
Milk       　　　　　　　100ｇ
Butter         　　　　　　　8ｇ(room temperature)

Caramel Sauce
Cream           　　　　50ｇ
Sugar 　　　　　　　　50ｇ
Water　　　　　　　　　1 tablespoon

Caramel Cookie Dough
Caramel Sauce which we made
Butter   　　　　　　　40ｇ(room temperature)
Yolk  　　　　　　　　20ｇ
Milk  　　　　　　　　20ｇ
Soft flour   　　　　　60ｇ　　　　　　　

1.　Mix flour, sugar, yeast, milk(40℃) and salt.
2.　Once mixed, add better and mix them.
3.　Knead it on the table.
4.　Leave it to be fermented(around 1hour until the volume is doubled)
During the fermentation, make Caramel Cookie Dough.
5.　Put water and sugar in the pan and simmer and then add the cream to be caramel sauce.
6.　Mix butter and yolk in the bowl and add the caramel sauce.
7.　Add milk and also flour and mix them.
8.　Remove the gas and devide the dough into 6 and form the each piece into a ball
9.　Leave it to be fermented. (Until doubled)
10.　Once fermented, squeeze cookie dough out on the pan dough and sprinkle them with sugar.
11.   Bake them in the oven(180℃ for 15minutes)

Bon profit!!!

The Best Croissant in Spain

"The Best Croissant in Spain" in 2009 was badia roca.
I had been interested since I saw this news, wow, in Barcelona we would be able to eat the best croissant in Spain!
But... 2011 has started before trying...
And "The Best Croissant in Spain" in 2010 was also selected...
What am I waiting?


So I went to badia roca;-) The shop was designed with brown, simple but chic.

Finally I bought them. Uhhhhhhhh they look crispy.

Cutaway.

In Spain there are lots of Spanish type Croissant, like coated with apricot jam(so sweet) or made with lard instead of butter, but I feel I encounter real Croissant.

Here is the shop information：
Padua 91 　　　　　　　or　　　　Riera Blanca esq. Bassegoda
08006 Barcelona　　　　 　　　　08028 Barcelona

I went to Padua, very near from Padua station(L7).
But I was wondering if the shop assistant could be more friendly?

For your information, "The Best Croissant in Spain" in 2010 was Hofmann.
I also bought the croissant but ate it before taking any photos... So
Please check Hofmann's croissant from here!

The shop is in Born：
Flassaders, 44
08003 Barcelona

The shop was so cute with pastel color.
The croissants were refined and light. But the taste was satisfying.
It is pity that there is no proper cafe space in the shop, but if you go to Born, it is worth trying!
Bon profit!!!

First Croissant

What I was always checking the recipe of but never tried to make was Croissant.
One day I found Echire Butter which was much talked about in Japan, so now nothing would hinder me from making Echire Croissant which had customers lined up!
Having said that, I could not find real recipe for it, so what I made was "NANCHATTE" Croissant with Echire butter. (*NANCHATTE(Japanese)=pretend to be, we use this adjective for something similar but failed to be as good as original.)

I was told that less yeast and longer ferment would make bread better taste, so I reduced the volume then...  did not rise enough...
But I could feel strong taste of butter, and outside was crunchy and inside was soft, so I was quite happy with the result♪
The recipe should be improved but just for reference.

＜Recipe＞
Strong flour　　　 250ｇ
Sugar       　　　 　  25ｇ
Salt   　　　　　　　 　5ｇ
Egg    　　　　　　 12.5ｇ
Dry yeast　               5ｇ（I put only 3g and it was not sufficient）
Milk       　　　　　 125ｇ
Butter       　　　　　 25ｇ(room temperature)

Butter to be fold　125ｇ(should be quadrated)

1.　Put flour, sugar and salt in the bowl.
2.　Mix milk and egg and warm up to 40℃, then add dry yeast.
3.　Add 2 into 1 and mix and later also add butter and knead it roughly. (It was recommended not to knead a lot)
4.　Leave it to be fermented. (Until doubled)
5.　Remove the gas and put it in the plastic bag and leave it in the fridge one night.
6.　Next day take out the dough and roll it into square and place the butter in the middle and wrap the butter up.
7.　Taking care not to let butter out roll the dough into a rectangle and fold the bottom up twice.
8.　Roll the dough into a rectangle and fold the bottom up twice then leave it in the freezer for 30minutes.（Repeat this process twice）
9.　Roll the dough out thinly(around 3mm) and cut into triangles and form into crescent rolling it.
10.　Leave it to be fermented. (Until doubled even mine did not...)
11.　Brush with egg and bake in the oven(210℃ for 15minutes)

Bon profit!!!

Tortell!

The first sweet I made in 2011 was Tortell.
As you may know, Tortell(Roscón de reyes in Spanish) is the traditional sweet Spanish people have on 6th of January.
It is made with sweet bread dough like Brioche and decorated with fruit comfiture.
And the important point is that a King figure and a bean are hidden inside and the person who receives the piece with the King will be crowned and treated as King and the other who receives the bean has to pay the tortell.

Nowadays we can find Tortell filled with whipped cream, chocolate cream or custard cream, but I found an article which explained that Tortell with filling was strayed because the cream ruined the taste of Torell itself...

ANYWAY, I love Tortell with cream!
So this year I put custard cream.

Fruit comfiture is not popular at home, so I put a few of them, then... Looks sad, doesn't it?

＜Recipe＞
Strong flour　500g
Sugar        　　80g
Milk        　　100ml
Egg　　　       　2
Ron            　10ml
Salt      　　　　5g
Yeast　         25g（If you use dry yeast, put the QTY corresponding to 500g flour)
Butter       　100g(Room temperature)

1.　Mix milk and egg and warm up to 40℃.
2.   Put everything except butter in the bowl and mix them.
3.　Once mixed, add butter(softened) and mix them.
4.　Knead it on the table as making bread.
5.　Leave it to be fermented(around 1hour until the volume is doubled)
6.　Remove the gas and round it.
7.   Make a hole at centre and shape it into ring.
8.　Decorate with fruit comfiture and almond and leave it to be fermented once again.
9.　Brush it with egg and bake in the oven(200℃, 15-20min)

It tastes nice as it is but if you like, fill with cream.

Bon profit!!!