Homemade Sandwich Rolls

In the past several weeks, Subway sandwich shop has been promoting the $5 footlong sandwiches.     For lunch, my co-worker has been kindly sharing the other half with me.      I watched the counter person removing the bread roll from this heat and humidity controlled bread box.      And I thought I could make that slightly browned soft exterior with soft crumb inside using Jamie Oliver's hotdog formula.      So I went to work.   I was bit disappointed with forming and shaping the bread.     But I was very thrilled to see my dough well kneaded and formed the best 'window pane' after 25 - 30 min of kneading.      It was already past my bed time, but the bread smell so good and look very inviting, and I had to butter one up to taste the fresh baked bread.     Chef Oliver's formula is awesome!     The dough produced a nice soft sandwich roll that remained soft after several hours and after a couple of days.     With fresh vegetables from the garden, it made a great sandwich bread/roll.

  

My PONCHIK #3

I have been hoping to find more foodies posting the PONCHIK somewhere.       But to this date, I have only found a few.       Maybe because it is just simply much easier to buy them at their local donuts shop or bakery?   or I am not keying in the correct search word in the right language.      I sure wish someone post their experience making the PONCHIK with sweet pastry cream filling.   The recipe for this PONCHIK is the same one I posted in the past.    The difference is that I used the mixer to knead the dough -- knead-by-hand the next time.  No short cut.

Manchego Croquettes - KORO'KE

Every Sunday morning before noon, as a child, I will take a shopping basket and skip hop all the way to "KORO'KE YA-SAN"  - Croquettes shop.     I will stand outside this large glass window and watch the cook make croquettes.   KORO'KE is what we call it in Japan.     Then, I skip hop all the way home with the hot KORO'KE' in the basket.        Just like other children, finger foods are the coolest, I thought.     The KORO'KE in Japan is shaped like the MacDonald's fried hash brown - flat, large oval shape.      The mashed potatoes are mixed with some chopped onion and some ground meat in it, etc, that I have no idea of the rest, but they taste creamy, comforting, and filling.     I didn't care for the meat in it or the chopped onions back then.     Since they are barely present in each fried KORO'KE, it didn't matter.      I just ate around them.   
Monday evening, I fried some Manchego Croquettes from the Spanish cuisine  - Tapas menu.      The grated Manchego cheese tasted mild with a slight pungent smell (to me).     Mixing it in with the mashed potatoes, it enhanced the natural UMAMI flavor of the potatoes.      Chopped onions and flat-leaf parsley from my garden complimented the sweetness of the potatoes, and I enjoyed it without any tomato sauce or the bolognese sauce, but... I like to use the traditional TONKATSU sauce - very thick fruity Japanese Worcestershire sauce.      I need to remember, however, that the preferred shape of the croquettes will be the bite size the next time, instead of the biggie size I made to look like the KORO'KE -- greedy.     I couldn't eat anything else after eating one.