Tokyo Desserts

Bread is ready - just add guests

This bread is quite easy to make and can be prepared a day ahead.

The problem is that it is too tasty and is eaten so quickly that you need to make a large quantity so that you don't run out too soon into the party.

I made the dough the day before and just did the final preparations the morning before guests arrived.

Also, feel free to change the toppings as you like - green peppers, meat, etc. are all great ingredients to try too.

The recipe below makes 3 pieces (160 grams each). You can increase the recipe to adjust to your guests as needed.


Recipe
260 grams bread flour
5 grams salt
4 grams instant dry yeast
80 grams room temperature water
50 grams olive oil
80 grams milk (room temperature)

1. Sift the flour into a bowl. Add the salt, yeast, and water and start to mix. Add in the olive oil & milk and finish mixing. Use a bench scraper to mix everything together.
2. Put the dough onto a flat board and knead for about 10 minutes. Roll into a nice firm ball and place in a bowl and cover with plastic wrap.

Use a fork to make holes in the bread before adding the topping

3. You can either put the bowl in the refrigerator if you plan to use the next day or leave the bowl in a warm place (about 28 degrees Celsius) for one hour for the dough to rise.
4. After rising, cut the bread into 160 gram pieces. Roll into small balls and place under plastic wrap for 20 minutes for a short rise (bench time).
5. You can prepare the topping while waiting for the process above, i.e. slice the tomatoes, red peppers,  etc.
6. Flatten each piece by using a rolling pin to make a nice shape.
7. I made a spread of chopped onions, capers & anchovy
sauce which is spread on the bottom before adding other ingredients.
8. Bake at 200 degrees Celsius for about 30 minutes or until browned & crispy.

The topping here is fresh tomatoes, black olives, red peppers, and chopped onions/capers which is spread on the bottom

Serve with a cold glass of beer!

Carrot cake doesn't need a lot of extra sugar for sweetening. The spices, fruits and carrots help to add a natural sweetness.

Also, when the cake is topped with a sweet cream cheese icing then reducing the sugar in the cake helps to keep the sugar in check.

I'm not saying this is a diet cake, but just a few hints to save extra calories.

Recipe:

290 grams flour
110 grams brown sugar
120 grams minced carrot (use food processor for chopping)
30 grams raisins
35 grams chopped walnuts
90 grams reduced fat salad oil
4 eggs
20 grams honey
1 teaspoon each of ginger powder, cinnamon and quatre epices
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

1. Cut the carrots and put in a food processor for chopping.
2. Mix the eggs and sugar well with a hand mixer until yellow and fluffy. Slowly mix in the oil in portions. Lastly, add in the honey and then the carrots.
3. Sift the flour, baking powder, baking soda, salt and spices together. Add to #2 above. Use a spatula to mix together.
4. Pour into the baking pan (first lightly butter and flour the inside of the pan). Bake at 180 degrees Celsius for 30 - 40 minutes.

Cream Cheese Icing:

100 grams cream cheese
25 grams butter (soft)
60 grams powdered sugar

1. Whip together the cream cheese and butter using a whisk or hand mixer. Add in the powdered sugar and continue to mix.
2. Add some flavoring such as ginger powder or lemon to give the icing an extra flavor boost.

Match this cake with your favorite ice cream or fresh fruit

Here is a tasty variation to the traditional shortcake. This cake is quick to put together and has endless possibilities for dessert. Match it with your favourite fruit or ice cream  and your guests will love you.

You can also add flavourings while mixing the cake such as zest from a lemon, orange or fresh ginger to give the cake an added taste bonus.

This recipe makes enough to serve 6 or more people. Use a large round cake pan to bake it in.

Recipe:
200 grams flour (sifted)
60 grams cornstarch
8 eggs
zest of 1 lemon
1 pinch ginger powder
200 grams sugar
1 pinch of saffron powder

1. Prepare the baking pan by coating it with butter. Generously sprinkle granular sugar around the pan.
2. Break the eggs into two separate large bowls. Add 150 grams of sugar to the egg yolks and mix until they are yellow & fluffy. Put the bowl over a pan of simmering water to warm it lightly to help whip the yolks.
3. Add in 100 grams flour, 30 grams starch, lemon zest & spices to #1 and mix with a small whisk.
4. Whip the eggs and gradually add the remaining sugar (50 grams) and until soft peaks form. Add in the remaining cornstarch. Add in 100 grams of flour and mix with a spatula.
5. Add the egg whites to the yolk mixture and mix well with a spatula.
6. Pour the mixture into the baking pan and bake at 180 degrees Celsius for 20 - 25 minutes depending on the size of your pan.
7. After the cake cools, remove from the pan.

Icing:
50 grams powdered sugar
juice from half a lemon

1. Mix the powdered sugar and lemon juice. Adjust either so that consistency is not too wet or dry. It should pour on the cake smoothly but not like water.
2. Put in the oven at 160 degrees Celsius for about 6 - 10 minutes to lightly heat the icing.

Cool & serve with your favourite toppings.

Dessert is ready!!

Dessert is ready in just a few minutes!

This dessert is super easy and super quick to make. Also, it is very easy to improvise a topping with whatever you may have in your refrigerator.

Gather all of the ingredients and the total time to put this together is about 20 minutes. This is a great recipe for the summer when you want something light and quick.

Recipe:
200 grams cream cheese
200 grams soft tofu (drain water thoroughly)
30 grams sugar
30 grams fresh cream (36%)

Topping:
50 grams fruit puree
50 grams fresh fruit slices
30 grams white wine
6 grams gelatin (softened in water)

1. In a bowl, mix the cream cheese so that it is very soft. Add the sugar and cream and mix well. Add the tofu.

2. Put in a food processor for a few minutes to mix everything well and make a smooth mixtures.

3. Pour into small serving containers and put in the refrigerator.

Topping:
1. In a small sauce pan, put the fruit puree and white wine and heat lightly. Add the gelatin and mix well so that the gelatin is all melted.  Pour into a bowl.

2. Cut the fruit slices and add to #1 above. Take the containers from the refrigerator and pour this evenly on top of each container. Add more fresh fruit slices on top if you like.

Dessert is ready!!