Sakura an-pan, blossom sweet bread

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The sweet bread of the season is topped with a cherry blossom !

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It’s seasonal variation of anpan, a kashipan (Japanese sweet bread) filled with anko sweet bean paste. :

anpan

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A sweet bread dough : 1 ts of yeast, 3 tbs of kurozato black sugar, 2 cups of AP flour, enough tonyu (home-made soy milk) to wet that. I’ve mixed it in the home-bakery machine.
Filled with sakura an paste and shaped.

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DIY sakura bean paste (click here)

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Baked 20 minutes at 180 C. OK, the shapes are… what they are.

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Only one had a perfect aspect, but they were all delicious. I didn’t make enough.

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Brioche pascale. Baking my nest.

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In advance on the season, I’ve already eaten 2 brioches de Pâques(Easter sweet bread).

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Yes, the quail eggs are baked with the brioche.
My brioche is an arranged (simplified) version of this recipe (in French).

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Easter eggs, old fashioned and modern style.
Tips to color the eggs.
For yellow : boil them with turmeric.
For yellow : boil them with the outer peel of onion.
For yellow : boil them with kushinashi (gardenia bulbs) yellow food coloring.
For yellow, it’s easy. For other colors, good luck ! Food coloring doesn’t work all times. Spinach doesn’t work.

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Breaking the eggs…

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Rose petal and cranberry for a romantic panettone


Let’s have a bite of dolce vita

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Blog-checking lines: The December 2012 Daring Bakers’ challenge was hosted by the talented Marcellina of Marcellina in Cucina. Marcellina challenged us to create our own custom Panettone, a traditional Italian holiday bread!

Yes, the flavor has just been invented. Sweetened dry cranberries, soaked in a little Christmas tea and dry rose petals. I added a little orange blossom water to the dough and that’s all.

Yep, broken. I tried to hang it to dry. Well, never again. LOL.

It’s very “cake-like”, maybe next time, I’ll use bread flour. But besides, it’s delicious for me. I wouldn’t trade it for those industrial ones like M*tt*.

My recipe. I mix in my home-bakery :

For 3 mini panettoni

A
25 cl lukewarm water (or skim milk)
2 ts dry yeast
350 g cake flour
1/2 ts sea salt
B
60 g black sugar
0.5 ts dry yeast
1 tbs orange blossom water
3 egg yolk
90 g softened butter
C
1/2 cup dry sweetened cranberries
prepared tea
dried roses

Day 1 : Mix A and knead. Let overnight.
Day 2 : Add B, knead. Let double. Add C. Let triple.
Bake a 160 degree Celsius.

Petit Jésus en brioche au safran, softy holiday pie


This dish screams : Christmas jingle bell…
It’s le Petit Jésus en culotte de velours (lit : Kid Jesus in velvet pants, which means a delight.)
Well, it’s le Petit Jésus in the sense of salami, dry sausage. A big one is prepared specially for Christmas Eve in Lyon and around, so it’s named le jésus .

gros jesus source wikipedia
Le « Jésus de Lyon » est le « cousin » de la rosette de Lyon. C’est un saucisson de grand diamètre, 10 cm. Il pèse environ 400 g et est réalisé à partir de viandes nobles triées et parées avec soin ; il fait l’objet d’une phase de maturation et d’affinage particulièrement importante pour la qualité gustative du produit fini. La matière première entrant dans la composition du produit est exclusivement de la viande et du gras dur de porc. Le Jésus de Lyon, pour être bien maintenu, est mis sous un filet qui donne une empreinte spécifique et une forme particulière de poire. Il doit sécher de longues semaines avant d’être vendu. On peut encore déguster un saucisson cru, ou à cuire. Truffé et pistaché le saucisson est bouilli avec des pommes de terre. Le saucisson brioché est un saucisson à cuire placé dans une pâte à brioche et cuit au four. Il se déguste sans accompagnement, coupé en tranches.
**** (they had not the English)****
The « Jésus of Lyon » is related to the “rosette de Lyon” sausage. It’s a large salami, 10 cm of diameter, about 400 g. It’s made of premium pork exclusively, specially aged during weeks. It is contained in a net that gives him a pear shape. It can be served raw, or cooked. With truffles and pistachio it’s boiled with potatoes. The “saucisson brioché” is baked in brioche dough. It’s eaten on its own, sliced.

I had a small one, a petit jésus. I baked it in buttery brioche.

OK, it looks like a yellow hippo… But the shape is secondary when it’s so yummy. The brioche is flavored with precious saffron.

This brandy tomato based sauce can be made more simply than the brown sauces. It’s even better.
Miam, miam…. it goes away very fast.

Monkey tree tricolor challah

Third episode of the challah saga. I know it looks like a monkey tree bread more than a challah. It is delicious. And not looking pretty. That happens.

The black thread is flavored with carob powder. The grey with ground black sesame seeds. The yellow with rice bran. So that makes 3 nutty, deep and malty sweet breads in one.

The recipe is the same as :

sesame challah

It was not smooth, it couldn’t become prettier in the oven.


Oki…

Yummm. Just hot from the oven, with a little margarine…