Recipe Part 2

On this recipe page, I would like to introduce my Japanese friend M-san who is working as the Executive Pastry chef for
Land Mark Hotel in Carrick-On-Shannon, Co. Leitrim.

Lucky for me, he has started to send me his brilliant recipe, then I felt that I should share these recipes.
Actually, he is trying to make these recipes as simple as possilbe. Well, I am not good at baking, but I enjoy it.

His recipes are getting popular with his collegues and local people. One of his aims for working in Ireland is that
he wants all local people in Carrick-On-Shannon to love his pastries and deserts.

If you want to taste his lovely deserts at the hotel, check it out with the website of the hotel.

Land Mark Hotel in Carrick-On Shannon, Co. Leitrim







Brown Bread (April, 2003)

Tea scones (April, 2003)







Brown Bread











Approx. 1,150g / 1 Loaf or 2 Pound forms
 
140g  
 280g 
  36g 
  36g  
  36g 
 3.5g  
  10g  
1.5ea 
 355g 
 140g  
  28g   
 
Plain Flour
Wholemeat Flour
Wholewheat Germ
Wholewheat Bran
Brown Sugar
Salt
Bread Soda
Whole Eggs
Milk
Fresh Cream(41～47%fat)
Oil(sunfower, corn whatever)
 
Preheat the oven to 160ºC.
Cut a sheet for the form.
Put some oil inside of loaf stainless steel container to stick to the sheet.
It is better to weigh each kind of flour evenly, then it is much easier to knead them.
Even knead, still it is very soft. No need to knead harder, when lumpy pieces disappear, finish kneading.
It does not look like bread.
Divide very slightly on the surface of the bread with spatula or something.
Put some oatmeal on it. (If you have it or want it.)
Pat them to settle down.
Splay water to the surface to avoid browing the oatmeal from gus oven fan.
Put them into a oven with 160ºC for 1 hour then turn it around. Set the tempreture to 180ºC & bake it for 10 minutes. As you can see the surface is nicely devided.

Tips from M-san

<How to mix.>
This is very simple.
All kinds of flours are mixed and all kinds of liquids are mixed, then put the flours into the
bowl for liquid. Mix them around all at once. At the beginning, it seems to be waterly, but eventually
getting sticky after a while. All flours absorb moisture. You do not need to mix too much.
When lumps disapears, then finish mixing it.

<Setting tempreture for your oven.>
If you often use your oven, then you have an idea for setting tempreture.
It depends on the oven, there should be between 10ºC to 20ºC difference.
If the bread is still doughy & raw, then change the setting or time little bit longer, etc.
It is not diffidult to find the right setting for your oven.

<Freeze brown bread.>
Of course, the bread hot from the oven is the best, but also, you can freeze it. Taste will not go away.









Tea scones

Actually, M-san hates scones, he wants to know how to love scones. If you have a tip, please let him know??











Φ7cm  High 2.5cm  approx. 10 pieces

150g  
150g 
20~27g 
70g  
  2g 
65g  
50g  
15g 
40g 
130cc  
 
 
Plain Flour
Strong flour for bread
Baking powder
Raisins
Salt
Unsalted Fresh butter
Icing sugar powder
Corn syrup or Golden Syrup
Whole egg
Fresh milk
 
Preheat the oven to 160ºC~180ºC.

1.

2.

3.


4.



5.

6.

7.		 Put all kinds of flours and raisins into a bowl, and mix them.

Nead soften butter, sugar powder and syrup together.

Mix 1. & 2. in a cutting like movement with wooden spatula for a while, then these becomes yellow with smoothness.
Personaly, I think that the best way of mixing or kneading for making deserts or pastries is by hands.

Pour milk and egg into the bowl, then mix them all slowly and roughly. This is same as making Chirashi-zushi(a type of Japanese sushi)
Do not mix too much. When the flour disapears then finish it. After this it is better to put it into fridge for a while, then easier to flatten it on
the worktop later.

Turn out onto a floured worktop and flatten with the hands to a circle about 2.5 cm deep.

Cut into rounds. Place on a baking tray, and brush tops with a little beaten egg.

Bake in a hot oven 160ºC ~ 180ºC for 20 minutes.

Tips from M-san

<Baking powder>
If you freeze the dough before baking, use 20~27g of baking powder. If you bake straight after doughing, then only 15g of baking powder.

<Oven>
Again, it depends on the oven, you need to set the tempreture differently.

Put all kinds of flours and raisins into a bowl, and mix them.
Put flours and kneaded butter, suger & syrup together.
Mix them all.
Very important tip!
All white flour disapears then these become yellow with smoothness.
Pour milk and egg into the bowl, then mix them all slowly and roughly.
Rather than kneading, once flours absorb the liquids, then cool it.
Flatten with the hands to a circle about 2.5 cm deep.
After forming, put them into fridge as well.
Bake in a hot oven 160ºC ~ 180ºC for 20 minutes.
Are they looking good?