I love bread more than any kind of carbon-hydrate.
I was born and raised in Japan, but I never preferred rice over bread. I remember during my college time in Japan, Starbucks first came to near I was living. I went to there almost every day to have their pastry and cafe-mocha. I never got tired of eating good pastry or bread as long as I remember.
When I first came to NY, I was addicted to Scone. I know Scone is such a simple bread that everybody can make. As a new in US,I almost had never had scone like that before. Our scone in Japan is more like English afternoon tea version which I don't love too much. I liked country-style/ looking-like-stone kind of Scone.
OK, let's stop talking about my old story....
Ever since I learned how to make delicious brioche from my French Chef, I enjoy making it whenever I have a chance. Recently, we baked our Miso flavored brioche at work. Miso is one of our staple ingredient in Japanese cooking. But I have never thought of making Brioche with it. In addition to the Miso, we mixed chopped scallion. The brioche came out so good!
So, at home, I tried to make caramelized onion brioche and sake lees brioche. The former one came out very good. The sake lees one needs more improvement.
It was a good start for my Brioche experiment. My next project is Tomato Brioche!
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