Last night, I suddenly realized that I didn't have any bread for breakfast the next day.
Normally, I would just cook rice. For some reason, I got motivated yesterday and hurriedly made bread at the same time as dinner
I used to be a bread baker once a week, but I haven't kneaded bread in a while.
I had some red azumas from Kagoshima that my father gave me so I used it with the leftover black sesame paste from the black sesame cream cheese.
I made it into a sweet potato cream bread with black sesame flavor
Kneading is so much fun
I'm a bit of a slacker, so I'm a bit sketchy about the temperature, time, and amount of ingredients.
Even so, the dough fills the bowl to the palm of my hand, and after the second fermentation, the bread is lined up in a big row, which makes me happy
I've never taken a lesson before, and I'm doing this mostly from what I know from You Tube. If I have the chance, I would like to learn how to make croissants and danishes, which seem difficult to make.
It was as hard as expected but now Tokyo gets calmly again.
Outside is very very chilly though…
Maybe because it’s getting cold lately, I’m becoming chocolate lover more and more
My favorite is snickers especially white chocolate version
I think I can have this everyday
Tomorrow, I’m going to my friend’s house to watch Showtime! lol
I really want to watch his HR
Yesterday, I baked brownie to cabaret my friend’s promotion
In Japan, there is a snack called tabekko dobutsu which is a old style animal shaped biscuit. She likes it so much and I baked her tabekko dobutsu brownie
I went to Costco on the weekend.
We love to go to Costco once a month, and it was fun again!
As a couple, we can't buy a lot of things, and our refrigerator is at the limit of its capacity.
We always go over everything carefully and put it in our cart
We had lunch at the food court this time, and I had clam chowder for the first time...
Delicious
The price was a little expensive compared to pizza or hotdogs, so I was a little hesitant, but I'm glad I bought it!
The soup was full of flavor from the clams, and when I added the little crackers, the texture was great...
It reminded me of the clam chowder I used to eat in San Francisco
Creamy soup with lots of i ｃlams in sourdough.
I dipped my pizza in it and felt like I was in San Francisco
It's so good, I already want to eat it again. I'll definitely buy one next time
I also got Oxyclean, so I'll gradually start my cleaning engine towards the end of the year.
I'm jealous of people who have a Costco nearby because I can't buy a lot at once
Today, I made Ohagi which is Japanese traditional sweet with red bean paste
This is the season everyone makes Ohagi to offer for ancesters.
I love Ohagi so much
簡単おはぎ
あんこ12個 きな粉7個
小豆･･･250グラム
砂糖･･･240グラム
もち米･･･225グラム
普通米･･･75グラム
塩･･･一つまみ
砂糖･･･15グラム
きな粉･･適量
砂糖･･･きな粉より少し少ないくらい
塩･･･一つまみ
Ohagi (Red bean paste with stcky rice)
Red bean 12pieces Soy bean flour 7pieces
Red bean･･･250g
Sugar･･･240g
Row sticky rice･･･225g
Row rice･･･75g
Salt･･･pinch
Sugar･･･15g
Soy bean flour･･･as needed
Sugar･･･a little less than soy bean flour
Salt･･･pinch
Sugar･･･1 tablespoon
①小豆をさっと洗い鍋に開ける。小豆が浸るほどの水を入れる中強火で30分茹でる。
途中でさし水をしながら灰汁をとる。
①Wash red beans quickly and pu them into a pot. Pour water so that red beans are soaked and make it boiled for 30 minutes. Pour some water and get rid of foam.
②Drain water, and pour some clean water again. Simmer in low heat while getting rid of the foam until the beans are cracked. Pour some water so that beans are fully soaked in the warer.
③豆が割れたらざるにあげ鍋に戻す。
③When beans are cracked, drain water and return them to the pot.
④砂糖を加え水分がなくなるまで弱火でよく練る。
④Put sugar and mix well in low heat until they are no more moistured.
⑤水分が飛んだら小豆の完成！
⑤When they become solid, it's done!
⑥もち米と普通米を洗い1時間ほど水に浸す。
⑥Wash sticky rice and normal rice. Soak in water for 1 hour.
⑦砂糖、塩を加え水を2合より少し少な目に入れ普通焚きで焚く。
⑦Put sugar, salt and water a little bit less than 2nd line, then cook.
⑧焚けたらしゃもじで半分つぶす。
⑧When cooked, crash half.
⑨小豆用には25グラム～30グラムずつ、きな粉用には45グラム～50グラムずつ丸める。
⑨For red beans, make each ball 25g to 30g and for soy bean flour, make each 45g to 50g.
⑩小豆50グラムでもち米を包む。
⑩Wrap sticky rice with 50g of red bean pasete.
⑪小豆おはぎのできあがり
⑪Red bean ohagi
⑫小豆20グラムをもち米で包む。きな粉をまぶす。
⑫Wrap 20ｇ of red bean paste with sticky rice. Mix soy bean flour with sugar and salt and put the sticky rice ball in the flour so that the ball is completely covered.
⑬きな粉おはぎの完成
⑬Soy bean flour ohagi
たくさんできました毎日食べ放題嬉しい
例によって旦那さんはきな粉派で私は小豆派笑
小豆は少しお砂糖を控えめにしたので甘すぎず最高です
おはぎってどうしてこんなに幸せなのでしょう・・・
I'm so happy that I can eat as much as I want every day
As usual, my husband is a kinako (soybean flour) fan and I am an red bean fan
I used a little less sugar so it's not too sweet.
I wonder why ohagi makes me so happy...
Summer is gone and finally my favorite foods, sweet potatoes, chestnuts and pumpkins are in season now.
Since I got a sweet potato last weekend for the first time in this season, I baked some breads after telework today.
I steamed sweet potatoes in microwave and mixed with butter, milk and sugar to make bread filling.
Also, steamed pumpkin with some sugar and cinnamon.
Today I prepared 2times of usual dough so it was a bit harder to knead them but also 2times of happiness after all
🍠秋のサツマイモパン&かぼちゃパン🎃
16個分(各8個)
強力粉･･･340グラム
薄力粉･･･60グラム
砂糖･･･10グラム
蜂蜜･･･10グラム
塩･･･6グラム
ドライイースト･･･6グラム
ぬるま湯･･･260グラム
バター･･･20ｇ
＜サツマイモフィリング＞
サツマイモ･･･1本
砂糖･･･大さじ1
バター･･･15グラム
牛乳･･･大さじ3(様子見ながら)
黒ゴマ･･･適量
サツマイモをレンジで4分程蒸かし、サツマイモをつぶしながら
黒ゴマ以外のの材料をすべて混ぜ合わせる。
パットに広げシート状にする。
＜かぼちゃフィリング＞
かぼちゃ･･･1/8個
砂糖･･･大さじ1
シナモン･･･適量
レーズン･･･50グラム （お湯でふやかし水気をよくふき取っておく）
かぼちゃをレンジで4分程蒸かし、かぼちゃをつぶしながら
レーズン以外の材料をすべて混ぜ合わせる。
Autmn bread with sweet potato and pumpkin
16 pieces (8 pieces each)
＜Sponge dough＞
Bread flour･･･340g
Flour･･･60g
Sugar･･･10g
Honey･･･10g
Dried yeast･･･6g
Warm water･･･260ml
＜Sweet Potato Bread＞
Sweet potato･･･1 medium size
Sugar･･･1 tablespoon
Butter･･･15g
Milk･･･3 tablespoon (as needed)
Black sesame seeds･･･as needed
Steam the sweet potatoes in the microwave for about 4 minutes, then mix all the above ingredients except sesame seeds together while mashing the sweet potatoes. Spread on a pad and form into a sheet.
＜Pumpkin Bread＞
Pumpkin･･･1/8 medium size
Sugar･･･1 tablespoon
Cinnamon･･･as needed
Raisin･･･50g（Soak in hot water and wipe off the water well.）
Steam the pumpkins in the microwave for about 4 minutes, then mix all the above ingredients except raisin together while mashing the pumpkins. Spread on a pad and form into a sheet.
①強力粉、薄力粉、砂糖、蜂蜜、塩、ドライイーストをボウルに入れ、ぬるま湯をイーストめがけて加える。
①Put bread flour, flour, sugar, honey, salt and dry yeast in a bowl and add lukewarm water to the yeast.
②生地がなめらかになるまで捏ね、バターを加える。
②Kneed until the dough smooth add butter.
③生地が捏ねあがったら半量ずつに分け、片方に黒ゴマ、片方にレーズンを加える。
③When the dough is well kneaded, divide it in half and add black sesame seeds to one half and raisins to the other.
④ラップをして2倍に膨らむまで約一時間一次発酵。
④Wrap the bowl and leave it for about one hour as the fiest frementation.
⑤発酵が終了したら、それぞれ8等分しベンチタイム10分。
⑤After fermentation is complete, divide each dough into 8 equal portions and allow 10 minutes of bench time.
⑥それぞれ用意しておいたフィリングをつつみ成型していく。
サツマイモパンは楕円に広げた生地にフィリングをのせ閉じる。
⑥Fill each lfilling and mold. For the sweet potato bread, roll out the dough into an oval shape, fill with the filling, and close.
⑦縦に向かって伸ばしスケッパーで4本切れ目を入れる。手前から巻いていく。
⑦Roll it lengthwise and make 4 slits with a skewer. Roll up from the front.
⑨Form the pumpkin bread into a flower shape. Wrap pumpkin filling in a round shape and make it flat, and cut 8 slits and turn it upwards so that two pieces are facing each other.
The second frementation for 40 minutes.
⑩160℃に余熱したオーブンで20分焼く。
⑩Bake in a preheated oven at 160°C for 20 minutes.
今回は旦那さんの好きな白くて柔らかいパンを目指し低い温度で焼いてみました。
発酵の間に用事を済ませたため、過発酵気味でしたが
柔らかくて優しいパンが出来上がりました
成型はまだまだ訓練が必要です
私はサツマイモ派だけと旦那さんはかぼちゃ派で取り合いにならず良かったです笑
まだまだ秋が続くので機会があればまた作ってみたいと思います
This time I baked the bread at a lower temperature to make it white and soft, which is my husband's favorite. I had to run some errands while it was fermenting, so it was a bit over-fermented. But the bread turned out soft and tender, though I still need to work on forming it I'm a sweet potato fan and my husband is a pumpkin fan, which is a good thing as no fight occurslol
I'd like to make it again when I get a chance because fall is still here
It was a very nice day today here in Tokyo. We have alerady passed the middle of April, and in another half month, it will feel like early summer. The weather in this season is really nice It just makes me want to take a detour to go to the grocery store or take out the trash just to stay outside a little longer...
I've been so busy with wedding preparations for the past few months that I haven't been able to relax on weekends.
but I was reminded of how happy I am to be able to take a leisurely walk in the warm weather or take a nap in the early afternoon.
It's been more than 8 months since I moved to the current place, though we haven't been able to explore the area because of COVID. I need to make a list of all the places I discovered during my walk that I want to visit
So today, I made a jelly using lots of strawberries that I found on special sale at the grocery store yesterday I've been wanting to make this since I found this recipe before I'm so glad I could make it, and I'm thrilled that it tasted as good as I expected
イチゴの宝石ゼリー
15cm丸型
熱湯・・・200ml 粉ゼラチン・・・10g 砂糖 ・・・大さじ6 レモン汁・・・大さじ3
水・・・200ml
Strawberry Jewelry Jerry
15cm round cake pan
Boiled water・・・200ml
Gelatin powder･･･10g
Sugar･･･6 table spoon
Lemon juice･･･3 table spoon
Cold water・・・200ml
①イチゴを洗ってヘタを取る。
Wash strawberries and remove the stems.
②熱湯とゼラチンをよく混ぜ合わせ、ゼラチンが溶けたら砂糖とレモン汁、水を入れ混ぜる。
Mix boiled water and Gelatin powder well. Once gelatin is desolved, pour sugar, lemon juice and cold water then mix.
③型を氷水で冷やしながらゼリー液を1㎝程の高さまで加える。
Cool the mold in ice water and add jelly liquid to a height of about 1cm.
④イチゴを敷き詰め固まったら③、④を繰り返す。
Put strawberries radomly on the first layer of the jerry and once the jerry is fixed, pour the next layer of the jerry liquid. Then, repeat it several times.
⑤冷蔵庫で冷やし固める。型から外すときは湯せんすると簡単に取れる。
Cool in the refrigerator. When removing from the mold, warm the mold with hot water.
想像以上の美味しさ・・・
八百屋さんの方が来週になると値上がりしちゃうと言ってたから
思い切って買ってみたたくさんのイチゴでしたが、きっとあっという間に食べちゃう
ゼリー液もシンプルかなと思ったら甘酸っぱいイチゴ味が染みてて良く合う。
他のフルーツでも是非やってみよう
It's even better than I imagined... The grocery store clerk told me that the price would go up next week. So I took the plunge and bought a bunch of strawberries, I'm sure I'll eat them in a flash. I thought the jelly liquid would be simple, but it was soaked with sweet and sour strawberry flavor and went well with it. I'll definitely try it with other fruits
In 2021, I want to find something to keep me going even if I'm a total lazy person, then decided to start a blog.
My hobbies are cooking, baking, and traveling.
I spend a lot of time at home because of COVID lately. Hope I can improve my cooking skills while I stay home longer.
This is just a record of my usual life especially cooking.
I've lived abroad for a while and loved looking at foreign recipe books and sites.
Since I've been working as a translator for a while now, I would like to write articles in English,
especially about cooking, for people overseas who are interested in Japanese recipes.
Wishing my blog help introduce Japanese recipes in English.
Thank you very much
キャラメリゼナッツのクロワッサンスコーン
(5個分)
ホットケーキミックス・・・100g
サラダ油 ・・・15g
ヨーグルト ・・・35g
砂糖 ・・・15g
パイシート （室温に戻して柔らかくしておく ・・・１枚
水・・・適量
グラニュー糖・・・適量
＜キャラメリゼナッツ ＞
アーモンドダイス・・・20g
砂糖・・・大さじ2
水・・・小さじ1.5
バター・・・大さじ1/2
蜂蜜・・・大さじ1
Croissant scone with caramelized nuts
（5peace）
Pancake flour・・・100g
Vegetable oil・・・15g
Plain yorgult・・・35g
Sugar・・・15g
Paistry sheet（defrost at a room temperature)・・・1sheet
Water
Granulated sugar
＜Caramelized nut＞
Diced almond・・・20g
Sugar・・・2 table spoon
Water・・・1 and half table spoon
Butter・・・Half table spoon
Honey・・・1table spoon
＜キャラメリゼナッツ Caramelized nut＞
①生アーモンドダイス（その昔セリアで購入したもの）をフライパンでローストし別皿によけておく。
Roast diced almond in a pan and leave it in a seperate plate.
②水と砂糖を煮立たせアーモンドダイスを戻し入れバターと蜂蜜を加える。
Boil water and sugar in a same pan and return the roasted almond, and add butter and honey.
③オーブンシートまたはアルミホイルの上でパキッと割れる程度まで冷やし固める。
Cool it on a hoil until it solidifies.
<スコーン Scone>
④ホットケーキミックス、サラダ油、砂糖、ヨーグルトを入れ粉っぽさがなくなるまで混ぜる。
Mix pancake flour, vegetable oil, sugar, yorgult until no longer powdery .
⑤ナッツが冷やし固まったら棒で細かく砕く。
Break the solid nuts into small pieces with a stick.
⑥スコーン生地に混ぜ込む。
Mix into scone dough.
⑦パイシートを綿棒で伸ばしその上にミックスをしきつめる。４分割して重ねる。
Roll out the pie sheet with a stick and spread the mixture on it, dividing it into 4 layers.
⑧２つ折りにして５等分して天板に並べる。水を塗りグラニュー糖をまぶす。
180度に余熱したオーブンで15〜20分ほど焼く。
Fold in half, divide into five equal portions, and place on a baking sheet. Brush with water and sprinkle with granulated sugar.
Bake in a preheated oven at 180℃ for 15 to 20 minutes.
をゲットし公園でランチ
これが美味しくて
たべっ子どうぶつブラウニー
簡単おはぎ
イチゴの宝石ゼリー
