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[jptourism]

[jptourism]

Day 1: In a pinch bowl, soak 1 ½ teaspoons dried starter in 1 tablespoon lukewarm purified or spring water for a few minutes to soften. Then stir in 1 tablespoon all-purpose or bread flour, cover with plastic wrap and let sit at room temperature for 24 hours.

Day 2: To the above mix, stir in 1 tablespoon of flour and 2 teaspoons of water and let it continue to sit covered as before for another 24 hours.

Day 3: Stir in 1 more tablespoon of flour and just 1 teaspoon of water this time. Within the next 12 to 24 hours you will likely start to see some bubbling action of fermentation. The warmer the room, the faster the activation.

Now transfer your activated starter to a jar with plenty of extra space for expansion, and stir in 1/3 cup flour and 1/4 cup of water. Mark the level on the jar with a rubber band. Within about 12 hours you should have a lively, spongy starter.

Continue to build the starter with once or twice daily feedings until you have a sufficient quantity to use for baking. You may double or triple the quantity of starter with each feeding. Feeding with approximately equal weights of flour and water (vs. equal volumes) will result in a good starter consistency.

[jptourism]

Pumpkin Pie

Homemade pie crust

one 15oz can pumpkin puree

3 large eggs

1 and 1/4 cups (250g) packed light or dark brown sugar

1 Tablespoon (8g) cornstarch

1/2 teaspoon salt

1 and 1/2 teaspoons ground cinnamon

1/2 teaspoon ground ginger*

1/4 teaspoon ground or freshly grated nutmeg*

1/8 teaspoon ground cloves*

1/8 teaspoon fresh ground black pepper

1 cup (240ml) heavy cream

1/4 cup (60ml) milk (I use 1% – any is fine)

egg wash: 1 large egg beaten with 1 Tablespoon milk

Instructions

Pumpkin pie filling: Whisk the pumpkin, 3 eggs, and brown sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, cream, and milk. Vigorously whisk until everything is combined.

Preheat oven to 375°F (190°C).

Roll out the chilled pie crust: Remove 1 disc of pie dough from the refrigerator. On a lightly floured work surface, roll the dough out into a 12-inch circle. Make sure to turn the dough about a quarter turn after every few rolls. Carefully place the dough into a 9-inch deep dish pie dish. Tuck it in with your fingers, making sure it is smooth. With a small and sharp knife, trim the extra overhang of crust and discard. Crimp the edges with a fork or flute the edges with your fingers, if desired. Brush edges lightly with egg wash mixture. Line the pie crust with parchment paper. Crunching up the parchment paper is helpful so that you can easily shape it into the crust. Fill with pie weights or dried beans. (Note that you will need at least 2 standard sets of pie weights to fit.) Make sure the weights/beans are evenly distributed around the pie dish. Par-bake the crust for 10 minutes. Carefully remove the parchment paper/pie weights.

Pour pumpkin pie filling into the warm pre-baked crust. Only fill the crust about 3/4 of the way up. (If using a deep dish pie dish as instructed, you should only have a little filling leftover. Use extra to make mini pies with leftover pie dough scraps if you’d like.) Bake the pie until the center is almost set, about 55-60 minutes give or take. A small part of the center will be wobbly – that’s ok. After 25 minutes of baking, be sure to cover the edges of the crust with aluminum foil or use a pie crust shield to prevent the edges from getting too brown. Check for doneness at minute 50, and then 55, and then 60, etc.

Once done, transfer the pie to a wire rack and allow to cool completely for at least 3 hours. Decorate with sugared cranberries and pie crust leaves (see note). You’ll definitely have leftover cranberries – they’re tasty for snacking. Serve pie with whipped cream if desired. Cover leftovers tightly and store in the refrigerator for up to 5 days.

[jptourism]

▢1 ½ cup (360 ml) Warm milk (110 F) // 270 ml or 1 cup + 2 tbsp ▢4 tbsp Butter room temperature 44 g ▢1 Egg large  ▢2 ¼ tsp (7 g) Instant dry yeast (1 tbsp - 1 packet) 5.25 g ▢1 tbsp (1 tbsp) Sugar  ▢1 ½ tsp Salt 6.75 g ▢4 cups (500 g) All-purpose flour 375 g ▢½ cup (60 g) All-purpose flour for kneading 45 g

[jptourism]

材料 （３～４人分）

ライスヌードル200g

にんにく3片

鷹の爪（お好みで）大さじ2

豚うす切り肉約150g

ニラ約2~３本（お好みで）

もやし1カップ分くらい

たまご2個

●ナンプラー大さじ2

●レモン汁大さじ2

●ブラウンシュガー（なければ���砂糖で）大さじ1

●白砂糖大さじ1と1/2

●醤油小さじ3

香菜（なくても）お好みで

■ ※味が薄い場合は醤油と砂糖を同量に混ぜたものを加えてください

ニンニクはみじん切り、ニラは３ｃｍくらいに刻む。●の調味料を合わせる。たまごを溶いておく。

ライスヌードルを熱湯に５分漬けざるにあける。（パッケージに書いてある規定の時間で。）もやしは水洗い後水を切る。

フライパンに油を大さじ2くらい入れ十分に熱したらにんにく、鷹の爪、豚肉を加えて火が通るまで炒める。

3にニラともやしを入れ、ささっと軽く炒める。

３で炒めた肉と野菜をフライパンの端によけて、溶き卵を空いたスペースに投入する。

ここからはスピード勝負！

卵が少し固まってきたら端に寄せていた肉と野菜とを合わせてパッと絡ませて炒める。

６に●の調味料とライスヌードルを入れて全体を絡めるように混ぜ炒め完成。両手に菜箸2本ずつ持って混ぜるとやりやすいです。

麺が柔らかくなり過ぎることなくモチモチに^^♪