Tokyo Desserts

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.

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.

Basically, the Dutch Baby has a popover like bottom and then topped with your favorite fruit or other filling.

Basic Recipe for a small 15 cm iron skillet
(15 minutes prep time and 15 minutes for baking)
Serves 2 - 3

30 grams all purpose flour
1 teaspoon sugar
1 egg
50 grams milk

Approximately 1 teaspoon butter for coating the pan

1. In a bowl, sift together the flour and sugar then add the egg and mix with a small whisk.
2. Lastly, add in the milk in about 3 portions and mix with the whisk. Just stir enough to combine everything.
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.
4. Pour the batter into the pan and put back into the oven and back for about 15 - 18 minutes.
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.

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.

My recommendation is to serve it warm just out of the oven. Always be careful to handle the skillet since it very hot.

It isn't just a recent thing but pancakes have landed on most of the dessert menus in Japan. The slogan "pancakes are not just for breakfast" is taken very seriously here. For me, I prefer pancakes at breakfast with a cup of coffee rather than after a big dinner. The International House of Pancakes (IHOP), an American pancake restaurant icon, is no longer in Japan but that hasn't slowed the growth of pancake lovers.

Hawaiian pancakes have also become popular in Japan. However, besides the tropical flavored syrup such as mango, passion fruit and coconut there isn't that much uniquely Hawaiian about them. I may be wrong and if anyone knows something different, please correct me.

I have to admit that with the abundance of excellent pancake mixes, I am a bit reluctant to whip up a batch from scratch. Due to all of the desserts I usually have around the house, I try to keep the calories down by skimping on breakfast, thus, pancakes are almost never on my breakfast table.

Since I am from the U.S. my go-to-favorite for pancakes mixes is Bisquick. Just a add milk and eggs to the mix and you are ready to start grilling the pancakes in just minutes. The evil calorie laden sister of pancakes is waffles and Bisquick can be used just as easily on the waffle press. I won't allow a waffle press into my house for fear of too many Sunday waffle breakfasts.

For those of you who do want to make pancakes from scratch, the recipe is quite basic. All you need is milk, eggs, flour, baking powder and a little salt. Another of my cooking resources is Martha Stewart and she provides a simple and quick pancake recipe.

Good luck on your pancake or waffle baking and drop me a note if you have an interesting twist on this traditional breakfast or dessert.

Cream Cheese icing tops these cupcakes

There are so many delicious cupcake recipes available so it is hard try them all. I found a great recipe that made a delicious light and fluffy cupcake. The recipe from Natasha's Kitchen was easy to follow and quick to put together.

I used baking cups I bought at Ikea, however, they are shorter than the usual cupcake cups so please take this into consideration if you plan to purchase them too. Their good point is that they bake the cupcakes nicely and are easy to clean up for reuse.

Silicone baking cups from Ikea

Recipe (makes about 8 - 12 cupcakes depending on size)

135 grams flour
1 1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs (room temperature)
120 grams sugar
1 1/2 teaspoon vanilla
60 grams vegetable oil
1/2 cup butter milk

1. In a bowl, sift together all of the dry ingredients.
2. In another bowl, mix the eggs and sugar with a hand mixer until yellow and fluffy. Add in the other wet ingredients and dry ingredients alternatively and continue mixing.
3. Pour into the baking cups and bake about 15 - 20 minutes (depending on size).
4. Cool before icing.

Cream Cheese Icing
250 grams powdered sugar
50 grams room temperature butter
125 grams cream cheese (room temperature)

1. In a bowl, mix the butter and powdered sugar together with a hand mixer. When well mixed add the cream cheese and continue to mix. Add food coloring as you like.
2. You can put the icing into a pastry bag to pipe on the cupcakes.



Ready for Dessert?

Flaky Coconut Oil Scones

I finally thought I should try baking with coconut oil so I bought a jar of it. It really is quite oily. I took a small taste from the jar and it was like eating coconut flavored lard.

Anyway, I persevered and went on baking. This recipe is incredibly simple and only takes about 15 minutes to put together. You actually can bake them for breakfast!

The texture of the scones if very flaky and not crumbly as can happen with scones. I highly recommend baking scones with the coconut oil if you don't mind the taste of coconut.

Recipe:
200 grams flour
1 tablespoon baking powder
pinch of salt
80 grams coconut oil
20 grams sugar
100 grams dried fruit such as raisins or cranberries
100 grams milk (room temperature)

1. In a bowl, sift the flour and baking powder together then add the salt. Mix in the coconut oil using a fork then add the sugar.
2. Mix in the milk. You can use a spatula to mix together. Lastly, add the dried fruit.
3. Remove the dough from the bowl and place on a flat surface. Lightly knead for a couple of minutes to ensure everything is well mixed.
4. Use your hand to flatten the dough to about 3.5 cm high. Use a round biscuit cutter to cut each piece. Place on a baking pan. Makes about 8 pieces.
5. Brush with milk before baking. Bake at 200 degrees Celsius for about 15 - 18 minutes.

Creamy chocolate custard fills these cream puffs

The last couple of months were busy so apologies for no posts. I was baking just not enough time for blog updates.

A new year has started with high hopes for an interesting & fun new year!!  Let's start baking.

Tokyo's winter isn't dreadfully cold so if we can survive Jan & Feb, then the worst is over.  Many blossoms start blooming in the warmer parts of Japan in late Jan and early Feb so looking forward to seeing them.

Actually, winter is the best season for cooking with chocolate so I like to use these months to bake all of my chocolate recipes and creamy mousses.

Cream Puffs (Chou Cream)

60 grams butter (cut into pieces)
60 grams water
60 grams of milk
pinch of salt
pinch of sugar
35 grams flour (sifted)
40 grams bread flour (sifted)
2 eggs (room temperature)

1. In a sauce pan, combine the butter, water, milk, salt and sugar and keep on a low heat until the butter melts. When butter melts turn up the heat so that the mixture is lightly boiling then turn off.
2. Add the flours to the sauce pan and mix with a spoon and until it is well combined. Put back on a low heat for about 2 minutes.
3. Put the mixture into bowl and add the eggs in portions. Mix well each time the eggs are added. Keep adding the eggs until the mixture can just drip from the spoon - it will be thicker than pancake batter.
4. Put the dough into a pastry bag and use a wide nozzle (opening about 1 cm in width).  Squirt the dough to about to about 4.5 cm circles. Makes about 12 - 13 pieces.
5. Lightly tap down the top of each piece and spray with water VERY lightly.
6. Bake at 200 Celsius for 20 minutes; reduce to 180 degrees and bake for 15 minutes; reduce again to 150 degrees and bake for 10 minutes. Pastries should be well browned but not burned.

Chocolate Custard

60 grams flour
80 grams sugar
1 teaspoon vanilla essence
480 grams milk
2 egg yolks
70 grams bitter chocolate (chopped)
1 teaspoon cooking brandy


1.  In a bowl, mix the egg yolks, sugar and vanilla then add the flour.

2.  In a sauce pan, heat the milk until just lightly boiling. Add the milk to #1 above and mix then add back to the sauce pan using a strainer. Heat on a low heat until the mixture thickens to a consistency of pudding.

3.  Take off the heat and add the chocolate in portions and mix with a spatula. Add the brandy. Put in a bowl and cool over ice water.



Putting together

1. Poke a small hole in the bottom of each of the puff pastries.
2. Put the custard in a pastry bag with a small nozzle and fill each of the cream puffs from the small hole.
3. Refrigerate for about 20 minutes before serving. Sprinkle with powdered sugar before serving as well.

Some of the recipes that I have posted on the site are complicated and some are easy. This is one of the easy ones -- super easy and fast.

I've added mini chocolate chips and candied orange peel to this recipe. Both of these add just the right amount of zing to make a good scone  a great one.

Feel free to substitute your favorite dried fruit or nuts for the chips or orange peel.




Recipe 
Makes 8 -10 pieces

150 grams flour
50 grams bread flour
10 grams baking powder
50 grams butter
1 egg
60 grams plain yogurt
8 grams sugar
40 grams chocolate chips
50 grams candied orange peel

1. In a bowl, sift the flours and baking powder. Cut the butter into small cubes and mix into the flour with a bench scraper or use your fingers to thoroughly mix the butter.
2. Add in the egg, sugar and yogurt. Use the bench scraper to mix everything together well. Add in the chocolate chips and candied orange peel. Mix.
3. Roll into a ball and cover with plastic. Put in the refrigerator for 30 minutes before using.

4.  Split the dough in half. Flatten one piece of dough on a smooth surface to about 5 cm high. Use a round cutter and cut pieces of dough. Cut the other half of dough next.
4. Put cut pieces on a baking pan and brush each with milk before baking.
5. Bake at 180 degrees Celsius for 18 minutes.
6. The recipe should make 8 - 10 pieces depending how thick you roll out the dough.

I haven't seen this recipe in the U.S. or in Japan, but everyone is missing out on a fantastic dessert.

I first learned this at  Le Cordon Bleu and pull it out whenever I need a quick dessert to take to friends.

This recipes makes small mini cakes which can be cut and shared. Total prep time is about one hour - don't be put off on this since they are well worth it.

Cupcakes didn't take off in Japan as much as they did in the U.S. over the last couple of years. 

Sex in the City, was not so popular  here either. Only a small portion of the female population tuned in and followed the sequels.  Tokyo definitely has all of the glitz of NYC, and more, but lifestyles are different. I think everyone is too tired working to enjoy -- anything!

I am not usually a fan of traditional baked cakes, but this recipe is quite good.

Ingredients:
60 grams unsalted butter (room temperature)
150 grams flour
1 large egg (mixed)
10 grams cocoa powder
red food coloring
1/2 teaspoon vanilla extract
120 grams buttermilk
150 grams flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoon white vinegar

1. Preheat oven to 170 degrees Celsius. Line a cupcake tin with paper cases.
2. Place butter and sugar in a bowl and mix until light & fluffy. Slowly add in the egg and mix until well incorporated.
3. In a small bowl, mix the food coloring, cocoa powder and vanilla extract until it makes a paste. 
4. Add the paste to the butter mixture and mix thoroughly until the color is mixed evenly through the batter. Be sure to scrape down any batter on the sides of the bowl with a spatula. The batter should be a deep rose pink/red color.
5. On slow speed, slowly add the half of the buttermilk until well mixed then add half of the flour until well mixed. Repeat for the remaining milk and flour, mixing until batter is smooth.
6. Add the salt, baking soda and vinegar - turn up the speed and mix for a couple of more minutes.
7. Spoon batter into each paper case until no more than two-thirds full.
8. Bake at 20 - 25 minutes or until the top of a cupcake bounces back when lightly touched.
9. Once the cupcakes have cooled lightly in the baking tray, remove them and place on a wire rack to cool completely.

Cream Cheese Icing:
300 grams powdered sugar
50 grams unsalted butter (room temperature)
125 grams cream cheese

1. Mix the powdered sugar and butter until well mixed.
2. Dice the cream cheese into small pieces and mix into the butter until well mixed. Use a hand mixer to whip so that it is light & fluffy. Add a small amount of milk if it too dry.
3. When the cupcakes are cooled, pipe the cream cheese top using a pastry bag to make a nice decoration.

Enjoy!

This is a great combination. The brown sugar and fresh ginger create a delicious tangy flavor. I would also add this to the 'go to' list when you need something quick to bring to a party.


Voila -- the finished product!!

Ingredients:

1. Heat the butter in a saucepan until it becomes lightly browned. The butter goes thru several stages of bubbly to browning. Be careful since the butter can burn very quickly! When finished, put in a bowl and let it cool.
2. Sift the almond powder, flour & brown sugar flour together. 
3. Whip the egg whites until they are stiff - add about 1 teaspoon granular sugar half way through the process to get the egg whites nice & stiff.
4. Add the almond powder mixture to the egg whites. Use a spatula to mix together. Add the browned butter and mix well. 
5. You can either use financier molds or other small containers for baking. Fill each container about 90% full and  top with a couple of pieces of walnuts and pine nuts.
6. Bake at 200 degrees (Celsius) for about 20 minutes.

Browned butter on the right side

Traditional financier pans - buttered & floured

Sprinkle nuts on top before baking