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Friday, August 28, 2015

How to Make Tear 'n' Share Cinnamon Rolls - Video Recipe

Tear 'n' Share bread is going viral in Japan, so I decided to make the most requested Cinnamon Rolls recipe ;)


https://www.youtube.com/watch?v=iAtHOwqwA_M



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Tear 'n' Share Cinnamon Rolls

Difficulty: Easy
Time: 90min or more
Number of servings: 18cm (7inch) square cake pan

Ingredients:
280g (9.9oz.) bread flour
1 tbsp. sugar
1 tsp. dry yeast
1 tsp. salt
180ml milk *room temperature
3 tbsp. unsalted butter *room temperature
filling
* 40g (1.4oz.) unsalted butter *room temperature
* 50g (1.8oz.) brown sugar
* 2 tsp. cinnamon powder
* 40g (1.4oz.) raisins
* 40g (1.4oz.) chopped walnuts
icing
* 50g (1.8oz.) powdered sugar (confectioner's sugar)
* 2 tsp. water

Directions:
((Kneading))
1. You want all the ingredients at room temperature.
2. In a large bowl, place bread flour, sugar, salt, dry yeast, and salt. Keep the dry yeast away from the salt as the salt will kill the dry yeast.
3. Gradually mix in milk, use your hand to mix together until formed. Transfer the dough to the counter and knead until sticky and well formed.
4. Add butter, stretch the dough for a few times using your palms, fold it in half, turn it around (90C), and stretch again. Repeat and knead until smooth, without adding any extra flour for 10-15 minutes). The dough should be very elastic which when stretched becomes almost translucent.
((1st Proving / Proofing / Rising))
5. Lightly oil a large bowl. Form the dough into a ball and place it in the bowl seam side down. Cover the bowl with plastic wrap (to keep the surface of the dough from drying out), and leave to proof in a warm place (30C/86F) for 30-60 minutes or until it has doubled or tripled in size. (In winter, you can use the proof function on your home oven!)
6. While proofing, line the cake pan with parchment paper. Mix the filling.
((Knock-Back & Shaping))
7. Place the dough onto a floured surface and punch out the air with your palm.
8. Flatten out the dough using a rolling pin to about 30cm×40cm (12inchx16inch). Spread the filling evenly over the entire surface of the dough. Tightly roll up the dough and pinch to close. Cut the roll into 16 pieces using a dough scraper. Place them on the cake pan.
((2nd Proving / Proofing / Rising))
9. Cover with plastic wrap (to keep the surface of the dough from drying out), and leave to proof in a warm place (30C/86F) for about 30 minutes or until they have doubled in size. (In winter, you can use the proof function on your home oven!)
10. Preheat the oven to 180C (350F).
((Baking))
11. If you want, brush milk on top before baking to make it nice and brown.
12. Bake at 180C (350F) for about 25 minutes.
13. Remove from the pan and drizzle icing over the warm rolls (icing firms up quickly). Enjoy straight out of the oven ;)

* To keep the surface of the dough from drying out, a wet towel is okay but plastic wrap is easier!

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2015/08/blog-post_28.html
---------------------------------


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Tuesday, August 25, 2015

DAISO Kawaii Animal Tofu Stamps - Video Recipe

This set of 4 cute tofu stamps is a very popular item sold at DAISO (100yen shop in Japan). It can get sold out quite soon, so if you happened to find it, just get it! You can use them to stamp cookie dough as well ;)


https://www.youtube.com/watch?v=TfQiWmFyaAk

A cute side dish in a second, even if you don't have time! hehe



What You Need:
Kinugoshi-Dofu (Silken Tofu is recommended)
soy sauce OR dark-colored dressing is OK

How to Use:
1. Press stamp onto a piece of Tofu.
2. Slowly and carefully remove the stamp from the edge.
3. Pour soy sauce onto the imprint.

FYI (soy sauce I used):
Matsuno Shoyu (in Kyoto) has practiced the traditional handmade method of making Japanese soy sauce for 200 years. Only the best ingredients are chosen because these decide the final aroma and taste of their soy sauce after fermentation in wooden barrels.
http://www.matsunoshouyu.co.jp/


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Friday, August 21, 2015

EASY Chicken Pilaf using a rice cooker- Video Recipe

This one dish contains carbohydrate, protein, and vegetables. Perfect well-balanced diet for pregnant and postpartum women.

Using mixed vegetables makes the dish even easy and colorful!!!


https://www.youtube.com/watch?v=908nTfGJAow

You can freeze it for an upcoming busy week ;)



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EASY Chicken Pilaf

Difficulty: Super Easy
Time: 1hr
Number of servings: 4

Ingredients:
2 cups uncooked pre-washed Japanese rice
150g (5.3oz.) chicken thigh cut into chunks seasoned with salt and pepper
100g (3.5oz.) chopped onion
50g (1.8oz.) canned sliced mushrooms
150g (5.3oz.) mixed vegetables
1 tbsp. Sake
1/2 tsp. salt
1 tsp. consomme powder (or bouillon powder)
1 tbsp. butter
cracked black pepper

Directions:
1. If you are using pre-washed rice (Musenmai) you don't have to wash it. If you washed rice, allow the rice to drain in a strainer for 30 minutes.
2. Heat 1/2 tbsp. of butter in a fringe pan. Cook pre-washed rice until coated with butter. If you are using washed rice, cook for about 5 minutes to dry out water from the rice.
3. Place the rice in a pot, add water to the appropriate level indicated in the pot, then add Sake, salt, and consomme powder, and mix well.
4. Heat another 1/2 tbsp. of butter in a frying pan and cook chopped onion until tender. Add chicken and cook until no longer pink. Add mushrooms and mixed vegetables, then season with cracked black pepper.
5. Place 4. on top of the rice. *do not mix or the rice won't cook evenly.
6. Place the pot into the rice cooker. Cover and press the button to start.
7. When it's done, toss the rice lightly using a rice paddle. Then serve in a dish.

レシピ(日本語)
http://cooklabo.blogspot.jp/2015/08/blog-post_21.html
---------------------------------


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