橄欖油小餐包(中種)Small Olive Oil Buns(Sponge-Dough Method)

Recipe Adapted From Carol

A. Sponge-Dough Method中種麵糰:

200 g                          High Protein Flour高筋粉　

135 cc                        Cold Water冷水　

1/2  tsp                      Instant Yeast酵母　

B. Main dough主麵糰:

All Sponge-Dough中種麵糰全部 

70 g                           High Protein Flour高筋粉　 

30 g                           Low Protein Flour低筋粉　 

20 g                           Sugar砂糖　

1/4 tsp                      Salt鹽　 

20 g                          E.V.O.O橄欖油　 

65 cc                        Cold Water冷水　

C. Garnish表面裝飾:

High Protein Flour高筋粉　適量

Method:
According to your bread machine & start the dough process.

After the dough finished rise in the bread machined, please refer to the above picture 11 to 19.
Bake at preheat oven at 180 C for 15 to 17 minutes.

北海道奶油炖鸡肉Hokkaido Cream Stew Chicken

日本叉烧肉Japanese Chashu Pork

Ingredients:

3 pcs                        Pork Belly
3 stalks                    Spring Onion
9 slices                     Ginger
2 rice bowls              Water
1 rice bowl                Sake
9 tbsp                        Sugar
1 rice bowl                Soy Sauce

英国土司 Homemade English Toast

Ingredients:
350 g              Bread Flour
 3/4 tsp           Yeast
20 g                Sugar
 1/2 tsp           Salt
  20 g              Olive Oil
230 ml            Cold Water

Method:
According to your bread machine & start the dough process.

After the dough finished rise in the bread machined, please refer to the above picture 4 to 16.
Bake at preheat oven at 170 C for 35 - 38 minutes.