Doko Ni Mo Nai Home Bakery Recipe Bra N Juri Takeuchi (Bra N Juri)

[Machine Translation] The number of people who use home bakeries is rapidly increasing. In addition to the convenience of being able to set the ingredients and have freshly baked bread the next morning, home bakeries have been improved to be able to make bread with whole grains and natural yeast, and are highly favored by homemakers who want to use safe ingredients and bake their own original bread. On the other hand, Blanc Julie Takeuchi is an incredibly popular bakery in Osaka. The owner-chef Hisanori Takeuchi is known for his originality in baking. This book is the result of Chef Takeuchi's interest in home baking. The book includes 20 types of bread baked in a home bakery and 25 types of bread menus such as sandwiches made with those breads. When Chef Takeuchi heard that a part-time staff member was baking bread in a home bakery, he gave her the recipe and ingredients for bread and asked her to bake it for him. He was surprised at the results, which were beyond his imagination, and his interest was immediately piqued. As he continued to experiment with the machine, he discovered that even the domestic wheat used in his restaurant and brioche with lots of butter could be baked beautifully. He was convinced that "if only the ingredients were adjusted for home bakeries, it would be possible to reproduce a taste similar to that of the bakery. In this book, he shares all the recipes he created from scratch. Just follow the recipe, measure the ingredients, and set the machine to bake, and you will be amazed at the level of bread you can make at home. There are 20 different kinds of breads, from the simple "Hard Toast" and "White Sesame and Whole Wheat Bread" to Takeuchi's famous "Three Kinds of Raisins," and from "Brioche" to "Chocolat Banane," which can also be used for dessert. In addition, 25 breads such as sandwiches, croque-monsieur, and toast with fruit are also included.

ホームベーカリーの愛用者が急増しています。「材料をセットしておけば、翌朝焼きたてが食べられる」という手軽さはもちろん、機器の改良が進んで全粒粉や天然酵母を使ったパンも作れるようになり、「安全な材料を使いたい」「オリジナルのパンを焼きたい」という手作り派に高く支持されています。一方、「ブランジュリ タケウチ」は大阪で驚異的な人気を誇るパン屋さん。オーナーシェフの竹内久典さんはオリジナリティあふれるパン作りで知られています。その竹内シェフがホームベーカリーに興味を抱き、でき上がったのがこの本。ホームベーカリーで焼くパン20種類と、それらのパンで作るサンドイッチなどのパンメニュー25種類を掲載しました。お店のバイトスタッフがホームベーカリーでパンを焼いていると聞き、食パンのレシピと材料を渡して焼いてもらった──これが、竹内シェフがホームベーカリーに興味を持ったきっかけです。想像以上の出来に驚き、一気に興味を持った竹内シェフ。試作を重ねる中で機器の傾向を把握すると、お店で使っている国産小麦でも、バターたっぷりのブリオッシュでもきれいに焼けることが判明。「配合さえホームベーカリー用に調整すれば、お店に近い味も再現できる」と確信したそうです。本書では、そうしてイチから作ったレシピを一挙公開。レシピ通りに材料を計量してセットするだけで、ちょっと驚くレベルのパンが家でも食べられます。シンプルな「ハードトースト」や「白ごまと全粒粉のパン」から、タケウチ名物の「3種レーズン」、デザートにもなる「ブリオッシュ」から「ショコラ・バナーヌ」までバラエティ豊かなパンが20種類。ほかにサンドイッチやクロックムッシュ、フルーツを使ったトーストなどのパンメニューも25品収録しました。