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Do you love herbal chicken soup? 🥰🥰
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Now that I have more time at home, I love to cook, and herbal soup is one of my favorites. Check out my video! 😍😍
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I don’t use any salt in my soup, instead of using 2 teaspoons of salt, I only used 1/4 teaspoon of AJI-NO-MOTO. With this, I can reduce sodium in my food while maintain its deliciousness. It provides the umami taste, made from natural ingredients (sugarcane & tapioca) through fermentation process. 🤩🤩
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Hi Ajinomoto MY
#LessSalt #UmamiIt
The dairy industry accounts for 4% of manmade greenhouse gas emissions, according to the FAO. 🐄🥛🌱As consumers become increasingly conscious of sustainability and health, more and more are turning to plant-based milks. But some dairy lovers remain unconvinced by the taste and want alternatives that rival the taste and functionality of animal-based milk, cheese, butter, yogurt and cream. A number of alternative dairy startups are developing microbial fermentation technology. California-based Perfect Day is currently the most well-funded in the field, after its US$300 million Series C round last year, and counts Li Ka-shing as a backer. Perfect Day uses fungi to “brew” molecularly identical dairy proteins. These can be used to make milk, cheese and ice cream with the same taste and texture as real dairy. The process produces up to 97% fewer greenhouse gas emissions than conventional dairy. Founded in 2014, Perfect Day’s dairy proteins have already been incorporated into a number of consumer products, including Ice Age! ice creams in Hong Kong. 🍨
Produced by @millychanilly
📸 @hodge_log
#KinderGreenerDairy #sustainability #foodtechnology #animalfree #PerfectDay #PerfectDayFoods #sustainable #alternative #dairy #climateaction #climatechange #climate #vegan #sustainability #green #eco #InventingTomorrow #CNN #CNNInternational #CNNi #future #food #innovation #innovators #entrepreneurs #entrepreneurship #technology #tech #news
@PerfectDayFoods
原本這一間應該是不會分享的啦
因為口味上比較不合我的味道
但是看到可愛的麵包櫃還是想分享一下
我記得吃完過後 麵包捲跟肉桂捲
我沒有太大的感覺所以也稱不上喜歡
就比較一般般一點點 🤣 不要揍我
但也許你吃的會蠻喜歡的也不一定
但環境我覺得復古老宅還可以
還有我應該之後不會再發 週日文了
反正說來話長 我的小盒子一直很常被罵
後來想想還是不要做這種白目的事好了
但如果不推薦的我還是會告知一下
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#breads #bread #breadmaking #sourdough #bakery #food #breadlover #artisanbread #breadbaking #baking #foodporn #realbread #breadtalk #homemade #foodie #wildyeast #homemadebread #instafood #sourdoughbread #foodphotography #breadscoring #breadbosses #cookies #breadporn #cakes #instabread #breadstagram #fermentation #高雄 #高雄美食
Cheese naan with Staub pot.
【英語吹き替え版/Dubbed in English.】Cheese Stuffed Naan Bread
✅日本語版はこちら(Original ver.↓)
https://youtu.be/ZhQ2D71FIzY
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Hello, this is Misuzu.
Today, we will show you how to make homemade cheese naan that you can enjoy.
No fermentation. This is a milky nan dough kneaded with yogurt.
☆Here is my recipe blog.
https://www.misublog.com/entry/staub_naan
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【Arrangement.】
☆ Cheese naan with pumpkin.
https://youtu.be/92mahs8HD2o
☆ Cheese naan with sweet potato.
https://youtu.be/jLL0bMoBw7A
☆ Cheese naan with frypan.
https://youtu.be/BIibVlgd3ZU
☆Garlic Cheese naan with toaster.
https://youtu.be/F5OHvLsR9r4
✼••┈┈┈┈••✼••┈┈┈┈••✼
【Related videos.】
Cheese Stuffed Naan Bread
https://youtu.be/MRKYoJH6bmw
Indian Street Food: fresh Garlic & Cheese Naan Wrap + Garlic Naan from Ararat Bread, Dalston, London
https://youtu.be/VZbUXCasbTo
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【SNS】
★blog
https://www.misublog.com/
★TikTok @misumisu0722
★Instagram @misumisu0722
https://www.instagram.com/misumisu0722/
★Twitter @misumisu0722
https://twitter.com/misumisu0722
𖧷Nutritional value calculation is quoted from Standard Tables of Food Composition in Japan 2021.
BGM：Music-Note.jp(have a good time)
URL：https://www.music-note.jp/
運営：株式会社ピクセルさま
URL：https://pixel-co.com/
#Cheesenaan #Staub #Naan
すし×すもうが織りなす新感覚アニメ「どすこいすしずもう」のキャラクター作りにTasty Japanが挑戦！
子どもたちに大人気のキャラクターわさび行司が・・・美味しい抹茶のちぎりパンに！みなさんも、ぜひお家で作ってみてください〜♪
「どすこいすしずもう」はテレビ神奈川、チバテレ、テレ玉ほかにて好評放送中！
TV放送・配信情報はこちらから！ https://sushisumo.jp/onair/
抹茶の行司がどすこいちぎりパン🍵【どすこいすしずもう】
14cmスキレット 1台分
材料：
強力粉 200g
砂糖 20g
塩 4g
ドライイースト 4g
牛乳（人肌に温める）130ml
抹茶パウダー 小さじ2
バター 20g
板チョコ（ホワイト）1枚
チョコペン（茶・ピンク）各1本
ココアパウダー 少々
作り方：
1. 耐熱ボウルに強力粉と抹茶パウダーを入れて混ぜ、中央をくぼませて砂糖とドライイーストを入れる。
2. 牛乳が人肌程度になるように600Wの電子レンジで30秒ほど温め、(1) のドライイーストめがけて注ぎ入れて、菜箸でぐるぐると混ぜる。
3. 生地がある程度まとまってきたら塩を加え、台の上で10分ほどよくこねる。
4. 生地の表面がなめらかになったら小さく切ったバターを練り込む。
5. 耐熱ボウルに生地を入れてラップをかけ、熱湯を注いだマグカップと共にオーブンの中に20分ほど入れて発酵させる。
6. 生地をパンチしてガスを抜き、6等分にして丸め、閉じ目を下にして、クッキングシートをしいたスキレットに並べる。
7. 湿らせたキッチンペーパーをかけて、生地の大きさが倍になるまで、熱湯を注いだマグカップと共にオーブンの中に20分ほど入れて発酵させる。発酵が終わったら一度オーブンから取り出す。
8. オーブンを190℃に予熱して、190℃で20分焼く（途中で焼き色がついてきたらアルミホイルをかぶせる）。
9. ホワイトチョコと茶色のチョコペンをそれぞれ湯煎にかけて溶かす。クッキングシートにホワイトチョコを丸く塗り広げて顔パーツを6個分作り、茶色のチョコペンで烏帽子（えぼし）を描く。冷凍庫に5分ほど入れて冷やし固めたら、少量の水で溶いたココアパウダーとピンクのチョコペンで顔を描く。
10. 焼き上がったパンに少量の水で溶いたココアパウダーで紐を描き、顔パーツをのせたら、完成！
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Matcha skillet bread
Servings: 1 skillet (14cm)
INGREDIENTS
200g bread flour
20g sugar
4g salt
4g dry yeast
130ml milk (body temperature)
2 teaspoons matcha powder
20g butter
1 white chocolate
2 chocolate pens (brown & pink)
Some cocoa powder
PREPARATION
1. Mix bread flour and matcha powder in a heat-proof bowl. Make a dent in the center, add sugar and dry yeast in it.
2. Microwave milk for 30 seconds at 600W to a body temperature. Pour into the bowl (1) over dry yeast. Stir with a stick.
3. When it is well combined, add salt. Knead for 10 minutes on the counter.
4. When the surface of the dough is smooth, add butter (cut into small pieces) and knead.
5. Put the dough in the heat-proof bowl and wrap with a food wrap. Place the bowl in the oven with hot water in a mug. Leave for 20 minutes to let the dough rise.
6. Punch down the dough to release the air. Divide the dough into 6 parts, shape, and place on the skillet (lined with a parchment paper).
7. Cover the skillet with a wet paper towel. Put the skillet in the oven with hot water in a mug. Let it sit for about 20 minutes until double in size. Remove from the oven once fermentation is complete.
8. Preheat the oven to 190°C (375°F). Bake for 20 minutes. (You can cover the skillet with a foil if it looks getting too brown.)
9. Melt white chocolate and chocolate pens using a double boiler. Spread white chocolate on a parchment paper to make 6 face parts. Draw hats with a brown chocolate pen. Cool in the refrigerator for 5 minutes. Draw faces with a pink chocolate pen and cocoa powder (mixed with water).
10. Draw hat strings on the skillet bread and place face parts on top.
11. Enjoy!
#TastyJapan #レシピ #どすこいすしずもう
MUSIC
Licensed via Audio Network
Longan trees almost blossom . This is beekeepers' busiest season.
With its gentle texture and rich aroma, Taiwan produces some of the best honey in the world.
Mr. Ho , a second generation beekeeper :"I have spent my entire life chasing flowers", he declares. He often loads as many as 300 hives in the back of his truck and , . He travels from town to town in search of the best bee pastures. Sometimes this leads him into the remote areas deep in the countryside. His hard work however, has not been in vain and over the years, he has won countless awards and recognition.
Natural honey has a shelf life of about 2 years; however, if the water percentage is too high, it causes fermentation and premature souring. Therefore, he keeps the water content around 18.2%.
Natural honey looks slightly cloudy. After shaking, it foams up with tiny bubbles and maintains the air bubbles for more than half hour.
He is content with his establishment and feels his greatest reward is to see the honey he produces enjoyed by others.
food fermentation 在 The Complete Beginner's Guide to Fermenting Foods at Home 的美食出口停車場
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