關於 bamboo salt process ，我們在網路上蒐集到這些相關的討論、資訊與評價

Who's baking lover? Yes, we are! Today's baking is Chocolate Chip Muffin with almond flour! Our Friday is Baking Day!
(English Subs is coming soon!)


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Ingredients (For 12 muffins)

☆Wheat flour 200g
☆Almond powder/flour 200g
☆Baking soda 2 teaspoons
☆A pinch of salt (not necessary if using salted butter)
Unsalted butter 200g
Milk 100ml
2 Eggs (M size)
Chocolate chips: as much as you want!
Chocolate chips for topping

Recipe

(Noted) All the ingredients should be back to room temperature if possible
1. Put butter and sugar into a bowl and mix with a hand mixer until the ingredients combine and become whiteish
2. Beat two eggs and add it into the bowl by dividing several times
3. ☆ ingredients from above are going to be added while using a sifter, then mix all the ingredients with a spatula
4. Add and mix chocolate chips nicely when all the ingredients get combined well
5. Add and mix milk well
6. Pour muffin dough into muffins tins and sprinkle some chocolate chips on top, then bake them 175℃ for 20 minutes (please adjust temperature and time with your oven)
7. Check if muffins' surfaces turn light brown and muffins are well baked inside by using bamboo skewers etc. If sticky dough sticks to a skewer put the muffins back to the oven for few more minutes and do repeat this process.





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Datemaki is one of the dishes I cook for our Osechi-Ryori (traditional Japanese New Year's food eaten during the first three days of the New Year). But it is also great for bento :) It looks like Tamagoyaki (rolled omelet) but the texture is fluffier and tastes bit sweeter. Ready-made ones are very sweet but if you make it at home, you can control the sweetness, which is good for your health!

Each dishes that make up Osechi-Ryori has a special meaning celebrating the New Year (such as good health, fertility, good harvest, happiness, long life, etc...) and those dishes can last for a couple of days in the refrigerator or at cool room temperature in winter. Usually, they are served in jyubako (重箱: three-tiered bento boxes). In the first tier, we serve colorful festive dishes such as shrimp, black beans, sweet chestnuts, etc... In the second tier we serve sunomono (pickled dishes) and yakimono (grilled dishes). And in the third tier, we serve nimono (simmered dish) called Nishime (simmered Japanese vegetables).

Datemaki is for the first tier. I mixed some leftover minced vegetables from decoratively cut vegetables of Nishime to make them colorful and pretty!
http://www.youtube.com/watch?v=Y8kS3zj-BxY

Practice makes perfect, so I hope you learn how to make Datemaki by the end of the year ;)

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Datemaki (Sweet Rolled Omelet)

Difficulty: Easy
Time: 30min
Number of servings: 4

Necessary Equipment:
blender / mixer
tamagoyaki nabe (rectangular omelet pan) regular frying pan is okay if not available
makisu (bamboo sushi-roll mat)

Ingredients:
A
* 4 eggs
* 50g (1.8oz.) hanpen (fluffy white fish cake)
* 2 tbsp. sugar
* 1 tbsp. sake
* 1 tbsp. mirin (sweet sake)
* a pinch of salt
* a bit of soy sauce
B
* 1 tbsp. minced carrot
* 1 tbsp. minced shiitake mushroom
* 1 tbsp. minced mitsuba (Japanese wild parsley)
cooking oil

Directions:
1. Place A in a blender / mixer and process until smooth.
2. Add B and gently mix them with a spoon.
3. Heat cooking oil in a tamagoyaki nabe (rectangular omelet pan), pour the mixture in the pan, cover, and cook over low heat for 10 minutes. Check if the bottom is brown or not. If the pan is too hot, cool the pan on a wet towel to prevent burning. After the bottom sets, flip over and cook the other side.
4. Cover the bamboo sushi-roll mat with plastic wrap. While it is hot, score with a sharp knife to prevent breaking, roll the omelet, fasten with rubber bands and allow it to cool until it sets.
5. Cut it into thick slices and serve.

You can bake in the oven, too!

レシピ（日本語）
http://cooklabo.blogspot.com/2012/01/blog-post_05.html
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