Pork Buns

Cookpadのレシピを参考にしながら肉まん作り。皮を作るのに腕が痛くなるほど四苦八苦。発酵前は硬すぎると思った生地だけど、蒸しあがったらふっかふか！フードプロセッサーにかけた具は細かすぎたので、次回は具は大きめ切って、甘さも控えめにして、お肉は角煮のを使ってみよう。冬はやっぱり肉まんよね。

Chicken Ham and Cream Cheese Sandwich

ありもので簡単にサンドイッチ。具は常温にしたクリームチーズと、さいころ型に切った鳥ハムをまぜ、パセリのみじん切りを入れる。昨日焼いたパンを軽くトーストして出来上がり。

No-Knead Bread - Try 2

Mark Bittman's wonderful no-knead bread from the New York Times.
This time, It turned out much better looking than last time. Because I found Japanese ceramic pod on my kitchen shelf, I believed that it can be used in the oven. Actually, I wasn't sure if the pod is reliable, but it went fine. I'm happy how it looks, but some how inside of the bread wasn't airy enough... May be I touched too much when I shaped dough since it was too sticky and wettish. I have to try reducing water next time and let see how it going to be.

Ballymaloe Brown Bread

This no-knead, one-rise bread was introduced by Doris Grant in her book Your Daily Bread. This recipe is an improved version devised by Myrtle Allen, founder of the now legendary Ballymaloe House hotel and cooking school in County Cork, Ireland. (by Eric Treuille and Ursula Ferrigno, Ultimate Bread)

捏ねない、発酵が一回だけのパンというところに魅力を感じて挑戦。材料にジンジャークッキー作り用に買って、残った分の使い道に困っていたモラセスが入っているところにも興味を引かれた。捏ねない上に、発酵が一回なのでとても簡単。味わいのある、ずっしりとしたパン。薄いスライスにして、サンドイッチにするといいかもしれない。今日は味見だけにして、スライスして冷凍。サンドイッチは後日。

具のアイディア　１：　ツナ＋ケッパー＋タマネギ＋マスタード＋マヨネーズ　
具のアイディア　２：　卵＋マヨネーズ＋ディル

No-Knead Bread - Try 1

Mark Bittman's wonderful no-knead bread from the New York Times.
It is an amazing bread that you can make it so easy and tasty. Well, even though the taste is exactly what I like, I couldn't make it right this time. As my picture shows it looks so flat and messy, because I don't have an oven reliable heavy coved pot which is described in the recipe. And some how my dough was wetter than how it should be. I'll have to try it again soon.