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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 !

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In the last meal request I made to Andrew of the bakery also asked for a meal banneton and Malta, and this is the result of the new shop, a bread crust and crispy fat, with the smell and taste that make you remember the old children's bread, and of course in the next order I will make a round banneton.

My daughter lives out of Malaga and comes home on weekends and do not miss the aromas and flavors of home, and help a bit, I usually do is bring food and of course the bread, because once you get used to a good homemade bread and do not want another.

With a crumb spongy but strong, such a crumb with a plate of good extra virgin olive oil, makes you lose your breath.

Ingredients: 100 grs
. buckwheat
300 grs.
sturdy flour 200 grs. mix of rye and wheat
5 grs. pale malt flour
11 grs.
50 grams of salt. of extra virgin olive oil 3 grams
.
270 grams of lecithin.
water 240 grs. Sourdough
6 grs. dry yeast 1 banneton
than 1,500 grams. "Optional" mode do
:
Put all ingredients into the bowl and the hook at No. 1 knead until dough is elastic and shiny, about 10 minutes drive. let it weigh into the bowl.

When it has doubled its volume, back to knead a little to degas, and go into the previously banneton floured, cover it with a cloth and let rise until returning to double the volume.

As I have no baking stone, which is when I preheat the oven to leave the tray in to heat as the oven has reached the desired temperature and the bread was weighed, I take the tray is very hot and being careful not to burn the mass dropped by turning on an oven tray, and I am making grenada.

The go into the oven that was preheated to 250 degrees, heat up and down in the first slot and a bowl of boiling water, close the door and lower the temperature to 220 degrees for 35 minutes or until the bread has a golden brown and when tapped on the base sounds hollow.
Pay attention to the difference of bread the size it is, it's great to get this out of the oven.

I let cool on a rack, cut it into slices 1 cm. and packed in bags and ready to make the trip to Sevilla, and put in the freezer.

And so my daughter enjoys every day as fresh bread for his mom.

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tricolor chocolate scones and cinnamon buns

The comments of the previous post, Glenda asked if I had another recipe for scones , these English muffins are simply addictive, and just saw this recipe I knew that I would be sure to enchant and PC. too .... took measures to grams and I made some adjustments, like using chocolate chips instead of chips of cinnamon. The result is a little sin, but a taste from time to time ... we deserve ... a couple of brisk little walk in the park nearest ready lol.

As I said before I like the scones are rich and very easy to make. Generally leave perfect on the first try. In the blog you can find other recipes from my favorite scones.

This blend of cinnamon and chocolate is delicious and the capita of crunchy cinnamon sugar is delicious. Now to work in a few minutes we are ready and warm scones ^ _ ^

I wish you a wonderful Sunday and a great week!



Ingredients:


390 grs.
cake flour 70 grs.
7 g sugar.
baking powder 3 grams.
cinnamon 200 gr.
cold butter 180 grs. cream or whipping cream 1 egg
(50grs. approx)
1 teaspoon vanilla extract 120 grs
. chocolate chips or nuggets


To cover:

50 grs.
sugar 1 teaspoon cinnamon
1 1 / 2 teaspoon cream or cream


Prepared

1. In a large bowl, mix flour, sugar, cinnamon and baking powder, mix with a fork.
2. Incorporate cold butter into pieces and work it with the loop until it becomes smooth.
3. Add chocolate chips and mix lightly.
4. Separately, mix the whipping cream with the egg and vanilla, beat lightly with a fork and add to flour mixture. Mix with a spoon wood or plastic, until it is all integrated. It seems you need more liquid, add nothing more.
5. Place on a plastic hands rectangular or circular shape, put another plastic over and crush with a rolling pin slightly to a thickness of 1.5 cm approx.
6. Bring the dough to the refrigerator for about 20 minutes.
7 Meanwhile prepare the deck, mixing all the ingredients: sugar, cinnamon and whipping cream.
8. Remove the dough from the refrigerator and cut circles with a cookie cutter, and then put a little mixture on each scone cover, gently crush with your fingers or you can divide the dough and form two circles, if you see the dough is too sticky, place it between two plastic films and take it to the refrigerator for a few minutes. Place the cover over the entire surface of the circles, press lightly with your fingers and cut into eight sections. (I cut the first circle, with the mass which was, I gave him a circle, I took her back to the fridge for about 10 little minutes, then cut triangles. I came out approx. 16 scones redonditos and 8 triangles).
9. Carefully with a spatula, bring the scones to the baking sheet, leaving apart from each other because they grow in the oven.
10. Carry 175-180 C oven for 20 to 25 minutes, which appear slightly golden.
11. Place on a rack until cool.

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banneton premiering my first birthday with pocoyo Marta and her friends home in foil

The Marta fulfilled 1 day 12 year old, as time passes, if it appears that two days ago when my son was leaving the elevator at the hospital all pride in their daughter in her arms, crying ????? that was not mourn was extremely angry, took her out without permission and that she did not like it.

now is a whirlwind that will not stop for a moment, is lively and very talkative, loves pocoyo and we have the whole family spellbound, the grandmother says the girl has given birth and who has rejuvenated his sentence is that you can not pick up in arms because Martha is not heavy and still. Here
hand stopped him because he was going straight to the cake or rather pocoyo.

The cake has a little story, I wanted to make a 1, fondant, but to me the fondant just convinced me not at all, but I have to admit that there are very nice, the mold 1, I saw one of my many visits to The house fresh flowers, but and when I went to buy it because they had no why is it?, these girls do not have the items when they have already sold, but as an ill wind that blows no good, Mariló had that day course cake decorating and was putting the cream and commented that it was very easy to install and use and also because they are cream plant, free of cholesterol and other things ...., we know that when we have to transport cakes are very concerned that the cream will break down and give us a scare, she gave it a try and of course I said, I have the filling and cover the cake, is easy and working to support the mixtures we want and of course the main thing is that everyone liked so much that one of my sisters who does not like pie, she always says she is very sweet, syrupy, the cream does not like, and see where I said the cup cakes were 12, but the cake was 13, thanks sister.
Ingredients:
For the cake

8 eggs 240 grs.
200 g sugar.
flour 40 grs.
cocoa powder pinch of salt For the filling

1 liter of vegetable topping mix (cream plant)
150 grs.
dulce de leche 100 grs. cherry jam, syrup
For

230 grams of water 250 g sugar juice of 1 lemon

For vanilla cup cakes recipe Mariló

200 grs.
sugar 140 grs.
butter at room temperature 2 eggs 1 vanilla pod

150 grs.
milk 230 grams. flour
8 grams.
yeast a pinch of salt
Truffle of cup cakes
60 grs. chocolate fondant
30 grams.
sugar 50 grs.
cream 30 grams.
butter 2 tablespoons honey rum
For cookies

200 grs.de flour 50 grs.
rice flour 125 grs. cold butter cut into cubes
110 grs. powdered sugar 1 egg

1 vanilla pod 1 pinch of salt

----------
Fondant

6 Spaghetti
dyes color cards transparent plastic adhesive

1 wooden board 60x40

do Mode:
The cake was for Saturday and so I organized to make it without strain: Tuesday

Seeking the puppets and the way to Photoshop, I put the size I need and sack printer, cut out.
Cut a muffin pan and take out the cardboard template, I cut it and rounding off with scissors Piquitos, I hit the cutout in the center and leave everything ready.

Wednesday:
with fondant I Pocoyo and his friends, I put a small step for you to see as I've done. Pocoyo
was not the first and took pictures, but seeing the rest there is no problem, balls, cones and rollers and shape, is the most work has given me, being the first and most complicated at least for me, I'm not an expert in this of fondant.

You know based on balls, cones and rollers do to Eli, the material modeling are my kids had when they were small for the dough.

Eli, completed and put into the cake

To lula, I dyed the orange fonant and ears, the eyes and mouth I have made chocolate fondant
lula I traversed a spaghetti leaving 1 cm. out to securely hold the tail and not fall.

Lula taking its preferred site on the cake

To duck, fondant I dyed in yellow, orange and green and the same, and not struck by spaghetti through them, is a very safe if a child takes a whole mouth do not give us a scare.

Duck presiding over a corner of the cake

To pajoroto as I was not sure what color it was, with the rest mass is formed color, looks green, and so a ball, the flattened slightly .

And pajoroto ready

This is the birthday card.

I copied the pattern and the tart I made for

flowers I cut out circles with a round mold, I have made some cuts with the scissors and have made the flowers.
With spaghetti and green fondant sticks I have flowers, I stuck with a little water and left them to dry in a cup.

finished flowers

Prepare number 1 and tray
Two drawing sheets 1 and it cut out.
For tray, a wooden board 60x40 cms. I hit a green cardboard and plastic backing with adhesive.

All

work on Tuesday and Wednesday, is ready and waiting.

On Thursday
I
cookies Prepare the dough and let it cool down the stretch and letter cutters, rear foot and hand, cut the cookies and printing I put the name do you know where I bought the cutters? as not The house fresh flowers.

the cake.
I leave the pictures step by step you can see it here
Once cold you wrap the cake in plastic wrap and stick it in the fridge.

Friday
Prepare the cup cakes, truffles and cake
The cup cakes
Bato eggs with sugar, add vanilla and Beat butter and everything until dough is smooth, add milk and finally the flour sifted with baking powder and a pinch of salt.
The disposable mold trays purchased at Casita fresh flowers, and ignoring Susan, put them into muffin molds and fill them half, so the tray can be used more often. is a way to save money, thanks for the idea.
The go into the oven to 180 º heat up and down in the second slot 25 minutes.

nose :
I put all ingredients in a bowl and stick it in the microwave 2 minutes, mix with a spoon and let it cool in the fridge filling
Amount
cream, the third is for the filling, I put 3 tablespoons of dulce de leche, and the rest I put 150 grs. cherry jam home, to decorate and fill the cup cakes.

assemble the cake
I put the template and cut out the cake, I've taken 3 bases.

I put the cake on a flat tray with plastic wrap below to deposit when moving to your inbox I have only to slide the plastic is easy. I
With the syrup soaking the cake layers and filling with cream caramel, covered with a thin layer of cream and get into the fridge to cool a couple of hours, pull it out and finish putting cream , and from the fridge.

Saturday Morning with cake cold, the jacket and the way to your mailbox, do not just remove the plastic trim with scissors and decorating is complete.

I put my nose to the cup cakes, decorated with cherry cream, and I put into their molds.

The cake view of various blade angles and music that gave me my dearest and only friend Rafi, for the premiere of Martha's birthday, thanks Rafi know you're special to me, and it was a surprise when cutting the birthday cake when the melody sounded.

I have no photos of the cut, but you can have an idea, dark cake filling caladita clarito well, very colorful and very good, I can assure you there is absolutely nothing, and give thank you because if you have been able to get this far, you have earned heaven.