top ≫ 2010-02-12

2010-02-12

2010-02-12 (金) 21:45:59 (3995d)
2010-02-04   2010-02-22 

創作/2010-02-12:いちご大福。

最近、いちご大福をよく作成するのです。
自作だと甘さ控えめに出来てイイ!!
苺もでかくてイイ!
良いことずくめですな。
大福って難しそうで実は簡単なんですねー。
あんこもさらしあんというものを買って、水と砂糖を入れて火にかけて練ればあんこになるんです。
すげー。粉なのにあんこになるのがすげー。

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苺をあんこで包んだとこ。
 
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できあがり。
 
P1190355.jpg
中はこんな。
 

予想以上にのんき氏のお気に入りなのです。
そんなに気に入るとは思わなかったよ。
「買ったやつだと1個しか食べられないじゃん!」とのことw

 
投稿:2010-02-12 (金) 21:21:12

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食/2010-02-12:ふかし芋。

秋にうちのベランダプランターでできた芋をふかしてみた。

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サイズは…

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手モデルのんき

ちっさ!!!!!
こんなのが10個くらい出来たのです。
こんなに小さくても、味と形はいっちょ前に芋なんですw
何気にうまかったす。

投稿:2010-02-12 (金) 21:24:00

コメント

spirit and that the Lord as the Spirit is joined to our spirit (1 Cor. 6:17). We need to pray that the Lord would enhegltin us to see and know our mingled spirit – the divine Spirit joined to and mingled with our human spirit – so that we may enter

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by Margery 2018-11-09 (金) 03:20:43

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創作/2010-02-12:米粉パン。

小麦より米粉に魅力を感じ始めているおいらです。
米粉のパンを作りたいと思うけど、米粉だけではグルテンが出来ないのでやっぱり小麦粉の力が必要なんですよねー。
全部米粉で出来るのが一番イイとは思うけど、小麦粉100%よりは米粉80%+小麦粉20%なら今までよりかなり小麦粉の配分が少なくなってるんだからいいかと思ふ。
んで、グルテンが添加されている米粉ミックス(シトギミックス)というものを発見したので、さっそく通販で買ってみた。

amazonで米粉パンの本も中古で買ったし!

なんと言っても、米粉パンは、発酵が早いとのこと。
1次発酵が要らないみたいなのだ。
2次発酵も40分と。
ほー。
小麦のパンは1次2次ともに1時間かかるのに。そりゃ早い!

粉が届いたので、さっそく作ってみた。
成形が悪かったのかなー。乾燥してたのかなぁ??
見栄えワロシw
なんか、はじけちまった。
今後の課題だ。

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P1190637.jpg

味は、すげーうまい!!!
のんき氏も絶賛。
「おー!これ、昔好きだったパン屋のパンと似てるー!!!」とのこと。
小麦のパンより、モチモチ!
ポンデケージュやらポンデリングみたいな感じ。
うまい!
今後はこの粉で決まりだな。

もちろん、イースト菌ではなく、白神こだま酵母で作ってみたよ。
ノンオイルで。
ノンオイルだからはじけたのかなぁ??いや、成形が下手だったんだろうなー。
修行します。

小麦粉より米の消費率UP!
腹持ちもイイぜぃ!!!

 
 
投稿:2010-02-12 (金) 21:43:34

コメント

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