Ikebana 5/17/2017

IMG_1459_convert_20170517204353.jpg

I had composed this arrangement of Sunflower (ヒマワリ), Carnation (スプレーカーネーション), Solidago (ソリダコ), and Leatherleaf Fern (レザーファン).

This style is called The One-Row Form (multisided). You can also enjoy seeing it from the opposite side.


By the way, I recently found a cook-ahead recipe of bread.

You don't need a bread machine, but it's easier to make. I made dough by hand at first, but I can keep it in the fridge for nearly a week. The dough can ferment in the fridge little by little. You have consumed it day by day, and little by little.

I made a few rolls of salt bread yesterday.

IMG_1447_convert_20170517204641.jpg
I put some butter on the dough.

IMG_1449_convert_20170517204733.jpg
I added some egg yolk, olive oil, and some rock salt, on the top.

IMG_1455_convert_20170517204818.jpg

I then made a few cheese buns this morning.

IMG_1456_convert_20170517204524.jpg

You can make only what you eat at a time. After you take out the dough from the fridge, you add some ingredients such as cheese. You cover it with wet cloth and make ferment it in a warm place for about 15 minutes. Finally, you put them in the oven at 170℃ for 15 minutes.



P.S.
You can see the corrections of this article on the comment site.




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Original Article:

I had composed this arrangement of Sunflower (ヒマワリ), Carnation (スプレーカーネーション), Solidago (ソリダコ), and Leatherleaf Fern (レザーファン).

This style is called The One-Row Form (multisided). You can enjoy seeing it from the opposite side.


By the way, I recently found a cook-ahead recipe of bread.

You don't need a bread machine, but it's easier to make. I made dough by hand at first, but I can keep it in the fridge for nearly a week. The dough can ferment in the fridge little by little. You have consumed it day by day, and little by little.

I made a few rolls of salt bread yesterday.

I put some butter on the dough.

I added some egg yolk, olive oil, and some rock salt, on the top.

I then made a few cheese buns this morning.

You can make only what you eat at a time. After you take out the dough from the fridge, you add some ingredients such as cheese. You cover it with wet cloth and make ferment it in a warm place for about 15 minutes. Finally, you put them in the oven at 170℃ for 15 minutes.

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

Recommended Corrections:

I had composed this arrangement of Sunflower (ヒマワリ), Carnation (スプレーカーネーション), Solidago (ソリダコ), and Leatherleaf Fern (レザーファン).

This style is called The One-Row Form (multisided). You can enjoy seeing it from the opposite side.

By the way, I recently found a cook-ahead recipe of bread.

You don't need a bread machine, but it's easier to make. I made dough by hand at first, but I can keep it in the fridge for nearly a week. The dough can ferment in the fridge little by little. You may use just the amount needed, day by day.

I made a few rolls of salt bread yesterday.

I put some butter on the dough.

I *put some egg yolk, olive oil, and rock salt, to the top.

* I assumed you brush on the mixture on the surface before baking.
If you mix the liquid in the dough, then you are adding it.

I then made a few cheese buns this morning.

You only make what you can eat each time. After you take out the dough from the fridge, you simply put on the desired ingredients for that day's bread. You cover it with wet cloth and make ferment it in a warm place for about 15 minutes. Finally, you put the buns in the oven at 170℃ for 15 minutes.

Re: No title

Hello, Shiroi Tora.

Thank you very much for the corrections.

Now I understand about 'put' and 'add'.
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Sakae

Author:Sakae
Welcome to my blog.
I'm married and we have a son. I live in Hokkaido, Japan.
I like handmade things and Ikebana(arranging flowers).
I hope that you enjoy my articles and photos.

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