tag:blogger.com,1999:blog-4492896894362934482024-03-18T22:24:48.660+09:00Tokyo DessertsEast meets west in the kitchen. These traditional desserts have a touch of Asian influence. There are plenty of delicious recipes for cakes, cookies, pies, tarts and other tasty desserts easily explained so that you can bake them in your own home. Each recipe comes with pictures so that you can recreate them painlessly. Whether you are a seasoned baker or just starting, this site has something for you.
Ready....Let's get delicious started!Kathyhttp://www.blogger.com/profile/11659282134417826887noreply@blogger.comBlogger153125tag:blogger.com,1999:blog-449289689436293448.post-10857966622779001462024-02-23T21:33:00.025+09:002024-02-23T22:02:28.204+09:00Spring Japanese Wagashi<p style="text-align: center;"> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_j4ybLGVlfV8E_MDhRop6IXd8DHsKiJa43mFdGSDjCmEm4GzzR9qU2vlCxmfYGPjRHBW-3ViKyxfJfpoH2mTeBITOmJaIDDzEaivdrYT3yt3WMk46btXf4jq5DTjV4qkjMXpEcmk6z2xhgi1N0AZCujBLfMNGG9NuFkNZPADWeaBZG4rizxdzNLqB2h8/s4717/DSC08918.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3251" data-original-width="4717" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_j4ybLGVlfV8E_MDhRop6IXd8DHsKiJa43mFdGSDjCmEm4GzzR9qU2vlCxmfYGPjRHBW-3ViKyxfJfpoH2mTeBITOmJaIDDzEaivdrYT3yt3WMk46btXf4jq5DTjV4qkjMXpEcmk6z2xhgi1N0AZCujBLfMNGG9NuFkNZPADWeaBZG4rizxdzNLqB2h8/s320/DSC08918.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Spring is the time for cherry blossoms in Japan. As the warm spring breezes blow in, the seasonal blossoms are soon to follow.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Wagashi, Japanese sweets, are the perfect platform for expressing the seasons in beautifully designed desserts. Designs made of nerikiri are the perfect expression of the spring season.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Please join my classes if you would like to make your own. <a href="https://airkitchen.me/kitchen/10616.php">https://airkitchen.me/kitchen/10616.php</a></div><p style="text-align: center;"><br /></p><p style="text-align: center;">Hope to see you there!</p><br /><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br /><br /><br /><br /><br /><br /><p></p><br /><p></p><br /><p></p>Kathyhttp://www.blogger.com/profile/11659282134417826887noreply@blogger.com0Yokohama, Kanagawa, Japan35.4436739 139.63796397.1334400638211548 104.48171389999999 63.753907736178846 174.7942139tag:blogger.com,1999:blog-449289689436293448.post-63240535425105163062024-02-23T20:46:00.005+09:002024-02-23T21:25:41.177+09:00Swedish Rye Bread<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8wVYhXMqAg3Tn2rBFsUwKAUSSwizVdwBqQrrQP3w5oNtUyUKgvdOUD6Ob7WFmavPjFNFDJiYxjc_66cn1SUrLToI2oDVOGwbUFpYQtQl8MmiUejaRN7ZF_ge04JV1tonUjurLuhKkCerHfzowfsvo4y1eB47qNdNKjzk58dvPG4ppuYJOW4c0yKEIpN4/s4925/DSC08762%20v2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3283" data-original-width="4925" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8wVYhXMqAg3Tn2rBFsUwKAUSSwizVdwBqQrrQP3w5oNtUyUKgvdOUD6Ob7WFmavPjFNFDJiYxjc_66cn1SUrLToI2oDVOGwbUFpYQtQl8MmiUejaRN7ZF_ge04JV1tonUjurLuhKkCerHfzowfsvo4y1eB47qNdNKjzk58dvPG4ppuYJOW4c0yKEIpN4/s320/DSC08762%20v2.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">The official name of this bread is Kavring. It has a nice brown color and a slightly sweet taste. The bread is quick to put together since it does not contain yeast but is leavened using baking powder and baking soda.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I used a standard size loaf pan for baking the bread. This recipe is quite generous and makes two loaves. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Recipe</b></div><div class="separator" style="clear: both; text-align: left;">180 grams bread flour</div><div class="separator" style="clear: both; text-align: left;">90 grams rye flour</div><div class="separator" style="clear: both; text-align: left;">1 teaspoon baking soda</div><div class="separator" style="clear: both; text-align: left;">3/4 teaspoon baking powder</div><div class="separator" style="clear: both; text-align: left;">3/4 teaspoon salt</div><div class="separator" style="clear: both; text-align: left;">1/3 cup Golden syrup and molasses (add some of both to fill 1/3 cup)</div><div class="separator" style="clear: both; text-align: left;">270 grams milk</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1. Whisk together the flours, baking soda, baking powder and salt together in a bowl. Mix together the milk and the syrup/molasses in another bowl then add to the flour mixture in portions. Mix thoroughly with a spatula. </div><div class="separator" style="clear: both; text-align: left;">2. Preheat the oven to 95 degrees Celsius.</div><div class="separator" style="clear: both; text-align: left;">3. Bake for 1 hour at 95 C. then raise the temperature to 150 C. and bake for another 30 - 40 minutes. The bread should have a nice rise when it is fully baked.</div><div class="separator" style="clear: both; text-align: left;">4. Let the bread cool for a few minutes before removing from the pan. Cool completely before slicing. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">This bread tastes great with cream cheese and smoked salmon. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Thank you to <a href="https://true-north-kitchen.com/wprm_print/8541#" target="_blank">https://true-north-kitchen.com/wprm_print/8541# </a>for this recipe. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /> <p></p>Kathyhttp://www.blogger.com/profile/11659282134417826887noreply@blogger.com0Yokohama, Kanagawa, Japan35.4436739 139.63796397.1334400638211548 104.48171389999999 63.753907736178846 174.7942139tag:blogger.com,1999:blog-449289689436293448.post-87622618516266860552023-11-21T10:09:00.022+09:002024-02-23T22:03:01.402+09:00Japanese Wagashi<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnwCD0DkcuMna5SEmUBF4OMJ1fGx2MKGdsH5dRAHjKu4DhrD-p3snV9KUQMFlvsXe63MZFlUq03ZcFlGyoQ94rI7mkaNJoBFqAJujwrd2IE7cGqoW2hPNZRM0UIy8VvijmEu9x57bfSM2wwrAxYj-KqG9-NT-bm6vv_XzJOwRS4Mq2vWVAM6WzjjZY4GQ/s1259/IMG_9278.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="883" data-original-width="1259" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnwCD0DkcuMna5SEmUBF4OMJ1fGx2MKGdsH5dRAHjKu4DhrD-p3snV9KUQMFlvsXe63MZFlUq03ZcFlGyoQ94rI7mkaNJoBFqAJujwrd2IE7cGqoW2hPNZRM0UIy8VvijmEu9x57bfSM2wwrAxYj-KqG9-NT-bm6vv_XzJOwRS4Mq2vWVAM6WzjjZY4GQ/s320/IMG_9278.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;">Elegant and delicious is the essence of Japanese
</span><i style="text-align: left;">wagash</i><span style="text-align: left;">i. Traditional confections in Japan are called </span><i style="text-align: left;">wagashi</i><span style="text-align: left;"> (</span><a href="https://en.wiktionary.org/wiki/%E5%92%8C%E8%8F%93%E5%AD%90" style="text-align: left;" title="wikt:和菓子"><span color="windowtext" lang="EN-US" style="text-decoration-line: none;"><span lang="EN-US">和菓子</span></span></a><span style="text-align: left;">). Most people associate
these sweets with </span><a href="https://en.wikipedia.org/wiki/Green_tea" style="text-align: left;" title="Green tea"><span color="windowtext" style="text-decoration-line: none;">green tea</span></a><span style="text-align: left;"> and the tea ceremony. Usually, they
are made with rice flour and anko (</span><a href="https://en.wikipedia.org/wiki/Azuki_bean_paste" style="text-align: left;" title="Azuki bean paste"></a><span style="text-align: left;">red
bean paste). </span><i style="text-align: left;">Wagashi</i><span style="text-align: left;"> is typically made from plant-based
ingredients and uses the seasons to highlight these special desserts. Most
often these desserts are made by either steaming or boiling the ingredients which
pre-date Western influence in Japan. </span><i style="text-align: left;">Wagashi</i><span style="text-align: left;"> are a great alternative
dessert for people looking for vegan or gluten-free choices.</span></div><p>
</p><p class="MsoNormal" style="text-align: justify;">This simple but beautiful <i>wagashi </i>of
a folded autumn leaf enclosing a bundle of red bean paste evokes an image of a fallen
leaf. It is made from <i>nerikiri</i> which is one of the most commonly used <i>wagashi</i>
ingredients. <i>Neriki</i> is a mixture of white bean paste and a binding agent
called <i>gyuhi</i>. The dough is kneaded into a smooth texture and colored and
can be easily molded into many different shapes.</p>
<p class="MsoNormal" style="text-align: justify;">This beautiful dessert was made by <a href="http://www.sasama.co.jp/" target="_blank">Okashidokoro Sasama</a> located in downtown Tokyo. Another delicious dessert from the same shop evokes the image of autumn and a fallen chestnut and secondly a beautiful rendition of a green glaze and rustic pattern from a traditional ceramic teacup. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXOao48VmIlH40P_eZPUZ7Mkk7TeOD4bjA5DZE_enoFIjESwjIPkkoodSo6i6fBvrrvA6-LZu0laTWDXfol8NpYmxt_rE9FkS2bJ28pPAxamF5b8MVNQa3zsoCBCjo6GC1LrRy2GN8gglgXnvvY9MnO_NmY6hndrzj0C5wsr9SOlWF_E4msg3DRwKhytU/s1701/IMG_9281.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1701" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXOao48VmIlH40P_eZPUZ7Mkk7TeOD4bjA5DZE_enoFIjESwjIPkkoodSo6i6fBvrrvA6-LZu0laTWDXfol8NpYmxt_rE9FkS2bJ28pPAxamF5b8MVNQa3zsoCBCjo6GC1LrRy2GN8gglgXnvvY9MnO_NmY6hndrzj0C5wsr9SOlWF_E4msg3DRwKhytU/s320/IMG_9281.jpeg" width="289" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2aEQGCtQSeVzbjMj9iv40o-MHetlM2CaDWPQx_8PJ3ykwhfxhfDx-gh8DvKjXfGvmiIgoetpo5ivz9e2tYoLzmLJTSKlNvRHZQqs0wed9dWPdiigcIBN31LZp5T-bz6QfLOyVFwlTa_DXNT1nvBQ9ayaMop-Sb7YWf7YpVCERK3lWyvKlTMNZPv8bJZI/s1701/IMG_9279.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1701" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2aEQGCtQSeVzbjMj9iv40o-MHetlM2CaDWPQx_8PJ3ykwhfxhfDx-gh8DvKjXfGvmiIgoetpo5ivz9e2tYoLzmLJTSKlNvRHZQqs0wed9dWPdiigcIBN31LZp5T-bz6QfLOyVFwlTa_DXNT1nvBQ9ayaMop-Sb7YWf7YpVCERK3lWyvKlTMNZPv8bJZI/s320/IMG_9279.jpeg" width="289" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;">The Tokyo Food Summit, held in November 2023
at Tokyo Big Sight, showcased the skills of the artisans from several famous </span><i style="text-align: left;">wagashi</i><span style="text-align: left;">
shops.</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU9NAbRyLKJIpFyBfw6qsHmhE8mb1k_aqb_-G-qqa0R-9aWPmEYHm_OjWMc5F-6mrY0V5B7qHdjqWkWb_x9Q2q9zVmU_5pE4TtuzBk8SIH-7cq3qusodCTcg8aMafHb8PoPnopGW2q2WCQy_5R-xyQjlDTmddHP3qSOEcB2cirrjM2UkmVlM2wP8gH5a0/s2048/IMG_9285.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU9NAbRyLKJIpFyBfw6qsHmhE8mb1k_aqb_-G-qqa0R-9aWPmEYHm_OjWMc5F-6mrY0V5B7qHdjqWkWb_x9Q2q9zVmU_5pE4TtuzBk8SIH-7cq3qusodCTcg8aMafHb8PoPnopGW2q2WCQy_5R-xyQjlDTmddHP3qSOEcB2cirrjM2UkmVlM2wP8gH5a0/w300-h400/IMG_9285.jpeg" width="300" /></a></div><br /><p class="MsoNormal" style="text-align: justify;"><a href="https://www.toraya-group.co.jp/" target="_blank">Toraya</a> is another <i>wagash</i>i shop with a long history.
The shop was founded in Kyoto during the late Muromachi period and has been in
business since. It has served the Imperial Palace since the time of
Emperor Goyozei (1586-1611). In 1869, the capital of Japan transferred to Tokyo
from Kyoto and the shop followed the move, but the Kyoto shop remained and it
continues to operate there today. As you travel around Japan, you will see the <i>Toraya</i>
shops in many locations. This shop is still as vibrant and bustling as it ever
was.</p><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX2pYVhn5yBkOCdSK90wo7MQhpzDHQI8J_hIoVWa_eTg3xGs1XayKAiq_ItMXfv9bKOHMUcnDE4MQWUhkXjT0dhnMhmYV38WnSTi4B9xR2OQggF8EQuqFH1JOifmsci5P8p1ACPU5TWAEcYiflaeiYNUHPnWrURuMcZLCbAy3yCi0ntSz6bG4o4gZgf8E/s1448/IMG_9275.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: right;"><img border="0" data-original-height="1448" data-original-width="1417" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX2pYVhn5yBkOCdSK90wo7MQhpzDHQI8J_hIoVWa_eTg3xGs1XayKAiq_ItMXfv9bKOHMUcnDE4MQWUhkXjT0dhnMhmYV38WnSTi4B9xR2OQggF8EQuqFH1JOifmsci5P8p1ACPU5TWAEcYiflaeiYNUHPnWrURuMcZLCbAy3yCi0ntSz6bG4o4gZgf8E/s320/IMG_9275.jpg" width="313" /></a></div><div class="separator" style="clear: both; text-align: center;"> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMuPpZlO6bs8wUV0WZaWCKqs2d5XrcyaZKQN0VgX0b2VoqjFqIx7ePcdD6pIHft60TtuJFd-4eD7zdlJnMpCQDARd-53Eicc4m_lPlcTmyxbq4yTXnnioWqetsu6jt7Tri1x5D8vIwoGjrDaSiulHPyQYsRAnFDwWuIfVCyeEfq5vEgxic-lBAyUoahqk/s1447/IMG_9276.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1447" data-original-width="1416" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMuPpZlO6bs8wUV0WZaWCKqs2d5XrcyaZKQN0VgX0b2VoqjFqIx7ePcdD6pIHft60TtuJFd-4eD7zdlJnMpCQDARd-53Eicc4m_lPlcTmyxbq4yTXnnioWqetsu6jt7Tri1x5D8vIwoGjrDaSiulHPyQYsRAnFDwWuIfVCyeEfq5vEgxic-lBAyUoahqk/s320/IMG_9276.jpg" width="313" /></a></div><br /></div></div><p></p>
<p class="MsoNormal" style="text-align: justify;"><span lang="EN-US">Traditions are well respected in Japan but
so is the need to remain relevant and connect with a new generation of
customers. <i>Matcha</i>, green tea, has grown in popularity as a beverage worldwide
as it is now served iced or hot, whipped and sweet. In Japan, the matcha boom has also
rekindled opportunities for serving <i>wagashi</i> and these new sweets may now
be shaped as your favorite Pokémon character instead of an elegant cherry
blossom.<o:p></o:p></span></p><p class="MsoNormal" style="text-align: justify;"><span style="text-align: left;">Have you tried red bean paste? What is your
favorite </span><i style="text-align: left;">wagashi</i><span style="text-align: left;">? Hope you can find some of these delicious treats in your
local city. Or if you are courageous enough, jump online and learn how to make
them yourself.</span></p><br /><p></p>Kathyhttp://www.blogger.com/profile/11659282134417826887noreply@blogger.com0Yokohama, Kanagawa, Japan35.4436739 139.63796397.1334400638211548 104.48171389999999 63.753907736178846 174.7942139tag:blogger.com,1999:blog-449289689436293448.post-13335174915859701102023-06-27T21:39:00.019+09:002024-02-23T22:04:15.266+09:00Summer Cherry Pie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXVWYmjEPpfqx7gIm_nV7VpIXwGrMXCf8W-11lgdN7PDrcLFS8P6lfNDpeRuA5fjlNX0CLxz7RqHErFgNB8d9ZP5f9Z3yzv6snh4o1LVsnEr2rQJrfQ7mjlNGvxUL1SjM2jBUL0QeeuIgjxVoTpmioW6FStvcowRfFlIuzu8mgoDyJ_pRbpZwvfUblhBk/s4196/DSC_4056%20v3.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2843" data-original-width="4196" height="217" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXVWYmjEPpfqx7gIm_nV7VpIXwGrMXCf8W-11lgdN7PDrcLFS8P6lfNDpeRuA5fjlNX0CLxz7RqHErFgNB8d9ZP5f9Z3yzv6snh4o1LVsnEr2rQJrfQ7mjlNGvxUL1SjM2jBUL0QeeuIgjxVoTpmioW6FStvcowRfFlIuzu8mgoDyJ_pRbpZwvfUblhBk/s320/DSC_4056%20v3.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Summer Delight</i></div><div><br /></div><div><span style="font-family: inherit;">Depending where you live sour cherries may not be readily available, however, canned cherries are not a bad second choice. With a buttery sweet crust and tangy filling, this pie is a perfect dessert for summer.</span></div><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;"><i><b>Fits 20 cm pie pan</b></i></span></div><div><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Dough:</b></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit; font-size: 12pt;">100 grams cold butter cut into cubes</span></div>
<p class="MsoNormal" style="line-height: normal; margin: 0cm;"><span style="font-family: inherit; font-size: 12pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1/2 egg<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin: 0cm;"><span style="font-family: inherit; font-size: 12pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1/4 teaspoon vinegar (such as apple vinegar)<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin: 0cm;"><span style="font-family: inherit; font-size: 12pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">20 ml water<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin: 0cm;"><span style="font-family: inherit; font-size: 12pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">175 grams<span style="mso-spacerun: yes;"> </span>all purpose
flour<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin: 0cm;"><span style="font-family: inherit; font-size: 12pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1/4 teaspoon salt<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin: 0cm;"><span style="font-family: inherit; font-size: 12pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1/2 teaspoon sugar<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin: 0cm;"><span style="font-family: inherit; font-size: 5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin: 0cm; text-align: left;"><span style="font-family: inherit; font-size: 12pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 egg for egg wash<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin: 0cm; text-align: left;"><span style="font-family: inherit; font-size: 12pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Rough sanding sugar<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin: 0cm;"><span style="font-family: inherit; font-size: 9pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span></p>
<p class="MsoListParagraphCxSpFirst" style="line-height: normal; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 0cm; margin-top: 0cm; margin: 0cm 0cm 0cm 36pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-align: left; text-indent: -18pt;"><span style="font-family: inherit;"><!--[if !supportLists]--><span style="mso-bidi-font-family: Corbel; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Corbel; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">1.<span style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-variation-settings: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">In a food processor, mix together the
flour, salt, sugar and butter for about 30 seconds. <o:p></o:p></span></span></p>
<p class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 0cm; margin-top: 0cm; margin: 0cm 0cm 0cm 36pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-align: left; text-indent: -18pt;"><span style="font-family: inherit;"><!--[if !supportLists]--><span style="mso-bidi-font-family: Corbel; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Corbel; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">2.<span style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-variation-settings: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Mix together the egg, water &
vinegar then add to the food processor and mix until the dough comes together.<o:p></o:p></span></span></p>
<p class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 0cm; margin-top: 0cm; margin: 0cm 0cm 0cm 36pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-align: left; text-indent: -18pt;"><span style="font-family: inherit;"><!--[if !supportLists]--><span style="mso-bidi-font-family: Corbel; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Corbel; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">3.<span style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-variation-settings: normal; font-weight: normal; line-height: normal;"> </span></span></span></span><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;">Remove the dough from the mixer and wrap
in plastic wrap & keep in the refrigerator for at least 1 hour before
using.</span><o:p></o:p></span></p><p class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 0cm; margin-top: 0cm; margin: 0cm 0cm 0cm 36pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-align: left; text-indent: -18pt;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><br /></span></p>
<p class="MsoListParagraphCxSpLast" style="line-height: normal; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm; margin: 0cm 0cm 0cm 18pt; mso-add-space: auto; text-align: left;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Note:
increase recipe by ½ to have enough to make the cross hatch on top.<o:p></o:p></span></p><p class="MsoListParagraphCxSpLast" style="line-height: normal; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm; margin: 0cm 0cm 0cm 18pt; mso-add-space: auto;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><br /></span></p><p class="MsoListParagraphCxSpLast" style="line-height: normal; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm; margin: 0cm 0cm 0cm 18pt; mso-add-space: auto;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><b>Filling:</b></span></p><p class="MsoNormal" style="line-height: normal; margin: 0cm;"><span style="font-family: inherit;">2 ½ cans canned cherries (14.5 oz size)</span></p><p class="MsoNormal" style="line-height: normal; margin: 0cm;"><span style="font-family: inherit;">70 grams sugar</span></p><p class="MsoNormal" style="line-height: normal; margin: 0cm;"><span style="font-family: inherit;">30 grams tapioca starch</span></p><p class="MsoNormal" style="line-height: normal; margin: 0cm;"><span style="font-family: inherit;">1 teaspoon vanilla or almond essence</span></p><p class="MsoNormal" style="line-height: normal; margin: 0cm;"><span style="font-family: inherit;"><br /></span></p><p class="MsoListParagraphCxSpFirst" style="line-height: normal; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 0cm; margin-top: 0cm; margin: 0cm 0cm 0cm 36pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="font-family: inherit;"><!--[if !supportLists]-->1.<span style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size: 7pt; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal;"> </span>Roll out the dough to fit the pie pan
and fit neatly into the pan. Put in the refrigerator until needed. With
the leftover dough, cut slices to make the cross hatch and keep in the
refrigerator also.</span></p><p class="MsoListParagraphCxSpFirst" style="line-height: normal; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 0cm; margin-top: 0cm; margin: 0cm 0cm 0cm 36pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="text-indent: -18pt;"><span style="font-family: inherit;">2. Soak the cherries and sugar in a bowl
for about 10 minutes then add the tapioca starch in portions and mix thoroughly
with a spoon. Lastly, add the vanilla or almond essence.</span></span></p><p class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 0cm; margin-top: 0cm; margin: 0cm 0cm 0cm 36pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="font-family: inherit;"><o:p></o:p></span></p><p class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 0cm; margin-top: 0cm; margin: 0cm 0cm 0cm 36pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="font-family: inherit;"><!--[if !supportLists]-->3.<span style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal;"> </span>Pour mixture into large saucepan and
heat on medium heat until just beginning to boil and thicken. Stir constantly
so the starch doesn’t get lumpy. Turn off the heat and pour into a bowl to cool
for about 15 minutes. Stir occasionally so the mixture doesn’t become lumpy.<o:p></o:p></span></p><p class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 0cm; margin-top: 0cm; margin: 0cm 0cm 0cm 36pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="font-family: inherit;"><!--[if !supportLists]-->4.<span style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal;"> </span>Pour the cherry mixture into the pie
pan and arrange the cross hatch on the pie and brush with the egg wash. Sprinkle
the dough portions of the pie with sanding sugar.<o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin: 0cm;">
</p><p class="MsoListParagraphCxSpLast" style="line-height: normal; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 0cm; margin-top: 0cm; margin: 0cm 0cm 0cm 36pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="font-family: inherit;"><!--[if !supportLists]-->5.<span style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal;"> </span>Preheat oven to 180 C. and bake the pie for
40 – 50 minutes depending on your oven. Cover the top with foil if it browns
too quickly.<o:p></o:p></span></p><p class="MsoListParagraphCxSpLast" style="line-height: normal; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 0cm; margin-top: 0cm; margin: 0cm 0cm 0cm 36pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="font-family: inherit;">6. Cool completely before cutting the pie.</span></p><p class="MsoListParagraphCxSpLast" style="line-height: normal; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 0cm; margin-top: 0cm; margin: 0cm 0cm 0cm 36pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18pt;"><br /></p><p class="MsoListParagraphCxSpLast" style="line-height: normal; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 0cm; margin-top: 0cm; margin: 0cm 0cm 0cm 36pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18pt;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsWn2AtJJEYU7RkZg239UXAiGjqtPTV2SV-4ou56j23hVtb7_IZHnCvexGV0VW_I-aBYhdXSjum5vtvv46rgFxyOfftX5WpIOhcBC-nNSY2T-nhLONbp77WLRDWG4bY-2qhHwdYy_cxZbEStzDrQ6k7d8tMDldEg2MoOA6y5EINnN0jUUeSzfgEnWrt0Q/s5063/DSC_4149v2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3615" data-original-width="5063" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsWn2AtJJEYU7RkZg239UXAiGjqtPTV2SV-4ou56j23hVtb7_IZHnCvexGV0VW_I-aBYhdXSjum5vtvv46rgFxyOfftX5WpIOhcBC-nNSY2T-nhLONbp77WLRDWG4bY-2qhHwdYy_cxZbEStzDrQ6k7d8tMDldEg2MoOA6y5EINnN0jUUeSzfgEnWrt0Q/w400-h285/DSC_4149v2.JPG" width="400" /></a></div><br />Kathyhttp://www.blogger.com/profile/11659282134417826887noreply@blogger.com0tag:blogger.com,1999:blog-449289689436293448.post-1161721893012240182023-06-27T21:06:00.006+09:002023-06-27T21:29:55.410+09:00Rosemary Potato Bread<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd_tj_o95gdi6SM24m5f091jObj9G0_amu4GtfaAJsqj0VoXbBClkz6HU5PqveoXF24ZYGfYl7wbUdqN6OIkEAjnT31GgT9Zr00SyTUnCArJtGsozrrqjHvxuOv2S9nLDDkORJ6Pcsis3leg_9H7TvglOSJuO1rZqJOeXODpWD4Ck22oK_lcQpHOsXT0A/s4568/DSC06865.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3648" data-original-width="4568" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd_tj_o95gdi6SM24m5f091jObj9G0_amu4GtfaAJsqj0VoXbBClkz6HU5PqveoXF24ZYGfYl7wbUdqN6OIkEAjnT31GgT9Zr00SyTUnCArJtGsozrrqjHvxuOv2S9nLDDkORJ6Pcsis3leg_9H7TvglOSJuO1rZqJOeXODpWD4Ck22oK_lcQpHOsXT0A/s320/DSC06865.JPG" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;">This is a robust but soft bread. The addition of the mashed potatoes adds more moisture to the loaf. This bread is delicious toasted with jam for breakfast or served with Sunday dinner.</span></div><p></p><p><b>Recipe:</b></p><p align="left" class="MsoNormal"><span style="font-size: 11pt;">375 grams bread flour<o:p></o:p></span></p><p align="left" class="MsoNormal"><span style="font-size: 11pt;">3/4 teaspoon salt<o:p></o:p></span></p><p align="left" class="MsoNormal"><span style="font-size: 11pt;">2 teaspoon pepper<o:p></o:p></span></p><p align="left" class="MsoNormal"><span style="font-size: 11pt;">5 grams sugar<o:p></o:p></span></p><p align="left" class="MsoNormal"><span style="font-size: 11pt;">1 1/2 teaspoon instant dry yeast<o:p></o:p></span></p><p align="left" class="MsoNormal"><span style="font-size: 11pt;">100 grams mashed potatoes (cooked mashed potatoes)<o:p></o:p></span></p><p align="left" class="MsoNormal"><span style="font-size: 11pt;">30 grams butter (room temperature)<o:p></o:p></span></p><p align="left" class="MsoNormal"><span style="font-size: 11pt;">2 tablespoons chopped fresh rosemary<o:p></o:p></span></p><p align="left" class="MsoNormal"><span style="font-size: 11pt;">200 grams water <o:p></o:p></span></p><p align="left" class="MsoNormal"><span style="font-size: 11pt;">1 egg mixed for egg wash<o:p></o:p></span></p><ol start="1" style="margin-top: 0cm;" type="1"><li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-align: left;"><span style="font-size: 11pt;">Using a stand mixer, mix the flour, salt, pepper, yeast, sugar, rosemary & water in the stand mixer until the mixture is well incorporated. Add the mashed potatoes and continue to mix. Lastly, add the butter and mix until it is becomes smooth.</span></li><li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-align: left;"><span style="font-size: 11pt;">Put on a flat
surface and finish kneading until the dough is soft and supple. <o:p></o:p></span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-align: left;"><span style="font-size: 11pt;">Oil the bottom & sides of
a bowl and put the dough inside. Cover with wrap. Let sit in a warm place
for about 1 hour or until bread doubles in size.<o:p></o:p></span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-align: left;"><span style="font-size: 11pt;">Remove dough from bowl. Cut
dough into 2 equal pieces and roll into 2 balls. Place each piece
side-by-side in a buttered bread pan. Cover with plastic wrap and let sit
for about 1 hour in a warm place. Decorate with several pieces of rosemary
and lightly brush with egg wash before baking.</span></li><li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-align: left;"><span style="font-size: 14.6667px;">Preheat the oven and b</span>ake
at 200 C. for about 45- 50 minutes. After baking, let cool for about 10 minutes before removing from the pan. Cool completely before slicing.</li></ol>Kathyhttp://www.blogger.com/profile/11659282134417826887noreply@blogger.com0tag:blogger.com,1999:blog-449289689436293448.post-11837958466995660392023-06-26T21:46:00.017+09:002023-06-26T22:53:53.767+09:00Angel Food Cake<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcIQBEVOHvBg2G0C5t9_umnSGyQQScIWLVHuFQkTL8OewVagOtkefEYucDOjRm12784L5-uKFnjsg3mzAz-jB08peIthn3ekRxGG-LNaBJtmuZwvpF9au2ie1DPgtWBtZ9nMyv2SiqLnOWU0wawVkS7M7XG2XdO6RVockEPhEAbYkwPJp3dQuAJhYtH2Y/s3774/DSC06882.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3174" data-original-width="3774" height="269" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcIQBEVOHvBg2G0C5t9_umnSGyQQScIWLVHuFQkTL8OewVagOtkefEYucDOjRm12784L5-uKFnjsg3mzAz-jB08peIthn3ekRxGG-LNaBJtmuZwvpF9au2ie1DPgtWBtZ9nMyv2SiqLnOWU0wawVkS7M7XG2XdO6RVockEPhEAbYkwPJp3dQuAJhYtH2Y/s320/DSC06882.JPG" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Who doesn't love this soft and delicious angel food cake? It looks bumpy and lumpy but it is tasty!</div><br />This cake is a bit unique with the addition of milk and salad oil to the recipe. These two ingredients add additional moisture that makes this a perfect dessert.<p></p><p><br /></p><p><b>Recipe</b></p><p>Egg whites (room temperature) 450 grams</p><p>Granular Sugar 150 grams</p><p>Flour 150 grams </p><p>Salt 1/2 teaspoon</p><p>Milk 6 tablespoons</p><p>Salad oil 6 tablespoons </p><ol start="1" style="margin-top: 0cm;" type="1"><li class="MsoNormal"><span style="font-size: 11pt;">Sift together the salt and flour into a bowl. In a separate bowl, mix together
the milk and salad oil.</span></li>
<li class="MsoNormal"><span style="font-size: 11pt;">Whip the eggs whites with a hand mixer for 3 - 4 minutes then add
the sugar in 3 – 4 portions and mix until soft peaks form. Do not over mix.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-size: 11pt;">Use spatula and mix in the flour in portions. Lastly, add the
milk/oil mixture and mix thoroughly.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-size: 11pt;">Spoon the batter into a large size chiffon cake pan (do NOT butter the inside of the pan). Preheat
the oven to 170 C. and place the baking pan into the oven. Bake for 20 – 25 minutes
depending on your oven.<o:p></o:p></span></li>
</ol><p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivmjRxxy77AcDg6yLX2j1Mj5YtA_tc9Ag-iXOG6MGeZLAsrwq4xA1JTLZW8kMe6PAtoE6mFOEBvCeycPnlpQMMw1yi26D2kURx0d274qkBciNF31XOxMNReAl5SOw2j4tnfoxLOOyek2nnnn1R3gsQvHYgPmt-yI3Lci3AziuQM4DMww1rQVeA6O7hxNA/s3884/DSC06881.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3648" data-original-width="3884" height="376" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivmjRxxy77AcDg6yLX2j1Mj5YtA_tc9Ag-iXOG6MGeZLAsrwq4xA1JTLZW8kMe6PAtoE6mFOEBvCeycPnlpQMMw1yi26D2kURx0d274qkBciNF31XOxMNReAl5SOw2j4tnfoxLOOyek2nnnn1R3gsQvHYgPmt-yI3Lci3AziuQM4DMww1rQVeA6O7hxNA/w400-h376/DSC06881.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p>Kathyhttp://www.blogger.com/profile/11659282134417826887noreply@blogger.com0Japan36.204824 138.2529247.8945901638211566 103.09667400000001 64.51505783617884 173.409174tag:blogger.com,1999:blog-449289689436293448.post-54443860347905040512020-05-16T21:21:00.001+09:002020-05-16T21:21:56.040+09:00Upside Down Banana Coconut CakeThe combination of banana and coconut just screams of summer, however, this combo is probably best in a cake rather than a drink. I was never a big fan of pineapple upside down cake, but replacing the pineapple with bananas just seemed right. I made a few adjustments to the traditional recipe and made this cake lighter and the crumble a little less sweet.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyAB_wxR7CTKr-hL6QLNrrn7yR7CON4NQcIa-u4iSXbXEPUVQs_cUyoUPJrxB1raGwP9rSxPonzh7L3HAcp62w6WgRP0pcvHs6F7rqmth987kDhYOuBOhxF4THjOT-_lBwEKhwgrvYXog/s1600/DSC_7407-min.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1037" data-original-width="1600" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyAB_wxR7CTKr-hL6QLNrrn7yR7CON4NQcIa-u4iSXbXEPUVQs_cUyoUPJrxB1raGwP9rSxPonzh7L3HAcp62w6WgRP0pcvHs6F7rqmth987kDhYOuBOhxF4THjOT-_lBwEKhwgrvYXog/s400/DSC_7407-min.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sliced and ready for dessert</td></tr>
</tbody></table>
One tip is to use bananas that are not too ripe. Keep the old ripened bananas for the bread not this cake. Bananas are delicate and since you need to lightly cook them in the crumble before baking the cake they can easily become softened if they are old and too ripe.<br />
<br />
Recipe<br />
<br />
<b>Cake</b><br />
4 egg whites<br />
110 grams sugar<br />
4 egg yolks<br />
20 grams almond flour<br />
20 grams powdered sugar<br />
90 grams flour<br />
15 grams butter (melted)<br />
<div class="MsoNormal" style="background: white; box-sizing: border-box; color: #4e4d4c; font-family: "Open Sans", sans-serif; line-height: normal; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="background: white; box-sizing: border-box; line-height: normal; margin-bottom: 0in;">
<span style="color: #3c2313; font-family: pt sans;">1. Sift the almond powder, powdered sugar and flour together in a bowl.</span></div>
<div class="MsoNormal" style="background: white; box-sizing: border-box; line-height: normal; margin-bottom: 0in;">
<span style="color: #3c2313; font-family: pt sans;">2. Whip the eggs whites with a hand mixer and gradually add the sugar in about 4 portions. Whip until the egg whites are stiff then add the egg yolks and mix with a spatula.</span></div>
<div class="MsoNormal" style="background: white; box-sizing: border-box; line-height: normal; margin-bottom: 0in;">
<span style="color: #3c2313; font-family: pt sans;">3. Add the almond flour mixture and mix lightly with a spatula. Lastly, mix in the butter in portions. Set aside and prepare the bananas.</span></div>
<div class="MsoNormal" style="background: white; box-sizing: border-box; line-height: normal; margin-bottom: 0in;">
<span style="color: #3c2313; font-family: pt sans;"><br /></span></div>
<div class="MsoNormal" style="background: white; box-sizing: border-box; line-height: normal; margin-bottom: 0in;">
<span style="color: #3c2313; font-family: pt sans;"><b>Crumble</b></span></div>
<div class="MsoNormal" style="background: white; box-sizing: border-box; line-height: normal; margin-bottom: 0in;">
<span style="color: #3c2313; font-family: pt sans;">10 grams butter</span></div>
<div class="MsoNormal" style="background: white; box-sizing: border-box; line-height: normal; margin-bottom: 0in;">
<span style="color: #3c2313; font-family: pt sans;">50 grams sugar</span></div>
<div class="MsoNormal" style="background: white; box-sizing: border-box; line-height: normal; margin-bottom: 0in;">
<span style="color: #3c2313; font-family: pt sans;">20 grams water</span></div>
<div class="MsoNormal" style="background: white; box-sizing: border-box; line-height: normal; margin-bottom: 0in;">
<span style="color: #3c2313; font-family: pt sans;">30 grams chopped walnuts</span></div>
<div class="MsoNormal" style="background: white; box-sizing: border-box; line-height: normal; margin-bottom: 0in;">
<span style="color: #3c2313; font-family: pt sans;">2 bananas </span></div>
<div class="MsoNormal" style="background: white; box-sizing: border-box; line-height: normal; margin-bottom: 0in;">
<span style="color: #3c2313; font-family: pt sans;"><br /></span></div>
<div class="MsoNormal" style="background: white; box-sizing: border-box; line-height: normal; margin-bottom: 0in;">
<span style="color: #3c2313; font-family: pt sans;">1. In a frying pan, heat the sugar so that it melts to caramel stage. Turn down the heat and add the butter. Be careful since the sugar is very hot. Lastly, add the water and stir mix thoroughly. </span></div>
<div class="MsoNormal" style="background: white; box-sizing: border-box; line-height: normal; margin-bottom: 0in;">
<span style="color: #3c2313; font-family: pt sans;">2. Slice the bananas lengthwise and add to the frying pan. Lightly, cook for about 5 - 7 minutes turning so that each side is coated with the caramel. </span></div>
<div class="MsoNormal" style="background: white; box-sizing: border-box; line-height: normal; margin-bottom: 0in;">
<span style="color: #3c2313; font-family: "pt sans";">3. To bake, lightly butter and flour a square pan (20 cm square) and place a sheet of parchment paper on the bottom. Put the bananas on the bottom of the pan, sprinkle the walnuts around the side of the pan and pour the sauce over everything. Spoon the cake batter over the bananas and be careful not to disturb the bananas on the bottom. </span></div>
<div class="MsoNormal" style="background: white; box-sizing: border-box; line-height: normal; margin-bottom: 0in;">
<span style="color: #3c2313; font-family: pt sans;">4. Bake in a 180 degree (Celsius) preheated oven for about 35 - 40 minutes depending on your oven. After baking, let cool for about 10 minutes then carefully turn upside on a serving plate. Let cool before serving. </span></div>
<div class="MsoNormal" style="background: white; box-sizing: border-box; line-height: normal; margin-bottom: 0in;">
<br /></div>
Kathyhttp://www.blogger.com/profile/11659282134417826887noreply@blogger.com4Kanagawa, Japan35.4913535 139.28414334.663014000000004 137.9932495 36.319693 140.5750365tag:blogger.com,1999:blog-449289689436293448.post-77433003119241495392020-05-10T15:34:00.000+09:002020-05-10T15:34:04.012+09:00Chocolate Brownie Bite Cookies<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9d0DLhyVskoY5FXieOht0wMSGYyImBBs4fgjOsy2iWScVjMhrZln3WCPHA0ld6ipJFVfbcZOUiasqLG8HVNWX0QbrhxTjJSTiTCiUiDrMM9yjgDSXknsX81OTaVcdn_u6o5k6CKh5qQ4/s1600/DSC_7186__1589090490_126.84.200.122.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="261" data-original-width="400" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9d0DLhyVskoY5FXieOht0wMSGYyImBBs4fgjOsy2iWScVjMhrZln3WCPHA0ld6ipJFVfbcZOUiasqLG8HVNWX0QbrhxTjJSTiTCiUiDrMM9yjgDSXknsX81OTaVcdn_u6o5k6CKh5qQ4/s400/DSC_7186__1589090490_126.84.200.122.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Quick to make, easy to eat</td></tr>
</tbody></table>
I am running out of cookie ideas so will have to dig deeper for inspiration or revert back to baking cakes. We are getting used to having a container of cookies readily available for munching in the house which is cancelling out the steps I track each day. Oh well, these aren't usual times.<br />
<br />
This is another quick recipe to put together. It should take about 20 minutes preparation and then about 30 minutes in the refrigerator before baking. Double the recipe if you want a larger batch but with only two people eating the results this size is best for my home. Recipe should make about 25 small cookies.<br />
<br />
Recipe:<br />
<br />
85 grams all purpose flour<br />
10 grams cocoa powder<br />
1/2 teaspoon baking powder<br />
pinch of salt<br />
55 grams butter (room temperature)<br />
100 grams brown sugar<br />
1 egg<br />
1 teaspoon vanilla<br />
145 grams chocolate (sweet chocolate or about 66% or less)<br />
<br />
Please feel free to use a stand mixer if you have one for this recipe, but this recipe does not use one.<br />
<br />
1. In medium size bowl, sift together the flour, cocoa powder, baking powder and salt.<br />
2. In a small bowl, melt the chocolate over hot simmering water. When melted, remove from the heat and let cool.<br />
3. In a large bowl, whisk the butter until soft and then add the brown sugar and whisk together. Then add the add the egg and mix well. Add the vanilla. Whisk in the chocolate in portions and mix well.<br />
4. Add the dry ingredients to the chocolate mixture in portions and use a spatula to mix thoroughly. Cover with plastic wrap and put in the refrigerator for about 30 minutes so the dough will be easier to handle.<br />
5. Preheat the oven to 180 degrees Celsius. Use a small spoon to spoon out the dough and lightly roll into round pieces about 20 grams each. I prefer small size cookies, but up to you on this point. Place the dough on a baking sheet lined with parchment paper or silpat. The cookies will spread when baked so leave room in between.<br />
6. Bake for 12 - 15 minutes and let cool for a few minutes before removing from the pan. Enjoy!<br />
<br />Kathyhttp://www.blogger.com/profile/11659282134417826887noreply@blogger.com4tag:blogger.com,1999:blog-449289689436293448.post-9882307172387081642020-05-03T10:42:00.001+09:002020-05-03T10:42:55.454+09:00Sourdough Banana BreadDuring my stay at home days, I have been learning how to make sourdough starter and sourdough bread. Once the sourdough starter is ready though, it should be used and fed everyday. This is fine if you are plan to bake bread everyday, but I don't need that much bread in the house on a regular basis, so I looked for other ways to use the bread starter.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbu7tALWRcFShyphenhyphen6tmURrEfrmQd4QLU_tGJgC8_d5QYX9ttayxwzqEQJrcs8N7wYpmC2kvA0nLFe6aHIdW1Unx2xSk7qasLYjHPKmdfkXsePqtjxfY3tA3bKHWzFJ4EgCoIdUaU5x8MVIc/s1600/DSC_6688-min.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1068" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbu7tALWRcFShyphenhyphen6tmURrEfrmQd4QLU_tGJgC8_d5QYX9ttayxwzqEQJrcs8N7wYpmC2kvA0nLFe6aHIdW1Unx2xSk7qasLYjHPKmdfkXsePqtjxfY3tA3bKHWzFJ4EgCoIdUaU5x8MVIc/s400/DSC_6688-min.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lots of banana goodness in this loaf</td></tr>
</tbody></table>
Of course, a short search on the Internet produced many recipes that use sourdough starter in other baked goods than just bread. My favorite site for all things sourdough is <a href="https://www.theperfectloaf.com/" target="_blank">The Perfect Loaf</a>, this site is really a labor of love and painstakingly provides thorough and clear instructions for starting on the sourdough road. The below recipe is from the Perfect Loaf but I have decreased the original recipe in half since I needed a smaller size bread. I also added a few walnuts and a banana on top.<br />
<br />
<b>Recipe</b><br />
120 grams all purpose flour<br />
1/4 teaspoon baking soda<br />
1/4 teaspoon salt<br />
50 grams chopped walnuts<br />
65 grams butter (room temperature)<br />
50 grams brown sugar<br />
1 egg<br />
65 grams sourdough starter<br />
1 tablespoon honey<br />
2 medium size bananas (mash with a fork)<br />
1 tablespoon olive oil<br />
1 teaspoon vanilla<br />
1 banana for topping before baking<br />
<br />
1. You can use a stand mixer or make by hand. This recipe description does not use a stand mixer. Prepare a loaf pan by lightly buttering and dusting with flour.<br />
2. In a small bowl, measure together the flour, baking soda and salt.<br />
3. In a large bowl, whisk the butter then add the brown sugar and mix. Next add the egg and mix together. Add the ingredients sequentially, but complete mixing before adding the next. Continuing mixing in the sourdough starter, honey, mashed bananas, olive oil, vanilla, flour and nuts.<br />
4. Pour the mixture into the loaf pan. Slice a banana lengthwise and place on top before baking.<br />
5. Bake in a preheated 180 degrees Celsius oven, for 35 - 40 minutes. Let cool for about 20 minutes before removing from the baking tin.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP7cjNGh4BmKV5P_uErrVSyU9Khw_UmzlS_5lHTNgyZMFZ9HFuXS2a52gJdbHSTi6Zw74Z8pJ7_j37I1CYIr9NKG2rHQvHGWK_K1z3rg9FMwKW6OF71bnI6Gtl1w6tfExAeyGb9dFre2w/s1600/DSC_6716-min.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1068" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP7cjNGh4BmKV5P_uErrVSyU9Khw_UmzlS_5lHTNgyZMFZ9HFuXS2a52gJdbHSTi6Zw74Z8pJ7_j37I1CYIr9NKG2rHQvHGWK_K1z3rg9FMwKW6OF71bnI6Gtl1w6tfExAeyGb9dFre2w/s400/DSC_6716-min.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sliced and ready for breakfast</td></tr>
</tbody></table>
Kathyhttp://www.blogger.com/profile/11659282134417826887noreply@blogger.com4Kanagawa, Japan35.4913535 139.28414334.663014000000004 137.9932495 36.319693 140.5750365tag:blogger.com,1999:blog-449289689436293448.post-76367165312716394632020-04-20T17:52:00.001+09:002020-04-20T17:52:46.944+09:00Afternoon break Molasses Cookies<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyEknSWxt7mnfkhFUIrbdHV7dQPRL02hYa9OzhuM9KVqrmNRJSkASLFJsMbrk96RHO5f0NNXXTCbNWOXFCUjKNcPZ-XBpPoG1M_bz3j0WgQ1buqWoQSw1g_CwRcFfMGZht_bjD2utVw3E/s1600/DSC_5981-2__1587369577_126.57.191.104.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="292" data-original-width="400" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyEknSWxt7mnfkhFUIrbdHV7dQPRL02hYa9OzhuM9KVqrmNRJSkASLFJsMbrk96RHO5f0NNXXTCbNWOXFCUjKNcPZ-XBpPoG1M_bz3j0WgQ1buqWoQSw1g_CwRcFfMGZht_bjD2utVw3E/s400/DSC_5981-2__1587369577_126.57.191.104.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px;">Pour yourself a cup of coffee & enjoy an afternoon break with cookies</td></tr>
</tbody></table>
More cookie recipes. Yes, we need more cookies for this stressful time. I am baking small batches of cookies to enjoy a variety rather than having lots of the same type. Need to start planning ahead for the next flavor now that I have my craving for molasses satisfied.<br />
<br />
This recipe can be easily put together in about 20 minutes once the butter is softened. If you have some helpers around the house then even faster. Enjoy and see you for the next cookie recipe.<br />
<br />
<b>Recipe</b> (makes about 20 cookies)<br />
<div class="MsoNoSpacing">
85 grams butter (room temperature)<o:p></o:p></div>
<div class="MsoNoSpacing">
80 grams brown sugar <o:p></o:p></div>
<div class="MsoNoSpacing">
1 egg <o:p></o:p></div>
<div class="MsoNoSpacing">
45 grams molasses <o:p></o:p></div>
<div class="MsoNoSpacing">
220 grams flour <o:p></o:p></div>
<div class="MsoNoSpacing">
1 teaspoon baking soda <o:p></o:p></div>
<div class="MsoNoSpacing">
1/2 teaspoon ground cinnamon <o:p></o:p></div>
<div class="MsoNoSpacing">
1/2 teaspoon ground ginger <o:p></o:p></div>
<div class="MsoNoSpacing">
1/4 teaspoon ground cloves <o:p></o:p></div>
<div class="MsoNoSpacing">
Pinch of salt<o:p></o:p></div>
<div class="MsoNoSpacing">
50 grams granular or turbinado sugar, for rolling cookies<br />
<span style="font-family: inherit; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; text-indent: -0.25in;"><span style="font-family: Symbol;"><br /></span></span>
<span style="font-family: inherit; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; text-indent: -0.25in;"><span style="font-family: Symbol;">1.</span></span><span style="font-family: inherit; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; text-indent: -0.25in;"> In a large bowl, sift together the flour, baking soda, spices and salt.</span><br />
<span style="font-family: inherit; text-indent: -0.25in;">2. In another large bowl, mix together the butter and brown sugar using a small whisk. You can also use a stand mixer for this recipe.</span><br />
<span style="font-family: inherit; text-indent: -0.25in;">3. Mix in the egg and mix with the whisk then add the molasses and mix until well combined.</span><br />
<span style="font-family: inherit; text-indent: -0.25in;">4. Add the dry ingredients to the butter mixture in several portions and mix well using a spatula. </span><br />
<span style="font-family: inherit; text-indent: -0.25in;">5. Put the bowl of dough into the refrigerator for at least one hour to chill</span><br />
<span style="font-family: inherit; text-indent: -0.25in;">6. Form the dough into approximately 20 gram pieces each and roll in the sugar before placing on a baking tray. Leave some room between each piece since they will spread a little.</span><br />
<span style="font-family: inherit; text-indent: -0.25in;">7. Bake at 180 degrees Celsius for about 12 - 15 minutes but don't let them become too dark. </span></div>
<div class="MsoNoSpacing" style="margin-left: 0.5in; text-align: left; text-indent: -0.25in;">
<br /></div>
<div class="MsoNoSpacing" style="margin-left: 0.5in; text-align: left; text-indent: -0.25in;">
<o:p></o:p></div>
<br />Kathyhttp://www.blogger.com/profile/11659282134417826887noreply@blogger.com2日本、神奈川県35.4913535 139.28414334.663014000000004 137.9932495 36.319693 140.5750365tag:blogger.com,1999:blog-449289689436293448.post-22814503467165501832020-04-19T18:34:00.000+09:002020-04-20T15:56:14.522+09:00Covid Collaboration Polish ChałkaHope everyone has friends or acquaintances to help provide baking inspiration during quarantine. Luckily, Facebook can enable and help us create new contacts. Nothing like a group bake to add a little excitement to the quarantine routine.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe9n0tRKr_SExHo_n_bjNWTGFmAXDDmZb2HkCltVBksg7aj5z88QcLd_Dlt-uihQN-GgyI23jKDrHPFjYMQLVikbQJdr9Fvjk6roGvlQCNPFlolQK8ptFJVkITjnwM8947seqKvAkhpaw/s1600/DSC_5958__1587288100_126.57.191.104.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="282" data-original-width="400" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe9n0tRKr_SExHo_n_bjNWTGFmAXDDmZb2HkCltVBksg7aj5z88QcLd_Dlt-uihQN-GgyI23jKDrHPFjYMQLVikbQJdr9Fvjk6roGvlQCNPFlolQK8ptFJVkITjnwM8947seqKvAkhpaw/s400/DSC_5958__1587288100_126.57.191.104.jpg" width="400" /></a></div>
<br />
Among my FB friends, the baking challenge chosen was a Polish Chalka. This is a braided egg bread with raisins, if you choose, and is similar to a Jewish challah. The recipe was an inspiration from the <a href="https://www.thespruceeats.com/polish-egg-twist-bread-chalka-recipe-1136837" target="_blank">Spruce Eats</a> so please check the site for her full recipe, tips and tricks. I missed to bake bread at Easter and this satisfied my craving.<br />
<br />
The original recipe produced a large loaf of bread, and with only two people in my home, I decided to reduce the portions. Also, if you don't have a stand mixer handling a large amount of dough by hand is challenging.<br />
<br />
The below version is for a smaller bread but should be plenty for 4 - 5 people. I made a few tweaks, especially reducing the sugar.<br />
<br />
<b>Recipe</b><br />
85 grams butter (room temperature)<br />
100 grams sugar<br />
1/4 teaspoon salt<br />
170 grams milk<br />
6 grams instant dry yeast<br />
1 egg (room temperature)<br />
415 grams all purpose flour<br />
80 grams raisins (optional)<br />
<br />
1. In a large bowl, sift together the flour and yeast.<br />
2. In a saucepan, heat the milk to just boiling then pour into a bowl and cool lightly. Add the butter, sugar, egg and salt and mix thoroughly.<br />
3. Add the milk mixture in 4 - 5 portions to the flour so that it is easier to mix especially if you are it doing by hand. Use a spatula or bench scraper to mix the dough. If you have a stand mixer then you can use it with a dough hook to mix everything.<br />
4. Once thoroughly mixed, put on a flat board and knead the dough until smooth. The dough should be soft and supple. If it feels tough, spray lightly with water and knead until it begins to feel soft. Roll into a ball and let sit under a bowl for about 10 minutes.<br />
5. After the dough rests under the bowl, add the raisins and mix in thoroughly. Roll into a ball and put in a lightly greased bowl and cover with plastic wrap and let rise for 1 hour in a warm space.<br />
6. After the rise, divide into 3 equal pieces and shape into 3 logs about 35 cm long. Braid the logs together and place on a baking sheet. Lightly brush with egg wash.<br />
7. Let rise in a warm place for about 40 minutes. Bake at 190 degrees Celsius for about 30 minutes. If the bread starts to brown too quickly then cover with foil until baking is finished.<br />
8. Cool thoroughly before cutting.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSXux5_tQyhBdSfbV2Q_foXTLwg4sfBFZMfVD6F3QXs-3AhSWeLks4pCfx74ZGHU4CYQZWj6EtuqR4p-jEYbnDbybtFfVGaK3AarN59Ak0F6bHJLpS_t4cZQbXjitkmyhcvt1bLmd4dY8/s1600/DSC_5903__1587288157_126.57.191.104.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="267" data-original-width="400" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSXux5_tQyhBdSfbV2Q_foXTLwg4sfBFZMfVD6F3QXs-3AhSWeLks4pCfx74ZGHU4CYQZWj6EtuqR4p-jEYbnDbybtFfVGaK3AarN59Ak0F6bHJLpS_t4cZQbXjitkmyhcvt1bLmd4dY8/s400/DSC_5903__1587288157_126.57.191.104.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My braid was quite tight so was careful to bake thoroughly</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8_ZRaBr11o6iS0aGV7isz79r24kArqOEpoboaBLK5xfBATMK5H1IvKUz6k5Xh3123D1TfEXHQGDYYaUK6YSGTi53sDK-rSNWjJ18pxKCVBTO6fbTVC99qRItxH3B8QUkaGmCm0qW-nDE/s1600/DSC_5948__1587288210_126.57.191.104.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="267" data-original-width="400" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8_ZRaBr11o6iS0aGV7isz79r24kArqOEpoboaBLK5xfBATMK5H1IvKUz6k5Xh3123D1TfEXHQGDYYaUK6YSGTi53sDK-rSNWjJ18pxKCVBTO6fbTVC99qRItxH3B8QUkaGmCm0qW-nDE/s400/DSC_5948__1587288210_126.57.191.104.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bread with jam is a great breakfast</td></tr>
</tbody></table>
Kathyhttp://www.blogger.com/profile/11659282134417826887noreply@blogger.com1日本、神奈川県35.4913535 139.28414334.663014000000004 137.9932495 36.319693 140.5750365tag:blogger.com,1999:blog-449289689436293448.post-28061842821612729502020-04-12T20:38:00.001+09:002020-04-12T20:47:01.191+09:00Comforting Baked Custard PieWe are still at home and observing social distancing. Japan has not implemented the drastic lockdown rules as other countries have so we are waiting to see how that develops and in the meantime I am still baking. To compensate for all of the desserts, I bought a steps tracker to check steps and distance during the morning neighborhood walks.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS1wYvNAOA1r8ttBA0ICXEzxi_Uzry8-1Lj5V-UMRrTmzv4nAY0I_7wM2JN9z89wClkk2Fz13E-iLFnuLyo3lWYBbBoVevoNL3peh5fH2PXF-JvaAc83-YsJPQGsqpPcLkGhXIwq5-DVI/s1600/DSC_5849__1586687943_126.57.191.104.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="310" data-original-width="400" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS1wYvNAOA1r8ttBA0ICXEzxi_Uzry8-1Lj5V-UMRrTmzv4nAY0I_7wM2JN9z89wClkk2Fz13E-iLFnuLyo3lWYBbBoVevoNL3peh5fH2PXF-JvaAc83-YsJPQGsqpPcLkGhXIwq5-DVI/s400/DSC_5849__1586687943_126.57.191.104.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">New plates look good with the custard pie</td></tr>
</tbody></table>
<br />
While browsing recipes, the custard pie jumped out at me. I have never made one of these and definitely haven't eaten one for a long time as well. So, why not.<br />
<br />
Preparation is only about 15 minutes (add another 20 minutes if you make your own crust). Feel free to use a ready made crust if you really want to keep things simple. I think the custard recipe can be very forgiving if you need to either increase or decrease to fit your pie pan. I saw some recipes that included fresh cream in addition to the milk so depending on what is in your refrigerator feel free to experiment.<br />
<br />
<b>Pie Crust Recipe (fits 18 cm pie pan)</b><br />
<br />
100 grams cold butter<br />
1/2 egg<br />
1/4 teaspoon vinegar (such as apple vinegar)<br />
175 grams flour<br />
1/2 teaspoon salt<br />
1/2 teaspoon sugar<br />
<br />
Egg white from one egg (use the yolk in the custard below)<br />
<br />
<div style="background-color: white; box-sizing: border-box; clear: both; color: #4e4d4c; font-family: "Open Sans", sans-serif;">
1. Sift the flour, sugar and salt together in a bowl.</div>
<div style="background-color: white; box-sizing: border-box; clear: both; color: #4e4d4c; font-family: "Open Sans", sans-serif;">
2. In a measuring cup, mix the egg, vinegar and enough water to make 65 ml liquid.<br />
3. Cut the butter into small cubes and mix into the flour mixture using a pastry cutter. (You can also use a food processor for making the pie crust). Lastly, mix in the egg mixture.<br />
4. Lightly knead together on a flat board to blend all the ingredients well. Flatten into a large circle and cover in plastic wrap. Put in the refrigerator for about 20 - 30 minutes before using.<br />
5. Roll out the dough on a flat board to and fit in the pie pan. Cut off the excess dough with a knife. Brush the egg white around the inside of the pie dough.</div>
<span style="background-color: white; color: #4e4d4c; font-family: "open sans" , sans-serif;">6. Preheat the oven to 180 degrees Celsius and bake for about 10 minutes.</span><br />
<br />
<div style="background-color: white; border: 0px; color: #3a3a3a; font-family: "Open Sans", sans-serif; font-weight: 300; line-height: 1.2em; margin: 0px 0px 20px; padding: 0px;">
<span style="background-color: transparent;">I bought Karin Pfeiff-Boschek's book on pies and saw for the first time a crust recipe that used vinegar in the recipe. I tried it and I really like the texture of the dough since it is very easy to roll out. Here is the link to her site you want more information </span><a href="https://elegant-pie.com/" style="background-color: transparent;">https://elegant-pie.com/</a>.</div>
<br />
<b>Custard Pie</b><br />
<br />
3 eggs plus the egg yolk from above<br />
2 cups milk<br />
2 teaspoons sugar<br />
1/4 teaspoon salt<br />
2 teaspoons vanilla extract<br />
Nutmeg powder as needed<br />
<br />
1. In a large bowl mix the eggs, egg yolk, sugar, salt & vanilla extract with a small whisk until well mixed. Strain this through a sieve which will remove any egg parts which were not mixed.<br />
2. Pour into the warm baked pie shell and sprinkle with nutmeg powder and continue to bake at 180 degrees Celsius for about 30 minutes depending on your oven.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwNOFNP0UrY_DuWqzdNvxKkKCC0rCZbTSFyhk13YoNXAu4ofc2xwGEXkXdZYQad1ApsST_6UnQfK1kxY1D8hWHKSi0tq-hlifq0F_67k4BnpoKTQSgtxrJFfcM7XZEPWeInw25MTapFho/s1600/DSC_5804__1586688023_126.57.191.104.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="267" data-original-width="400" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwNOFNP0UrY_DuWqzdNvxKkKCC0rCZbTSFyhk13YoNXAu4ofc2xwGEXkXdZYQad1ApsST_6UnQfK1kxY1D8hWHKSi0tq-hlifq0F_67k4BnpoKTQSgtxrJFfcM7XZEPWeInw25MTapFho/s400/DSC_5804__1586688023_126.57.191.104.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I had extra batter and baked in small milk bottles</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMakXJlICREnwpPckNT0ZOyXcVfGInbxyBvpETAMFa7fxlxydbpQ8SPn0gk5JV7_T-QgPcyxIolf0O9p7VT8S7osQaqC4Gy5ttCCGKdJsnda8C9VDepTNdYMTalnrUTakJr2rs7OqhF4w/s1600/DSC_5829__1586687981_126.57.191.104.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="267" data-original-width="400" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMakXJlICREnwpPckNT0ZOyXcVfGInbxyBvpETAMFa7fxlxydbpQ8SPn0gk5JV7_T-QgPcyxIolf0O9p7VT8S7osQaqC4Gy5ttCCGKdJsnda8C9VDepTNdYMTalnrUTakJr2rs7OqhF4w/s400/DSC_5829__1586687981_126.57.191.104.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Full pie baked and ready to serve</td></tr>
</tbody></table>
<br />
<br />Kathyhttp://www.blogger.com/profile/11659282134417826887noreply@blogger.com2日本、神奈川県35.4913535 139.28414334.663014000000004 137.9932495 36.319693 140.5750365tag:blogger.com,1999:blog-449289689436293448.post-79205709883831051112020-04-05T17:47:00.000+09:002020-04-05T17:47:01.355+09:00Stay at Home Peanut Butter Cookies<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgSg0dQNXbeqMHmcrCBOd7Cy6aN3xXUJOi5_csA15jeQrByR1XVpGMzQT8QQ6T6ENAx6kaHZlkLUqD2fQ4enCkcc8iXZM7fW3ieiVSO3KMnMGRj5davL-j2iAxvuMrudT6kbO3swD1LrM/s1600/DSC_5617__1586074819_126.57.191.104.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="249" data-original-width="400" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgSg0dQNXbeqMHmcrCBOd7Cy6aN3xXUJOi5_csA15jeQrByR1XVpGMzQT8QQ6T6ENAx6kaHZlkLUqD2fQ4enCkcc8iXZM7fW3ieiVSO3KMnMGRj5davL-j2iAxvuMrudT6kbO3swD1LrM/s400/DSC_5617__1586074819_126.57.191.104.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Coffee & Cookies. Life is good.</td></tr>
</tbody></table>
Starting week four of working from home so having a few snacks around the house is a good thing -- or may be not. After watching the daily news though, gaining a few kilos is the least of the problems for most people right now.<br />
<br />
It is the beginning of April and Easter is in another week. I think we will be hunting eggs in our homes or yards with immediate family instead of going to church or having get togethers in restaurants. The only good news is the warmer weather and all of the blossoms are blooming. My neighborhood is an array of colors as the various cherry blossom trees, tulips and other flowers bloom.<br />
<br />
This recipe is quite easy, should be about 20 minutes at the most to put together.<br />
<br />
<b>Recipe</b><br />
(makes approximately 20 small cookies)<br />
<br />
150 grams all purpose flour<br />
1/2 teaspoon baking powder<br />
1/2 teaspoon baking soda<br />
1/4 teaspoon salt<br />
100 grams creamy peanut butter<br />
75 grams butter (room temperature)<br />
30 grams granular sugar<br />
30 grams brown sugar<br />
1 egg<br />
1 teaspoon vanilla<br />
<br />
1. In a bowl, whisk together the flour, baking powder, baking soda & salt.<br />
2. In another large bowl, soften the butter with a small whisk then add the sugars and mix thoroughly. Next add the egg in portions and continue mix. Add the peanut butter in several portions & mix. Lastly, add the vanilla.<br />
3. Use a spatula and mix in the flour in several portions. While you clean up, let the dough rest in the refrigerator for about 20 - 30 minutes.<br />
4. Use a spoon and divide the dough into about 20 - 25 grams pieces. Roll each piece into a ball and flatten with a fork to make a nice hatch design.<br />
<span style="background-color: white; font-family: inherit;">5. Bake at 170 degrees Celsius for about 15 - 18 minutes. </span><br />
<div style="background-color: white; border: currentcolor; box-sizing: border-box; color: #4e4d4c; font-family: "Open Sans", sans-serif; font-size: 14px;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAZQHsOjNRgct8yKmgqur67YhSJOqYOLD9N2tmEEL6KSfXC7rIDZYGNd_4_qHB9haJVqBvTzB8g7egp2A42fXVqNuBd_fArwO8iA967IyHcFmBx9qecgPOkgcsK9XnPircQF2bY1dVsZ4/s1600/DSC_5622__1586076140_126.57.191.104.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="267" data-original-width="400" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAZQHsOjNRgct8yKmgqur67YhSJOqYOLD9N2tmEEL6KSfXC7rIDZYGNd_4_qHB9haJVqBvTzB8g7egp2A42fXVqNuBd_fArwO8iA967IyHcFmBx9qecgPOkgcsK9XnPircQF2bY1dVsZ4/s400/DSC_5622__1586076140_126.57.191.104.jpg" width="400" /></a></div>
<div style="background-color: white; border: currentcolor; box-sizing: border-box; color: #4e4d4c; font-family: "Open Sans", sans-serif; font-size: 14px;">
<br /></div>
Kathyhttp://www.blogger.com/profile/11659282134417826887noreply@blogger.com0日本、神奈川県35.4913535 139.28414334.663014000000004 137.9932495 36.319693 140.5750365tag:blogger.com,1999:blog-449289689436293448.post-24359721368903939762020-03-31T20:54:00.000+09:002020-03-31T20:54:40.705+09:00Lockdown Banana BreadI live outside Tokyo and technically we are not in a lock down, yet, but I have been in a work-from-home situation since mid-March. Japan has been aware of the virus since February due to close proximity to China so this is an ongoing story. During this stay at home time, I've tried to show some constraint and only baked what could be reasonably consumed over a couple of days.<br />
<br />
Instead of making fancy and fussy cakes, I just feel like a simple, quick and easy snack. With an easy recipe, I've been able to prepare dinner and make dessert at the same time. First was chocolate chip cookies, then oatmeal cookies and lastly this delicious banana bread.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiThwEYReq1cnj2jpFKq6sGLeRm6lJosWh3wc3-OacAA-2U33dqQNS7e6BObyGfPOTHZONMTXy0-ijwzLCs3YDBFtHpj0OgtQYhBMJa6m3uapObiaMjB_Kf1eGqtHZ_1w1nmso8AMD1cs/s1600/DSC_5442-2__1585652680_126.57.191.104.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="314" data-original-width="400" height="313" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiThwEYReq1cnj2jpFKq6sGLeRm6lJosWh3wc3-OacAA-2U33dqQNS7e6BObyGfPOTHZONMTXy0-ijwzLCs3YDBFtHpj0OgtQYhBMJa6m3uapObiaMjB_Kf1eGqtHZ_1w1nmso8AMD1cs/s400/DSC_5442-2__1585652680_126.57.191.104.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Get the coffee ready</td></tr>
</tbody></table>
This simple recipe was borrowed from <a href="https://sallysbakingaddiction.com/best-banana-bread-recipe/" target="_blank">Sallysbakingaddiction</a> and I added a few chocolate chips and an extra banana on top for decoration. I reduced the brown sugar a bit since the ripe bananas provide enough sweetness and the vanilla really draws out the banana flavor.<br />
<br />
<b>Recipe</b><br />
<b>(Fits 2 baking pans)</b><br />
<br />
250 grams all purpose flour<br />
1 teaspoon baking soda<br />
1/4 teaspoon salt<br />
1/4 teaspoon cinnamon powder<br />
115 grams butter (room temperature)<br />
120 grams brown sugar<br />
2 eggs (room temperature)<br />
80 grams plain yogurt<br />
3 ripe bananas<br />
1 teaspoon vanilla extract<br />
40 grams chopped walnuts<br />
25 grams chocolate chips<br />
<br />
1. In a bowl, sift together the flour, baking soda, salt & cinnamon powder.<br />
2. In a small bowl, use a fork to mash 2 bananas.<br />
3. In another larger bowl, use a small whisk to mix the softened butter until smooth. Next add the brown sugar and mix thoroughly. Add each egg separately and mix gently until each egg is incorporated thoroughly. Lastly, add the yogurt, mashed bananas and vanilla extract.<br />
4. Add the flour mixture in portions to the butter mixture. Use can use a spatula or small whisk to mix. Lastly, add the nuts and chocolate chips.<br />
5. Lightly butter and flour the baking tins and then divide the batter evenly between the two tins. Peel and slice one banana lengthwise and put a slice on top of each tin in the middle of the batter.<br />
6. Preheat the oven and bake at 180 degrees Celsius for 35 - 40 minutes depending on your oven.<br />
7. After baking, cool for about 10 minutes before removing from the pan to cool completely.Kathyhttp://www.blogger.com/profile/11659282134417826887noreply@blogger.com0日本、神奈川県35.4913535 139.28414334.663014000000004 137.9932495 36.319693 140.5750365tag:blogger.com,1999:blog-449289689436293448.post-8740711755199308332020-01-19T22:08:00.004+09:002020-01-19T22:08:48.967+09:00Creamy Chocolate Raspberry Mousse Cake<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaSZRRSX1v0pydCdk8zrcWIq8cj7RMyKbwcGbPZ5LZ5whYA-3EPxPI1SYB1h9HADPyQc0svX6ZnujotgkNPAYWSgrjNoU_LNqBXq_YEYh52_Xchmgd0RwS0ECG4sL9IXN9M2zByvFtEg0/s1600/DSC_2548-2.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1125" data-original-width="1600" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaSZRRSX1v0pydCdk8zrcWIq8cj7RMyKbwcGbPZ5LZ5whYA-3EPxPI1SYB1h9HADPyQc0svX6ZnujotgkNPAYWSgrjNoU_LNqBXq_YEYh52_Xchmgd0RwS0ECG4sL9IXN9M2zByvFtEg0/s400/DSC_2548-2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Creamy chocolate mousse with raspberry gelatin</td></tr>
</tbody></table>
Winter is my season of choice for baking with chocolate. My house is not well insulated so it is chilly even with the heat on so basically a good place to work with chocolate.<br />
<br />
In this recipe you need to combine the warm chocolate with the warm anglais - keeping both at about the same temperature - and the room temperature can effect how these two mix together.<br />
<br />
This recipe does have several steps to it but you can make it a day ahead if you want to have it for a special dinner.<br />
<br />
I used an 18 cm x 6 cm baking ring to make this cake.<br />
<br />
<b>Cake</b><br />
<div class="MsoNoSpacing">
60 grams butter<o:p></o:p></div>
<div class="MsoNoSpacing">
40 grams sugar<o:p></o:p></div>
<div class="MsoNoSpacing">
1 egg yolk<o:p></o:p></div>
<div class="MsoNoSpacing">
2 egg whites (whites form 2 eggs)<o:p></o:p></div>
<div class="MsoNoSpacing">
40 grams sugar (to mix with egg whites)<o:p></o:p></div>
<div class="MsoNoSpacing">
60 grams flour<o:p></o:p></div>
<div class="MsoNoSpacing">
15 grams cocoa powder<o:p></o:p></div>
<div class="MsoNoSpacing">
1 tablespoon milk<br />
<span style="text-indent: -0.25in;"><br /></span>
<span style="text-indent: -0.25in;"><br /></span>
<div style="text-indent: 0px;">
<span style="text-indent: -0.25in;"><span style="font-family: inherit;">1. Sift the flour and cocoa powder together.</span></span></div>
<div style="text-indent: 0px;">
<span style="font-family: inherit;"><span style="text-indent: -0.25in;"><span style="mso-list: Ignore;">2.<span style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span></span><span style="text-indent: -0.25in;">Put the butter in a bowl and mix with a small
whisk until soft and then add the sugar& mix then add the egg yolk.</span></span></div>
<div style="text-indent: 0px;">
<span style="text-indent: -0.25in;"><span style="font-family: inherit;">3. In another bowl, mix the egg white with the
sugar until soft peaks form. Mix into the butter mixture in portions and mix
with a spatula. Add the flour mixture and. Lastly, add the milk and mix thoroughly.</span></span></div>
<div style="text-indent: 0px;">
<span style="font-family: inherit;"><span style="text-indent: -0.25in;">4. Fill the baking ring and b</span><span style="text-indent: -0.25in;">ake at 180 degrees Celsius for 15 – 20.</span></span></div>
</div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<o:p></o:p></div>
<div class="MsoNoSpacing" style="margin-left: .5in;">
<br /></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="color: #4e4d4c; font-family: inherit; font-size: 10.5pt;">Cream Raspberry (I used a 16 cm and 12 cm rings)</span></b></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: inherit;"><span style="color: #4e4d4c;">140 grams raspberry puree</span><span style="color: #4e4d4c;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: inherit;"><span style="color: #4e4d4c;">1 egg yolk</span><span style="color: #4e4d4c;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: inherit;"><span style="color: #4e4d4c;">1 egg</span><span style="color: #4e4d4c;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: inherit;"><span style="color: #4e4d4c;">40 grams sugar</span><span style="color: #4e4d4c;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: inherit;"><span style="color: #4e4d4c;">10 grams butter</span><span style="color: #4e4d4c;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: #4e4d4c; font-family: inherit;">3 grams gelatin</span><span style="color: #4e4d4c; font-family: "arial" , sans-serif;"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: #4e4d4c;">1.</span><span style="color: #4e4d4c; font-family: "times new roman" , serif;"> </span><span style="color: #4e4d4c;">Heat the puree in a sauce pan until lightly boiling.</span><span style="color: #4e4d4c; font-family: "arial" , sans-serif;"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: #4e4d4c;">2.</span><span style="color: #4e4d4c; font-family: "times new roman" , serif;"> </span><span style="color: #4e4d4c;">In a bowl, mix the egg yolk, egg & sugar and mix. Add in
the puree and mix then add back to the saucepan. Heat on low heat until just
lightly thickened.</span><span style="color: #4e4d4c; font-family: "arial" , sans-serif;"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: #4e4d4c;">3.</span><span style="color: #4e4d4c; font-family: "times new roman" , serif;"> </span><span style="color: #4e4d4c;">Take off the heat and add the gelatin and mix. Lastly, add the
butter and mix.</span><span style="color: #4e4d4c; font-family: "arial" , sans-serif;"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: #4e4d4c;">4.</span><span style="color: #4e4d4c; font-family: "times new roman" , serif;"> </span><span style="color: #4e4d4c;">Cool over ice water. Then pour into the rings which has plastic wrap sealed at the bottom. Place in the refrigerator until it
is firm.<span style="font-size: 10.5pt;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="color: #4e4d4c;">Chocolate Mousse<o:p></o:p></span></b></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: #4e4d4c;">135 grams milk<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: #4e4d4c;">2 egg yolks<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: #4e4d4c;">25 grams sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: #4e4d4c;">6 grams gelatin<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: #4e4d4c;">200 grams fresh cream <o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: #4e4d4c;">180 grams dark chocolate<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: #4e4d4c; text-indent: -0.25in;"><span style="mso-list: Ignore;"><span style="font-family: "times new roman"; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><br /></span></span></span>
<span style="color: #4e4d4c; text-indent: -0.25in;"><span style="mso-list: Ignore;"><span style="font-family: "times new roman"; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">1. </span></span></span><span style="color: #4e4d4c; text-indent: -0.25in;">Melt the chocolate over hot water and keep at about 40 degrees
Celsius.</span><br />
<span style="color: #4e4d4c; text-indent: -0.25in;">2. Whip the cream until a little stiff.</span><br />
<span style="color: #4e4d4c; text-indent: -0.25in;">3. Mix the sugar and the egg yolks. Heat the cream until just
boiling then add to the bowl with the egg mixture and then add back to the pan
and heat on a low heat until lightly thickened. Add the gelatin. Strain into
another bowl and lightly cool. The chocolate and egg mixture should be about
the same temperature.</span><br />
<span style="color: #4e4d4c; text-indent: -0.25in;">4. Mix the egg mixture into the chocolate in portions and use a
small whisk to combine.</span><br />
<span style="color: #4e4d4c; text-indent: -0.25in;"><span style="mso-list: Ignore;"><span style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">5.</span><span style="font-family: "times new roman"; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span></span><span style="color: #4e4d4c; text-indent: -0.25in;">Scoop some of the whipped cream
into the chocolate mixture and use a spatula to mix together. Add the remaining
cream in portions and mix.</span><br />
<span style="color: #4e4d4c; text-indent: -0.25in;"><br /></span>
<span style="color: #4e4d4c; text-indent: -0.25in;"><b>Putting the cake together</b></span><br />
<span style="color: #4e4d4c; text-indent: -0.25in;">1. Place the large 18 cm ring on a cake plate and place a mousse film inside. Place the cake inside and cover with about 2 tablespoons raspberry or strawberry jam. Next add a small amount of mousse and spread evenly. Next put the 16cm cream raspberry gel on the mousse and fill with the mousse. Lastly, add the 12 cm cream raspberry gel on the top. </span><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="color: #4e4d4c; text-indent: -0.25in;">2. Use any remaining mousse to put into a pastry bag for decoration.</span><br />
<span style="color: #4e4d4c; text-indent: -0.25in;"><br /></span>
<span style="color: #4e4d4c; text-indent: -0.25in;"><br /></span>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsJEdjVp7wW49KWiR24iv8jNgpyzcm74lXdgKpEeSIJxXbyNa3GRKUZEwVl5RUr5IfgVkCtsbGVvt_tvyDZCfK-eh3qGNKzPIkS5NAEB3Ipzp-edswHMyg1j7YLiuU8HGVKhmkmpFX4dM/s1600/DSC_0884-2__1579439216_220.99.155.176.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="267" data-original-width="400" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsJEdjVp7wW49KWiR24iv8jNgpyzcm74lXdgKpEeSIJxXbyNa3GRKUZEwVl5RUr5IfgVkCtsbGVvt_tvyDZCfK-eh3qGNKzPIkS5NAEB3Ipzp-edswHMyg1j7YLiuU8HGVKhmkmpFX4dM/s400/DSC_0884-2__1579439216_220.99.155.176.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready for dessert</td></tr>
</tbody></table>
<span style="color: #4e4d4c; text-indent: -0.25in;"><br /></span>
<span style="color: #4e4d4c; text-indent: -0.25in;"><br /></span>
<span style="color: #4e4d4c; text-indent: -0.25in;"><br /></span></div>
<br />Kathyhttp://www.blogger.com/profile/11659282134417826887noreply@blogger.com0Kanagawa, Japan35.4913535 139.2841429999999734.663014000000004 137.99324949999996 36.319693 140.57503649999998tag:blogger.com,1999:blog-449289689436293448.post-39485421031907564112020-01-05T21:39:00.001+09:002020-01-05T21:43:42.037+09:00Icelandic Vinarterta cakeI visited Iceland in 2019 and while going through the Copenhagen airport I found a wonderful cookbook about Scandinavia and Icelandic desserts. The cookbook weighed at least 2 kilos (about 3 pounds) and luckily I was on my way home so I didn't have to carry it around too much.<br />
<br />
Unfortunately I did not eat this cake while I was in Iceland but after seeing the recipe in the cookbook, I wanted to try it. I think this is a fun recipe to make with kids since you can't get into too much trouble. Basically, this cake is made of several layers with jam between each layer. Simplicity at its finest.<br />
<br />
I had extra dough after lots of baking so I froze it and later used it for a pie dough and it turned out quite nicely.<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGn-h19aghhpgtEssDZPIqkUf6npxnbpSExIYZAQzGwlh_cXYGAwecSbggkLqa-AHtTVuXyh7v9wdOIBvDMwK5kWw8xLpecM2DULRWa81q-Mu9C3EVe_gjX_vtVLMqsLUE9LyV3BEZ_ZI/s1600/DSC_7107.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1068" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGn-h19aghhpgtEssDZPIqkUf6npxnbpSExIYZAQzGwlh_cXYGAwecSbggkLqa-AHtTVuXyh7v9wdOIBvDMwK5kWw8xLpecM2DULRWa81q-Mu9C3EVe_gjX_vtVLMqsLUE9LyV3BEZ_ZI/s400/DSC_7107.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Deliciously simple</td></tr>
</tbody></table>
<br />
<br />
<div class="MsoNormal" style="text-align: center;">
<b><span style="font-size: 16.0pt; line-height: 107%;"><br /></span></b></div>
<div class="MsoNormal" style="text-align: left;">
<b><span style="font-size: 16.0pt; line-height: 107%;">Ingredients<o:p></o:p></span></b></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNoSpacing">
100 grams butter (room temperature)<o:p></o:p></div>
<div class="MsoNoSpacing">
100 grams sugar<o:p></o:p></div>
<div class="MsoNoSpacing">
3/4 egg<o:p></o:p></div>
<div class="MsoNoSpacing">
187 grams flour<o:p></o:p></div>
<div class="MsoNoSpacing">
1/2 teaspoon baking soda<o:p></o:p></div>
<div class="MsoNoSpacing">
1/8 teaspoon baking powder<o:p></o:p></div>
<div class="MsoNoSpacing">
Pinch of cardamom powder<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoListParagraphCxSpFirst" style="margin-left: 22.5pt; mso-add-space: auto; mso-list: l0 level1 lfo1; tab-stops: 9.0pt; text-indent: -22.5pt;">
<!--[if !supportLists]--><span style="font-size: 12.0pt; line-height: 107%; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-size: 12.0pt; line-height: 107%; mso-bidi-font-weight: bold;">In a bowl, mix the butter and sugar. Add the eggs in
portions and continue to mix after adding each portion. Add the flour mixture
in portions and mix well.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: 22.5pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -22.5pt;">
<!--[if !supportLists]--><span style="font-size: 12.0pt; line-height: 107%; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-size: 12.0pt; line-height: 107%; mso-bidi-font-weight: bold;">Refrigerate dough for about 1 hour before using.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: 22.5pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -22.5pt;">
<!--[if !supportLists]--><span style="font-size: 12.0pt; line-height: 107%; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-size: 12.0pt; line-height: 107%; mso-bidi-font-weight: bold;">Roll out the disks and place on baking sheet lined
with baking paper.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: 22.5pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -22.5pt;">
<!--[if !supportLists]--><span style="font-size: 12.0pt; line-height: 107%; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-size: 12.0pt; line-height: 107%; mso-bidi-font-weight: bold;">Bake at 180 degrees Celsius for about 10 minutes. Do
not over bake since the cake will be too crunchy.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpLast" style="margin-left: 22.5pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -22.5pt;">
<!--[if !supportLists]--><span style="font-size: 12.0pt; line-height: 107%; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-size: 12.0pt; line-height: 107%; mso-bidi-font-weight: bold;">Sandwich the cake with your favorite jam. This can
be done while the cakes are still warm. <o:p></o:p></span></div>
<br />Kathyhttp://www.blogger.com/profile/11659282134417826887noreply@blogger.com0Kanagawa, Japan35.4913535 139.2841429999999734.663014000000004 137.99324949999996 36.319693 140.57503649999998tag:blogger.com,1999:blog-449289689436293448.post-40341574525526287732020-01-04T18:59:00.000+09:002020-01-04T18:59:31.394+09:00Delicious Date and Walnut Loaf<div class="separator" style="clear: both; text-align: left;">
This is a hearty loaf cake which matches well with cold weather or as many parts of the world enjoy dates and figs throughout the year this is for you too. I live in Japan and dates are not very popular so this recipe has helped push me to enjoy fruits that normally I would not experience if I did not bake for myself.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0VGmrQW6imajlJNwnEmHKR0iCkTlidEvlTDo-5wL6MCvwRufbnZVFqkpn5-YAaC3e3XjUl1AY2syTfacv1wNdNTfd64i_kD-XBm8ASFVL3ldiS7qmJsmWnXFMfFQhopoo4G9fYeUBHOs/s1600/DSC_6073-min.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1068" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0VGmrQW6imajlJNwnEmHKR0iCkTlidEvlTDo-5wL6MCvwRufbnZVFqkpn5-YAaC3e3XjUl1AY2syTfacv1wNdNTfd64i_kD-XBm8ASFVL3ldiS7qmJsmWnXFMfFQhopoo4G9fYeUBHOs/s400/DSC_6073-min.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sliced dried figs decorate the top</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<b>Ingredients</b><br />
<div class="MsoNoSpacing">
100 grams dates <o:p></o:p></div>
<div class="MsoNoSpacing">
50 grams soft figs <o:p></o:p></div>
<div class="MsoNoSpacing">
1 tablespoon molasses <o:p></o:p></div>
<div class="MsoNoSpacing">
1 tablespoon baking soda <o:p></o:p></div>
<div class="MsoNoSpacing">
150 grams warm water <o:p></o:p></div>
<div class="MsoNoSpacing">
200 grams flour <o:p></o:p></div>
<div class="MsoNoSpacing">
½ teaspoon baking powder <o:p></o:p></div>
<div class="MsoNoSpacing">
½ teaspoon cinnamon <o:p></o:p></div>
<div class="MsoNoSpacing">
70 grams brown sugar <o:p></o:p></div>
<div class="MsoNoSpacing">
50 grams room temperature butter <o:p></o:p></div>
<div class="MsoNoSpacing">
1 egg <o:p></o:p></div>
<div class="MsoNoSpacing">
30 grams walnuts (cut to bite size pieces) <o:p></o:p></div>
<div class="MsoNoSpacing">
20 grams milk <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="text-indent: 0px;">
<span style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; text-indent: -0.25in;">1. </span><span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; text-indent: -0.25in;"> </span><span style="text-indent: -0.25in;">Cut the dates and figs to bite size pieces. Heat
the water, baking soda, dates and figs and molasses in a small sauce pan on a low heat for
2 -3 minutes. Pour into a bowl and cool.</span></div>
<div class="MsoNormal" style="text-indent: 0px;">
<span style="text-indent: -0.25in;">2. Heat the butter in a sauce pan until it turns a light brown
color. Remove from the heat and pour into a bowl to cool.</span></div>
<div class="MsoNormal" style="text-indent: 0px;">
<span style="text-indent: -0.25in;">3. In a bowl sift together the flour, baking
powder, brown sugar, and cinnamon. Add the dry fruit/water mixture in portions. Next
add </span><span style="text-indent: -0.25in;"> </span><span style="text-indent: -0.25in;">the egg in portions, the milk, and then the
butter in portions. Lastly, add the walnuts.</span></div>
<div class="MsoNormal" style="text-indent: 0px;">
<span style="text-indent: -0.25in;">4. Pour into a baking loaf which has been lightly buttered and floured and bake in preheated oven (180 degrees
Celsius) for 40 – 45 minutes.</span></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<o:p></o:p></div>
<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEithXR08Tva6cSshOpS3-QIfXhfg3Mg40BIdPBTOc7euz9AKENiaHfOojvfQjuCN0kd5c8tSNQxGdw7mb1rSsyVFUhOGySETQYwhqX7zMJic6tmuvcLPmY_OniK1cTQvIJS5PYQcmawUMk/s1600/DSC_3961+%25282%2529-min.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1068" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEithXR08Tva6cSshOpS3-QIfXhfg3Mg40BIdPBTOc7euz9AKENiaHfOojvfQjuCN0kd5c8tSNQxGdw7mb1rSsyVFUhOGySETQYwhqX7zMJic6tmuvcLPmY_OniK1cTQvIJS5PYQcmawUMk/s400/DSC_3961+%25282%2529-min.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The generous amount of fruits makes this a delicious cake</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8AJ2MzDZilRvYegqP1sN5L2Vw-AfN4GFj7NfzOMjjD6-gXsUctHRoun-V0dHl3TfW-FxiLJT-bskksHMPAje87FJsfQ10wktoaKqkg9R382F_ol81K9fRtG3IjwLKtlz7AU5xaITPzsU/s1600/DSC_3958+%25282%2529-min.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="981" data-original-width="1600" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8AJ2MzDZilRvYegqP1sN5L2Vw-AfN4GFj7NfzOMjjD6-gXsUctHRoun-V0dHl3TfW-FxiLJT-bskksHMPAje87FJsfQ10wktoaKqkg9R382F_ol81K9fRtG3IjwLKtlz7AU5xaITPzsU/s400/DSC_3958+%25282%2529-min.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Right out of the oven<br />Baking paper is used instead of butter & flour to line the baking tin</td></tr>
</tbody></table>
Kathyhttp://www.blogger.com/profile/11659282134417826887noreply@blogger.com0Kanagawa, Japan35.4913535 139.2841429999999734.663014000000004 137.99324949999996 36.319693 140.57503649999998tag:blogger.com,1999:blog-449289689436293448.post-15712485081711851642020-01-04T17:26:00.000+09:002020-01-04T17:26:08.216+09:00Very British Victoria Sponge Cake<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAnYbyRS-rDDralbiiDwG3Zxfmdp88qq8nqqvP6aJnGfH_DJol9uhFQZVHXV2IgR9lkZ020kq8dZzLH7H4K4faSIc0ELzTua2g8HXmLMDj9wioOwtQqn5jHthow2q0zJaSsbjuPQVa_Kc/s1600/DSC_6108-min.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1068" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAnYbyRS-rDDralbiiDwG3Zxfmdp88qq8nqqvP6aJnGfH_DJol9uhFQZVHXV2IgR9lkZ020kq8dZzLH7H4K4faSIc0ELzTua2g8HXmLMDj9wioOwtQqn5jHthow2q0zJaSsbjuPQVa_Kc/s400/DSC_6108-min.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Simplicity at its best</td></tr>
</tbody></table>
<br />
This cake is simplicity at its best. Not too much fuss and probably no extra shopping needed. <br />
<br />
Don't be limited to the traditional filling of raspberry jam but go a little crazy and use something like Nutella for a winter version or lemon curd for a summer version. Fresh strawberries or blueberries sound quite nice to add extra zest to the cake.<br />
<br />
<br />
<br />
<br />
<span style="text-indent: -0.25in;">225 grams room temperature butter</span><br />
<div class="MsoNoSpacing">
<span style="text-indent: -0.25in;">225 grams sugar</span></div>
<div class="MsoNoSpacing">
<span style="text-indent: -0.25in;">4 eggs (room temperature)</span></div>
<div class="MsoNoSpacing">
<span style="text-indent: -0.25in;">225 grams flour </span></div>
<div class="MsoNoSpacing">
<span style="text-indent: -0.25in;">2 teaspoons baking powder </span></div>
<div class="MsoNoSpacing">
<span style="text-indent: -0.25in;">2 tablespoons milk</span></div>
<div class="MsoNoSpacing">
<span style="text-indent: -0.25in;"><br /></span></div>
<div style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<o:p> </o:p><span style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">1. </span><span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span><!--[endif]-->Sift the flour and baking powder together.<br />2.<span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span><!--[endif]-->Put the butter in a bowl and mix with a hand
mixer then gradually add the sugar. After everything is mixed well add the eggs
in several portions and continue to mix.<br />3.<span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span>Add the flour mixture in portions and mix with a spatula. Lastly, add
in the milk and mix with a spatula.</div>
<div style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
4. Divide the cake into two cake pans which have been buttered and floured.</div>
<div style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="text-indent: -0.25in;"> 5. Bake in a preheated 170 degrees Celsius oven. Bake for 20 – 25 minutes.
Remove from the pans and cool before adding the filling.</span></div>
<div class="MsoNoSpacing">
<o:p></o:p></div>
<div class="MsoNoSpacing">
<o:p></o:p></div>
<div class="MsoNoSpacing">
<o:p></o:p></div>
<div class="MsoNoSpacing">
<o:p></o:p></div>
<div class="MsoNoSpacing">
<o:p></o:p></div>
<div class="MsoNoSpacing">
<o:p></o:p></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<o:p></o:p></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Filling:<o:p></o:p></b></div>
<div class="MsoNoSpacing">
50 grams fresh whipped cream<o:p></o:p></div>
<div class="MsoNoSpacing">
50 grams raspberry jam<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]-->1.<span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span>Whip the fresh cream until just soft peaks form.
Spread on the cake then spread the jam on top. Lastly, dust the top of the cake with powdered sugar. </div>
<span style="font-family: "Calibri",sans-serif; font-size: 11.0pt; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: 游明朝; mso-fareast-language: JA; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;"><br /></span>
<span style="font-family: "Calibri",sans-serif; font-size: 11.0pt; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: 游明朝; mso-fareast-language: JA; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYarwA4BxhxMb8S58rCIbjt7LsmaeyD63iDm75CGnoINseSF_L3iwshQ-HW1SYGyb_svSUx1BLU8rqG6EN_iYziMKbRCFfdPxEQwoVDdAvqnAvpH_gogiDQa-6ke4cpjiGmstlE47_wNc/s1600/DSC_3992+%25282%2529-min.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1068" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYarwA4BxhxMb8S58rCIbjt7LsmaeyD63iDm75CGnoINseSF_L3iwshQ-HW1SYGyb_svSUx1BLU8rqG6EN_iYziMKbRCFfdPxEQwoVDdAvqnAvpH_gogiDQa-6ke4cpjiGmstlE47_wNc/s320/DSC_3992+%25282%2529-min.JPG" width="320" /></a></div>
<span style="font-family: Calibri, sans-serif; font-size: 14.6667px; line-height: 107%;"></span><br />
<div style="text-align: center;">
<br /></div>
Kathyhttp://www.blogger.com/profile/11659282134417826887noreply@blogger.com0tag:blogger.com,1999:blog-449289689436293448.post-64068118285179963732019-02-03T20:55:00.000+09:002019-04-21T21:05:48.035+09:00Colorful Macarons<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS14OgI3jU2lzipCU1AgbPxI-uoVCDf-tU8e0aH_zy2yL8KE8uLIN8mGIrfP_RqDDDJo6VjJwc8oDDjdRwV8IapjnxSFfgoL2nBYCZUU-C8h5xhIxSJt7xyL8Nh5X9ocJFNaHRovW1kv0/s1600/DSC_7266-2__1555847997_220.99.155.176.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="267" data-original-width="400" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS14OgI3jU2lzipCU1AgbPxI-uoVCDf-tU8e0aH_zy2yL8KE8uLIN8mGIrfP_RqDDDJo6VjJwc8oDDjdRwV8IapjnxSFfgoL2nBYCZUU-C8h5xhIxSJt7xyL8Nh5X9ocJFNaHRovW1kv0/s400/DSC_7266-2__1555847997_220.99.155.176.jpg" width="400" /></a></div>
<br />
<br />
<br />
French macarons, who is up for a challenge? Actually, they aren't really that bad to make at home. There are a lot of tips, tricks and recipes on the web so let me add mine as well.<br />
<br />
My first recommendation is to prepare the baking sheets and piping bag before starting to make the batter. It is better to have everything ready to go once the batter is finished.<br />
<br />
Recipe and detailed instructions are below.<br />
<br />
Recipe<br />
75 grams almond flour (often called almond powder)<br />
75 grams powdered sugar<br />
50 grams egg white (divided into 25 grams in 2 bowls)<br />
8 grams granular sugar<br />
75 grams granular sugar plus 25 grams water<br />
<br />
1. In a bowl, sift together the almond flour and powdered sugar. Add 25 grams of the egg white and mix with a spatula.<br />
2. Mix the other 25 grams egg white with a hand mixer and once the eggs start to become foamy then add the sugar. Mix until soft peaks form.<br />
3. In a saucepan, heat the water and sugar (75 grams) on medium heat until the mixture reaches 110 degrees C.<br />
4. Pour the hot sugar mixture into the bowl with the meringue and continue to mix while pouring in the hot sugar. While pouring the hot sugar be careful since it is very hot and you can get burned easily. Mix for about 6 - 8 minutes until the mixture starts to cool and becomes a little firm.<br />
5. Add the powdered sugar mixture in portions and mix with a spatula. Mix gently using a circular motion just enough to combine everything well. Do not over mix.<br />
6. Put the batter into a piping bag and squirt small circles on a baking sheet. Keep the size consistent and leave a little space between each cookie. Dip your finger lightly in water and tap down any peaks left from the piping bag.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJAr29qGjvteNNVhp0LEs3VtHs6zvC93bq-rCvJM2Jmd2ax00N_dWIZmg9nAMB0KIcisC-g3S5vpA5LfBvsCHVaWbEz6zOqCYQ39V57oTTL-OH6I8TC_wli7D6bg56_QMg_FLW01IXgWc/s1600/DSC00072+%25282%2529.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1159" data-original-width="1600" height="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJAr29qGjvteNNVhp0LEs3VtHs6zvC93bq-rCvJM2Jmd2ax00N_dWIZmg9nAMB0KIcisC-g3S5vpA5LfBvsCHVaWbEz6zOqCYQ39V57oTTL-OH6I8TC_wli7D6bg56_QMg_FLW01IXgWc/s320/DSC00072+%25282%2529.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Macarons piped on a silpat sheet</span></td></tr>
</tbody></table>
7. Bake at 150 degrees C. for about 15 - 19 minutes. Do not open oven door while they are baking.<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAuDppvXG0DEczLZQu-j6Qjqyrx4l1NMljZzWj6Qzlr86NjjMc1e0tKUvvbnt3nwFeGUc3TsoNpuJRP7lOmPAc8jSZqLklx4nqvNn-ZOz7MbblmXvYN7d0FnbN9dGbjdTi3R6MNCANAbM/s1600/DSC00074.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1086" data-original-width="1600" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAuDppvXG0DEczLZQu-j6Qjqyrx4l1NMljZzWj6Qzlr86NjjMc1e0tKUvvbnt3nwFeGUc3TsoNpuJRP7lOmPAc8jSZqLklx4nqvNn-ZOz7MbblmXvYN7d0FnbN9dGbjdTi3R6MNCANAbM/s400/DSC00074.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
Piping bag with nozzle</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiit7iRXsvwV6SiV9s6lKS5U9NGLQZ0d59TiULWj9Ks6Pw0LFd5DYyDIYVc_JQl5-vWmBITByZVZ7pbPRGzfQUQvd2UmUIQVMrQDdn5FwmM9sgc2yDNBfc7ll3lp7GU7WPIaDqLIc0vGZ4/s1600/DSC_7156-2__1555848187_220.99.155.176+%25281%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="267" data-original-width="400" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiit7iRXsvwV6SiV9s6lKS5U9NGLQZ0d59TiULWj9Ks6Pw0LFd5DYyDIYVc_JQl5-vWmBITByZVZ7pbPRGzfQUQvd2UmUIQVMrQDdn5FwmM9sgc2yDNBfc7ll3lp7GU7WPIaDqLIc0vGZ4/s400/DSC_7156-2__1555848187_220.99.155.176+%25281%2529.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Just add coffee!</td></tr>
</tbody></table>
Kathyhttp://www.blogger.com/profile/11659282134417826887noreply@blogger.com2Kanagawa Prefecture, Japan35.4475073 139.642344634.619166799999995 138.3514511 36.2758478 140.9332381tag:blogger.com,1999:blog-449289689436293448.post-61277865970819326362019-01-27T20:16:00.001+09:002019-01-27T20:19:56.826+09:00Delicious Tiramisu Mousse Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigLUhTZmXuSimZLtzSy9xbgb7Ksrn6re2bAobJU1X0ol-JwUgxhf6fc1z5GxsmYSn4Ldo2VLXKi9GeE6ZfkR5zZsDe7aw6aS3U8BOxg7sn4mQKMvnVkrqvnzaAwqD5k9cnvGU5h5uaSRY/s1600/DSC_3215.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1068" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigLUhTZmXuSimZLtzSy9xbgb7Ksrn6re2bAobJU1X0ol-JwUgxhf6fc1z5GxsmYSn4Ldo2VLXKi9GeE6ZfkR5zZsDe7aw6aS3U8BOxg7sn4mQKMvnVkrqvnzaAwqD5k9cnvGU5h5uaSRY/s400/DSC_3215.JPG" width="400" /></a></div>
<br />
<br />
This cake has several steps to it so you may be a bit hesitant to tackle this, however, if you can find a kitchen helper then the process will fly by. The cake has four steps - bake the cake, make the mascarpone mousse, coffee chocolate mousse and lastly the chocolate mousse. The finished product is very delicious and is a great dessert to impress your friends and family.<br />
<br />
The recipe below is enough for a cake that fits a cake ring 18 cm x 6 cm. Overall, the cake will take about 2 hours or less to put together. Each step is done separately so it is easy to do other activities around the house while making the cake. Please allow about 3 hours for the cake to set in the refrigerator before serving.<br />
<br />
To use a baking ring for a mousse cake, you can either line the inside of the ring with mousse film for easy removal or if you don't use the film you can remove the cake by heating the outside of the ring with a kitchen torch which loosens the mousse and allows the ring to be lifted off easily.<br />
<br />
You can put the cake together as you finish each step. For each of the mousses, once the gelatin and chocolate are combined the mixture can become firm quickly so be ready to use the mousse once you make it.<br />
<br />
Here is the full recipe. Please feel free to use short cuts or substitutions as you like.<br />
<br />
<br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: 2.25pt;">
<b><span style="color: #666666; font-family: "verdana" , sans-serif; font-size: 9.0pt; letter-spacing: 0.2pt;">Genoise Cake <o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -10.5pt; margin-right: 0in; margin-top: 0in;">
<span style="color: #666666; font-family: "verdana" , sans-serif; font-size: 9.0pt; letter-spacing: 0.2pt;"> </span><span style="color: #666666; letter-spacing: 0.2pt;"><span style="font-family: inherit;">2 eggs<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -10.5pt; margin-right: 0in; margin-top: 0in;">
<span style="color: #666666; letter-spacing: 0.2pt;"><span style="font-family: inherit;"> 45 grams sugar<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -10.5pt; margin-right: 0in; margin-top: 0in;">
<span style="color: #666666; letter-spacing: 0.2pt;"><span style="font-family: inherit;"> 60 grams flour<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -10.5pt; margin-right: 0in; margin-top: 0in;">
<span style="color: #666666; letter-spacing: 0.2pt;"><span style="font-family: inherit;"> 10 grams cornstarch<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -10.5pt; margin-right: 0in; margin-top: 0in;">
<span style="color: #666666; letter-spacing: 0.2pt;"><span style="font-family: inherit;"> 1 pinch salt<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -10.5pt; margin-right: 0in; margin-top: 0in;">
<span style="color: #666666; letter-spacing: 0.2pt;"><span style="font-family: inherit;"> 20 grams butter, melted</span><span style="font-family: "verdana" , sans-serif; font-size: 9pt;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -10.5pt; margin-right: 0in; margin-top: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 22.5pt; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -31.5pt;">
<!--[if !supportLists]--><span style="color: #666666; letter-spacing: 0.2pt;"><span style="font-family: "verdana" , sans-serif; font-size: 9pt;"> </span><span style="font-family: inherit;">1.<span style="font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><!--[endif]--><span style="color: #666666; letter-spacing: 0.2pt;"><span style="font-family: inherit;">Mix the eggs with sugar with a hand mixer
for a few minutes until tripled in volume.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 22.5pt; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -31.5pt;">
<!--[if !supportLists]--><span style="font-family: inherit;"><span style="color: #666666; letter-spacing: 0.2pt;"><span style="mso-list: Ignore;"> 2.<span style="font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="color: #666666; letter-spacing: 0.2pt;">Sift the flour, salt and cornstarch in a
bowl together then add to the whipped eggs in portions and mix using a spatula.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 22.5pt; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -31.5pt;">
<!--[if !supportLists]--><span style="font-family: inherit;"><span style="color: #666666; letter-spacing: 0.2pt;"><span style="mso-list: Ignore;"> 3.<span style="font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="color: #666666; letter-spacing: 0.2pt;">Take a few spoonfuls of batter and add to
the melted butter. Transfer the mix back to the batter and mix gently.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 22.5pt; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -31.5pt;">
<!--[if !supportLists]--><span style="font-family: inherit;"><span style="color: #666666; letter-spacing: 0.2pt;"><span style="mso-list: Ignore;"> 4.<span style="font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><!--[endif]--><span style="color: #666666; letter-spacing: 0.2pt;">Pour the batter in an 18 cm baking ring and bake
for 15 - 20 minutes at 180 C.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 22.5pt; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -31.5pt;">
<!--[if !supportLists]--><span style="font-family: inherit;"><span style="color: #666666; letter-spacing: 0.2pt;"><span style="mso-list: Ignore;"> 5.<span style="font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span></span><span style="color: #666666; letter-spacing: 0.2pt;"><span style="font-family: inherit;">When done, cool and set aside.</span><span style="font-family: "verdana" , sans-serif; font-size: 9pt;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 22.5pt; margin-right: 0in; margin-top: 0in; text-indent: -31.5pt;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -10.5pt; margin-right: 0in; margin-top: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 2.25pt;">
<b><span style="color: #666666; letter-spacing: 0.2pt;"><span style="font-family: inherit;">Coffee syrup (to brush on the genoise cake)<o:p></o:p></span></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -10.5pt; margin-right: 0in; margin-top: 0in;">
<span style="color: #666666; letter-spacing: 0.2pt;"><span style="font-family: inherit;"> 50 ml coffee<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -10.5pt; margin-right: 0in; margin-top: 0in;">
<span style="color: #666666; letter-spacing: 0.2pt;"><span style="font-family: inherit;"> 5 g sugar<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -10.5pt; margin-right: 0in; margin-top: 0in;">
<br /></div>
<div class="MsoListParagraph" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 7.5pt; margin-right: 0in; margin-top: 0in; mso-add-space: auto; mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: inherit;"><span style="color: #666666; letter-spacing: 0.2pt;"><span style="mso-list: Ignore;"> 1.<span style="font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]--></span><span style="color: #666666; letter-spacing: 0.2pt;"><span style="font-family: inherit;">Prepare the coffee and let it cool before brushing on the cake.</span><span style="font-family: "verdana" , sans-serif; font-size: 9pt;"><o:p></o:p></span></span></div>
<div class="MsoListParagraph" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 7.5pt; margin-right: 0in; margin-top: 0in; mso-add-space: auto; mso-list: l1 level1 lfo2; text-indent: -.25in;">
<span style="color: #666666; letter-spacing: 0.2pt;"><span style="font-family: inherit;"><br /></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 2.25pt;">
<b><span style="color: #666666; letter-spacing: 0.2pt;"><span style="font-family: inherit;">Mascarpone mousse (spread on top of the coffee syrup)<o:p></o:p></span></span></b></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -10.5pt; margin-right: 0in; margin-top: 0in;">
<span style="color: #666666; letter-spacing: 0.2pt;"><span style="font-family: inherit;"> 100 grams mascarpone cheese (room temperature)<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -10.5pt; margin-right: 0in; margin-top: 0in;">
<span style="color: #666666; letter-spacing: 0.2pt;"><span style="font-family: inherit;"> 1 teaspoon vanilla <o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -10.5pt; margin-right: 0in; margin-top: 0in;">
<span style="color: #666666; letter-spacing: 0.2pt;"><span style="font-family: inherit;"> 4 grams gelatin sheets<o:p></o:p></span></span></div>
<div class="MsoListParagraph" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 7.5pt; margin-right: 0in; margin-top: 0in; mso-add-space: auto; mso-list: l0 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: inherit;"><span style="color: #666666; letter-spacing: 0.2pt;"> 100<span style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><!--[endif]--><span style="color: #666666; letter-spacing: 0.2pt;"> grams white chocolate,
melted <o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -10.5pt; margin-right: 0in; margin-top: 0in;">
<span style="color: #666666; letter-spacing: 0.2pt;"><span style="font-family: inherit;"> 50 grams fresh cream<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 22.5pt; margin-right: 0in; margin-top: 0in; mso-list: l1 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: inherit;"><span style="color: #666666; letter-spacing: 0.2pt;">1.<span style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #666666; letter-spacing: 0.2pt;">Soften the gelatin in cold water. Heat the
cream to lightly boiling then turn off the heat. Then add the gelatin and melt.<o:p></o:p></span></span></div>
<div class="MsoListParagraph" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 7.5pt; margin-right: 0in; margin-top: 0in; mso-add-space: auto; mso-list: l1 level1 lfo2; text-indent: -.25in;">
</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 22.5pt; margin-right: 0in; margin-top: 0in; mso-list: l1 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: inherit;"><span style="color: #666666; letter-spacing: 0.2pt;">2.<span style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--></span><span style="color: #666666; letter-spacing: 0.2pt;"><span style="font-family: inherit;">Mix the mascarpone with vanilla then add the
cream mixture in portions and mix with a spatula. Lastly add to the chocolate in portions and mix with a small whisk.</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 22.5pt; margin-right: 0in; margin-top: 0in; mso-list: l1 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;">
<span style="color: #666666; letter-spacing: 0.2pt;"><span style="font-family: inherit;"><br /></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 2.25pt;">
<b><span style="color: #666666; letter-spacing: 0.2pt;"><span style="font-family: inherit;">Coffee cream mousse (spread on top of the Mascarpone mousse)<o:p></o:p></span></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -10.5pt; margin-right: 0in; margin-top: 0in;">
<span style="color: #666666; letter-spacing: 0.2pt;"><span style="font-family: inherit;"> 50 grams fresh cream<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -10.5pt; margin-right: 0in; margin-top: 0in;">
<span style="color: #666666; letter-spacing: 0.2pt;"><span style="font-family: inherit;"> 1 egg yolk<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -10.5pt; margin-right: 0in; margin-top: 0in;">
<span style="color: #666666; letter-spacing: 0.2pt;"><span style="font-family: inherit;"> 20 grams sugar<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -10.5pt; margin-right: 0in; margin-top: 0in;">
<span style="color: #666666; letter-spacing: 0.2pt;"><span style="font-family: inherit;"> 40 grams sweet chocolate, chopped and melted<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -10.5pt; margin-right: 0in; margin-top: 0in;">
<span style="color: #666666; letter-spacing: 0.2pt;"><span style="font-family: inherit;"> 3 grams gelatin sheets<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -10.5pt; margin-right: 0in; margin-top: 0in;">
<span style="color: #666666; letter-spacing: 0.2pt;"><span style="font-family: inherit;"> 1 teaspoon praline mixture<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -10.5pt; margin-right: 0in; margin-top: 0in;">
<span style="color: #666666; letter-spacing: 0.2pt;"><span style="font-family: inherit;"> 75 grams whipped fresh cream<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -10.5pt; margin-right: 0in; margin-top: 0in;">
<span style="color: #666666; letter-spacing: 0.2pt;"><span style="font-family: inherit;"> 2 teaspoons instant coffee<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 22.5pt; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: inherit;"><span style="color: #666666; letter-spacing: 0.2pt;">1.<span style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #666666; letter-spacing: 0.2pt;">Mix the egg yolk and sugar in a small bowl.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 22.5pt; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: inherit;"><span style="color: #666666; letter-spacing: 0.2pt;">2.<span style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #666666; letter-spacing: 0.2pt;">Soften the gelatin in cold water. Heat the
cream to lightly boiling then add to the egg yolk mixture and mix. Pour back into the sauce pan and heat lightly on low heat to thicken. Lastly, add the gelatin and
melt.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 22.5pt; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: inherit;"><span style="color: #666666; letter-spacing: 0.2pt;">3.<span style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #666666; letter-spacing: 0.2pt;">Pour the cream mixture over the chocolate
and mix well with a small whisk. Allow the mixture to come to room
temperature.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 22.5pt; margin-right: 0in; margin-top: 0in; mso-list: l1 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;">
</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 22.5pt; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: inherit;"><span style="color: #666666; letter-spacing: 0.2pt;">4.<span style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--></span><span style="color: #666666; letter-spacing: 0.2pt;"><span style="font-family: inherit;">Fold in the whipped cream using a spatula.</span><span style="font-family: "verdana" , sans-serif; font-size: 9pt;"><o:p></o:p></span></span></div>
<br />
<div class="MsoListParagraph" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 7.5pt; margin-right: 0in; margin-top: 0in; mso-add-space: auto; mso-list: l1 level1 lfo2; text-indent: -.25in;">
<span style="color: #666666; letter-spacing: 0.2pt;"><span style="font-family: inherit;"><br /></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 2.25pt;">
<b><span style="color: #666666; letter-spacing: 0.2pt;"><span style="font-family: inherit;">Chocolate mousse (spread on top of the Coffee Cream mousse)<o:p></o:p></span></span></b></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -10.5pt; margin-right: 0in; margin-top: 0in;">
<span style="color: #666666; letter-spacing: 0.2pt;"><span style="font-family: inherit;"> 50 grams fresh cream<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -10.5pt; margin-right: 0in; margin-top: 0in;">
<span style="color: #666666; letter-spacing: 0.2pt;"><span style="font-family: inherit;"> 1 egg yolk<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -10.5pt; margin-right: 0in; margin-top: 0in;">
<span style="color: #666666; letter-spacing: 0.2pt;"><span style="font-family: inherit;"> 25 grams sugar <o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -10.5pt; margin-right: 0in; margin-top: 0in;">
<span style="color: #666666; letter-spacing: 0.2pt;"><span style="font-family: inherit;"> 2 grams gelatin sheets<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -10.5pt; margin-right: 0in; margin-top: 0in;">
<span style="color: #666666; letter-spacing: 0.2pt;"><span style="font-family: inherit;"> 75 grams dark chocolate, chopped and melted<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -10.5pt; margin-right: 0in; margin-top: 0in;">
<span style="color: #666666; letter-spacing: 0.2pt;"><span style="font-family: inherit;"> 75 grams whipped fresh cream<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -10.5pt; margin-right: 0in; margin-top: 0in;">
<br /></div>
<ol start="1" style="margin-top: 0in;" type="1">
<li class="MsoNormal" style="color: #666666; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l0 level1 lfo1; tab-stops: list .5in;"><span style="letter-spacing: 0.2pt;"><span style="font-family: inherit;">Mix the egg yolk and sugar in a small bowl.<o:p></o:p></span></span></li>
<li class="MsoNormal" style="color: #666666; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l0 level1 lfo1; tab-stops: list .5in;"><span style="letter-spacing: 0.2pt;"><span style="font-family: inherit;">Soften the gelatin in cold water. Heat the cream to lightly boiling with
coffee then add to the egg yolk mixture and mix. Put back into the sauce pan and
heat lightly on low heat to thicken. Lastly, add the gelatin and melt.<o:p></o:p></span></span></li>
<li class="MsoNormal" style="color: #666666; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l0 level1 lfo1; tab-stops: list .5in;"><span style="letter-spacing: 0.2pt;"><span style="font-family: inherit;">Pour the cream mixture over the chocolate and mix well with a small whisk. Allow the mixture to come to room temperature.<o:p></o:p></span></span></li>
<li class="MsoNormal" style="color: #666666; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l0 level1 lfo1; tab-stops: list .5in;"><span style="letter-spacing: 0.2pt;"><span style="font-family: inherit;">Fold in the whipped cream using a spatula.</span><span style="font-family: "verdana" , sans-serif; font-size: 9pt;"><o:p></o:p></span></span></li>
</ol>
<div class="MsoListParagraph" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 7.5pt; margin-right: 0in; margin-top: 0in; mso-add-space: auto; mso-list: l1 level1 lfo2; text-indent: -.25in;">
</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<br />Kathyhttp://www.blogger.com/profile/11659282134417826887noreply@blogger.com1Kanagawa Prefecture, Japan35.4475073 139.642344634.619166799999995 138.3514511 36.2758478 140.9332381tag:blogger.com,1999:blog-449289689436293448.post-77935831907257343962019-01-27T14:49:00.000+09:002019-01-27T19:43:28.123+09:00Chocolate Marshmallow Whoopie Pies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGUHSnLZJldbyMOtmuIOS0TdsL6vh9vSDILMOeXY2kf9vtDtlZi1f5vfB-s6Xv4VslyXlPC2o0Qybu7VF7HpQcH3q9AB_lLJTMTtSlwZEYrFBJ_cjjxJ7ssjPHe-VDqxR0K3oRn4_QC30/s1600/2018+Chocolate+whoopie+pies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="767" data-original-width="715" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGUHSnLZJldbyMOtmuIOS0TdsL6vh9vSDILMOeXY2kf9vtDtlZi1f5vfB-s6Xv4VslyXlPC2o0Qybu7VF7HpQcH3q9AB_lLJTMTtSlwZEYrFBJ_cjjxJ7ssjPHe-VDqxR0K3oRn4_QC30/s400/2018+Chocolate+whoopie+pies.jpg" width="372" /></a></div>
<br />
Who can't resist the two great tastes of chocolate and marshmallow. Whoopie pies are an easy way to get your homemade cake craving satisfied but without too much fuss in the kitchen. Also, they are easy an dessert to put together if you don't have the right baking pan for a full cake.<br />
<br />
There are all sorts of flavor combinations, but here is my winter recipe for chocolate Whoopie pies with homemade marshmallow filling. Obviously, if you need to save time please substitute the homemade marshmallow for marshmallow fluff, Nutella or any flavor of your favorite jam.<br />
<br />
Whoopie Pies<br />
120 grams butter milk (add a few drops lemon to milk if you don't have buttermilk)-room temperature<br />
130 grams room temperature butter<br />
30 grams room temperature shortening<br />
130 grams sugar<br />
1 teaspoon vanilla<br />
1 egg<br />
200 grams flour (sifted)<br />
1 teaspoon baking powder<br />
60 grams cacao powder<br />
<br />
1. Preheat the oven to 180 degrees Celsius. Line a baking sheet with parchment paper.<br />
2. Sift together, the flour, cacao powder and baking powder.<br />
3. In a large bowl, mix the butter, shortening and sugar using a hand mixer on low speed (or stand mixer) until well mixed. Add the egg in portions and mix well. Lastly, add the vanilla.<br />
4. Add the dry ingredients and milk to the butter mixture alternately and continue to mix on a low speed with the mixer until everything is well blended.<br />
5. Scoop the dough into a piping bag fitted with plain nozzle and pipe small mounds of dough onto the parchment paper. Tip: dip a small round cookie cutter in flour and then tap on the parchment to provide a guideline for piping the dough. Do this to make a guide for all of the pieces you need to pipe.<br />
6. Bake 12 - 15 minutes. After removing from the oven cool completely before filling.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC6AM3btkCUgJPBESjr12C1RFG5geX6TsROtxvaCo_pGmJOfMvwcTmTXAGeQiGDY8eHAkUE-25NNCDVF-n5c2w4kCj94o0IzOVzw7jTvBjdgksYATwdUM0ZBlbpxWbLiaVJpcdva3B080/s1600/DSC_3099.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="981" data-original-width="1600" height="196" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC6AM3btkCUgJPBESjr12C1RFG5geX6TsROtxvaCo_pGmJOfMvwcTmTXAGeQiGDY8eHAkUE-25NNCDVF-n5c2w4kCj94o0IzOVzw7jTvBjdgksYATwdUM0ZBlbpxWbLiaVJpcdva3B080/s320/DSC_3099.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Whoopie pies on a silpat sheet ready for baking<br />Flour circles are a guide to size each piece</td></tr>
</tbody></table>
<br />
<br />
Marshmallow Filling<br />
25 grams gelatin<br />
120 grams water<br />
80 grams water<br />
120 grams sugar<br />
40 grams corn syrup or equivalent (in Japan use mizu ame)<br />
80 grams egg white<br />
1 teaspoon vanilla<br />
<br />
1. Soften the gelatin with the 120 grams water in a bowl.<br />
2. Whip the egg whites in a bowl until soft peaks form.<br />
3. Heat the 80 grams water, sugar and corn syrup in a small saucepan until it reaches 110 degrees Celsius. Slowly pour this mixture into the whipped eggs and continue to mix with the mixer (or stand mixer).<br />
4. Add the gelatin water to the saucepan and heat lightly so that the gelatin dissolves completely. Add this to the egg whites in portions and continue to mix with the hand mixer for a few minutes and then add the vanilla. Mix with the hand mixer until the mixture starts to become cool.<br />
5. Spoon the mixture into a piping bag fitted with a decorative nozzle and pipe a round circle on one side of a whoopie pie. Use another piece of whoopie pie to make a sandwich with the first.<br />
6. Tip: after step 4 the mixture will become firm quickly since it contains a lot of gelatin so have the piping bag and whoopie pies ready. You can pipe leftover marshmallow pieces onto a baking sheet that has been dusted with cornstarch. The cornstarch will keep the marshmallow pieces from sticking to each other.<br />
<br />
<br />Kathyhttp://www.blogger.com/profile/11659282134417826887noreply@blogger.com0Kanagawa Prefecture, Japan35.4475073 139.642344634.619166799999995 138.3514511 36.2758478 140.9332381tag:blogger.com,1999:blog-449289689436293448.post-59308678533321747822018-12-29T15:19:00.001+09:002018-12-29T15:19:27.633+09:00Easy and quick Dutch Baby<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoa3vt6pXhU1qxrPtokGKWDXFJ6wrgEkFiZZf8eh-SbPBOQE-Pl7BM047t5mtipzF-nZ86ywZBP2iXCdhLLttIXFXBEFTfb7mH52E9Ba5q25mfsjjLuV_a4ACk1vHlh9q2zrD4-99JWWs/s1600/DSC_5164-min.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1068" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoa3vt6pXhU1qxrPtokGKWDXFJ6wrgEkFiZZf8eh-SbPBOQE-Pl7BM047t5mtipzF-nZ86ywZBP2iXCdhLLttIXFXBEFTfb7mH52E9Ba5q25mfsjjLuV_a4ACk1vHlh9q2zrD4-99JWWs/s400/DSC_5164-min.JPG" width="400" /></a></div>
<br />
<br />
<br />
It is only December 29th but time to move past the Christmas baking. Lots of cookies and cakes were baked over the holiday season. I don't have any special recipe for New Year's desserts but chocolate is always good when the weather is cold. Chocolate is a lot easier to handle when the weather is cool.<br />
<br />
My recipe for today is a Dutch Baby. I am probably one of the last ones to know about this dish but happy I finally found it. A TV show in Japan was demonstrating recipes from the TV show Chicago Fire and the Dutch Baby was the recipe demonstrated. I grew up using cast iron skillets and I have bad memories about washing them so that is why I don't have one in my house now. Anyway, after seeing the explanation about the Dutch Baby I decided it was time to reacquaint myself with iron skillets.<br />
<br />
Basically, the Dutch Baby has a popover like bottom and then topped with your favorite fruit or other filling.<br />
<br />
Basic Recipe for a small 15 cm iron skillet<br />
(15 minutes prep time and 15 minutes for baking)<br />
Serves 2 - 3<br />
<br />
30 grams all purpose flour<br />
1 teaspoon sugar<br />
1 egg<br />
50 grams milk<br />
<br />
Approximately 1 teaspoon butter for coating the pan<br />
<br />
1. In a bowl, sift together the flour and sugar then add the egg and mix with a small whisk.<br />
2. Lastly, add in the milk in about 3 portions and mix with the whisk. Just stir enough to combine everything.<br />
3. Preheat the over to 200 degrees Celsius then place the iron skillet in the oven for 10 minutes to warm up. When heated, add the butter and swirl it around the pan to coat it entirely.<br />
4. Pour the batter into the pan and put back into the oven and back for about 15 - 18 minutes.<br />
5. Remove from the oven and fill with your favorite filling. There is a lot of air in the Dutch Baby when it is baked so after removing it will deflate like a souffle.<br />
<br />
For my Dutch Baby filling, I lightly sauteed an apple that was peeled & sliced in a fry pan with about 3 tablespoons sugar and a few dashes cinnamon.<br />
<br />
My recommendation is to serve it warm just out of the oven. Always be careful to handle the skillet since it very hot.Kathyhttp://www.blogger.com/profile/11659282134417826887noreply@blogger.com1Kanagawa Prefecture, Japan35.4475073 139.642344634.619166799999995 138.3514511 36.2758478 140.9332381tag:blogger.com,1999:blog-449289689436293448.post-82851993348919121262018-11-27T21:34:00.000+09:002018-11-27T21:34:52.516+09:00Christmas Gingerbread House<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1uQof-wGctcu65_e4w3lds84YknH0gGUF6vC0jZGBV-G_D86ubKZEcFz8HAv5aJ5XDkIZyQQsM88GhwWhh1_vjF4R2htFneSNgxfw7Uvpneig4eNhyphenhyphena7o2oP9zLoWIRgfshCL4gPJjaA/s1600/DSC_3136-2-min.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1068" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1uQof-wGctcu65_e4w3lds84YknH0gGUF6vC0jZGBV-G_D86ubKZEcFz8HAv5aJ5XDkIZyQQsM88GhwWhh1_vjF4R2htFneSNgxfw7Uvpneig4eNhyphenhyphena7o2oP9zLoWIRgfshCL4gPJjaA/s400/DSC_3136-2-min.jpg" width="400" /></a></div>
<br />
It's that time of the year again -- Christmas. I make a gingerbread house each year since I love the decoration for the house and it fills the kitchen with wonderful smells.<br />
<br />
The basics of a good house is gingerbread which won't become weak and icing which is solid. Think of the icing as cement for the house. I always add a little powdered egg white or Wilton's Meringue Powder when making the icing. I am not a full time cookie decorator so I always struggle with decoration. I know some basic techniques from the Wilton classes so I keep my house decoration fairly basic.<br />
<br />
My Gingerbread House book sold on <a href="https://www.amazon.co.jp/%E3%81%8A%E8%8F%93%E5%AD%90%E3%81%AE%E5%AE%B6-%E3%82%B8%E3%83%B3%E3%82%B8%E3%83%A3%E3%83%BC%E3%83%96%E3%83%AC%E3%83%83%E3%83%89%E3%82%AF%E3%83%83%E3%82%AD%E3%83%BC%E3%83%8F%E3%82%A6%E3%82%B9-%E6%9D%BE%E6%B5%AA-%E3%82%AD%E3%83%A3%E3%82%B7%E3%83%BC-ebook/dp/B075RG4P1B/ref=sr_1_4?s=digital-text&ie=UTF8&qid=1543321729&sr=1-4" target="_blank">Amazon Japan</a> (日本語) and <a href="https://www.amazon.com/Cookie-House-Gingerbread-Japanese-ebook/dp/B075RG4P1B/ref=sr_1_1?ie=UTF8&qid=1543321780&sr=8-1&keywords=kathy+matsunami" target="_blank">Amazon US</a> (日本語) and provides detailed instructions on how to make the house and recipes for both the gingerbread and the icing. There are also a few other Christmas dessert recipes for cookies and other holiday desserts.<br />
<br />
Grab a few family members or friends and take time in December to enjoy a delicious and fun baking get together.<br />
<br />Kathyhttp://www.blogger.com/profile/11659282134417826887noreply@blogger.com1Kanagawa Prefecture, Japan35.4475073 139.642344634.619166799999995 138.3514511 36.2758478 140.9332381tag:blogger.com,1999:blog-449289689436293448.post-9875850128448862812018-10-29T22:08:00.002+09:002018-10-30T20:56:23.165+09:00Autumn Apple Tart<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJZF1toRbB9KvefCKWiBPKO_wLjajMSAFvg2N7huKl1MxpNn8TdJhzlEXYGkd-MjUXMmLr3kfC1PaCltFOtMwuziEpdxe6Ib9xkO1CK_0A_Asg6rilIp7qV1HjjHUemHacbEVMF7OTjaU/s1600/DSC_2453.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1069" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJZF1toRbB9KvefCKWiBPKO_wLjajMSAFvg2N7huKl1MxpNn8TdJhzlEXYGkd-MjUXMmLr3kfC1PaCltFOtMwuziEpdxe6Ib9xkO1CK_0A_Asg6rilIp7qV1HjjHUemHacbEVMF7OTjaU/s400/DSC_2453.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<i>Light and delicious apple tart</i></div>
<br />
Fall is just about my favorite season and apple pies are just about my favorite dessert. Recently I discovered Bramley apples which are sold by a farm in Nagano prefecture. These apples are tart and crispy just like a Granny Smith. Bramley apples are originally from England and were introduced in Japan about 20 years ago. One of my friends in Tokyo, Stacey, runs a great bake shop and school called <a href="http://mornington-crescent.co.jp/" target="_blank">Mornington Crescent.</a> Her British desserts are delicious and if there is ever an opening book one of her classes.<br />
<br />
This is a light tart with a thin crust, covered in a layer of almond cream then topped with sliced apples. Total time for putting everything together (excluding baking time) is about 30 minutes.<br />
<br />
This is a short project to enjoy fall baking so grab the apples, flour and some butter and time to get to work.<br />
<br />
Fits a 24 cm tart pan (serves 8)<br />
<br />
<span style="color: #4e4d4c; font-family: "open sans" , sans-serif;"><span style="background-color: white; font-size: 14px;"><b>Dough</b></span></span><br />
<span style="background-color: white; color: #4e4d4c; font-family: "open sans" , sans-serif; font-size: 14px;">200 grams flour</span><br />
<span style="background-color: white; color: #4e4d4c; font-family: "open sans" , sans-serif; font-size: 14px;">100 grams butter cut into cubes (cold)</span><br />
<span style="background-color: white; color: #4e4d4c; font-family: "open sans" , sans-serif; font-size: 14px;">1 egg</span><br />
<span style="background-color: white; color: #4e4d4c; font-family: "open sans" , sans-serif; font-size: 14px;">5 grams salt</span><br />
<span style="background-color: white; color: #4e4d4c; font-family: "open sans" , sans-serif; font-size: 14px;">10 grams sugar</span><br />
<br style="background-color: white; box-sizing: border-box; color: #4e4d4c; font-family: "Open Sans", sans-serif; font-size: 14px;" />
<span style="background-color: white; color: #4e4d4c; font-family: "open sans" , sans-serif; font-size: 14px;">1. In a food processor, pulse together the butter and flour. Then add the salt and sugar. Lastly, add the egg. Put the ingredients on a board and gently knead everything together so the dough is smooth. Wrap in plastic and refrigerate for about 40 minutes before using. </span><br />
<span style="background-color: white; color: #4e4d4c; font-family: "open sans" , sans-serif; font-size: 14px;"><br /></span>
<span style="background-color: white; color: #4e4d4c; font-family: "open sans" , sans-serif; font-size: 14px;"><b>Almond Cream</b></span><br />
<span style="background-color: white; color: #4e4d4c; font-family: "open sans" , sans-serif; font-size: 14px;">50 grams butter room temperature</span><br />
<span style="background-color: white; color: #4e4d4c; font-family: "open sans" , sans-serif; font-size: 14px;">50 grams powdered sugar</span><br />
<span style="background-color: white; color: #4e4d4c; font-family: "open sans" , sans-serif; font-size: 14px;">50 grams almond flour</span><br />
<span style="background-color: white; color: #4e4d4c; font-family: "open sans" , sans-serif; font-size: 14px;">1 egg</span><br />
<span style="color: #4e4d4c; font-family: "open sans" , sans-serif;"><span style="background-color: white; font-size: 14px;">5 grams flour</span></span><br />
<span style="color: #4e4d4c; font-family: "open sans" , sans-serif;"><span style="background-color: white; font-size: 14px;"><b><br /></b></span></span>
<span style="color: #4e4d4c; font-family: "open sans" , sans-serif;"><span style="background-color: white; font-size: 14px;">1. In a bowl, mix the butter with the powdered sugar with a small whisk. Gradually add in the almond flour and flour in portions. Lastly, add the egg and mix thoroughly with a whisk.</span></span><br />
<span style="color: #4e4d4c; font-family: "open sans" , sans-serif;"><span style="background-color: white; font-size: 14px;"><b><br /></b></span></span>
<span style="color: #4e4d4c; font-family: "open sans" , sans-serif;"><span style="background-color: white; font-size: 14px;"><b>Apples</b></span></span><br />
<span style="color: #4e4d4c; font-family: "open sans" , sans-serif;"><span style="background-color: white; font-size: 14px;">2 - 3 large crispy apples</span></span><br />
<span style="color: #4e4d4c; font-family: "open sans" , sans-serif;"><span style="background-color: white; font-size: 14px;">1. Peel and thinly slice the apples</span></span><br />
<span style="color: #4e4d4c; font-family: "open sans" , sans-serif;"><span style="background-color: white; font-size: 14px;"><b><br /></b></span></span>
<span style="color: #4e4d4c; font-family: "open sans" , sans-serif;"><span style="background-color: white; font-size: 14px;"><b>Putting everything together</b></span></span><br />
<span style="color: #4e4d4c; font-family: "open sans" , sans-serif;"><span style="background-color: white; font-size: 14px;">1. Roll out the dough to fit the tart pan and cut off any extra around the edges.</span></span><br />
<span style="color: #4e4d4c; font-family: "open sans" , sans-serif;"><span style="background-color: white; font-size: 14px;">2. Spread the almond cream on top of the dough then place the apples around the tart pan in a nice circular design. You can put the inside circle of apples in the opposite direction for a more creative look.</span></span><br />
<span style="color: #4e4d4c; font-family: "open sans" , sans-serif;"><span style="background-color: white; font-size: 14px;">3. Before baking, sprinkle sugar on top of the apples.</span></span><br />
<span style="color: #4e4d4c; font-family: "open sans" , sans-serif;"><span style="background-color: white;"><span style="font-size: 14px;">4. Bake at 180 degrees </span><span style="font-size: 14px;">Celsius</span><span style="font-size: 14px;"> for 35 - 40 minutes. After removing from the oven you can brush with apricot jam for a nice shine.</span></span></span><br />
<span style="color: #4e4d4c; font-family: "open sans" , sans-serif;"><span style="background-color: white; font-size: 14px;"><b><br /></b></span></span>
<span style="color: #4e4d4c; font-family: "open sans" , sans-serif;"><span style="background-color: white; font-size: 14px;"><b><br /></b></span></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJoMt-zAK3cwwFt5g6DUA6AaeKdzF_rGNR8_QJ6_ZXn8wajip4PLRmH0A_vQXoYjQ5pLtRFDKQtvRUzRAcrkDeJ-MWnhKgi9D4krfaltHQoOmjHi3W7RnmRuG9eG6T3Uw5KxfVGSpO_HE/s1600/DSC_2430+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1068" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJoMt-zAK3cwwFt5g6DUA6AaeKdzF_rGNR8_QJ6_ZXn8wajip4PLRmH0A_vQXoYjQ5pLtRFDKQtvRUzRAcrkDeJ-MWnhKgi9D4krfaltHQoOmjHi3W7RnmRuG9eG6T3Uw5KxfVGSpO_HE/s400/DSC_2430+%25282%2529.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="color: #4e4d4c; font-family: "open sans" , sans-serif;"><span style="background-color: white; font-size: 14px;"><b><br /></b></span></span>
<span style="background-color: white; color: #4e4d4c; font-family: "open sans" , sans-serif; font-size: 14px;"><br /></span>
<span style="background-color: white; color: #4e4d4c; font-family: "open sans" , sans-serif; font-size: 14px;"><br /></span>Kathyhttp://www.blogger.com/profile/11659282134417826887noreply@blogger.com1Kanagawa Prefecture, Japan35.4475073 139.642344634.619166799999995 138.3514511 36.2758478 140.9332381tag:blogger.com,1999:blog-449289689436293448.post-12795619438951335622018-10-14T22:14:00.000+09:002018-12-07T13:39:59.973+09:00Decadent Chocolate Christmas Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLe8lL0ifDEB-iaWV9KDUXWV_SBy94YMFC01mdjPD_QCvsJCAqBckrqKYpCCzGWsKKHbgeofrHZC6QoNCK-5Q2i0oxqQG2ym66qvxPwz1p-ZmDxLot2siRlqWIvlI77bc4dwZomAztuus/s1600/DSC_2362+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1068" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLe8lL0ifDEB-iaWV9KDUXWV_SBy94YMFC01mdjPD_QCvsJCAqBckrqKYpCCzGWsKKHbgeofrHZC6QoNCK-5Q2i0oxqQG2ym66qvxPwz1p-ZmDxLot2siRlqWIvlI77bc4dwZomAztuus/s400/DSC_2362+%25282%2529.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
In Japan everyone loves Christmas cakes with BIG decoration. Fresh fruits, whipped cream, chocolate and other decorations are usually used for these special cakes. Gingerbread and fruit cakes are not so popular in Japan at Christmas.<br />
<br />
For some early Christmas practice, I baked a chocolate cake and decorated with cream cheese icing and chocolate topping. The chocolate is tricky to get the right temperature so that it drizzles down the cake with the right mouth watering look. The cake was a little cool so the chocolate cooled down as soon as it hit the icing which slowed down the chocolate flow.<br />
<br />
The cake is a basic chocolate cake recipe which is easy to put rather together quickly. The cream cheese icing is also quite fast to make, however, if you aren't familiar with icing a cake that can be challenging. A palette knife can make the job of icing much easier. The chocolate has a small amount of gelatin so that it stays firm.<br />
<br />
<b>Chocolate Cake</b><br />
<br />
200 grams sugar<br />
200 grams flour<br />
1 teaspoon baking powder<br />
100 grams butter<br />
180 grams sweet chocolate (chopped)<br />
<br />
1. In a bowl, sift together the flour and baking powder. In a separate bowl, measure the butter and melt over a saucepan filled with hot water.<br />
2. In another bowl, put the chocolate over a saucepan of hot simmering water and melt.<br />
3. In a large bowl, whip the eggs with a hand mixer and gradually add the sugar. Mix on medium speed until the batter is a light yellow color and slightly thickened. This may take a few minutes but don't skip this step.<br />
4. After the batter is well mixed, add the flour mixture and mix on low speed until well mixed. Next add the melted butter in portions and mix on low speed.<br />
5. Lastly, add the chocolate in portions and mix with a spatula.<br />
6. Prepare 2 round baking pans (20 cm round) and lightly butter and flour each of them.<br />
7. Pour the batter evenly between both pans and bake at 180 degrees Celsius for about 40 minutes. Check if done by using a toothpick.<br />
8. When finished baking, cool thoroughly.<br />
<br />
<b>Cream Cheese Icing</b><br />
200 grams cream cheese (room temperature)<br />
40 grams butter (room temperature)<br />
125 grams powdered sugar<br />
<br />
1. In a large bowl, mix the butter and powdered sugar with a hand mixer on low until well mixed. Then gradually add the cream cheese in pieces and continue to mix.<br />
2. You can add some flavoring to complement the chocolate like vanilla.<br />
<br />
<b>Chocolate Topping</b><br />
40 grams water<br />
40 grams milk<br />
45 grams sugar<br />
25 grams cocoa powder<br />
2 grams gelatin (softened)<br />
<br />
1. Heat the water, milk, sugar and cocoa powder in a saucepan until just lightly boiling. Turn off the heat and add the gelatin. Pour into a bowl to cool. The chocolate should be a little thickened to when pouring on the cake.<br />
<br />
<b>Putting everything together</b><br />
1. Put the bottom piece of the cake on a plate cut the top so that it is flat. Spread some icing on the top add a little strawberry jam on top of the icing (don't spread the jam to the end of the cake though).<br />
2. Place the second piece of cake on top and then spread the remaining icing on the cake using a palette knife. Recommendation is to icing the cake once with about half of the icing and then place in the refrigerator for about 15 minutes. Remove from the refrigerator and use the rest of the icing to icing the cake.<br />
3. Starting from the center of the cake, start pouring the chocolate and use a spoon to distribute it evenly on top of the cake and so that it gradually starts to drip down the sides.<br />
4. Decorate the cake with fresh cream and fruit as you like.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh4ug4Zf5pRNpyIWitrxZKVYL4lQXmwk5mDm1an9hDaIRbUAEsNhDA-bXqwJGSS05oIcNeiWd7HAvodjmgqzqSt5hAqZYdtLh9zlI1omGyqQQQtodtrXVSWAF8XUwJIpR09oo6IaNb5SA/s1600/DSC_2385+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1068" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh4ug4Zf5pRNpyIWitrxZKVYL4lQXmwk5mDm1an9hDaIRbUAEsNhDA-bXqwJGSS05oIcNeiWd7HAvodjmgqzqSt5hAqZYdtLh9zlI1omGyqQQQtodtrXVSWAF8XUwJIpR09oo6IaNb5SA/s400/DSC_2385+%25282%2529.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<br />Kathyhttp://www.blogger.com/profile/11659282134417826887noreply@blogger.com1Kanagawa Prefecture, Japan35.4475073 139.642344634.619166799999995 138.3514511 36.2758478 140.9332381