Herpes Picutres In Women

Japanese-style bread

I think everyone who saw the bread from a bakery in Paris that put Japanese David Levobitz in his last post, it seemed impressive. He gave no recipe, just let the win:)) I left "bottom" immediately inspired, and two bread recipes bicolor, one of my new Korean book (of which I spoke entry in my yogurt and honey buns ) and a Japanese bakery magazine published in Taiwan, I decided to make changes and additions to achieve something similar, adding an extra layer of cocoa mass, and changing the filling azuki bean paste and Nutella!

Although I can assure you that the combination of matcha tea with azuki is sensational! If you have access to it, do not hesitate to try it, but to do a little more accessible, I used the famous chocolaty paste.

This was the result, doubling the recipe I give below two beautiful loaves, one with an extra layer of Nutella, and the other without. Grown tremendously in the oven, and possibly my mind was a tad small for the amount of mass. I used a template for approx. 500-550 grs. and each of these breads is over 650 grams. My kids loved the filling of Nutella ... and of course, we can spread a little more to make it more small piece: D

Hope you enjoy!

The dough recipe produces delicious, very soft and manageable. Really good, and here I leave for those who want to try.
is provided for various options, even for just bicolor bread, or a rich bread very soft if not add cocoa and matcha. It is a matter of letting your imagination play.

take this entry to tell you that recently there are several initiatives to help the Japanese left with nothing after the devastating earthquake and tsunami that occurred recently in Japan, one of them is Bake Japan, which takes place in some parts of the world. Given that many of my readers are English-speaking friends who live in the U.S., I give you some links to read more about this. The blog of our dear Miriam, The Winter Guest and Wild yeast to those found in USA.

Thank you all for visiting!

Love,


Ingredients:
(For a loaf of bread of 650 grams. Approx.)

350 grs.
bread flour 6 oz.
instant dry yeast 15 grams.
6 grams sugar.
salt 20 gm. corn syrup (can substitute with honey)
15 grs.
butter 1 / 2 egg (about 25 oz.)
75 grs. cream milk or cream
170 grs.

milk also need:
8 grams.
matcha tea 8 oz. cocoa powder 4 teaspoons water


(If For a richer color, feel free to add one or two more grams of cocoa and matcha).

Optional: Approx. 3 tablespoons cream or some Nutella chocolate spread.


Prepared

1. In the mixer, place all ingredients except butter, and knead first at low speed for 3 minutes, then add the butter and knead medium speed for approx. 8 minutes, until dough is well elastic and shiny.

2. Meanwhile, two small containers, place in a matcha tea with two teaspoons of water and mix until smooth. Do the same with the cocoa and two teaspoons of water.

3.Place the dough on the table, divide it into three equal-sized portions (I recommend using the scale). A party add matcha tea paste, and knead well until dough is all one color. Do the same with another part of the mass and cocoa paste.

4. Bolear the three pieces of dough, place in three containers greased, cover and let rise 45 minutes to 1 hour.

5. Each serving bowling again to remove the air from the dough and let rest on the table for 15 minutes.

6. With hands, lightly flatten the dough ball white, with the knee help to make a rectangle with a 1 / 2 "thick approx. Set aside. Proceed to do the same with the mass of matcha tea, and then the cocoa. (Note: Measure the length of the mold, which narrowed part of its mass is slightly smaller than the mold to enter without problems.)

7. Place rectangles on each other, first the white mass, then of matcha and finally the cocoa. (Optionally, place a thin layer of Nutella or a layer of chocolate paste on the cocoa mass).

8. Make sure the dough has a good rectangular shape, (mine in the photo look square, but when I tried to lengthen rolling a little bit more with the hand) and proceed to roll up like roly-poly.

9. Pinch the edges to seal well and not open underneath. (Pinching the sides is optional, either way is fine. But if you put some Nutella or chocolate cream, be sure to seal them to get out the chocolate).

10. Place in pan, and let the dough rise until 80-90% fill the mold, approx. 45 minutes.

11. Carry a preheated oven at 180 C for 45 to 50 minutes approx. Make sure the sides are golden. Turn the pan in the oven for 40 minutes, to brown evenly. (If the top browns too quickly, place a foil just reaches the desired color for the rest of cooking.)

12. Unmold and cool on a wire rack.

Note: The recipe is for a single loaf of bread, I doubled the recipe so the photos of two loaves.

This muffin is going to Yeastspotting !