番外編Vol.03『酒粕ピザ』朝ピザ！ 昼ピザ！ おつまみピザ！ 食物繊維とミネラルで綺麗と健康のスイッチ、オン！

番外編Vol.03『酒粕ピザ』朝ピザ！ 昼ピザ！ おつまみピザ！ 食物繊維とミネラルで綺麗と健康のスイッチ、オン！

I’m Eri Nakano, a charismatic sake buyer. Today I’m at my house . I’m a maiden at that time. I’d like to introduce a pizza using sake lees today because it’s an extra edition . Yes, I’m going to make a pizza using sake lees. It’s a type of sake lees pizza where sake lees are kneaded into the dough, but first you put Dora East in a bowl containing sake lees . There are various ways to make pizza dough and bread at home, so what’s wrong? I don’t think I can say the correct answer, but I always do it this way, so I put lukewarm water of about 40 degrees in the place where sake lees dry yeast is contained. Don’t put it in. I think it doesn’t matter if it’s a spoon or chopsticks, but I mix it with a butter knife like this. When asked if it’s easier to mix with a butter knife, I think it ‘s easier to mix with a spoon. The rest of the butter knife is convenient, isn’t it? Anyway, don’t mix it in the subsequent process . Mix it until sake lees, lukewarm water and dry yeast are integrated. What a pizza is really made by a craftsman or a professional housewife. I do it politely, but I’m eating it for daily use, so I don’t make it so nervous . It’s my way to put it in the largest bowl of sake lees with strong powder . It’s convenient, so I ‘ll use a big bowl to mix it with soft flour, and I ‘ll put a pinch of salt in it. I’ll put it together with Jajajajaan and put the melted lukewarm water in the sake lees Dora East . The pizza is convenient here. If you use a spoon, it will accumulate in the dent here, but the butter knife is irresistible, and even if it sticks a little, you can drop it immediately . the dough here also I already do is almost more of those Tteyuu go kneaded by hand from the beginning I use the Mars rubber spatula put here in olive oil Once you have settled it by a little Align the first stage with the other rubber spatula the reason is conditioned in a little rubber spatula but to use a rubber spatula a little harder because Ikeru dropped and eating flour attached to bend this it is another this is I have been together considerably this alone anymore you like me little by little I wonder if I can go by hand I will put it in with my hands Almost rubber It’s gathered at the stage of Bella, so after that it’s not until the surface becomes smooth and smooth, so I’ve been holding it down , so I’m going to do it in this ball, so it’s said that it’s a little hard and what kind of hardness it is If this since there anything I swelled with fermentation in you that there is such remains sufficient size without that kind of do I Toka another lap Once turned around this by doing the other way in properly this hard state and Chotton split can not do is I expression It’s a little convenient to put it in a ball, but the ball is a ball and the tray is sold separately as a tray, but it will be a lid, so I will leave it as it is. The time to take a rest is different from the case, but if it is normal temperature, it is already 30 minutes or so, but it is completely established as a dough. If it is a refrigerator, after all it is better to take a rest for 4 or 5 hours or more and let it sleep overnight. I mean is this in it’s it Day is the fabric pat feel rested fermentation to have decent and great good feeling also smell of now lees because only after the rest anymore This is as I’m feeling the dough from now I’m going to the topping stretch the dough, but you floured also floured also half about half no, not like you big and base loan today do not out of the ball De’ in this place beat flour it is hard wheat flour next since stretched at will you Hi appropriate feel stretched because I think that it is completely free even if stretched out like this mon Kana half tiny pizza to think in separately from the other any form is Toka that form and I want to make two Te Konishi I’m going to add toppings. Just because it’s a pizza made by kneading sake lees into a dough containing sake lees, I don’t have to choose any ingredients, but tomatoes, cheese, olive oil, anything, mash, mushrooms, etc. However, I personally think that this is not a good thing, it’s Zha cai, isn’t it? Zha cai and then- white onion I think this is the best match for the dough of great sake lees . I think I want to ride to this so Hey pickles today has cut Innovation anyone you purchased serving as Momoya’s little this cut with the pickles the bottling of Momoya of is it crunch this way Nokkete it is hands on this itself can anything amazing briefly delicious pizza there is no need to because taste is lucky pickles highest order’d once A place in your green onion green onions also in over sesame oil than put as much as you like what you like with the other great everything Truly an appropriate feeling will put a little sesame oil here it in because the pizza Piropiropiro This flavor is really good cheese Let’s get on the cheese I wish I could put on my favorite cheese separately- Today I feel like I’m selling melty cheese and melty shredded cheese at a supermarket instead of such expensive cheese . After enough bake delicious is this this is not out in this by Toka and out of the thickness a little taste Once you become a fresh cheese Parumejano Reggiano fresh grated taste are two types of cheese and put in the Ne is a guy This is a little accent of the oven The oven toast I’m using is a 20-year-old player and it’s a little sloppy, but the temperature only rises at 200 degrees, so why not preheat it to about 200 degrees? I put it in the place where I’m giving it, but first I bake it at 200 degrees for 15 minutes and then set the place called 200 degrees Switch to toast and give it in about 7 minutes from 7 minutes to 10 minutes with toast also finished cut by in order a little firm also I hope browning something to put you want people Tteyuu Yes Yoisho So was burnt Tsu Yes Turn on the oven at bake properly at all in I think I old toaster oven and I burn 10 minutes Tashiato is delicious whether the Itadakima a little hand in that I want in me please enjoy please Mars Hi listen to the impressions I am eat on the monitor’s because to decide is not the person that I decide It looks delicious. It’s nice to have this kind of pizza that you’ve connected to before. I wonder if it tastes like delicious sake lees. Isn’t it too much? The taste of Zha cai, which is not so much, stands out. Yeah, this may go well with sake. Yeah, sake, I think it definitely goes with sake . This is because both of us like sake, so I definitely want this . Is it feeling cold? I’m sorry I can’t stop Yeah Yeah Sesame oil has come out so much It’s delicious! Somehow the pizza dough has a high hurdle. I just looked at somewhere, but it was easy to make, so it’s really on the other side. Sake lees and after all, it comes after eating. Yaro Chau times the returning feeling very delicious it was I’m done did I’m done did Oh chromatography over Dolce’s and wantsｰｰｰ Subscribe Thank did made Peek-a-Boo was my best regards I Nan delicious Nan

酒粕に含まれる酵母やビタミンは、熱に弱く、水に溶けやすいため、残念ながら加熱するとその一部は失われてしまいます。しかし、食物繊維やミネラルはそのまま！

夜、生地を作って、冷蔵庫で一晩休ませて…… 朝、成型して、好きな具材をのっけて焼くだけ。
我が家の ‘ 朝ピザ ’ は、酒粕入り！

整腸作用があることが広く知られる食物繊維には、血糖値の上昇抑制、血中コレステロール値の低下作用もあり、生活習慣病予防が期待できます。
生命活動を維持するミネラルは、強く美しいカラダを作る縁の下の力持ち。

朝の酒粕ピザでカラダを内から整えて、綺麗と健康のスイッチオン！

❇︎ 便秘解消
便秘になるとさまざまな不調が体を襲いますよね。新陳代謝が悪くなることによる肌荒れ、腸にガスがたまることによる肩こりや腰痛、さらには、ストレスや肥満。。。
酒粕には、そんな辛い便秘を解消してくれる食物繊維が豊富。食物繊維が、腸内の余分な老廃物を吸着し排出。オリゴ糖が腸内環境を整えてくれます。数々のマイナートラブルを発生させ、生活の質までも下げちゃうやっかいな便秘は、酒粕で撃退しちゃおう！

❇︎ミネラルで代謝アップ！
酒粕には、ナトリウム、カリウム、リン、カルシウム、マグネシウムといったミネラルが豊富含まれています。
人は60兆個の細胞からできています。細胞の一つ一つの内と外にカリウムとナトリウム、カルシウムとマグネシウムのペアが一定の割合でいてくれることが、人が生きていく上でとても大切な役割を果たすのです。
これは、‘ ブラザーイオン ’ と呼ばれるペアで、お互いに協調し合って働いてくれています。

骨や歯を形成したり、神経の伝達に関わったり、細胞の働きをスムーズにするなど、ミネラルは体を構成するだけでなく、体の機能を維持したり調節したりするのにも重要な役割を担っています。私たちの身体の臓器や組織を円滑に働かせるために必要なミネラル、水だけではなく、酒粕からも摂っちゃいましょう！

トッピングは「ザーサイ(桃屋)」と「白ネギ」
チーズは「とろけるシュレッドチーズ」と「パルミジャーノレッジャーノのすりおろし」

□□□材料と作り方□□□
○ 材料
強力粉　90g
薄力粉　20g
酒粕　　30g
ドライイースト　1.5g
塩　　　ひとつまみ
ぬるま湯　　50CC
オリーブオイル　　15CC
とろけるシュレッドチーズ　　適量
パルミジャーノレッジャーノ　すりおろし適量
桃屋の搾菜(粗くカットしましょう)　　適量
白葱　　小口切り適量
胡麻油　　適量
打ち粉 (強力粉) 適量

① 酒粕・ドライイースト・ぬるま湯を合わせる。
② 大きなボウルに、強力粉・薄力粉・塩を入れ、合わせる。
③ ②に①を入れ、硬めのゴムベラで ( 手でやってもいいよ) 混ぜながら、生地をまとめていく。
④ ある程度まとまったら、手で生地が滑らかになるまでこねる。
⑤ ④を休ませる。常温で30分〜45分。冷蔵庫で4時間〜5時間、もしくは一晩。
⑥ 出来上がった生地に、搾菜 → 白葱 → 胡麻油 とろけるシュレッドチーズ → すりおろしたパルミジャーノレッジャーノ の順に乗せる。
⑦ あらかじめ200度に温めておいたオーブンに入れて15分焼き、そのあとトーストモードで7分〜10分焼く。

※ 私のオーブントースターは20年以上前に購入したもので、200度までしか温度が上がりません。
250度の温度設定で15分焼いてもオッケーです。
超簡単に作れる普段着ピザは、そんなに神経質に作る必要はありません、具材も焼き具合もお好みで！
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◇制作協力◇
Hiroyoshi Takahashi

#酒粕#ピザ#朝食#昼食#食物繊維#ミネラル#ザーサイ#白ネギ