關於 stretch and fold ，我們在網路上蒐集到這些相關的討論、資訊與評價

Q: stretch and foldVesper’s yoga journey 在Facebook 的評價

Day 1 of #JoyInEveryDayPracticeSupine poseTrying to fold myself as much as I can, feels good tho! It’s a nice stretch 😇Wearing: @joyberry_yoga Mat: @stormtaiwan 🅽🅴🆆 🆈🅾🅶🅰 🅲🅷🅰🅻🅻🅴🅽🅶🅴🧘🏽 Aug. 26-31🧘🏽 #JoyInEveryDayPractice🧘🏽 Things done everyday are said to be typical and ordinary. But in yoga, the things we do daily help us to stretch out, open up, and find balance. In the next 6 days, let’s feel through our practice and share the poses we do each day to help us crack open and feel good.🧘🏽 Hosts:@dannie.onhermat@saraluyoga@yogivesper@yogadventurebook 🧘🏽Sponsors:@joyberry_yoga (3 winners)@got2hav8giftshop@realign_back_wheel@rollgahealth🧘🏽 Our “every day” pose line-up:Day 1: supine pose (on the back)Day 2: prone pose (on the belly)Day 3: seated poseDay 4: kneeling poseDay 5: back-bending poseDay 6: folded or inverted pose

「stretch and fold」的推薦目錄：

關於stretch and fold 在 Vesper’s yoga journey Facebook 的最佳貼文
關於stretch and fold 在 Engadget Facebook 的精選貼文
關於stretch and fold 在 No.55 老物工藝 pickers Facebook 的最讚貼文

關於stretch and fold 在生かし屋 IKASHIYA CULINARY ART Youtube 的最讚貼文
關於stretch and fold 在生かし屋 IKASHIYA CULINARY ART Youtube 的最佳貼文
關於stretch and fold 在 Tasty Japan Youtube 的最讚貼文

關於stretch and fold 在 Why stretch and fold vs traditional kneading of bread dough? 的評價
關於stretch and fold 在 How To Stretch and Fold Sourdough | The Perfect Loaf 的評價
關於stretch and fold 在 "Turn and Fold"/"Stretch and... - Silver Creek Sourdough 的評價

stretch and fold 在 Vesper’s yoga journey Facebook 的最佳貼文

By Vesper’s yoga journey

2021-08-27 02:49:49 有 1 人按讚

Day 1 of #JoyInEveryDayPractice
Supine pose

Trying to fold myself as much as I can, feels good tho! It’s a nice stretch 😇

Wearing: @joyberry_yoga
Mat: @stormtaiwan
🅽🅴🆆 🆈🅾🅶🅰 🅲🅷🅰🅻🅻🅴🅽🅶🅴

🧘🏽 Aug. 26-31

🧘🏽 #JoyInEveryDayPractice

🧘🏽 Things done everyday are said to be typical and ordinary. But in yoga, the things we do daily help us to stretch out, open up, and find balance. In the next 6 days, let’s feel through our practice and share the poses we do each day to help us crack open and feel good.

🧘🏽 Hosts:
@dannie.onhermat
@saraluyoga
@yogivesper
@yogadventurebook

🧘🏽Sponsors:
@joyberry_yoga (3 winners)
@got2hav8giftshop
@realign_back_wheel
@rollgahealth

🧘🏽 Our “every day” pose line-up:
Day 1: supine pose (on the back)
Day 2: prone pose (on the belly)
Day 3: seated pose
Day 4: kneeling pose
Day 5: back-bending pose
Day 6: folded or inverted pose

Vesper’s yoga journey

About author

stretch and fold 在 Engadget Facebook 的精選貼文

By Engadget

2021-04-15 19:27:51 有 11 人按讚

Why fold or stretch when you can do both?

Tags: stretch and fold

Engadget

About author

Engadget is your definitive source for technology news and reviews. We produce the internet’s most compelling videos, features and breaking stories about the people, products and ideas shaping our world.

Engadget is the definitive guide to this connected life.

stretch and fold 在 No.55 老物工藝 pickers Facebook 的最讚貼文

By No.55 老物工藝 pickers

2021-01-16 14:39:24 有 12 人按讚

1940年後期 / 德國🇩🇪製

German-made reif dresden lamp from the late 1940s. In perfect working order.

This description has been automatically translated and may not be completely accurate.
German-made reif dresden lamp from the late 1940s. In perfect working order; All parts (daybreak, switch and calves) are made of bakelite. It can stretch up to 1 m. Long / orientable at the level of the dayofia thanks to a bakelite ball... Fold length 55cm / height 28 / diameter globe 19cm. Room not common...

Tags: stretch and fold

No.55 老物工藝 pickers

About author

已經忘了是從什麼時候開始，視線總不自覺會被充滿時間質感的事物給吸引，不僅僅是懷舊而已！線條優美的鐵花窗，彷彿還能窺見台灣早期鐵匠，在高溫環境裡敲打彎折的執著神情;泛著琥珀色的木頭餐椅，把手處被磨得圓滑光亮，一坐上去還能感覺身體曲線，依著椅背弧度完美貼合，當時餐桌上的人聲笑語，宛如歷歷在目~

AM10:00 - PM07:00 （其餘時間請預約） 0911-360-336 阿豪 Hao 0928-012-562 思喬 Jessie 外出、公休、市集活動置頂公告

stretch and fold 在生かし屋 IKASHIYA CULINARY ART Youtube 的最讚貼文

By 生かし屋 IKASHIYA CULINARY ART

2021-09-03 18:36:29 有 814 人看過有 28 人喜歡

ストレート法で作る基本の山食パン(山型食パン・イギリス食パン)の作り方です

ストレート法は最初から材料をすべて合わせる作り方で、

メリット：短時間で出来る、風味が良い
デメリット：ボリュームが出にくい、でんぷんの老化がはやい＝すぐぱさつく

という特徴があります

おすすめの強力粉は窯伸びの良い「スーパーキングやゴールデンヨット」、老化が遅く風味もいいし窯伸びもいいし作業もしやすい「ベルムーラン」がおすすめです(動画ではベルムーランを使用)

【型生地比容積について】
自分の持っている型に合わせて生地量を調整します
1.5斤と書かれてても1.2斤しかなかったり、型によって全然違うので必須です
この型と容量と生地の比率を型生地比容積といいます

型の容量÷型生地比容積＝生地量

例：1625ml(1斤弱)÷3.5＝約464g
3つに分けて入れる場合は1つあたり464÷3＝155gになります

型生地比容積の目安
角食：3.8～4
山食：3.6前後
(数字が大きいほどふわふわで、数字が小さいほどみっちり)

ベーカーズパーセントと比容積からレシピの調整も出来ますが、
計算が面倒なので粉300gとか多めに作って生地量を食パンに使い
残りの生地は丸パンなどにすると楽だし無駄になりません

型生地比容積についてより詳しくは↓
https://www.ikashiya.com/entry/katakiji-hiyouseki

【材料】
ベーカーズパーセント(合計：194)
・強力粉　100
・砂糖　8
・スキムミルク　3
・塩　2
・インスタントドライイースト　1
・水　72
・バター　8

粉300での分量(1斤目安)
・強力粉　300g
・砂糖　24g
・スキムミルク　9g
・塩　6g
・インスタントドライイースト　3g
・水　216g
・バター　24g

【準備】
・バターを常温においておく
・型に離型油を塗る

【作り方】
1. 【生地作り～1次発酵】バター以外の材料をすべて合わせてグルテン膜が出るまでこね、バターを加えてさらにこねる
2.　より薄いグルテン膜が出るまでこね(こね上げ26℃目安)、丸めてボウルに入れてラップをし30℃で60分発酵させて、打ち粉をして台に取り出す
3.　上から押さえてガスを抜いて広げ、上下左右から3つ折り×2で折りたたみボウルに入れてラップをし、30℃で30分発酵させる
4. 【分割～ベンチタイム】生地量の1/3ずつに分割してガスを抜き、きれいな面が外側にし表面を張らせるように丸める
5.　かたく絞った濡れ布巾をかけて25分ベンチタイム(生地をゆるめて成形しやすくする/残った生地は同様にして丸パンなどに活用)
6. 【成形～2次発酵】めん棒で長方形にのばしつつガスを抜き(周りの気泡は手で潰す)、上下から1/3折りたたんで生地をくっつける
7.　奥から手前に少し張らせるように巻いてとじる(最初芯を作り、トップを持って下にくっつけるイメージで3回転～3回転半)
8.　離型油を塗った型に端→真ん中の順で入れ、蓋をして35℃で50分を目安に2次発酵(オーブンで発酵させる場合は予熱時間を考慮しはやめに取り出す)
9. 【焼成/180℃に予熱】生地が型のギリギリまで膨らんだら発酵完了、180℃に予熱したオーブンで焼成する
10.　180℃で30分を目安に焼き、焼き上がったら台に2～3回落として蒸気を抜き(腰折れを防ぐため)、すぐに取り出し冷ます

--------------------------------------------------------------------------

【動画でよく使ってる調理器具】
フライパン(20cm)：https://amzn.to/2QyY1ny
フライパン(24cm)：https://amzn.to/2UtNvz5
フライパン(24cm深型)：https://amzn.to/3dj5DEp
鉄フライパン(22cm)：https://amzn.to/3a8hqmR
アルミフライパン(24cm)：https://amzn.to/3dj6tRz
片手浅型鍋(18cm)：https://amzn.to/2QzGXha
片手浅型鍋(21cm)：https://amzn.to/2U7ta3o
片手鍋(16cm)：https://amzn.to/2QzCj2x
片手鍋(20cm)：https://amzn.to/3bd0lZa
ソースパン：https://amzn.to/2U9keuI
まな板：https://amzn.to/2J1fQHI
ガスコンロ：https://amzn.to/3bdtvYa
牛刀：https://www.jikko.jp/fs/jikko/54803
ペティ：https://www.jikko.jp/fs/jikko/54800

撮影機材
カメラボディ：https://amzn.to/2xSXZAd
動画レンズ：https://amzn.to/3t7sfPB
写真レンズ：https://amzn.to/2U7HcCb
録音：https://amzn.to/2U9cGYT

※製品のURLはAmazonアソシエイトのリンクを使用しています

--------------------------------------------------------------------------

▼サブチャンネル(料理実験チャンネル)
https://www.youtube.com/channel/UCqIW0OHh8k2np5ZNz3wz8sg
▼ブログ
http://www.ikashiya.com/
▼Twitter
https://twitter.com/sakihirocl
▼Instagram
https://www.instagram.com/sakiyamahiroshi/

--------------------------------------------------------------------------

↓using translation software.

[Ingredients]
Bakers percent (total: 194)
・Bread flour 100
・Sugar 8
・Skim Milk 3
・Salt 2
・Instant dry yeast 1
・Water 72
・Butter 8

The amount of the flour 300.
・Bread flour 300 g
・Sugar 24 g
・Skim milk 9g
・Salt 6g
・Instant dry yeast 3g
・Water 216 g
・Butter 24 g

[Preparation]
・Leave the butter at room temperature.
・Spread mold release oil on the mold.

[How to make]
1. [Making the dough ~ primary fermentation] Mix all the ingredients except butter and knead it until the gluten film comes out. Add butter and knead it more.
2. Knead it (knead it up to around 26 °C) until a thinner gluten film comes out. Round it and put it in a bowl. Cover it with a plastic wrap and let it ferment for 60 minutes at 30 °C. Dust it with flour and take it out on a counter top.
3. Press down from the top to release the gas and spread it out. Fold it 3 times from top, bottom, left and right. Put it in a bowl and wrap it then ferment it for 30 minutes at 30 °C.
4. [Divide ~ bench time] Divide it to 1/3 of the amount of the dough then release the gas. Round it so the clean side is on the outside and the surface will stretch.
5. Cover it with a tightly squeezed damp dishcloth and bench it for 25 minutes (loosen the dough to make it easier to shape it/use the rest of the dough in the same way for round bread, etc.).
6. [Shaping ~ Secondary fermentation] Stretch it to a rectangle with a rolling pin and release the gas (crush the air bubbles around it with your hand). Fold it from the top and bottom to 1/3 and stick the dough together.
7. Roll it up and close it so that it is slightly stretched from the back to the front (Make the core first and hold the top and stick it on the bottom. Turn it around 3-3.5 times.).
8. Put it in the mold spread with mold release oil in the order of the edge to the center. Cover the lid and let it undergo secondary fermentation at 35 °C for around 50 minutes (take it out without considering the preheating time if you are fermenting it in the oven).
9. [Bake/Preheat to 180 °C] When the dough rises to the edge of the mold, the fermentation is complete. Bake it in the oven preheated to 180 °C.
10.Bake it at 180 °C for around 30 minutes. When it finishes baking, drop it on a counter 2 ~ 3 times to remove the steam (to prevent it from breaking around the waist). Take it out immediately and let it cool.

生かし屋 IKASHIYA CULINARY ART

About author

stretch and fold 在生かし屋 IKASHIYA CULINARY ART Youtube 的最佳貼文

By 生かし屋 IKASHIYA CULINARY ART

2021-08-07 17:55:23 有 722 人看過有 20 人喜歡

1つの生地でいろいろ作れる惣菜パンのレシピ
ウインナーパン、ツナマヨパン、たまごハムパン等を作ってます

【材料】
生地
・強力粉　300g
・砂糖　30g
・スキムミルク　10g
・塩　5g
・インスタントドライイースト　3g
・水　204g
・バター　40g

たまごサラダ
・茹で卵　3個
・マヨネーズ　大さじ2
・オリーブオイル　大さじ1
・塩　ひとつまみ
・胡椒　少々

ツナマヨ
・ツナ缶　小1缶
・マヨネーズ　大さじ1
・塩　少々～ひとつまみ
・黒胡椒　少々

その他具材例
・ほうれん草やピーマンなど
・ベーコンやウインナーやハム
・チーズやマヨネーズ

【準備】
・バターを室温に置いておく

【作り方】
1. 【こね～1次発酵】生地のバター以外の材料を合わせてヘラで混ぜ、まとまったら台に取り出してこねていく
2.　グルテン膜が出来るまでこねたらバターを加えてちぎるようにして馴染ませ、再び薄いグルテン膜が出来るまでこねる
3.　丸めてボウルに入れてラップをし、30℃で50分を目安に2倍ほどに膨らむまで1次発酵(指で粉を付けて穴をあけ、穴が少しだけ縮んで元に戻らなければOK)
4. 【具材の準備】ベーコンは1cm角にカットし、ほうれん草は熱湯でさっと茹でて流水で冷やし、しっかり水気を絞って2cmほどにカットする
5. 【分割～ベンチタイム】生地を1個60gずつに分割し、ガスを抜いて丸めてかたく絞った濡れ布巾をかけてベンチタイム15分
6. 【成形～2次発酵】

・楕円：手のひらで生地を円形で潰してのばし上下から1/3ずつ折りたたみ、さらに中心で折り合わせてとじる
・丸：ガス抜きして丸め直す
・ハム：ハムよりひと回り大きく手のひらで生地を円形で潰してのばし、ハムを置いてくるくると巻き、両端を合わせるように折ってとじ、縦にして端から1/3を残して切れ込みを入れて円形に広げる

7.　オーブン用シートを敷いた天板に並べ、35℃で45分を目安に2次発酵(オーブンで発酵する場合、予熱時間を考慮しはやめに取り出す)
8. 【焼成/220℃に予熱】

・楕円：カミソリやナイフで中心に切れ込みを入れ、上に具材をのせる
・丸：頂点にハサミで十字に切れ込みを入れ、少し広げて具材をのせる
・ハム：上にチーズやたまごサラダをのせる(シンプルにそのまま焼いてもOK)
(照りを出したい場合、好みで溶いた全卵を塗る)

9.　220℃に予熱したオーブンで13分を目安に、底面に焼き色がつくまで焼いて出来上がり

--------------------------------------------------------------------------

【動画でよく使ってる調理器具】
フライパン(20cm)：https://amzn.to/2QyY1ny
フライパン(24cm)：https://amzn.to/2UtNvz5
フライパン(24cm深型)：https://amzn.to/3dj5DEp
鉄フライパン(22cm)：https://amzn.to/3a8hqmR
アルミフライパン(24cm)：https://amzn.to/3dj6tRz
片手浅型鍋(18cm)：https://amzn.to/2QzGXha
片手浅型鍋(21cm)：https://amzn.to/2U7ta3o
片手鍋(16cm)：https://amzn.to/2QzCj2x
片手鍋(20cm)：https://amzn.to/3bd0lZa
ソースパン：https://amzn.to/2U9keuI
まな板：https://amzn.to/2J1fQHI
ガスコンロ：https://amzn.to/3bdtvYa
牛刀：https://www.jikko.jp/fs/jikko/54803
ペティ：https://www.jikko.jp/fs/jikko/54800

撮影機材
カメラボディ：https://amzn.to/2xSXZAd
動画レンズ：https://amzn.to/3t7sfPB
写真レンズ：https://amzn.to/2U7HcCb
録音：https://amzn.to/2U9cGYT

※製品のURLはAmazonアソシエイトのリンクを使用しています

--------------------------------------------------------------------------

▼サブチャンネル(料理実験チャンネル)
https://www.youtube.com/channel/UCqIW0OHh8k2np5ZNz3wz8sg
▼ブログ
http://www.ikashiya.com/
▼Twitter
https://twitter.com/sakihirocl
▼Instagram
https://www.instagram.com/sakiyamahiroshi/

--------------------------------------------------------------------------

↓using translation software.

[Ingredients]
[Ingredients]
dough
・Bread flour 300 g
・Sugar 30 g
・Skim milk 10 g
・Salt 5g
・Instant dry yeast 3g
・Water 204 g
・Butter 40 g

Egg salad
・Boiled eggs, 3 pieces
・2 tablespoons mayonnaise
・Olive oil 1 tablespoon
・a pinch of salt
・a pinch of pepper

Tuna Mayonnaise
・small can of tuna
・1 tablespoon mayonnaise
・a pinch of salt
・a pinch of black pepper

Examples of other ingredients
・Spinach, green pepper, etc.
・Bacon, wiener sausages, ham
・Cheese or mayonnaise

[Preparation]
・leave the butter at room temperature

[How to make]
1. [Knead ~ Primary fermentation] Mix all the ingredients except the butter of the dough together with a spatula. Take it out on a counter and knead it.
2. Knead it until the gluten film is formed then add butter and tear it to mix it together. Knead it again until a thin gluten film is formed.
3. Round it and put it in a bowl then wrap it. Let it undergo primary fermentation at 30 °C for around 50 minutes until it expands to around 2 times its size (Dust it with your finger and make a hole. It will be fine if the hole shrinks a bit and it doesn't return to its original shape.).
4. [Preparation of the ingredients] Cut the bacon into 1cm cubes, quickly boil the spinach in hot water and cool it under running water, squeeze out the moisture well and cut it into 2cm pieces.
5. [Divide ~ bench time] Divide the dough to 60 g each. Release the gas and round it. Cover it with a tightly squeezed damp dishcloth and bench time is 15 minutes.
6. [Shaping ~ Secondary Fermentation]

・Ellipse: Crush the dough into a circle with your palm and stretch it. Fold it from the top and bottom 1/3 at a time. Fold it in the center and close it.
・Round: Release the gas and round it again.
・Ham: Crush and stretch the dough in a circle with the palm of your hand one size larger than the ham. Place the ham and roll it up. Fold it so that both ends are joined. Make it vertical and make a cut leaving 1/3 from the edge and spread it out in a circle.

7. Line them up on a baking sheet covered with baking paper. Let it undergo secondary fermentation at 35 °C for around 45 minutes (When fermenting in the oven, take it out without considering the preheating time.).
8. [Baking/Preheating to 220 °C]

・Ellipse: Make a cut in the center with a razor or knife and place the ingredients on top.
・Round: Make a cross cut on the top with scissors, spread it out a little and put the ingredients on it.
・Ham: Top with cheese or egg salad (or simply bake)
(If you want to make it shiny, apply beaten whole egg if you like.)

9.Bake it in the oven preheated to 220 °C for around 13 minutes until the bottom browns and it will be complete.

生かし屋 IKASHIYA CULINARY ART

About author

stretch and fold 在 Tasty Japan Youtube 的最讚貼文

By Tasty Japan

2020-12-29 16:00:20 有 12,263 人看過有 371 人喜歡

お正月にいただくおせち。今年は手作りしてみませんか？
全部卵焼き器で作れるので、とってもお手軽レシピです。ぜひチャレンジしてみてくださいね♫

15cm角の重箱 1段分

■伊達巻のミルフィーユ風
13×18cmの卵焼き器使用
材料：
はんぺん 1枚（110g）
卵 4個
砂糖大さじ2
みりん大さじ1
薄口しょうゆ小さじ1/2
サラダ油適量

作り方：
はんぺん、卵、砂糖、みりん、薄口しょうゆをブレンダーにかけ、なめらかになるまで攪拌する。
卵焼き器にサラダ油をひいて弱火で熱し、(1)をうすくのばして焼く。表面が乾いてきたらいちど取り出す。
同様にして生地を焼き、表面が乾いてきたら(2) をのせて1分ほど焼き、取り出す。これを生地がなくなるまで繰り返す。
焼き上がったら半分に切って重ね、ラップに包んでなじませたら、重箱を9等分した大きさに切り分け、断面を上にして2箇所に詰める。

■松風焼き
13×18cmの卵焼き器使用
材料：
鶏ひき肉（もも）400g
酒大さじ2　
片栗粉大さじ2
みりん大さじ1
しょうゆ大さじ1
おろし生姜小さじ1
塩小さじ1/2
卵 1個
けしの実大さじ1
サラダ油適量

作り方：
卵焼き器を中火で熱し、鶏ひき肉の半量と酒を入れてほぐしながら炒める。肉の色が変わったら取り出し、冷ましておく。
ボウルに残りの鶏ひき肉を塩を入れて白っぽくなるまでよく練り混ぜる。溶き卵、みりん、しょうゆ、おろし生姜、片栗粉を入れてよく混ぜたら、(1) を加えて混ぜ合わせる。
卵焼き器にサラダ油を入れて中火で熱し、(2) を流し入れて表面を平らにならす。けしの実を散らして手でかるくおさえたら、アルミホイルをかぶせて弱火で10分ほど焼く。
卵焼き器に皿をかぶせてひっくり返し、再びアルミホイルをかぶせて、肉に火が通るまで弱火で10分ほど焼く。
焼き上がったら粗熱をとり、重箱を9等分した大きさに切り分け、けしの実の面を上にして2箇所に詰める。

■簡単なます
材料：
大根（千切り）200g
にんじん（千切り）40g
塩少々
すし酢大さじ2
薄口しょうゆ小さじ1/2
ゆず皮 1個分

作り方：
大根と人参は別々のボウルに入れ、塩を振ってかるく揉み、10分ほどおいておく。手で絞ったら紙などにとり、しっかり水分を切る。
ボウルにに(1) 、すし酢、薄口しょうゆを入れてよく和え、冷蔵庫に1時間ほど入れて味をなじませる。
水気を切って重箱の四角に詰め、丸の抜き型で抜いたゆず皮をのせる。

■えびのあられ揚げ
材料：
えび（大）4尾
片栗粉適量
塩少々
溶き卵 1個分
五色あられ適量
サラダ油適量

作り方：
えびは尾をつけたまま殻をむき、背わたをとる。尾の先と剣先を切り取り、水分と汚れをしごき出す。片栗粉をまぶしてもみ洗いしたら水気を拭き取り、塩をふっておく。まるく仕上げたいので腹側は切らないでおく。
えびの身の部分に片栗粉をまぶし、溶き卵にくぐらせ、五色あられをまぶす。
卵焼き器にサラダ油を高さ1cm程度注ぎ入れ、弱火で熱し、(2) を揚げ焼きする。
えびに火が通ったら取り出し、紙などにとって油を切る。
重箱のなますを詰めた箇所にのせる。

■2種のかまぼこ飾り切り
材料：
紅かまぼこ（厚1.5cm） 3切れ
紅かまぼこ（厚0.7cm） 1切れ

作り方：
薄いかまぼこの下の部分を切り落とさないようにして2mm幅に切り込みを入れ、同じ方向に折り込む。（くじゃくかまぼこ）
厚いかまぼこの紅い部分を、端はつなげたまま切り込みを入れ、中央に1本切り込みを入れる。端の部分を切り込みの裏から表へ抜けるようにひっくり返す。（手綱かまぼこ）
重箱の中央に手綱かまぼこを詰め、上からくじゃくかまぼこをのせたら、完成！

Here is what you'll need!

Mosaic OSECHI

◾️Datemaki mille-feuille
INGREDIENTS:
(Using a Japanese egg pan; 13x18cm)

1 (110g) hanpen (fish cake)
4 eggs
2 tablespoons sugar
1 tablespoon mirin
1/2 teaspoon light soy sauce
Some vegetable oil

PREPARATION:
1. Mix hanpen, eggs, sugar, mirin, and soy sauce in a food processor until combined and smooth.

2. Heat vegetable oil in a Japanese egg pan over low heat. Pour some hanpen mixture (1) into the pan. Tilt the pan to stretch the mixture. Transfer the hanpen crape to a plate when it is set.

3. Repeat (2) until you finish all the hanpen mixture.

4. Cut hanpen crapes into halves and layer them. Wrap with a plastic wrap and rest. Cut the layers into 9 parts. Place them in a Jubako-box.

◾️Matsukaze-yaki
INGREDIENTS:
(Using a Japanese egg pan; 13x18cm)

400g ground chicken thigh
2 tablespoons sake
2 tablespoons potato starch
1 tablespoon mirin
1 tablespoon soy sauce
1 teaspoon grated ginger
1/2 teaspoon salt
1 egg
1 tablespoon poppy seeds
Some vegetable oil

PREPARATION:
1. Heat a Japanese egg pan, put half of ground chicken and sake into the pan. Stir until cooked. Transfer to a plate and let cool.

2. Put the rest of ground chicken add salt. Stir until cooked. Add a beaten egg, mirin, soy sauce, ginger, and potato starch, and then stir well. Add first half of ground chicken (1).

3. Heat vegetable oil in the Japanese egg pan over medium heat, put ground chicken mixture (2). Flatten the surface and sprinkle with some poppy seeds. Cover the pan with an aluminum foil, cook for 10 minutes over low heat.

4. Flip the pan, using a plate to upside-down the chicken mixture. Cover the pan with a foil and cook for another 10 minutes.

5. Cut into 9 parts when cooled. Place them in the Jubako-box.

◾️Namasu (Japanese pickles)
INGREDIENTS:
200g daikon radish (shredded)
40g carrot (shredded)
Some salt
2 tablespoons sushi vinegar
1/2 teaspoon light soy sauce
1 yuzu peel

PREPARATION:
1. Put shredded daikon and carrot in separate bowl. Put some salt and leave for 10 minutes. Squeeze off water and drain well with a paper towel.

2. Mix sushi vinegar, soy sauce, and daikon & carrot (1) in a bow. Marinate for 1 hour in a refrigerator.

3. Squeeze out the water. Put in the Jubako-box. Place some yuzu peel.

◾️Fried arare-shrimp
INGREDIENTS:
4 shrimps
Some potato starch
Some salt
1 egg
Some arare (mini rice crackers)
Some vegetable oil

PREPARATION:
1. Peel and devein shrimps. Cut a part of tails to squeeze out the water. Coat with potato starch and pat dry with a paper towel. Season with some salt.

2. Dredge shrimps in potato starch, dip in beaten egg, then coat with arare.

3. Heat 1cm of vegetable oil in a Japanese egg pan over low heat. Cook all shrimps (2).

4. When cooked, drain oil on a paper.

5. Place them on namasu in the Jubako-box.

◾️2 ways to make decorative kamaboko (fish cake)
INGREDIENTS:
3 slices red kamaboko (1.5cm each)
1 slice red kamaboko (0.7cm each)

PREPARATION:
1. Use thin slice (0.7cm) to make peacock kamaboko. Make 2mm slits, and fold them in.

2. Use thick slices (1.5cm) to make rope kamaboko. Make small slits in a red part, and Make another slit in the center. Flip edges through the slit in the center.

3. Put rope kamaboko in the Jubako-box. Place peacock kamaboko on top.

4. Enjoy!

#TastyJapan

#レシピ

MUSIC
Licensed via Audio Network

TastyJapan レシピ

Tasty Japan

About author

「見て幸せ、作って楽しい」そんな”食”に関する動画をお届けする、Tasty日本版です！ FacebookやInstagramもよろしくお願いします? Facebook: https://www.facebook.com/buzzfeedtastyjapan/ Instagram: https://www.instagram.com/tastyjapan/ Twitter: https://twitter.com/TastyJapan LINE: bzfd.it/2ojdgRm 広告出稿のお問い合わせ先✉️：[email protected]

社群媒體上有些相關的討論：

stretch and fold 在 Why stretch and fold vs traditional kneading of bread dough? 的推薦與評價

Stretch-and-folds actually are a great way to monitor your dough during the first rise too. You can periodically check the texture and make sure ... ... <看更多>

stretch and fold 在 How To Stretch and Fold Sourdough | The Perfect Loaf 的推薦與評價

Jun 28, 2021 - In this guide, I go into how to stretch and fold sourdough during bulk fermentation (first rise) to strengthen and develop your bread dough ... ... <看更多>

stretch and fold 在 "Turn and Fold"/"Stretch and... - Silver Creek Sourdough 的推薦與評價

"Turn and Fold"/" Stretch and Fold " single loaves at home or bulk dough in the bakery, all dough needs some loving every 1/2 hour for 2 hours ... ... <看更多>

你可能也想看看

Stretch and fold

Coil fold vs stretch and fold

Stretch and fold for 67 hydration dough

Bench light fold

Stretch and fold vs coil fold

Sourdough shaping

Oven spring

Slap and fold

Stretch the dough upward. With lightly wet fingertips, grab a portion of the dough and stretch it upward. · Fold the dough. Fold the dough over ...

#2. How To Stretch and Fold Sourdough | The Perfect Loaf

In this guide, I go into how to stretch and fold sourdough during bulk fermentation (first rise) to strengthen and develop your bread dough ...

#3. Video: The Stretch & Fold Method - Weekend Bakery

The stretch and fold method helps to gently develop the gluten in your dough. It works very well with these higher hydration ...

#4. How To Stretch And Fold Sourdough - Baked The Blog

Stretching and folding helps activate the gluten in wheat flour, making it easier to work with and shape. If you skip stretching and folding, ...

#5. Sourdough Coil Fold vs Stretch and Fold: Which Technique is ...

Stretching and folding sourdough is another technique for developing gluten. It is perhaps the most common technique and the technique I use in ...

#6. How to Stretch and Fold the dough for Sourdough Bread

The stretch and fold method helps develop the gluten in the dough and strengthens high hydration doughs. When making sourdough, the initial ...

#7. How to Knead, Fold, and Shape Sourdough Bread - Serious ...

To perform a letter fold, the baker tips the dough onto a floured counter and proceeds to press and stretch the dough into a rough rectangular ...

#8. Kneading Vs Stretch And Fold: Which Should You Use?

With the stretch and fold method, we are essentially repeating this autolyse cycle every 30 minutes as the dough rises. Gluten strands form from contact with ...

#9. How to Stretch and Fold - Busby's Bakery

2020年5月4日 — The stretch and fold method increases the intensity of fermentation which is similar to how kneading works. A first rise without any stretch and ...

#10. Bulk fermentation, explained | King Arthur Baking

Folding helps add strength to bread dough through a very simple series of actions: stretch the dough out and over itself. This act of stretching ...

#11. Using The Stretch and Fold Method To Make Bread - Veg ...

If you leave a dough for long enough it makes its own gluten structure. This technique incorporates periods of rest for the dough so that it can get on with ...

#12. Sourdough Bread: Coil Fold, Stretch & Fold, and The Wrap

The Stretch and Fold, Coil Fold, and my favorite the "Wrap" is how we build structure during the bulk fermentation step with sourdough ...

#13. Why stretch and fold vs traditional kneading of bread dough?

Stretch-and-folds actually are a great way to monitor your dough during the first rise too. You can periodically check the texture and make sure ...

#14. illustration: Stretch and Fold in the Bowl | The Fresh Loaf

I thought i'd share my piece of illustration on the Stretch and fold in the bowl technique: Khalid.

#15. How to stretch and fold sourdough on Vimeo

This is "How to stretch and fold sourdough" by The Sourdough Club on Vimeo, the home for high quality videos and the people who love them.

#16. How to knead, fold and stretch sourdough

Stretching and folding the dough helps to strengthen the dough. The act of stretching the bread dough up and over aids the dough's gluten ...

#17. Stretch and Folds Sourdough Bread Baking

Previous Step for Autolyse Method | Autolyse Previous Step for Tartine and All-In Method | Choose Method Next Step | Bulk Ferment Stretch & Folds, and Coil ...

#18. How to Fold Bread Dough - The Spruce Eats

The second fold is like folding a letter. Pick up the opposite side of the dough that you folded and stretch it over the first fold, laying it ...

#19. The science of the no knead sourdough bread technique ...

Gluten will develop itself in log slow fermented sourdough. This article and video give you the information to understand how to do the stretch and fold ...

#20. Sourdough Technique Experiment: No Knead vs. The Works

Mix the water and flour thoroughly. · Add the starter and salt to the dough, mixing thoroughly. · Stretch and fold the dough four times, every 20- ...

#21. Stretching and folding for sourdough? When, how many times ...

I depends on what you want to achieve. For an open crumb, knead less (10 minutes), fold & stretch more (6x-8x in 20-30 minute intervals) and do ...

#22. stretches and folds – The home of great sourdough

Tag: stretches and folds. A review of my superStar… When making sourdough bread, a good sourdough starter is essential to get your bread to rise as it ...

#23. Stretch and Fold - Sourdough Home

Stretch And Fold A Gentle Way To Develop Dough And the Elusive Panama Bread Recipe Too! Many people tell me they have to use a mixer because they have ...

#24. Stretch and Fold Technique for Sourdough Bread Making

How to Stretch and Fold. Most sourdough doesn't need kneading but benefits from a series of folds. Leaving the dough in your bowl ...

#25. Stretching and folding sourdough: How many times is enough?

Many sourdough recipes call for a specific number of stretch and folds at specific intervals. Is stretching and folding sourdough essential?

#26. How To Stretch and Fold Sourdough | The Perfect Loaf

Jun 28, 2021 - In this guide, I go into how to stretch and fold sourdough during bulk fermentation (first rise) to strengthen and develop your bread dough ...

#27. Stretch and folds - CooklyBookly

Stretch and fold 1. At this point the dough has had about an hour resting in the bowl after mixing. The dough is still slack and our goal is to organise ...

#28. What is the difference between stretch and fold and ... - Quora

Both are ways of developing the network of gluten that gives bread its structure. Traditional kneading actually involves stretching and folding, ...

#29. The Stretch and Fold Method - Pizza Quest with Peter Reinhart

All you have to do is to transfer the dough from the mixer to the oiled work surface, pat it into a rectangle or ball, and then pull, or stretch ...

#30. Folding the Dough: Video - Wild Yeast

Folding the dough (also called turning, stretch-and-fold, ... The fold involves stretching the dough and folding it in thirds letter-style, ...

#31. Stretch and fold - Sourdough Glossary

Stretch and fold. A technique for strengthening gluten in a dough without too much mixing or kneading. Especially useful for high hydration doughs.

#32. Basic techniques | Food | The Guardian

Repeat kneading twice more at 10-minute intervals, then follow the recipe. How to stretch and fold. As the dough rises, little gas bubbles form ...

#33. Stretch and Fold: you don't need to knead - Yumarama

Learn about Stretch and Fold as an alternative to kneading bread dough.

#34. STRETCH AND FOLD

Combining our two passions, yoga and baking, to bring you experiences that nourish your body and soul. - Tash and Mark.

#35. Stretch and Fold Technique - Melby's Post

When you then stretch the dough and fold it onto itself, you are stretching the gluten, which strengthens it. Once you have stretched and folded ...

#36. Stretching and Folding the Dough - TC Rindfleisch

Stretching and folding the dough produces light and airy texture. After the salted dough has rested about 30 minutes, stretch and fold it for the first time ...

#37. Stretch and Fold (@stretchandfoldyogabakery) • Instagram ...

1123 Followers, 501 Following, 118 Posts - See Instagram photos and videos from Stretch and Fold (@stretchandfoldyogabakery)

#38. No-Knead Sourdough Bread | Feasting At Home

In the morning it's stretched, folded and shaped, with 1 hour more of ... STEP 5: Do 2 sets of “stretch and folds” to help build the gluten.

#39. No-Knead Bread Two Ways…Stretch and Fold - Color Your ...

no-knead using simply stretch and fold. The bread is light and loaded with air pockets. I hope you all had a great Thanksgiving…the recipe that I am sharing ...

#40. Sourdough Bread Cold Bulk and Overnight Autolyse Method

Stretch and Fold. Perform 3 or 4 sets of stretch and folds, allowing dough to rest for 30 minutes in between each set. Cold Bulk.

#41. "Turn and Fold"/"Stretch and... - Silver Creek Sourdough

"Turn and Fold"/" Stretch and Fold " single loaves at home or bulk dough in the bakery, all dough needs some loving every 1/2 hour for 2 hours ...

#42. Stretching and Folding - The Systems Thinker

Stretching and Folding. By. Glenda Eoyang. This is the time of year when leadership teams come together to prepare for the future. Recently, I supported two ...

#43. Stretch and Fold technique for Puff Pastry? - Food52

Fellow Bread bakers- Is there any reason why I shouldnt try the stretch and fold technique to start some puff pastry?

#44. How to Make Better No-Knead Bread - Brod & Taylor

From the first fold through the final baked loaf, the folded dough was ... First, the action of stretching and folding the dough develops ...

#45. Beginner's Sourdough Recipe and Guide - Bread & Basil

To do this, leave the dough in the bowl and pick up one “side” of the mass. Stretch it up as long as it will go without breaking, then fold it over the top of ...

#46. Stretch and fold versus reballing - General Pizza Making

I can't say I've seen too many members doing large amounts of stretch and fold on pizza doughs, like one would on a bread dough, but maybe I ...

#47. The theory of “no-knead” bread - Bake with Jack

Folding. Giving the dough a stretch and a fold at intervals during the resting period helps to develop the gluten in a more uniform manner.

#48. DETECTING STRETCH-AND-FOLD MECHANISM IN ...

We propose a simple but effective visualization method for detecting the stretch-and-fold mechanism in chaotic dynamical systems. In the proposed method, ...

#49. Sourdough bread - Coil Fold

I have made another sourdough bread, a boule but this time I have used the coil folding method instead of the usual stretch and fold method ...

#50. Sourdough Bread-Step by Step Guide - War Eagle Mill

Stretch and fold : After 30 minutes, grab a corner of the dough and ... Repeat until you've performed this series of folds 4 to 5 times with ...

#51. Don't Just Fold Your Dough!!! STRETCH and Fold It! - The ...

After reading lots of forum posts from people saying things like, "I stretch and fold my dough like Ken Forkish says in Flour Water Salt ...

#52. Recipe for Sourdough Bread with Starter - All Kitchen Colours

An everyday sourdough bread recipe for beginners using the stretch and fold technique - learn the basics and create your first amazing ...

#53. Why stretch and fold sourdough? - Movie Cultists

Bakers use the stretch and fold technique to improve the quality of their sourdough bread recipe. When done correctly, it will strengthen the gluten and ...

#54. Stretch and fold mechanisms. | Download Scientific Diagram

Download scientific diagram | Stretch and fold mechanisms. from publication: Lecture Notes for MAS424/MTHM021: Introduction to Dynamical Systems ...

#55. 15 mistakes for sourdough - Pro Home Cooks

Then stretch and fold in your starter and salt until everything is combined. The dough will not be perfectly smooth since the salt has not dissolved.

#56. Stretch and Fold — SourMax

Salt and Stretch & Fold. Next up, once dough is all together, rest it for 30/40 mins! Then we're adding 20g salt and 50g water!

#57. Kneading - Bread For The Busy

... after one set of stretch-and-folds; after three sets of stretch-and-folds. To knead dough using the stretch-and-fold technique, follow these steps:.

#58. Sourdough Bread Recipe Easy - No Stretch and Folds - Eating ...

We have made this sourdough bread recipe easy because there's no stretch and folds. Mix together the sourdough starter with water, flour...

#59. Guide: How to Make Sourdough Bread - Panela Bakery

BULK FERMENTATION + STRETCH AND FOLDS In my opinion, this step is the most crucial in the sourdough bread process. It's where you'll start to ferment your ...

#60. Peter Reinhart on the Stretch and Fold Technique - Amazon.com

Customer Review: Peter Reinhart on the Stretch and Fold Technique. See full review · Deals in magazine subscriptions · Amazon devices for you.

#61. Technique: Working wth Wet Dough - Cookistry

What he described was the stretch and fold technique. ... After stretching and folding from all four sides, the dough is left to rest (the ...

#62. Bread Baking Babes: stretch and fold - Notitie van Lien

Become our Bread Baking Buddy, stretch, fold, bake, taste, eat and let us know all about it, by sending your details and results to me (as ...

#63. How to stretch & fold your sourdough - KACHEN Magazine

Everything good and beautiful in and around Luxembourg Recipes, news, articles, interviews, portraits, etc. Your food & lifestyle ...

#64. Five tips for handling bread dough using the stretch-and-fold ...

Do your first stretch-and-fold by hand. I like to use a bowl scraper/dough spatula for S&F because I don't have to constantly clean my hands ...

#65. How To Knead Dough By Hand - ChainBaker

To knead such a dough, we use the 'stretch and fold' aka 'slap and fold' method. ... dough up from the side and aerating it whilst folding at the same time.

#66. Why is my sourdough so sticky? | Alexandra's Kitchen

in the early part of the bulk fermentation after you've done at least one set of stretches and folds. Before the second set, sprinkle the ...

#67. My daily bread | Easy | High hydration | Stretch and fold

The stretch and fold method is pretty self-explanatory, it's simply the act of grabbing a piece of your dough, stretching it upwards and folding it over ...

#68. How to Knead Dough by Hand - Better Your Bake - Nielsen ...

The French Fold takes advantage of the stickiness of wet doughs, which usually have a hydration of over 65%, while the Stretch and Fold technique is best suited ...

#69. stretch and fold--bench vs bucket | Stella Culinary

stretch and fold --bench vs bucket. I have a question that involves why some recipes call for slap & fold on the table, while other recipes ...

#70. Tag: stretch and fold - you bake it

I usually bake bread only during the weekend, this is what my working schedule allows me. Of course, as any sourdough addicted person, during the…

#71. Basic Sourdough Loaves: Original recipe by The Brewed ...

Perform 2- 3 sets of stretch & folds over the 3-5 hours the dough is resting. Stretching and folding the dough in the bowl will improve the gluten structure and ...

#72. Stretch and Fold Method - The Bread Buzz

Stretch and Fold Method ... Stretch the dough up and gently drop it down to the other side of the dough. Be sure to hit all the directions on the compass. North, ...

#73. sourdough-stretch-and-fold - A Kitchen Cat

sourdough-stretch-and-fold. October 27, 2016 by Tash Leave a Comment · sourdough step by step stretch and fold ...

#74. Why Fold Sourdough Bread Dough? - Whatever Pieces

Techniques like kneading, slap-and-fold, and the gentler stretch-and-fold that we're talking about here help stretch and align the gluten, ...

#75. Bread-Folding Techniques - Mother Earth News

Forget kneading! For most breads, a few stretches and folds is all you need for amazing bread. Bread folding is a technique used during the ...

#76. Kneading Technique Roundup | Bread Magazine

After the stretch, fold the dough on top of itself. ... is based on stretching the dough and then folding it over itself – the difference is ...

#77. How to knead bread dough - BBC Food

Repeat the stretch and fold process again and again for 10 minutes. ... dough when doing the initial stretching and folding, until the dough becomes softer.

#78. 9.2: Characteristics of Chaos - Mathematics LibreTexts

... always going on in any kind of chaotic systems: stretching and folding. Any chaotic system has a dynamical mechanism to stretch, and …

#79. Stretching and folding in finite time - AIP Publishing

Complex flows mix efficiently, and this process can be understood by considering the stretching and folding of material volumes. Although many metrics have ...

#80. Punching Down, Shaping, and the Final Rise - Epicurious

If dough is to have a second proofing, it must be folded using one ... To make a package fold, stretch the bottom of the dough and fold it ...

#81. Beginners Sourdough Bread - - - Kerens Kitchen Food Blog

Stretch & Fold. After your intial mix, let the dough rest for 30-40 minutes and then start 4-5 times your Stretch and Folds. This means ...

#82. Artisan Sourdough Bread Recipe (Start-to-Finish Video) - A ...

Stretch and folds help build strength and extensibility in the dough, and encourage good crumb structure. To complete a stretch and fold, dip ...

#83. Chaos and stretching/folding - Paul Bourke

In a geometric sense, stretching and folding in phase space often gives rise to chaotic behaviour. Stretching results in nearby points diverging, ...

#84. Baking skills pt. 2: Kneading - Bread Bar None

Stretching and folding. This method works very ... The stretch and fold method develops the gluten and adds structure to very slack doughs.

#85. Sourdough Bread Recipe - Magnolia

For each stretch and fold, stretch the dough up out of the bowl and fold it over itself, like an envelope; rotate the bowl 4 times, repeating and making sure ...

#86. Intimate Look at the Stretch and Fold - 108 Breads

There are two ways to do a stretch and fold; both, big surprise, involve stretching and folding. One method is to hold up the dough in one's ...

#87. Sourdough Bread | The Modern Proper

Just sprinkle the salt on the top of the dough and gently fold it in. By adding it in later we are making ... hand stretching and folding sourdough dough ...

#88. What is Chaos? Part VI: Stretch and Fold - The Chaostician

Not all of the chaotic systems we've seen can be understood by stretching and folding dough. For some of them, another kneading technique is ...

#89. 15 Beginner Tips for Sourdough - Abigail's Oven

Never Knead Your Sourdough; Just Stretch-and-Fold. With the starter mixed in and fermentation underway, it is time to develop the gluten ...

#90. Sourdough Bread: Times and Temperatures | - ThermoWorks ...

Rather than kneading the dough to develop the gluten, it is repeatedly stretched and folded. The stretching and folding action pulls the gluten strands and ...

#91. Is Stretching and Folding Feature of Chaotic Trajectories ...

Sir,. Chaotic behavior is a feature associated with complex and interacted systems. Many natural and unnatural systems in various branches of science (such ...

#92. spelt sourdough and how stretching builds strength - Kendall ...

... it has great flavor it is a bit trickier to bake with. It requires extra stretching and folding to build sufficient strength in the dough.

#93. How many times do you streach and fold for ciabatta bread?

FWIW, I'm fooling around with "drop, stretch and slap" kneading, and may change to that from the ol' "fold, flatten and turn.

#94. Çubuk arka fon her gün stretch and fold - permatienda.com

ayna şarkı vadi Stretch and Fold Technique - Melby's Post · tutku Deney Dangle Video: The Stretch & Fold Method – Weekend Bakery · Minnettar alıcı ...

#95. Separating stretching from folding in fluid mixing - Nature

Stretching and folding are distinct processes that govern turbulent mixing, but distinguishing them in experiments has proved difficult.

#96. SOURDOUGH BREAD - Basics With Babish

Slap and fold for 2-4 minutes or until your dough is smooth and ... Perform 6 sets of stretch and folds spaced out by 15 minutes for the ...

關於 stretch and fold ，我們在網路上蒐集到這些相關的討論、資訊與評價

「stretch and fold」的推薦目錄：

stretch and fold 在 Vesper’s yoga journey Facebook 的最佳貼文

About author

stretch and fold 在 Engadget Facebook 的精選貼文

About author

stretch and fold 在 No.55 老物 工藝 pickers Facebook 的最讚貼文

About author

stretch and fold 在 生かし屋 IKASHIYA CULINARY ART Youtube 的最讚貼文

About author

stretch and fold 在 生かし屋 IKASHIYA CULINARY ART Youtube 的最佳貼文

About author

stretch and fold 在 Tasty Japan Youtube 的最讚貼文

About author

相關內容

你可能也想看看

搜尋相關連結

stretch and fold 在 No.55 老物工藝 pickers Facebook 的最讚貼文

stretch and fold 在生かし屋 IKASHIYA CULINARY ART Youtube 的最讚貼文

stretch and fold 在生かし屋 IKASHIYA CULINARY ART Youtube 的最佳貼文