(Eng sub) Bánh mì táo với lớp vỏ mềm xốp và nhân táo giòn, thơm mùi bơ, caramel và đường nâu là món ăn rất thích hợp trong những ngày se lạnh. Danh mục nguyên liệu và các lưu ý khi làm bánh mời các bạn xem tại website của Savoury Days: http://www.savourydays.com/video-cach-lam-banh-mi-tao/
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Soft, fluffy and tender dough with caramelized apple fillings - these are the buns that you need for autumn!
INGREDIENTS
A. Bread dough
300 gram (2-1/3 cup) bread flour
40 gram (3 tbsp) icing sugar
4 gram (1-1/4 tsp) instant yeast
180 ml (3/4 cup) milk
25 gram (1-1/2 tbsp) unsalted butter - melted and let cool to room temp
1 egg medium sized (60 gram including shell)
B. Apple fillings
1/2 large apple (about 150 gram), choose the crunchy ones
25 gram (1-1/2 tbsp) unsalted butter
40 gram (3 tbsp) brown sugar
1/4 tsp cinnamon powder
* Notes: you need the tart moulds (or cupcake moulds or ramekins) to make the bread to have apples-like-shapes.
* How to knead dough by hand: https://youtu.be/ta6ViUlx-CE
cinnamon roll shapes 在 MosoGourmet 妄想グルメ Youtube 的最佳貼文
We baked some Moso-style gingerbread cookies. Since we did not have powdered ginger at hand, we used grated fresh ginger. We also added cinnamon powder that we use on cinnamon toasts, and nutmeg powder that we use in hamburg steaks for authentic flavors!
Mosogourmet is not good at icing with a piping bag. So instead, we managed it using a spatula and skewers. It is surprisingly doable, if the cookies are small! We baked cookies that filled the house with a smell that is perfect for December.
*Recipe*
Baking the cookies.
1. Combine 110g flour, 20g corn starch, 1/2 teaspoon cinnamon powder, 1/4 teaspoon nutmeg powder, and a pinch of salt in a bowl, and mix with a whisk.
2. Separately combine 40g brown sugar syrup, 10g honey, 30g vegetable oil, and 1 teaspoon grated ginger, and mix with a whisk.
3. Add 2 to 1, and mix with a rubber spatula.
4. When the dough is formed, sandwich it between pieces of parchment paper, and roll it out with a rolling pin.
5. Cut the cookies out into desired shapes.
6. Add eyes or patterns of your choice (we used a nail dot pen).
7. Bake the cookies for 10 minutes in pre-heated oven at 160 degrees Celsius, and lower the temperature to 150 degrees Celsius and bake for an additional 10 minutes.
8. When they are done baking, let them cool.
Applying icing
9. Combine 30g powdered sugar and 5g egg white.
10. Apply icing using a spatula or wooden skewers. Feel free to use pre-made sugar parts for added effects.
11. Finished. Pre-forming a hole with a straw will allow you to string a ribbon through it to hang the cookies on your Christmas tree. Wishing happiness for everyone. Let's have fun!
Moso Styleでジンジャーブレッドクッキー焼きました。ショウガパウダーが家になかったので、生のショウガをすりおろして使ってみました。後は、シナモントーストに使ってるシナモンパウダーとハンバーグに入れてるナツメグパウダーも入れて、ちょっと本格的に!
妄想グルメはパイピングバックでのアイシングが苦手。なのでハケと竹串で何とかやっちゃいました。小さいサイズなら、意外とやれます!12月にぴったりの香りが家中に立ち込めるクッキー焼きあがりました。
*レシピ*
クッキーを焼きます
1.ボウルに薄力粉 110g、片栗粉 20g、シナモンパウダー 小さじ 1/2、ナツメグパウダー 小さじ 1/4、塩 ひとつまみを入れ、泡だて器で混ぜる。
2.黒糖シロップ 40g、はちみつ 10g、サラダ油 30g、すりおろした生姜 小さじ 1 を入れ泡だて器で混ぜる。
3.2を1に入れ、ゴムベラで混ぜる。
4.ひとまとまりになったらオーブンシートに挟み、めん棒で伸ばす。
5.お好みのクッキー型で型抜する。
6.目や模様をつける(ネイルドットペンを使いました)。
7.160度に予熱したオーブンで10分、その後、150度にして更に10分焼く。
8.焼きあがったら、冷ましておく。
アイシングをします
9.粉砂糖 30gに卵白 5gを入れ混ぜる。
10.ハケや竹串を使ってクッキーにアイシングする。シュガーパーツの力を借りるとなおよい。
11.できあがり。リボン通し用の穴をストローなどであけておくと、クリスマスツリーに飾れる。みんなの幸せを願って。楽しみましょう!
cinnamon roll shapes 在 ochikeron Youtube 的精選貼文
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This video will show you how to make Cinnamoroll Bento (Lunch Box).
Throughout this tutorial, I hope you learn how to arrange the dishes in a bento box.
I used this Sanrio Characters Bento Book as a reference!
「はじめてでもかんたん&かわいい!サンリオキャラ弁当BOOK (学研ムック) 」を参考に、おかずは作りやすくアレンジして作りました!
http://hb.afl.rakuten.co.jp/hgc/10d67967.1cb48af2.10d67968.b986b063/?pc=http%3a%2f%2fitem.rakuten.co.jp%2fbook%2f11826642%2f%3fscid%3daf_link_mail&m=http%3a%2f%2fm.rakuten.co.jp%2fbook%2fi%2f15987232%2f
BTW, Cinnamon's birthday is on 3/6, so I decided to make this tutorial XD
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How to Make Cinnamoroll Bento Lunch Box
Difficulty: Medium
Time: 60min (depending on your patience)
Number of servings: N/A
Ingredients:
((Simmered Pork in Grated Potato))
↓ I made this recipe with pork!
http://www.youtube.com/watch?v=1DZckZdxQe0
((Usuyaki Tamago Egg Crepe Oranges))
1 egg
1 egg yolk
1/4 tsp. chicken stock powder
a pinch of salt
cooking oil
sliced cheddar cheese
mayonnaise
((Cinnamon Onigiri Rice Ball))
cooked white Japanese rice
1 egg white
purple potato powder
cooking oil
sliced ham
Nori sheet
honey
((Others))
Fujikko Omamesan (cooked savory soy beans)
tomato
cooked broccoli
lettuce
Directions:
((Simmered Pork in Grated Potato))
↓ I made this recipe with pork!
http://www.youtube.com/watch?v=1DZckZdxQe0
((Usuyaki Tamago Egg Crepe Oranges))
1. Beat 1 egg + 1 egg yolk in a bowl and season with chicken stock powder and a bit of salt (a bit of salt and sugar is fine). Heat cooking oil in a Tamagoyaki Nabe (rectangular omelet pan) on low heat, pour the egg mixture in the pan and spread over the surface. Cook the egg until the edges begin to dry, then flip it over and cook the other side for about 10 seconds.
2. Roll up the egg while it's warm, wrap in plastic, and leave to cool to keep its shape.
3. Cut the egg into 2/3-inch pieces. Cut out the sliced cheddar cheese into small oval shapes. Then cut them diagonally. Attach them with bits of mayonnaise to look like orange pulp.
((Cinnamon Onigiri Rice Ball))
1. Blue Egg Crepe: Mix 1 egg white and purple potato powder until you reach your desired blue color (the blue color is produced by a chemical reaction). Strain the mixture with a strainer. Heat cooking oil in a Tamagoyaki Nabe (rectangular omelet pan) on low heat, pour the egg mixture in the pan and spread over the surface. Cook the egg until the edges begin to dry, then flip it over and cook the other side for about 10 seconds. Leave it to cool completely.
2. Put steamed rice in a bowl and mix a pinch of salt to taste. Use plastic wrap and form the rice to make the face and the ears of cinnamon. Cut out the blue sheet of egg to make cinnamon's eyes. Cut out a slice of ham to make cinnamon's cheeks. Use Nori Punch to cut out the mouth (you can also use scissors). Then attach them with bits of honey with tweezers.
↓レシピ(日本語)
http://www.cooklabo.blogspot.jp/2013/03/blog-post_6.html
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Beans I used:
Fujicco Okazubatake (cooked savory soy beans) ふじっ子 おかず畑
http://www.fujicco.co.jp/products/detail.php?id=126
http://www.fujicco.co.jp/products/detail.php?id=138
Music by
Josh Woodward
Hollow Grove (Instrumental)
http://www.joshwoodward.com/
http://www.youtube.com/joshwoodward
FYI (products I used in my videos):
http://www.amazon.co.jp/lm/R3VVDX7JZ5GYJE/?_encoding=UTF8&camp=247&creative=7399&linkCode=ur2&tag=shopping072-22
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https://www.youtube.com/watch?v=FFsQE0qd_4w
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