Italian green seaweed donut, tsu~eppore

Duration: 60 minutes or more

Green laver entering Italian doughnut, tsuetsupore

In Italy, you say that you can eat in day of saintly yosehu March 19th, “tsuetsupore”, like the doughnut furthermore is the candy.Now, the menu which is happened to see frequently even at the Japanese bar/var and the Italian pub.When it tries inspecting, sweet ones where the rikotsutachizu entering and the honey and the cream were made with like main current, if you mentioned tsuetsupore, the green laver entering it was the surprise in me who am believed.

Very, because the betta it is the cloth which is attached, “you insert in the vinyl sack and don’t you think? the lever the chi [ya] with begin obtaining”, this method.The green laver which is inserted in is to be good with any ones, but, just a little it is high this time to use, you bought at the Matsue airport, “the green laver of 40,010 river (the field alga)” is.After all, when the tasty green laver is used, taste is good! tsuetsupore which simplicity it puts out, is agreeable to your any liquor the male is completed is even in the party.Don’t you think? it makes in evening before and when leaving, it is dense with the yeast quantity as a half, from the te it lays down with the refrigerator.

Material of tsuetsupore (equivalent of n/a

One procedure of making tsuetsupore

making dough tsu~eppore

1:

instant dry yeast into the water, leave it for a while.

2:

the plastic bag1sheet (30×40centimeter is much easier to work with those) prepared, french bread only measure the powder is put on the scale. also add salt.

3:

further, also add green laver.

4:

thoroughly mix the water and instant dry yeast, comb.

5:

3grasp it by the mouth of plastic bags, shake well to mix the contents.

6:

5in plastic bags, 4add water for instant dry yeast.

7:

grasp it by the mouth of the plastic bag, knead to mix the contents well.

8:

once the dough come together a little, knead put on the table.

9:

a cohesive dough, if you get elasticity, joining method on the mouth of a plastic bag. at room temperature1hour and a half~2time, ferment.

10:

after the fermentation is, like the bread is not inflated, the amount of fabric1.5to be about twice.

frying the dough

11:

the corner of the plastic bag containing the fabric1cut about a centimeter, make the mouth aperture.

12:

height in the pot1cmput the frying much, 170 warmed to about. the dough3about squeezing centimeter, cut with kitchen scissors, drop in frying oil.
swell so big, the fabric is slightly smaller.

13:

turned over to the front and back, once the surface has become firmly, raise within not brown.
and brown colored, become stiff but also makes it easier.

14:

if you turn off the oil, of salt taste (amount outside) shake the whole.

one point advice guide

want that knob from deep-fried soba, delicious scent. wine, shochu, sake, the wine goes well with just about any. also, look delicious even though it puts the shrimp instead of green laver and chirimenjako. (bread production/reiko matsuno styling shooting/hideyo noguchi)