#42 焼きたてパンと温かい飲み物, 夫婦2人暮らしの食事とレシピ, Holiday menu with bread

#42 焼きたてパンと温かい飲み物, 夫婦2人暮らしの食事とレシピ, Holiday menu with bread

good morning! It’s a holiday I’ve been looking forward to for a long time. I’m currently addicted to making homemade bread. Therefore, my father and mother have always asked me to try the bread I baked. So I was waiting for a holiday when I would have more free time. I was planning to bake as much bread as I could and then deliver it to my parents. And now that day has arrived. First, ferment the baguette dough. In the meantime, let’s make our brunch for today. I will show you how to make moist and tender chicken char siu. It can also be used as a side dish, so please make a little extra. Fry in a frying pan until the skin is slightly browned. Prepare a small pot that will fit the chicken perfectly. Add about 2 cloves each of ginger and garlic. 2 tbsp sugar 1 tbsp mirin 2 tbsp sake 2 tbsp soy sauce 200ml water Heat, cover with aluminum foil and simmer slowly over low heat. The baguette is burnt! First I have to taste the baguette. So I’ll make a sandwich. First, prepare the ingredients. Burdock, lotus root, and carrot “Kinpira” is a classic Japanese home-cooked dish. I love pairing this with bread! ! It smells good. I also made a little more than this because I was going to make it as a side dish. I also make dressings for salads. 1/4 onion 1/6 carrot 1 blanched tomato 2 cloves of garlic Blend in a blender until smooth. 1 teaspoon mustard 1 1/2 tablespoons white wine vinegar 3 tablespoons olive oil A pinch of salt 1/2 teaspoon sugar As spring approaches, it’s time to start eating fresh vegetables. It’s fun to make dressing more and more. Now, it’s time to bake the fermented baguette. I have become much better at making cuts! ! Thank you for teaching me so many tips. I’m still practicing, but I’m getting pretty good at it! I still have some lotus roots left, so I’m going to make them into lotus root chips and topping them on the salad. Your freshly baked baguette is ready! Let’s finish the sandwich right away. First, cut the chicken chashu. I use 1/2 baguette per person. I decided to use baby leaves from my garden because the soft leaves seemed to work well. Then add lots of ingredients. A sandwich with Japanese, Chinese, and Western food. I love sandwiches like this, which are a mix of food from different countries. Today, I will be accompanied by coffee made by my husband! There are so many beans in it that the handle won’t turn. lol These days our holidays often start with bread and coffee. I’m trying out different coffee beans and ways to drink it. (Today it’s mandolin.) Pour the dressing generously over the salad. Let’s taste the freshly baked baguette! I put milk in my coffee. I’ve always wanted to try this. The sandwich was a huge success! Kinpira goes well with the strong wheat taste of hard bread. And today’s dressing was very delicious. In the past, I often made simple dressings with just seasonings, but lately I’ve been getting into dressings with vegetables and herbs. I will leave the washing up to my husband today as well. In the meantime, I’ll be kneading a large amount of bread dough for gifts. I plan to make two types of dough: hard dough and soft butter dough. I would like to share some with my husband’s mother, so there will probably be a lot of it. I will finish everything up to the kneading part today. The primary fermentation takes place overnight in the refrigerator. Tomorrow we will be doing everything from shaping to baking. Today as well, the amount of ingredients is listed in the summary section, so please take a look if you like. This is a buttery dough. It has a sweet taste with skim milk and sugar. Add lots of butter so it will be moist and fluffy. This dough will take some time to ferment. Therefore, please let it ferment for at least 18 hours in the refrigerator. The sky is the color of Mentos today. For dinner, we will use spring wild vegetables that are starting to appear in supermarkets. I ate udon for the first time the other day and it was so delicious that I bought some more today. The thing I’m most looking forward to is this acai! ! I’m happy to see more and more spring vegetables in stores. Cook slowly in a frying pan to make a roasted salad! Spring vegetables are soft and fresh. So if you brown it a little bit, it will become crispy and juicy. As the weather gets warmer, there’s another hobby I’ll be taking up. It’s about researching spices! ! From spring to summer, I especially want to eat spicy dishes. This is a spice set that my husband used to make spice curry with great enthusiasm. Before I knew it, it became mine. It’s an indispensable seasoning these days. Today, I’m going to change the style from my usual curry and try a dry curry! My husband loves curry and once he makes it, he keeps eating it for a while. That’s why when I make curry, I always make enough for a large family. It is often said in Japan that curry tastes better on the second day because the flavors have melded together. What do you think, everyone? There is a curry chain in Japan called CoCo Ichibanya, and my husband always orders seafood curry when he goes there. So today I decided to use both seafood and meat. I hope it has a lot of flavor. Once the meat and seafood are almost cooked through, add the spices and stir-fry lightly. Add the peeled tomatoes and yogurt. Boil the tomatoes until they lose their shape and evaporate the water. I want to eat freshly cooked rice, so I cook the rice at the right time. Serve grilled vegetable salad with mayonnaise and morning dressing. Butter and honey are the things you shouldn’t skimp on when seasoning spice curry! Add the egg yolk and the ultimate seafood dry curry is complete! Summer, the best season for curry, may not be here yet, but the season for delicious spices is almost here! My husband, who loves curry, also seemed satisfied. Actually, I’m planning to put this curry into the bread I’ll bake tomorrow! ! ! ! Considering it was for a gift, I had so much fun cooking it with so many ingredients. This curry tastes delicious even the next day, when the flavors have melded together. Spring vegetables have a nice aroma, so you only need a little seasoning. My husband seemed to really like the Asai that he ate for the first time. I’m going to do some work for tomorrow’s bread baking competition. I would like to send some soft and sweet bread to my grandmother, who has not been eating much lately. So let’s make custard cream. Some Japanese cream breads are made by adding cream to the toasted bread afterward. But today, I’m thinking of making a type of bread that is baked after adding cream. (This is the old-fashioned method.) So keep this custard cream cool so it’s easier to handle. Cover it tightly with plastic wrap and place it in the refrigerator. I also prepare walnuts for my father, who is a walnut bread lover. Have fun tomorrow. What about dough that has been fermented overnight? This is my favorite moment while making bread! ! I call this sound “bread’s cry.” First, we will form the hard bread. My father used to be a baker at a home bakery. And he was an unparalleled lover of walnut bread. That’s why I remember that walnut bread was often on the table at my parents’ house. Once formed, ferment it in the microwave. We also make dough that incorporates sesame seeds. Use this to make Japanese-style bacon epi! Add the bacon and the kinpira you made yesterday. Roll it into a stick and let it ferment. It takes about 30 to 40 minutes at 40 degrees. Meanwhile, form the soft butter dough. My grandmother used to look forward to eating leftover custard on toast when I made sweets. So you must also like cream bread. I heard that there is a way to insert the coupe using scissors, so I’m going to try that. This is the most important part when creating an epi for your first attempt. I’m nervous. Whether it’s a success or failure is something you can enjoy after baking! This is the curry bread that my husband is looking forward to the most! This is also shaped and subjected to secondary fermentation. The first batch has been baked! I am also very satisfied with the shape of the epi. The walnut bread was a little hard. There was a way to coat the curry bread with water, but I use eggs instead. It seems that the flavor becomes better when the richness of the egg is added. Fry in oil at 160 degrees, turning slowly. It’s done when both sides are golden brown! Now that the cream bread has finished its secondary fermentation, brush it with beaten egg and put it in the oven. All of the curry bread was also fried. Only one piece of cream popped out. It’s the Spring Bread Festival. I’m thinking of having an all-you-can-eat bread lunch to taste it. There used to be a restaurant near my parents’ house that served all-you-can-eat freshly baked bread. We always ate there on my grandmother’s birthday. This dish of chicken with sesame seeds was served as the main dish at that restaurant. At that time, it had about three times as many sesame seeds as this. It was very delicious, but it was too chewy and difficult to chew. So I remember having a hard time getting to the bread. LOL Yesterday I had coffee, so today I’m going to make hojicha chai, which is my specialty. A little more spice and ginger is just right. Pour it into a heat-resistant glass like the one we have at home and it’s done! Now it’s time for the bread festival to begin. The walnut bread might have been a little too hard. The sesame-grilled chicken is also delicious. It’s strange because I remember dishes with interesting stories better. This curry bread is highly praised by my husband! It’s hard to eat curry bread filled with seafood! When freshly fried, it is crispy and extremely delicious. If you have never fried curry bread, please try making it and eating it fresh. Sesame-yaki is made like piccata, so it goes great with ketchup! I feel like a modest amount of sesame seeds is just right. Lol Cream bread is a stable deliciousness! I like the type that is baked with cream in it because it’s richer. Please note that there will be a hollow part inside instead. Since there are only a few epi, I strain it by half. The compatibility between “Kinpira” and hard bread is the best! The taste of Japanese-style soy sauce and the crunchy texture make this a highly addictive combination. It was a holiday where I got to eat more of my favorite breads. Gifts will be packed by type using a vacuum packing machine. I’m a little disappointed. If you create a complete vacuum, the bread will collapse, so seal it carefully. It will be sent by frozen mail. It’s almost time to start having fun making bread and working in the fields. I hope you have a wonderful weekend! I hope to see you again in the next video.

自家製パンの研究に力が入っている今日この頃🥖
ひたすら台所に立つ休日は、焼きたての香りが家中に広がってなんとも幸せな気持ちになります
母のリクエストにお応えして、お届け用のパンをたくさん焼いた休日の様子を動画にしました✨

動画の中の大体のレシピをおいておきます。
分量は動画内で作った量で、二人分＋aくらいです。
目分量で作ったものを大体で記載していますので、お作りになる際は味見をしながら整えてくださいね。

【バゲットの生地】
　強力粉　280g
　リスドォル（準強力粉）　200g
　ドライイースト　4g
　モルトパウダー　4g
　塩　9g
　水　320g

【ハードパンの生地】
　リスドォル　300g
　強力粉　100g
　塩　7g
　ドライイースト　2g
　水　250ml

【ソフトパンの生地】
　強力粉　420g
　砂糖　20g
　塩　7g
　スキムミルク　25g
　ドライイースト　3g
　水　300ml
　バター　60g

【鶏チャーシュー】
　鶏もも肉　2枚
　塩胡椒　少々

＊タレ
　生姜　1かけ
　ニンニク　2かけ
　水　200ml
　みりん　大さじ1
　砂糖　大さじ2
　酒　大さじ2
　醤油　大さじ2

【きんぴら】
　ごぼう　2本
　にんじん　2/3本
　レンコン　1/2本
　砂糖　大さじ1
　醤油　大さじ2
　酒　大さじ1
　米油　少々

【トマトとにんじんのドレッシング】
　にんじん　1/6本
　トマト　小1個
　玉ねぎ　1/4個
　ニンニク　小2かけ
　白ワインビネガー　大さじ1と1/2
　オリーブオイル　大さじ3
　ディジョンマスタード　小さじ1
　砂糖　小さじ1/2
　塩　2つまみ程度
　
【ドライカレー】
　牛豚合い挽き肉　500g
　ボイルホタテ　150g
　むき海老　150g
　玉ねぎ　2個
　トマト　3個
　生姜　2かけ
　ニンニク　2かけ
　ヨーグルト　100ml
　ハチミツ　大さじ2
　バター　20g
　塩　適量

＊スパイス
（ホール）
　コリアンダー　小さじ2
　カルダモン　1個
　ブラウンマスタード　小さじ1
　キャラウェイ　小さじ1/2
　フェヌグリーク　小さじ1/2
　クミン　小さじ1
　カスリメティ　1つまみ
　カレーリーフ　7枚
　クローブ　6個
　ピンクペッパー　小さじ1/2
（パウダー）
　パプリカ　小さじ2
　ターメリック　小さじ1
　タイム　小さじ1/2
　ローレル　小さじ1/2
　オレガノ　小さじ1
　シナモンパウダー　小さじ1
　カイエンペッパー　適量
　チリパウダー　小さじ1
　ガラムマサラ　小さじ2

【カスタードクリーム】
　卵黄　3個
　グラニュー糖　75g
　牛乳　250ml
　小麦粉　25g
　キルシュワッサー　小さじ1

【鶏肉の胡麻焼き】
　鶏胸肉　2枚
　塩胡椒　少々
　小麦粉　少々
　卵　1個
　白胡麻　大さじ3
　黒胡麻　大さじ3
　米油　適量

【ほうじ茶チャイ】
　水　200ml
　牛乳　200ml
　ほうじ茶　小さじ2
　砂糖　小さじ3
　生姜　2かけ
　クローブ　5個
　カルダモン　1個
　ピンクペッパー　小さじ1/2
　シナモン　小さじ1

Thank you for watching my video.
These days I’m focusing on researching homemade bread🥖
On weekends when I spend all my time in the kitchen, the smell of freshly baked bread spreads throughout the house and makes me feel so happy.
In response to my mother’s request, I made a video of a holiday where I baked a lot of bread for delivery ✨
I hope you enjoy the video.

#ぬしキッチン
#夫婦の暮らしと菜園
#4k