Tokyo Desserts

Serve with beef, chicken or fish!

These rolls are soft and delicious and tasty for either dinner or breakfast with jam.

This bread has one unique step which is to make the starter. This starter is made on the stove top and only takes a few extra minutes.

        7 grams nonfat dry milk

        30 grams sugar

        1 teaspoon salt

        1 tablespoon instant dry yeast

        113 grams milk (room temperature)

        1 large egg

        57 grams butter (softened

        1. To make the dough, combine the starter with the remaining dough ingredients (don't add the butter yet), then mix and by hand until a smooth dough forms. Place on a flat board and knead until soft and let sit for 10 minutes covered with plastic. Lastly, add knead in the butter.

         2. Shape the dough into a ball, and let it rest in a lightly greased covered bowl for 60 minutes.

         3. Gently deflate the dough, divide it into 40 gram pieces, and shape each piece into a ball.

 

         4. Place the rolls into a lightly greased round bun pan and brush lightly with an egg wash. Cover the pan, and let the rolls rest for 40 to 50 minutes.

          5. Preheat the oven to 190 degrees C. Bake for 20 - 30 minutes, until golden brown on top.

Leave a small space between rolls to bake

          6. Remove the rolls from the oven. Allow them to cool in the pan for 10 minutes, then transfer them to a rack to cool completely.

I bake the rolls on a flat silpat sheet

                   Yield: about 15 rolls.

Caramel
50 grams sugar
1.       Heat the sugar in a saucepan until it turns to a caramel color then pour on top of a baking sheet and cool. When cooled put into food processer and chop to fine pieces.

55 grams almond powder
10 grams powdered sugar
70 grams egg white
45 grams sugar
1.       Whip the egg whites and add the sugar in portions. Whip until the peaks are standing.

1/2 banana (very ripe & mashed)
25 grams passion fruit puree
25 grams mango puree
10 grams sugar
5 grams rum

2.       Put into a bowl and cool.

90 grams butter (room temperature)
60 grams almond powder
40 grams coconut (fine)
100 grams powdered sugar
110 grams eggs
40 grams flour

2.       Mix the softened butter and then add the dry ingredients from above in portions. Use a spatula to mix together then add the eggs in portions and mix with whisk.
3.       Lastly add the compote from the previous step.

Delicious Pineapple Mousse Cake

Mousse cakes can be difficult in the summer since you need to keep them cool or else all of the delicious mousse turns to liquid.

One trick is to add just a few grams more gelatin to the recipet during the summers just to help cope with the heat.

Late July and August are the hottest months in Tokyo and I don't usually do much baking since there is a  competition between the oven and air conditioner. I made this cake in June and just now getting to post the recipe. Enjoy!



120 grams powdered sugar
50 grams coconut flakes (fine)
 45 grams almond powder
40 grams flour
150 grams egg white
50 grams sugar

250 grams pineapple puree

250 grams milk

5 egg yolks

50 grams sugar

30 grams custard powder

15 grams butter (room temperature)

15 grams gelatin

200 grams fresh cream

Other:

30 grams toasted coconut flakes (fine)

100 grams fresh pineapple

 1.       Put the milk into a saucepan and heat lightly.  In another pan, heat the pineapple puree until just boiling. Mix the egg yolks, sugar and custard powder. Then add the milk to the egg yolk and then add back to the saucepan and heat lightly until slightly thickened then add the pineapple puree and heat until everything is thickened (like making anglais). Turn off the heat and add the gelatin and mix well. Pour into another bowl to cool until it lightly thickens like pudding.

2. Whip the fresh cream until soft peaks are formed and add in portions to the puree.

Putting the cake together:

1.       Put a 15 cm ring on a cake plate. Cut one piece of cake to fit the bottom of the ring and cut another one smaller.

2.       Lightly butter the inside of the ring and sprinkle toasted coconut over the butter.

3.       Put a piece of cake on the bottom of the ring. Pour the mousse on top of the cake to about 1/3 and then add the smaller second piece of cake. Add more mousse and a few pieces of fresh pineapple. Fill with mouse until the top and sprinkle some toasted coconut on top.

Inside of the ring is covered with coconut flakes

4.       Put the cake in the refrigerator to become firm before removing the ring. You can use a baker's torch to heat the outside of the ring to be able to remove it easily.

Decorate the cake as you like

 

Geting ready to be put in the oven