一次発酵が終わって、ベンチタイムに入る前の生地も、ベンチタイム後の生地もすごく柔らかで 赤ちゃんのほっぺみたい😳🍞 この事はたぶん自分でパン焼く人もしくは中華まん作るしかわからないと思う😶🍵 料理は全て化学反応とマネッジメントだけど、機械で大量生産されたものより、人が作ったパンの方が断然体に優しい味がする理由は（地元のパン屋さん的な） 目には見えないけどやっぱり愛😮‍💨 という材料が入るから🥺♥️ 愛は分けたら増える不思議なパンで 人に与えたからって減るもんじゃない（むしろ増える）ものだから 自分の分がなくなるとか余計な 心配はしないで大丈夫👌どんどん人に与えよう😗🥖🥖🥖🪄 ▶︎Mini soft bread recipe 🍞both In Japanese and English ↓ HB大活躍 柔らか 基本のプチパン♡ by あいもん料理部 https://cookpad.com/recipe/6963208?view=classic#share_sms Ingredients High gluten flower 250g Sugar 17g Sea salt 3-4g Unsalted Butter 10g Water 180cc Dry yeast 4g Vitamin C powder one pinch (0.3g) Option caraway seeds, walnuts, sesames, rosemary etc ※If you change half the amount of water to soy milk or cow milk, you can make even more fluffy bread. 🦤🦤🦤 #あいもんの丸パン #あいもん料理部 #スローライフ #パンレシピ #手作りが好き #料理は瞑想 #レシピあり #おうち時間を楽しもう #キャラウェイシード 入り 胡桃と白胡麻も少しずつ入れた #愛は分けたら増える らしい #マタイマルコルカヨハネ #homemadebread #cookingislove #carawayseeds #simpleingredients #bakingisfun #bakingischemistry #bakingismytherapy

#FastTrack #ปลาซาบะทอดสไตล์ทัตสึตะอาเกะ ทัตสึตะอาเกะสูตรนี้ ประยุกต์มาใช้กับปลาซาบะ 🐟 ชื่อ ทัตสึตะอาเกะ มาจากสีของอาหารที่ทอด ซึ่งมีสีเหลืองส้มแกมแดง เหมือนสีใบไม้ในฤดูใบไม้ร่วง 🇯🇵 Mackerel Tatsuta Age-Style Tatsuta Age is a loose term for fried chicken. This recipe uses mackerel in place of chicken for its meaty texture. The fish is marinated in soy sauce before deep frying until golden brown. #pholfoodmafianetwork #pholfoodmafia #ปลาซาบะทอด #ทัตสึตะอาเกะ #TatsutaAge #แจกสูตร #goodeats #foodporn #instafood #foodstagram #foodstyling #foodography #recipe #goodtaste #yums #homemade #yummie #foodshare #foodaddict #foodaddict

You can’t and shouldn’t compare what is served here to a classic sushi restaurant because they are simply not the same thing. Although he trained in Japan for a while, to me, Chef Jeffrey is a wisecracking rebel who marches to his own beat. He is unapologetically himself (you should have the audio on when watching my video), and chooses to do what he damn well pleases. How lucky for those of us who lust after Japanese fishes in all their many-splendoured glory. Our Omakase (we paid $130 each but I heard it might be adjusted slightly due to an increase in rent) at @ovenbird_sg began at with a skewer of ginkgo nuts. The first course proper was a Chawanmushi that had a jaw-dropping combo of two kinds of 4-day-aged Sujiko - one with shoyu, the other with Kasuzuke (sake lees), as well as Ankimo (monkfish liver) that’d been cured in two ways - with sake and shoyu. It was one of the most extraordinarily decadent and delicious steamed egg custards I’ve had. I was still talking about the course that came after in reverential tones at the end of dinner. How could I not when it was my first encounter with a white-from-fat Saba?! Its incredible full flavour was a match made in heaven with the red vinegar and ginger rice it came on. Alongside it was a line-caught, Ikejimei (a spike to the brain immediately after being caught) Aji that’d been aged for 3 days and lightly cured, which was really good too. Thanks to @eechong who convinced Chef Jeffrey to save the last of his 8-day-aged Hiramasa for us, we each had a slim piece of the sublime Yellowtail Amberjack to savour. Scored with fine lines, its texture was close to that of crunch. A wild-caught, 5-day-aged Buri was where he turned our attention to next. The aburi Harikami cut was served with a sprinkle of Hokkaido salt first. An equally chunky slab, dabbed with soy sauce, came second, so we could try the fish in different ways. Chef Jeffrey then moved to the belly section of the same Buri which he paired with his housemade ponzu. Sliced from the fattiest part of the belly, the pale pink slab (the equivalent of Otoro for a tuna) resembled a highly marbled Wagyu and melted in the mouth. ⬇️Continued in Comments⬇️