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Italian foccacia with pesto 

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       Focaccia:​

  • AP Flour - 420g

  • Water - 270ml

  • Sugar - 10g

  • Salt - 10g

  • Dry yeast - 6g

  • Olive Oil - 5g

  • Pitted olives - 15g

  • Cherry tomatoes - 30g

  • Garlic - 5g

    Pesto:

  • Pine nuts - 60g

  • Basil leaves - 80g

  • Parmesan - 50g

  • Olive oil - 150g

  • Garlic - 5g

Here is a procedure on how to make a classic Italian focaccia bread and a pesto dip: Foccacia 1. Mix the flour with the yeast. 2. Then we add all the liquid ingredients in the mixer bowl. 3. Add the flour at the end and start mixing the dough. After 4 minutes, add the salt. Mix another 2-3 minutes until everything is incorporated. 4. Put a baking paper on a 1/1 GN and add olive oil on the surface. Remove the dough from the bowl and fold it once from each side. Transfer it into the GN and spread the oil over it with hands. Leave it overnight to rise until its double in size. 5. On the next day, press with fingers to make holes in the dough, put the cherry tomatoes and pitted olives on top. Bake the bread for about 20 minutes on 200 C until it’s done. We let it cool down and cut it length-wise. Pesto 1. Roast pine nuts on the pan and put through food processor. 2. Blend all of the ingredients in a blender until you get smooth paste.

Miso leek bread with homemade yogurt

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       Bread dough:

  • AP Flour - 350g

  • Fresh yeast - 10g

  • Water - 100ml

  • Yogurt - 100g

  • Salt - 3g

  • Sugar - 5g

  • Sunflower oil - 15g

    Filling:

  • Leek - 185g

  • Sunflower oil - 16g

  • Paprika - 5g

  • Salt - 3g

  • White miso - 35g

  • Cow cheese - 150g

  • Homemade yogurt

  • Raw cow milk - 380g

  • Farm cow yogurt - 15g

    For cover: 

  • Egg - 1pc

  • White sesame - 15g

  • Black sesame - 15g

Here is a procedure on how to make a miso leek bread with homemade yogurt: Bread dough 1. Mix water, yogurt, sunflower oil, sugar and yeast by hand in a metal bowl 2. Add flour and salt, start mixing your dough until the dough is in one piece 3. Work out your dough, proof covered until your dough doubles in size 4. Separate your dough in 10 equal balls Miso leek filling 1. Cut leek in very thin slices 2. Heat up sunflower oil in a pot 3. Saute leeks in a pot until soft 4. Add paprica, salt and miso to leeks, mix until everything spread equally. 5. Cool before adding Homemade yogurt 1. Bring raw farm milk to boil, set aside and cool until 38 degrees, take the skim off 2. Pour one part of milk in a jar leaving space on top, mix the second part of the milk with farm yogurt 3. Put your yogurt mix in the jar with milk, close the jar and keep it warm for 5 hours 4. Move to fridge for 3 days before using Miso leek bread 1. Cover your working space with sunflower oil 2. Take dough ball and roll it in a thin square with a rolling pin 3. Spread your miso leek filling on all of the surface of rolled dough 4. Crumble cow cheese equally on the surface 5. Roll up your dough in a tube, and roll it in a snail shape 6. Brush with egg wash and sprinkle sesame seeds on top, place on a metal tray with black mat leaving space in between of the breads 7. Proof covered until doubled the size 8. Set oven for 180 degrees with a fan, bake for 12 minutes and take out

Yuzu pate de fruits, peanut bonbon and red bean mochi

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       Peanut bonbon:

  • Peanuts - 30g

  • Water - 15ml

  • Sugar - 23g

  • Milk chocolate - 60g

    ​Red bean mochi:

  • Glutenous rice flour - 90g

  • Water - 95ml

  • Matcha - 2g

  • Powder sugar - 20g

  • Corn starch - 30g

  • Red beans - 120g

  • Goji berry - 30g

  • Honey - 50g

  • Orange juice - 65ml

    Yuzu pate de fruits:

  • Orange juice - 20ml

  • Lemon juice - 20ml

  • Lime juice - 20ml

  • Glucose - 20g

  • Pectin - 3g

  • Sugar - 15g

Here is a procedure on how to make yuzu pate fruits, peanut bonbon and red bean mochi: Peanut praline bonbon 1. Peanut praline- roast peanuts in oven at 160 degrees for 12 minutes 2. clean them from skin, spread them on a metal tray with silicon pad. 3.Put water and sugar in a pan on heat to make caramel. 4.When caramel is ready, pour it over peanuts and put away to cool down. 5. Once cooled down break them in smaller pieces and blend it in a smooth paste and put in piping bag. Bonbon 1. Prepare your bonbon mold by cleaning it with alcohol and with compressed air after. 2. Temper milk chocolate with recommended degrees shown on package. 3. Put your tempered chocolate in piping bag and pipe it in your molds so chocolate covers inside of the bonbon mold. 4.Put the excess chocolate back in metal bowl. When your chocolate hardens, pipe the peanut praline inside leaving space on top for the bottom of bonbon. 5.Pour the rest of tempered chocolate on the mold, spread your chocolate with a bonbon spatula not leaving empty spaces on the inside. 6. Take the excess chocolate off the mold with spatula. Wait for chocolate to harden. Red bean mochi 1. red bean paste- 1. gather all of the ingredients in sauce pan, put on heat to reduce as much liquid as possible without burning the product. 2. Blend when ready and move to a piping bag. 2. Mochi dough - 3 in a pan, mix every ingredient except corn starch. Mix dough in a pan on heat until it's not sticking to the pan. 4. take out the dough on a flat surface covered with corn starch and spread it with a rolling pin. 5. Make two circles, pipe on one of them the bean paste and leave space on the edges. Put your second circle on top of the other, and connect the edges. Yuzu pate de fruits 1.Put the juices and glucose in a pan, bring the mixture to 50 degrees and stir on 40-45 degrees to dissolve glucose. 2. Add sugar and pectin, bring to boil and stir for one minute until everything dissolves. 3. Pour the mixture in your premade mold out of metal corners and wait to cool down at least to 70 degrees. 4. Put stretch to touch the liquid, keep in fridge overnight and cut in equal cubes.

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