20201110國中生便當

一個月便當盒不重複企劃 NO49

昨天突來的動力做了三明治餐包。今天作為午餐三明治剛剛好。沒有比對今天要用的盒子，大小卻剛剛好！真是太棒啦哈哈哈。

昨天小佑又在煮泡麵當宵夜時、我問他一天到底吃幾餐啊！吃這麼多還這麼瘦真是沒天理啊。

👉早餐、童軍課烏龍麵、午餐、下課麵包、晚餐、餅乾零食、泡麵。感覺要不是因為上課，每兩小時就要吃一次這樣😂。

❤️今天吃：
鮭魚水煮蛋三明治麵包
德腸美乃滋三明治麵包
水果玉米
青花菜
美祿麥芽巧克力飲

✏️今天用的餅乾盒是：
位於大阪天滿橋附近的「COBATO 麵包工廠」，是一間可培麵包（KOPPEPAN）專門店，鐵盒餅乾禮盒也是必買的伴手禮。

可培麵包其實就是熱狗麵包，日本的熱狗麵包專賣店口味超級多！這家麵包店的餅乾盒在日本便當IG也常常出現，盒子上的三個麵包師傅據說是代表了店長到法國遠遊期間堅守崗位的學徒們。

藍色餅乾盒打開就有一股超級濃郁的肉桂跟小荳蔻的香料風味。裡面的餅乾款式是麵包店的店長在法國遇到的「speculoos」餅乾。

後來還出現了黃色款、以及剛好十一月開始預購的紅白聖誕款。想必也是很熱賣。

喜歡的餅乾盒多不勝數，這個盒子是因為盒子上的三個小人，正好對上我家三兄弟，感覺是一個值得收藏的要點，因此請友人代購的。

以大小來說，作為便當盒真是很適合，難怪久居排行榜不下。希望下次有機會可以去本店買好吃的熱狗麵包！

店家的IG：cobatopen

❤️「元氣滿滿肉便當」
博客來：http://bit.ly/2Ov8h1i

落腳審計新村
與本舖類似

只是衝著
手工沾醬鹹酥雞

鹹酥雞的醬汁
算是主角

麵包不太行
相較於本舖的熱情
失色許多

#手工沾醬鹹酥雞
#春丸餐包製作所
#春丸街邊店
#koppepan
#harumaru
#審計新村
#台中美食
#台中

落腳審計新村
與本舖類似

只是衝著
手工沾醬鹹酥雞

鹹酥雞的醬汁
算是主角

麵包不太行
相較於本舖的熱情
失色許多

#手工沾醬鹹酥雞
#春丸餐包製作所
#春丸街邊店
#koppepan
#harumaru
#審計新村
#台中美食
#台中

Agepan (Deep Fried Bread Roll) is the best and typical school lunch menu ☺️
Very tasty yet delicious. MUST TRY 💕

At school, top half of the bread is coated with sugar topping. In this way it is easy to eat. Sure I understand. Great idea 👍

The bread roll we use is called "Koppepan" similar to a hot dog bun.

---------------------------------
Agepan (Deep Fried Bread Rolls Recipe)

Difficulty: Easy
Time:10min
Number of servings: 4 servings

Ingredients:
4 bread rolls or bread crusts are good!
4 tbsp. soybean flour
4 tbsp. granulated sugar
deep frying oil

Directions:
1. In a steel tray, mix soybean flour and granulated sugar.
2. Deep fry in oil (160C=320F) for about 10 seconds on both sides until golden.
3. Coat or top with the soybean sugar to finish.

FYI: Only sugar is okay. Cinnamon sugar is good, too!

レシピ（日本語）
https://cooklabo.blogspot.com/2021/05/Agepan.html
---------------------------------

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http://google.com/+cookingwithdog http://facebook.com/cookingwithdog http://twitter.com/cookingwithdog Ingredients for Ogura Butter Sand
200g Azuki Beans (7 oz)
180g Sugar (6.35 oz)
700ml Water (3 cups)
A pinch of Salt

Butter
Koppepan - a type of bread roll
Butter Roll

＜材料＞出来上がり約600g
小豆：200g
砂糖：180g
水：700ml
塩少々
バター
コッペパン
バターロール

Ingredients for Korokke Pan (8 pieces) https://cookingwithdog.com/recipe/korokke-pan/ コロッケパンの作り方 字幕表示可
- Korokke Filling -
400g Danshaku Potatoes (0.882 lb) - use potatoes with high starch content
800ml Water to cook potatoes (3.38 u.s. cup)
8g Salt - 1% of the amount of water

100g Mixture of Ground Beef and Pork (3.53 oz)
1/2 tsp Coarse Salt
A pinch of Pepper
A pinch of Nutmeg
2 tsp Raw Sugar
1 tsp Cooking Oil
1/2 Onion (150g/0.331 lb)

- Batter for Korokke -
1/2 Egg
25ml Water (5 tsp)
25g Cake Flour (0.882 oz)

100g Raw Bread Crumbs (3.53 oz) - moist dried bread crumbs with water if you can't find raw one
Cooking Oil to deep-fry korokke

Ingredients for Korokke Pan
(2 pieces)
2 Bread Rolls (Koppepan)
2 Korokke
Japanese Worcester Sauce
Cabbage
Parsley Leaves

** Cooking too many korokke at once lowers the oil temperature, causing the outer skin of the korokke to crumble down. Do not move the korokke in oil until they are slightly colored.

How to Deep-Fry Frozen Korokke
1. Place frozen korokke in a frying pan.
2. Pour frying oil over the korokke until covered, turn on the burner, and deep-fry at medium heat.
3. Do not touch the korokke until slightly colored and gently flip them over.
4. When the surface becomes golden brown, they are ready to serve.

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