Bagel

Last year I found out to be pregnant and so happy! But during my pregnancy I had no problem with any food but sweets!!! So I did not feel to cook any and either write this blog. Naturally the body changes and only accepts what baby needs?

Anyway my baby was born without any problem and I started to feel to eat sweets again. It makes me happy but I read an article about "Glycation", which is one of biggest cause of aging(>_<). So for me and for my baby, I try to cook sweets with less calorie and sugar.

Today I made Bagel I hooked on recently.

<Recipe>

Flour                  150g
Whole wheat　　100g
Dry yeast            　5g
Salt  　　　　　　　　5g
Beet sugar　　　　12g
Water　　　　　　140g

1.　Put all ingredients in a bowl and mix them.
2.　Once mixed, put the dough on the board and knead it until it becomes smooth (around 15min).
3.　Roll the dough into a ball, put it back in the bowl with the film, and leave it to be fermented (around 1hour to be double).
4.　Punch the dough down, cut it into 4 pieces and roll them into a ball.
5.　Leave them for 10 min.
6.　Press the dough to flatten, fold 1/3 of top and down to the centre, close the seam using the fingers  and roll the dough into a shape of a rod.
7.　Joint the both ends to make a circle (wrap one end with another end).
8.　Prepare 4 of 10cmX10cm cooking sheet and place each dough on it.
9.　Boil water in a pan with 20g of sugar and boil the dough with cooking sheet (1min per side).
10.　Drain off the water and bake them in the oven with 200℃ for 15 minutes.

If you cannot find beet sugar, you can use sugar but I recommend to try maple syrup.
You can replace 10g of flour with 1 table spoon of cocoa, matcha, hojicha powder etc. to enjoy different taste.

Try lots of variations of filling as well♪

Bon profit!!!

Doughy Bread with Rice flour

These days are Golden Week Holidays in Japan.
It seems the weather is not very nice but I hope they are having lovely holidays.

Today I made bread again.

In Spain, we have about 20minutes break for breakfast at around 10:00-11:00.
(In Japan also we had snack time at 10:00, didn't we? Or still have?)
So around this time, Cafeterias are full of people with suit, and who seem to work near, etc.
If you are in a queue in, for example municipal office, you can notice that there are less workers around this time. Even though so many people are waiting!
Of course, we can be tired to go to Cafeteria everyday, or we cannot find any near the office, so there are lots of people who make and bring their sandwich.

Mine is one of them(Sometimes he has croissant and cafe con leche and makes me envy him).
So for his breakfast, what I made was Doughy Bread(Mochi mochi Pan/Pan Pastoso) with Soy milk and Rice flour.

＜Recipe＞
Strong flour　　　　200g
Rice flour　　　　　　50g
Sugar       　　　　　　12g
Salt      　　　　　　　　4g
Dry yeast      　　　　 3g
Soy milk 　　　　　175g
Butter        　　　　　15g

1.　Mix flours, sugar, salt and yeast in a bowl.
2.　Add lukewarm soy milk to 1 and mix them roughly.
3.　Whip room temperature butter until becomes white.
4.　Add 3 to 2 and mix them, then put the dough on the board and knead until becomes smooth.
5.　Roll the dough into a ball, put it back in the bowl, wrap the bowl with the film, and leave it to be fermented (I put less yeast so the fermentation takes longer, so leave until becomes double).
6.　Punch the dough down, cut it into 6 pieces, roll them into a ball and leave them for 15 min.
7.　Flat the dough, fold 1/3 of top and down to the centre, and also fold 1/3 of both sides to the centre.
8.　Place the folded dough seam-side down on your left hand, and roll it into a smooth ball straining softly the dough from the top to the down by your right hand, seam the down using fingers and place them on the baking pan with cooking sheet.
9.　Cut the centre until 2-3mm from the bottom so that the 2 parts are not separated.
10.　Leave them to be fermented (around 1 hr).
11.　Bake them in the oven with 200℃ for 15 minutes。

So your croissant breakfast is postponed for a while♪

Bon profit!!!

Braided bread(Pan de trenza)

Normal bread becomes cuter if we make it into a braid.
So today I have baked Braided bread (Pan de trenza), and made some sandwiches for lunch.
I used Soy milk instead of normal milk so that the bread became more doughy.
If it is sunny and warm, it is nice to go to a park for a picnic with sandwiches.
Thinking of Japan with beautiful streets with cherry blossoms...

＜Recipe＞

Strong flour　200g
Wheat flour  　50g
Sugar      　　   12g
Dry yeast     　   5g
Soy milk 　　 160g
Salt 　　　　　　　5g
Butter　　　　　 15g

1.　Mix flour, sugar, yeast, soy milk(40℃) and salt.
2.　Once mixed, add butter(room temperature) and mix them.
3.　Knead it on the table.
4.　Leave it to be fermented(around 1hour until the volume is doubled)
5.　Remove the gas, form into a ball once again and leave it for 15minutes.
6.   Divide the dough into 8 pieces, press each piece with a hand to flatten into a triangle shape.
7.   At 1 cm below the corner of triangle(you have to keep this 1 cm triangle), start to make 2 lengthwise cut in to have 3 strings of dough which are still together on the top, and make them into a braid(fold the end into the backside).
9.　Sift flour on the top and leave them to be fermented. (Until doubled, around 1 hour)
10.　Once fermented, bake them in the oven(180℃ for 15minutes)

This time, I made Smoke salmon + Mayonnaise and Ham + Mayonnaise sandwiches.

I baked ham mayo sandwiches in the toaster for 5minutes.
Once baked mayonese tastes nicer♪

Bon profit!!!

Stollen in Japanese style

As I made Kanroni of chestnuts (peeled and boiled with syrop), I decided to make Stollen in Japanese style, and delivered to The Matcha House where I was normally buying Matcha.


Photo：provided by The Matcha house
















＜Recipe＞

Butter　         70g
Wasanbon*　30g
Yolk          　　1
Soya milk　　60g
Dry yeast     　8g
Strong flour　80g
Flour         　80g
Matcha　　     2 table spoons
Salt        　　　4g

Nutmeg　         1/3 tea spoon
Cinnamon 　     1/2 tea spoon
Ginger powder 1/2 tea spoon

Kanroni of chestnuts      　30g
Roasted walnuts　            50g
Rum steeped dried fruits 100g

Melted butter & Powder sugar

Please refer to the recipe of stollen to know how to make.
Stollen is German traditional sweet but Japanese version was also quite nice♪

Bon profit!!!

*Wasanbon is fine-grained Japanese sugar traditionally made in Shikoku. If you don't find any, you can use any sugar from sugarcane.

Stollen

Sweets with dried fruits are not my favorite but a Stollen is an exception!
The Stollen is a heavy german traditional bread like cake containing lots of dried fruit, and covered with powder sugar. We can keep it for a long time and the taste becomes better day by day, so normally we cut a small slice and eat it everyday. However, our stollen is disappearing too quick to know the taste altering with time!

Thinking the butter and powder sugar used for it we are worried about the calorie, but we cannot stop cutting...
One day I brought a stollen from Vienna and I found out our family also loved it. So this year I made several and gave them to each family♪

We cannot see Stollen in Spain a lot, but I suppose if we go to Germany, tons of them go on sale in every bread shop. I have to visit one day!

＜Recipe＞

Butter  　       70g
Sugar　　       30g
Yolk　　          1
Milk 　　       60g
Dry yeast　     8g
Strong flour　80g
Flour         　80g
Salt    　　　　 4g

Nutmeg　 　1/3 tea spoon
Cinnamon　 1/2 tea spoon
Cardamom  1/2 tea spoon

Roasted almond      　30g
Roasted walnut 　      50g
Rum steeped fruits　100g

Melted butter＆Powder sugar

1.　Heat milk to 40℃, add yeast and leave it for a while so that yeast can be fermented.
2.　Place softened butter (room temperature) and sugar in a bowl, and beat them until become white.
3.　Add yolk into 2 and mix well.
4.　Add all flour into 3.
5.　Add 1 into 4 and knead them well until the dough becomes smooth.
6.　Add spices, almond, walnut and dried fruits into 5, knead them little bit more, roll it into a boll, and leave it to be fermented (around 2 hours).
7.　Remove the gas and shape the dough (roll into a oval and fold the left side over to right side but not to cover all, and once again fold the left side over to right side not to cover all.
8.　Second fermentation (around 1 hour).
9.　Bake it in a oven with 180℃ for 30 minutes.
10.　When it is done, spread the melted butter the whole surface (around 20-30g).
11.　When it is cooled, powder the powder sugar and wrap it in plastic wrap.
The taste becomes nicer as days go by, at least leave it for 2 days.
Before eating, powder the powder sugar once again.

Bon profit!!!

Choco Bread

Whenever I go to Mitsukoshi Department, I cannot stop buying Choco Bread from Joahn.

It is so popular and always we see queues of people waiting for this bread coming out from the oven. And they are gone so quickly!

Therefore, if I find any, I must buy it! My family also loves it and it will disappear before we know it.

I missed this Choco Bread, so I looked some recipe on the internet and tried one.

The one I chose this time was the most popular Chocolat Bread resipe at COOKPAD by Minrin san.

Waiting for the dough to rise...

Better look than I expected♪

Cutaway.

 

 

It is nothing compared to Joahn's Choco Bread but enough to satisfy mi;-)

Thank you very much Minrin san to share this recipe!

(If you cannot read Japanese but want to try Minrin san's recipe, contact me)

Bon profit!!!

SHIRAKAMI KODAMA KOUBO(yeast)

When I returned to Japan, I bought 「SHIROKAMI KODAMA KOUBO」 which I had been interested in.

「SHIRAKAMI KODAMA KOUBO」is wild yeast found in Shirakami-Sanchi (white god mountain area), a UNESCO World Heritage Site, staddling between Akita and Aomori, in northern Honshū Japan. And due to its strong leavening power and high trehalose content, it is said to make bread more tasty.

So, in accordance with the enclosed recipe, I made Petit Pain.

*in Japanese, we call small bread "PUCHI PAN" as more less in french.

＜Recipe＞

Hard flour          　　       　250g

Sugar   　　　　　　 　　　     　6g

Salt　  　　　　　　　　　　     　3g

Yeast   　　　　　　　 　　     　5g

Lukewarm water(35℃)　     15g

Water 　　　　　　　   　130-145g

1.　Mix yeast and lukewarm water and leave it for 5min.
2.　Mix flour, sugar and salt in a bowl.

3.　Add 1. and water to 2. and mix them.

4.　Put the dough on the board and knead it for 5 min. (The dough is supposed not to be slammed)

5.　Cover the dough with the bowl and leave it for 5 min.

6.　Start kneading once again for 7-10min, and once the surface becomes moist, roll it into a ball.

    (Primary fermentation: depending on the temperature, around 1-2 hr. until the size becomes around 2.5 times). 

7.　Punch the dough down, cut it into 8 pieces and leave them for 15 min.

8.　Roll each pieces into a ball, and place the rolled dough with smooth side top in the baking pan with cooking sheet.

     (Secondary fermentation: depending on the temperature, around 1-2 hr. until doubled in size). 

9.　Bake them in the oven for 10-15 min. (200℃)

  The bread does not contain any butter but so tasty and elastic.

We can enjoy it as it is and also make nice sandwich!

Bon Profit!!!

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!!!

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!!!