Bread like a cake…
A creamy rye bread dough (2/3 bread flour, 1/3 white flour), plus cane sugar, plus lots of cinnamon, plus sesame, plus cocoa mass (100%) chips, plus dry apricots…
Topped with almond slices, cinnamon, sugar.
I’ve let raise too much before baking, but only the shape is affected.
It’s even better the next days… if there is some left.
A delicious brioche sweet bread, ideal fruity treat for the season.
It’s garnished with one of these superb akibae apples.
To get a delicious fluffy dough, the main ingredient is time.
One day, you mix yeast, sugar, water and flour to make a sponge. The next day, you make a dough. Two days later you bake it. The net day you enjoy the delight.
300 g bread flour
1/2 cup of yeast “sponge”.
40 g sugar
80 g butter
1 egg + 1 white
about a cup of milk
It’s filled with cubes of apple, many. Also, cocoa chips, Grand-Marnier soaked raisins, cinnamon.
On top, sliced almonds, sugar, cinnamon.
Really, be patient, as it gets so much better a whole day after baking.
A pie crust colored by the golds of Autumn. It’s easy, delicious and you can use it for many recipes or pies, tarts, etc.
The season’s star : kabocha pumpkin. You can use other types of pumpkin, some will be more watery so you will need to add less water.
Kabocha pumpkin crust : 1/3 boiled pumpkin flesh, 1/3 flour, 1/3 whole wheat flour. Plus a little baling powder, salt and enough of the squash cooking water to for a dough.
It’s not very solid when raw, so spread it on a silpat or a plastic film.
That gives the neutral version for both sweet and savory pies, but you can add sugar or salt and spices too.
Then I baked them at 160 degrees, about 30 minutes.
A dessert version, very lazy. I’ve garnished with coconut cream, walnuts, unsweetened chocolate (100% cocoa mass), cinnamon. The only “sugar” is a minced prune.
A little cake, made mostly of fruits, ready in a few minutes. It’s simple and natural. No cooking, no added sugar.
And it tastes really decadent.
The 3 ingredients in equal amounts, pasted into the blender, then shaped in a mold.
Coconut cream plus grated lemon zest.
Fresh cherries. Then powdered cinnamon. That’s all.
Ahem… for a nicer effect, I should have taken away the crust before filling. I broke it apart, but that was still delicious.
A simple fruity brunch, easy to prepare and plant based.
To a simple batter (flour, potato starch, baking powder, brown sugar), I’ve added these 5 and 2 spices : nutmeg and cinnamon.
I’ve eaten the konatsu pomelo while the waffle was cooking.
The smoothie is very basic. The banana was just cold, the coconut cream was frozen. 30 seconds in the blender. Enjoy !
GOURMANDE in OSAKA 