Google+
Showing posts with label Okashi (Sweets). Show all posts
Showing posts with label Okashi (Sweets). Show all posts

Friday, May 20, 2016

Vegan Tofu Brownies - Video Recipe

Mix and bake! Super easy and healthy!!!
Very rich and tasty without dairy product. yum

Note: please use a square cake pan for the brownie look ;) oops


https://www.youtube.com/watch?v=pE2e_PfhB7w



---------------------------------
Vegan Tofu Brownies

Difficulty: Super Easy
Time: 45min
Number of servings: 15cm (6inch) cake pan

Ingredients:
100g (3.5oz.) Kinugoshi-Dofu (Silken Tofu)
75ml soy milk
5 tbsp. granulated sugar
100g (3.5oz.) cake flour *all purpose flour is OK
3 tbsp. cocoa powder
1 tsp. baking powder
30g (1oz.) chopped walnuts *if you have

Directions:
1. Preheat the oven to 356F (180C).
2. Drain Tofu and place it in a bowl. Add soy milk and sugar, then mix well.
3. Sift in flour, cocoa powder, and baking powder, then mix well. Add chopped walnuts if you have.
4. Pour the batter into the pan and even out the surface. Bake at 356F (180C) for 30~40 min. Check for doneness with a fresh skewer.

Leave to cool then wrap in plastic wrap or put in an airtight container to keep it moist till the next day!

レシピ(日本語)
http://cooklabo.blogspot.jp/2016/05/blog-post_20.html
---------------------------------


♥Please Subscribe to my YouTube Channel♥
http://www.youtube.com/ochikeron

♥Please "Like" me on Facebook♥
http://www.facebook.com/Ochikeron/

♥Follow me on twitter♥
http://twitter.com/ochikeron (English)
http://twitter.com/alohaforever (Japanese)

♥My Cookbook♥

Tuesday, May 17, 2016

Mizu Shingen Mochi (Japanese Raindrop Cake) - Video Recipe

Japanese Raindrop Cake looks like a big drop of water. It is a transparent jelly-like cake served with Kuromitsu (brown sugar syrup) and Kinako (soybean flour). Very simple yet delicious :)

金精軒製菓 (Kinseiken Seika Company) in Yamanashi Prefecture of Japan make the cake from June till September on the weekends and holidays. There is always a huge line in front of the store. They use specially sourced water from the southern Japanese alps. The cake will only last 30 minutes, thus you can only enjoy it at the store.


https://www.youtube.com/watch?v=wlFkv_SpSI4

To make this transparent cake at home, you will need Cool Agar or Pearl Agar. However, they cost about $20… so I decided to use Ina Agar (costs only 2 bucks), which contains Konnyaku powder (gives jelly-like texture) but translucent. The texture was perfect! I think I am satisfied with the result. If you don't mind about the transparency, Ina Agar is good enough ;)

Agar Products FYI:
Ina Agar A (イナアガー A)
http://astore.amazon.co.jp/shopping072-22/detail/B00HRLT69Q
Cool Agar (クールアガー)
http://astore.amazon.co.jp/shopping072-22/detail/B0040Q60A4
Pearl Agar (パールアガー)
http://astore.amazon.co.jp/shopping072-22/detail/B0085JF80K



---------------------------------
Mizu Shingen Mochi (Japanese Raindrop Cake)

Difficulty: Very Easy
Time: 10min + cooling time
Number of servings: N/A

Ingredients:
water of your choice
Cool Agar or Pearl Agar
Kuromitsu (brown sugar syrup)
Kinako (soybean flour)

Directions:
1. Mix water and agar powder very well in a pot. Bring to a boil and boil for 1 minute. *or use as directed on its package
2. Stop the heat, pour it into wine glasses with round bottoms, or a round ice tray and cool in the fridge for an hour until firm.
3. Serve with Kuromitsu and Kinako.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2016/05/blog-post_17.html
---------------------------------


♥Please Subscribe to my YouTube Channel♥
http://www.youtube.com/ochikeron

♥Please "Like" me on Facebook♥
http://www.facebook.com/Ochikeron/

♥Follow me on twitter♥
http://twitter.com/ochikeron (English)
http://twitter.com/alohaforever (Japanese)

♥My Cookbook♥

Friday, May 6, 2016

5-Ingredient Chocolate Molten Lava Cakes (Fondant au Chocolat) - Video Recipe

You just mix all ingredients with a spoon and bake for 10 minutes. Voila! You'll get perfect chocolate cakes with ooey-gooey center ;)


https://www.youtube.com/watch?v=RgXqT7ifZXU



---------------------------------
5-Ingredient Chocolate Molten Lava Cakes (Fondant au Chocolat)

Difficulty: Super Easy
Time: 20 min
Number of servings: 2 medium (2.4inches/6cm) muffin cups

Ingredients:
60g (2.1oz.) milk chocolate
2 tbsp. butter
1 egg
2 tbsp. granulated sugar
1 tbsp. cake flour or all purpose flour

Directions:
1. Place chopped chocolate and butter in a microwavable bowl. Microwave at 600 watts for 1 minute to melt them. Then mix well with a spoon. *You can melt in a double boiler.
2. Preheat the oven to 356F (180C).
3. Add egg and sugar, and mix well. Then sift in flour and mix well. *you can use a spoon to mix them.
4. Put the batter into the cups up to 60% full.
5. Bake in the oven at 356F (180C) for 10 minutes.

If the cake gets cold, you can microwave it for 10 seconds to get the ooey-gooey center again!

レシピ(日本語)
http://cooklabo.blogspot.jp/2016/05/10.html
---------------------------------


♥Please Subscribe to my YouTube Channel♥
http://www.youtube.com/ochikeron

♥Please "Like" me on Facebook♥
http://www.facebook.com/Ochikeron/

♥Follow me on twitter♥
http://twitter.com/ochikeron (English)
http://twitter.com/alohaforever (Japanese)

♥My Cookbook♥

Friday, April 29, 2016

Kashiwa Mochi (Rice Cakes Wrapped in Oak Leaves) - Video Recipe

Kashiwa Mochi is a chewy smooth rice cake with Anko (sweet red bean paste) inside, wrapped in an oak leaf. Very fragrant and delicious!


https://www.youtube.com/watch?v=hRp_HUFgwQM

It is made for Children's Day on May 5th (the day we respect children's personalities and celebrate their happiness).



---------------------------------
Kashiwa Mochi

Difficulty: Easy
Time: 30min
Number of servings: 8 pieces

Ingredients:
200g (7oz.) Joshinko (rice flour)
1 tbsp. sugar
250ml water
160g (5.7oz.) Anko (sweet red bean paste with or without skins)
8 Kashiwa (oak) leaves

Directions:
1. Rinse the Kashiwa leaves and pat dry with paper towel.
2. Roll Koshian into 8 balls (20g each).
3. Place Joshinko, sugar, and water in a microwavable bowl and mix well.
4. Cover with plastic wrap and microwave at 600 watts for 5 minutes.
5. Transfer to a Ziploc bag and knead until just combined.
6. Remove from the Ziploc bag and knead again with your hands moistened with water until smooth. Then divide it into 8 pieces.
7. Roll out the Mochi between plastic wrap to make a flat oval shape. Place Anko and fold to cover. Seal the edges tightly. Then wrap with Kashiwa leaf to finish.

Anko (sweet red bean paste) from scratch video is HERE:
https://www.youtube.com/watch?v=fyE9a8gejHA

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2016/04/blog-post_29.html
---------------------------------


♥Please Subscribe to my YouTube Channel♥
http://www.youtube.com/ochikeron

♥Please "Like" me on Facebook♥
http://www.facebook.com/Ochikeron/

♥Follow me on twitter♥
http://twitter.com/ochikeron (English)
http://twitter.com/alohaforever (Japanese)

♥My Cookbook♥

Tuesday, April 19, 2016

Sakura Mochi (Kansai-style) - Video Recipe

Sakura Mochi is Wagashi (Japanese confectionery) which is pink like Sakura (cherry blossom).


https://www.youtube.com/watch?v=z8xdNGcAg5k

This video will show you how to make Kansai-style Sakura Mochi.

Kansai-style uses Domyoji powder (it is made of Mochi rice steamed, dried, and pounded very rough). The Mochi cake has rough and chewy texture. Anko is wrapped inside and covered with salty Sakura leaf. The leaf is edible but it is up to you (you can remove it).

Kanto-style has a pink crepe-like rice cake around the Anko.



---------------------------------
Sakura Mochi

Difficulty: Easy
Time: 30min
Number of servings: 10 pieces

Ingredients:
140g (5oz.) Domyoji powder
1 tbsp. sugar
200ml warm water
a bit of red food coloring
150g (5.3oz.) Koshian (sweet red bean paste without skins)
10 salt pickled Sakura leaves

Directions:
1. Soak salt pickled Sakura leaves in water for 30 minutes to remove the salty flavor. Then drain well with paper towel.
2. Roll Koshian into 10 balls (15g each).
3. Place warm water in a microwavable bowl. Add a bit of red food coloring till you get pastel pink. Add sugar and mix well. Then add Domyoji powder and mix again.
4. Cover with plastic wrap and microwave at 600 watts for 6 minutes. When it's done, leave in the microwave for 10 minutes to set.
5. Uncover and mix well. Place it in plastic wrap and shape into a log. Cut the log into 10 pieces.
6. Moisten your hands with water and flatten out the rice cake. Wrap the Anko and form the rice into a cylinder.
7. Wrap with Sakura leaves to finish.

If you don't have Domyoji powder, you can cook Mochi Rice and pound.

Anko (sweet red bean paste) from scratch video is HERE:
https://www.youtube.com/watch?v=fyE9a8gejHA

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2016/04/2_12.html
---------------------------------


♥Please Subscribe to my YouTube Channel♥
http://www.youtube.com/ochikeron

♥Please "Like" me on Facebook♥
http://www.facebook.com/Ochikeron/

♥Follow me on twitter♥
http://twitter.com/ochikeron (English)
http://twitter.com/alohaforever (Japanese)

♥My Cookbook♥

Tuesday, April 12, 2016

Meringue Cookies (2-Ingredient Recipe) - Video Recipe

Very crisp and airy. They almost melt in your mouth :9

One of the best ways to use leftover egg whites!


https://www.youtube.com/watch?v=5x6T4wgUrZI

These are the tips to get the perfect meringue cookies:
1, Use clean bowl and whisk without any water drop.
2, Use fresh egg whites.
3, Do not reduce the amount of sugar. You want to use twice as much sugar as the egg whites.
4, Do not overmix or it will separate.
5, Instead of using high heat and a short baking time, use low heat and a longer baking time. You want to dry out the cookies.
6, Pipe out small portions. In this way they can dry out perfectly. If the inside is still moist, it can become sticky and chewy.
7, Keep them in a air-tight container.



---------------------------------
Meringue Cookies

Difficulty: Super Easy
Time: 1.5 hr
Number of servings: 25-30 pieces

Ingredients:
1 egg white
60g (2.1oz.) powdered sugar or granulated sugar

Directions:
1. Place egg white in a small bowl and beat with an electric mixer until foamy.
2. Add sugar 1/3 at a time, beat until stiff glossy peaks form, for about 4-7 minutes.
3. Preheat the oven to 212F (100C).
4. Transfer the meringue to a pastry bag with a star tip OR you can just snip off the end. Pipe it out onto a baking sheet lined with parchment paper.
5. Bake at 212F (100C) for 60~90 minutes. Leave them in the oven for 30~60 minutes to dry out completely.
6. Remove from the oven, cool completely on the baking sheet.

You can store in an airtight container at room temperature for a week :)

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2016/04/2_12.html
---------------------------------


♥Please Subscribe to my YouTube Channel♥
http://www.youtube.com/ochikeron

♥Please "Like" me on Facebook♥
http://www.facebook.com/Ochikeron/

♥Follow me on twitter♥
http://twitter.com/ochikeron (English)
http://twitter.com/alohaforever (Japanese)

♥My Cookbook♥

Friday, April 8, 2016

Microwave Animal Pancakes (for Babies) - Video Recipe

Lightly sweetened Kawaii pancakes! Perfect for babies and those who are on diet ;)


https://www.youtube.com/watch?v=HjEgvhGYRi0

Very easy and fun to make!!!





---------------------------------
Microwave Mini Animal Pancakes for Babies

Difficulty: Very Easy
Time: 5min
Number of servings: 4 mini pancakes

Directions:
1. Separate the molds.
2. Pour water up to the line indicated in the cups.
3. Put the cake mix, then mix for about 1 minute each until smooth.
4. Pour the batter into the mold up to the line indicated. You can use chopsticks to change the colors of the details.
5. Microwave at 600w for 1 min 40 sec.
6. Drop lightly onto the counter to remove the air bubbles.
7. Leave to cool for about 2 minutes. Then push out from the mold.

レシピ(日本語)
http://cooklabo.blogspot.jp/2016/04/blog-post_8.html
---------------------------------


♥Please Subscribe to my YouTube Channel♥
http://www.youtube.com/ochikeron

♥Please "Like" me on Facebook♥
http://www.facebook.com/Ochikeron/

♥Follow me on twitter♥
http://twitter.com/ochikeron (English)
http://twitter.com/alohaforever (Japanese)

♥My Cookbook♥

Tuesday, April 5, 2016

Crispy Marshmallow Cookies (2-Ingredient Recipe) - Video Recipe

If you just bake marshmallows, it will be one-ingredient cookie XD

Very crisp like meringue cookies but way easier to make!!!
No whipping required.


https://www.youtube.com/watch?v=ciylE15wd90

You can top with mixed nuts, chocolates, candies, etc…

With almond, 1 cookie is about 10kcal ;)



---------------------------------
Crispy Marshmallow Cookies

Difficulty: Super Easy
Time: about 1hr

Ingredients:
marshmallows
unsalted almonds

Directions:
1. Preheat the oven to 248F (120C).
2. Line the baking sheet with parchment paper. Cut marshmallows into quarters using kitchen shears and place them an inch apart.
3. Bake at 248F (120C) for 15 minutes. Remove from the oven and quickly press in the almonds while the marshmallows are soft.
4. Bake again in the oven at 248F (120C) for 45 minutes. Leave to cool in the oven for about 15~30 minutes. They are perfectly crisp when they are slightly golden, so remove from the oven to cool then.

You can store in an airtight container at room temperature for about 2 weeks :)

↓レシピ(日本語)
http://cooklabo.blogspot.com/2016/04/2.html
---------------------------------


♥Please Subscribe to my YouTube Channel♥
http://www.youtube.com/ochikeron

♥Please "Like" me on Facebook♥
http://www.facebook.com/Ochikeron/

♥Follow me on twitter♥
http://twitter.com/ochikeron (English)
http://twitter.com/alohaforever (Japanese)

♥My Cookbook♥

Friday, April 1, 2016

Fluffy Matcha Cupcakes with Red Bean Sauce - Video Recipe

Chiffon-like fluffy Matcha cupcakes with red bean sauce. Perfect WAFU combination ;)


https://www.youtube.com/watch?v=vZltUWKYwxg

Instead of using a lot of sugar and butter, I used white chocolate. So the sweetness is very delicate and perfect for those who don't have a sweet tooth!!!



---------------------------------
Fluffy Matcha Cupcakes with Red Bean Sauce

Difficulty: Easy
Time: 1hr
Number of servings: 4 medium (2.4inches/6cm) muffin cups

Ingredients:
A
* 60g (2.1oz.) chopped white chocolate
* 60ml whipping cream *room temperature
* 2 tbsp. unsalted butter *room temperature
2 egg yolks
1 tsp. rum *optional
B
* 2 egg whites
* 1 tbsp. sugar
C
* 3 tbsp. cake flour
* 1 tbsp. Matcha powder
Anko (Azuki Red Bean Paste)
powdered sugar

Directions:
1. Place A over hot water and mix until smooth. Remove, then mix in egg yolks and rum.
2. Place egg whites and sugar in a bowl, then beat with an electric mixer until stiff glossy peaks form, for about 4-7 minutes.
3. Add 1/3 of the Meringue (2.) in (1.) and mix well. Add the rest then mix for 7 or 8 times.
4. Sift in C and mix well with a spatula.
5. Preheat the oven to 356F (180C). Put the batter (4.) into the cups up to 50% full. Then spoon the Anko into the cups. Put the rest of the batter (4.) up to 80% full.
6. Bake in the oven at 356F (180C) for 15~18 minutes.
7. Place the cakes on a wire rack to cool completely. Dust with powdered sugar to finish.

レシピ(日本語)
http://cooklabo.blogspot.com/2016/04/blog-post.html
---------------------------------


♥Please Subscribe to my YouTube Channel♥
http://www.youtube.com/ochikeron

♥Please "Like" me on Facebook♥
http://www.facebook.com/Ochikeron/

♥Follow me on twitter♥
http://twitter.com/ochikeron (English)
http://twitter.com/alohaforever (Japanese)

♥My Cookbook♥

Tuesday, March 15, 2016

Sunny-Side Up Agar-Agar Jelly - Video Recipe

Perfect bulk recipe for parties and April fools' day!


https://www.youtube.com/watch?v=2GPtTGidNEY

You can of course use gelatin powder to make this.



---------------------------------
Sunny-Side Up Agar-Agar Jelly

Difficulty: Super Easy
Time: 30min
Number of servings: 14

Ingredients:
14 peach halves
4g (2 tsp.) Kanten powder (agar-agar powder)
300ml water
300ml milk
3 tbsp. sugar

Directions:
1. Place the peach halves in the foil Bento cups or dishes and put them in the freezer.
2. Put water and Kanten powder in a pot. Bring to a boil and boil for 2 minutes. *or cook as directed on its package
3. Add sugar and mix well. Stop the heat then add milk and mix well.
4. Pour the milk mixture into the cups over the peach halves (use a spoon to pour for a few times to form a thin layer of milk over the peaches).
5. Cool in the fridge until set.

レシピ(日本語)
http://cooklabo.blogspot.jp/2016/03/blog-post_15.html
---------------------------------


♥Please Subscribe to my YouTube Channel♥
http://www.youtube.com/ochikeron

♥Please "Like" me on Facebook♥
http://www.facebook.com/Ochikeron/

♥Follow me on twitter♥
http://twitter.com/ochikeron (English)
http://twitter.com/alohaforever (Japanese)

♥My Cookbook♥

Friday, February 12, 2016

Heart Cutout Stencil Cookies for Valentine's Day - Video Recipe

Kawaii (cute) cookies idea for Valentine's Day!!!


https://www.youtube.com/watch?v=telL1jMqqug

Striped and checked patterns are so cute :3
Use your favorite spreads: fruit-flavored jam or preserves, nutella, peanut butter, etc…



Other Kawaii Valentine's Day recipe ideas are here:
https://www.youtube.com/playlist?list=PLB341270AB81532D8

I heard this no-egg cookie dough is flaky. Yes it is!!! You must be patient enough to work with. Make sure you leave the dough for at least 1 hour to set ;) You can add 1 tbsp. of beaten egg, however leaving the dough is a must.

---------------------------------
Heart Cutout Stencil Cookies

Difficulty: Super Easy
Time: 1.5 hr
Number of servings: 3 (3inch/8cm) sandwich cookies

Ingredients:
1 cup cake flour or all purpose flour (100g=3.5oz.)
5 tbsp. powdered sugar (or 3 tbsp. regular sugar is ok but the texture will become sugary)
1/4 cup butter (50g=1.8oz.)
cocoa powder/Matcha powder
your favorite spreads

Directions:
1. Place flour, powdered sugar, and butter in a large Ziploc bag, then mix well.
2. Roll out the dough in the Ziploc bag to 5mm (0.2 inch) thick. Refrigerate the dough for at least 1 hour to set and chill.
3. Preheat the oven to 170C (338F). Cut out the dough with cookie cutters.
4. Place cocoa powder or Matcha powder in a tea bag. Place striped stencil over the cookie and apply the powder. For the checked pattern, you want to rotate it 90 degrees and apply again. Place the cookies on a cookie sheet lined with parchment paper.
5. Bake at 170C (338F) for about 12 minutes. Cool the cookies on the baking sheet or a wire rack.
6. Spread the whole disks with jam, nutella, or any spread you like, then top with the disks with holes.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2016/02/blog-post_47.html
---------------------------------


♥Please Subscribe to my YouTube Channel♥
http://www.youtube.com/ochikeron

♥Please "Like" me on Facebook♥
http://www.facebook.com/Ochikeron/

♥Follow me on twitter♥
http://twitter.com/ochikeron (English)
http://twitter.com/alohaforever (Japanese)

♥My Cookbook♥

Tuesday, February 9, 2016

Chocolate Bears Taking a Bath for Valentine's Day - Video Recipe

Kawaii (cute) chocolate gift idea for Valentine's Day!!!
You can use any other animal chocolate mold to make this ;)


https://www.youtube.com/watch?v=QcHLFEvRMRw

Meltingly delicious white chocolate ganache and crispy bear chocolate are perfect together :)



---------------------------------
Chocolate Bears Taking a Bath (Valentine's Day Tart Recipe)

Difficulty: Easy
Time: 1-2 hrs (incl. cooling time)
Number of servings: 7

Ingredients:
7 small tart shells
100g (3.5oz.) milk chocolate for the bears
Ganache Bathwater
* 40g (1.4oz.) white chocolate
* 2 tbsp. whipping cream
* 1/2 tsp. any liquor *optional
sugar sprinkles of your choice

Directions:
1. Put chopped milk chocolate in a pastry bag and place it over hot water to melt. Snip off the end and pipe it into the mold. Then put in the fridge or freezer to set.
2. Put whipping cream in a bowl. Place it over hot water until warm. Put chopped white chocolate and leave for a minute until soft. Then mix well. Add liquor to taste if you like.
3. Pour the Ganache Bathwater into the tart shells. Place it in the fridge until they harden up a little bit. Remove the bear chocolates from the mold and place them into the tarts. Decorate with sprinkles of your choice.

If you want to take this to the place where there is no fridge, you can use regular chocolate instead of using chocolate ganache.

レシピ(日本語)
http://cooklabo.blogspot.jp/2016/02/blog-post_9.html
---------------------------------


♥Please Subscribe to my YouTube Channel♥
http://www.youtube.com/ochikeron

♥Please "Like" me on Facebook♥
http://www.facebook.com/Ochikeron/

♥Follow me on twitter♥
http://twitter.com/ochikeron (English)
http://twitter.com/alohaforever (Japanese)

♥My Cookbook♥

Friday, February 5, 2016

Kawaii Deco Cheesecake Bars - Video Recipe

Just mix in a bowl, and bake!!!


https://www.youtube.com/watch?v=IXZ84x7daEY

Super easy idea, perfect for Valentine's day ;)



---------------------------------
Kawaii Deco Cheesecake Bars

Difficulty: Easy
Time: 1.5hrs
Number of servings: 15cm (6inch) square cake pan

Ingredients:
60g (2.1oz.) unsalted butter *room temperature
100g (3.5oz.) cream cheese *room temperature
3 tbsp. granulated sugar
2 beaten eggs
1 tbsp. lemon juice
70g (2.5oz.) mixed dried fruit
90g (3.2oz.) cake flour *all purpose flour is OK
1/2 tsp. baking powder
frosting and toppings of your choice

Directions:
1. Preheat the oven to 356F (180C).
2. Cream the butter and cream cheese in a bowl with a whisk. Add sugar and mix until white and creamy.
3. Add beaten eggs (little by little) and lemon juice, then mix well.
4. Sift in flour and baking powder, then fold in with a spatula. Fold the mixed dried fruit into the mixture as well.
5. Pour the batter into the pan lined with parchment paper and even out the surface. Bake at 356F (180C) for about 30 minutes.
6. Remove the cake from the pan and leave to cool on a wire rack. Cut into 16 squares. Decorate with the frosting and toppings of your choice.

レシピ(日本語)
http://cooklabo.blogspot.jp/2016/02/blog-post_5.html
---------------------------------


♥Please Subscribe to my YouTube Channel♥
http://www.youtube.com/ochikeron

♥Please "Like" me on Facebook♥
http://www.facebook.com/Ochikeron/

♥Follow me on twitter♥
http://twitter.com/ochikeron (English)
http://twitter.com/alohaforever (Japanese)

♥My Cookbook♥

Friday, January 29, 2016

Matcha Green Tea Chocolate Fondue - Video Recipe

I don't have a sweet tooth but I liked it!
The bitter taste of Matcha green tea gives an elegant flavor to the chocolate.


https://www.youtube.com/watch?v=DRwX9t8HTzE

Easy and fun-to-make party recipe idea :)
You can dip in any kind of sweet treats, snacks, or whatever you like!



My mom bought this:
Ghana Fondue Set (イシガキ産業 ガーナフォンデュセット)

---------------------------------
Matcha Chocolate Fondue

Difficulty: VERY Easy
Time: 20min
Servings: 2-3 people

Fondue Dipping Sauce:
100g (3.5oz.) chopped white chocolate
50ml soy milk or milk
2 tsp. Matcha (green tea) powder

Directions:
1. Place Matcha in a small bowl. Add soy milk little by little and mix until smooth.
2. Heat Matcha milk in a small pot or a fondue pot.
3. Stop the heat, add chopped chocolate, sit for a minute or two, then stir constantly, until the chocolate is melted and the sauce is smooth
4. If you don't have a fondue pot, you can transfer the sauce into a small dish. Dip in your favorite treats :)

Treats I used:
Marshmallows
Dorayaki (Japanese Red Bean Pancake)
Strawberries
Nutella Sandwich

Other Dipping Item Ideas:
Dango (Japanese Sweet Dumplings)
Mochi Ice Cream
Marshmallows
Pretzels
Rice Crispy Treats
Cream Puffs
Angel Food Cake
Caramels
Biscotti
Macaroons
Granola Bars
Sponge Cake
Fresh Fruit
Dried Fruit
Frozen Fruit
Breads
Cookies
Cheesecake
Pies
Ice Cream
etc...

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2016/01/blog-post_15.html
---------------------------------


♥Please Subscribe to my YouTube Channel♥
http://www.youtube.com/ochikeron

♥Please "Like" me on Facebook♥
http://www.facebook.com/Ochikeron/

♥Follow me on twitter♥
http://twitter.com/ochikeron (English)
http://twitter.com/alohaforever (Japanese)

♥My Cookbook♥

Friday, January 15, 2016

Matcha Strawberry Roll Cake (Japanese Swiss Roll Recipe) - Video Recipe

You just need 6 ingredients ;)


https://www.youtube.com/watch?v=tzugYxNMD4Y

By using cocoa powder instead of Matcha powder, you can make chocolate strawberry roll cake!!!



---------------------------------
Matcha Strawberry Roll Cake

Difficulty: VERY Easy
Time: 1hr + cooling time

Necessary Equipment:
9-inch square brownie pan
electric mixer

Ingredients:
((Matcha Sponge Cake))
3 eggs
5 tbsp. granulated sugar
4 tbsp. cake flour
1 tbsp. Matcha (green tea) powder
((Fillings))
100ml whipping cream
1/2 tbsp. granulated sugar
cut strawberries

Directions:
1. In a bowl, place eggs and sugar. Beat on high speed with an electric mixer for about 10 minutes until white and fluffy.
2. Line the pan with parchment paper. Preheat the oven to 180C (356F).
3. Sift in cake flour and Matcha powder, half at a time, and mix on low speed with an electric mixer for a minute or two in total until just combined.
4. Pour the batter into the pan and drop it lightly on the counter to raise the air bubbles out of the batter.
5. Bake at 180C (356F) for about 12 minutes.
6. When it's done, drop the pan lightly to prevent shrinking.
7. Remove the sponge cake from the pan by lifting the parchment paper and place it on a wire rack to cool.
8. Meanwhile, combine whipping cream and granulated sugar in a dry, clean bowl. Float the bottom of the bowl in ice water, whisk the cream until firm peaks form.
9. When the cake is cool enough, remove the parchment paper. Cut off one end of the sponge cake diagonally.
10. Coat the surface of the sponge cake evenly with the cream and place the strawberries. Place the cut side on the other side, and roll up the cake. Wrap the cake in the parchment paper and cool in the fridge for 30 minutes to set.
11. Cut to serve. Use a sharp knife, carefully wiping it clean after each slice. Don't push but pull to cut.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2016/01/blog-post_15.html
---------------------------------


♥Please Subscribe to my YouTube Channel♥
http://www.youtube.com/ochikeron

♥Please "Like" me on Facebook♥
http://www.facebook.com/Ochikeron/

♥Follow me on twitter♥
http://twitter.com/ochikeron (English)
http://twitter.com/alohaforever (Japanese)

♥My Cookbook♥

Friday, December 25, 2015

Chocolate Magic Cake (3-Layer Cake from 1 Batter) - Video Recipe

One batter which magically divides into three layers, three different textures: a fudge base, gâteau au chocolat center, and sponge top!


https://www.youtube.com/watch?v=gKtX86U1gzg

Of course you can arrange the flavor in the way you want. Matcha green tea may be beautiful =)



The recipe was originated in France and talked about in Japan this year 2015 ;)

---------------------------------
Chocolate Magic Cake (3-Layer Cake from 1 Batter)

Difficulty: Easy
Time: 1.5hrs
Number of servings: 15cm (6inch) square cake pan

Ingredients:
2 eggs
60g (2.1oz.) granulated sugar
1 tbsp. water
60g (2.1oz.) butter
40g (1.4oz.) cake flour
20g (0.7oz.) cocoa powder
a pinch of salt
180ml milk
1/2 tsp. vanilla extract

*to make plain magic cake you can eliminate cocoa powder and use 60g (2.1oz.) cake flour

Directions:
1. Preheat the oven to 160C (320F).
2. Line the cake pan with parchment paper.
3. Melt the butter in a microwave at 600W for 30 seconds.
4. Warm the milk (not hot).
5. Separate the eggs.
6. Place the egg yolks in a bowl. Add half of the sugar (30g) and water, then beat them with an electric mixer until white like mayonnaise.
7. Add butter little by little and mix well.
8. Sift in flour and cocoa powder, add salt, and mix well.
9. Add milk 1/2 at a time, then add vanilla extract and mix well.
10. In a different bowl, whip egg whites and the rest of the granulated sugar (30g) with an electric mixer until firm peaks form.
11. Mix 9 and 10 together for 10 times with a whisk. DO NOT OVER-MIX. Pour the batter into the pan and even out the surface.
12. Bake at 160C (320F) for about 45~50 minutes.
13. Leave to cool completely, then cool in the fridge for 2 hours.

You can dust with powdered sugar and garnish with some fruits if you like :)

レシピ(日本語)
http://cooklabo.blogspot.jp/2015/12/blog-post_25.html
---------------------------------


♥Please Subscribe to my YouTube Channel♥
http://www.youtube.com/ochikeron

♥Please "Like" me on Facebook♥
http://www.facebook.com/Ochikeron/

♥Follow me on twitter♥
http://twitter.com/ochikeron (English)
http://twitter.com/alohaforever (Japanese)

♥My Cookbook♥

Tuesday, December 22, 2015

5-Ingredient Bûche de Noël (Last-minute Christmas cake idea) - Video Recipe

Last-minute Christmas cake idea!!!

https://www.youtube.com/watch?v=SpIGHfNIisM

You just need 5 ingredients: eggs, flour, sugar, whipping cream, and cocoa powder! Toppings are optional. You can decorate it in the way you like ;)


---------------------------------
Bûche de Noël

Difficulty: VERY Easy
Time: 1hr + cooling time

Necessary Equipment:
9-inch square brownie pan
electric mixer

Ingredients:
((Sponge Cake))
3 eggs
5 tbsp. granulated sugar
5 tbsp. cake flour
((Chocolate Whipped Cream))
200ml whipping cream
1 tbsp. granulated sugar
2 tbsp. cocoa powder
((Toppings))
fruits of your choice
cocoa powder or powdered sugar

Directions:
1. In a bowl, place eggs and sugar. Beat on high speed with an electric mixer for about 10 minutes until white and fluffy.
2. Line the pan with parchment paper. Preheat the oven to 180C (356F).
3. Sift in cake flour, half at a time, and mix on low speed with an electric mixer for a minute or two in total until just combined.
4. Pour the batter into the pan and drop it lightly on the counter to raise the air bubbles out of the batter.
5. Bake at 180C (356F) for about 12 minutes.
6. When it's done, drop the pan lightly to prevent shrinking.
7. Remove the sponge cake from the pan by lifting the parchment paper and place it on a wire rack to cool.
8. Meanwhile, combine whipping cream, granulated sugar, and cocoa powder in a dry, clean bowl. Float the bottom of the bowl in ice water, whisk the cream until firm peaks form.
9. When the cake is cool enough, remove the parchment paper. Cut off one end of the sponge cake diagonally.
10. Coat the surface of the sponge cake evenly with the cream. Place the cut side on the other side, and roll up the cake. Wrap the cake in the parchment paper and cool in the fridge for 30 minutes to set.
11. Cut off one end diagonally to make a stub. Coat the surface with the cream and place the stub on top. Then evenly coat with the cream and drag a fork through the cream to make a bark-like texture if you like.
12. Dust with powdered sugar to resemble snow or cocoa powder is okay. Garnish with some fruits if you like.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2015/12/5.html
---------------------------------


♥Please Subscribe to my YouTube Channel♥
http://www.youtube.com/ochikeron

♥Please "Like" me on Facebook♥
http://www.facebook.com/Ochikeron/

♥Follow me on twitter♥
http://twitter.com/ochikeron (English)
http://twitter.com/alohaforever (Japanese)

Friday, December 18, 2015

Christmas Tree Pancakes - Video Recipe

Perfect Christmas cake for those who don't have an oven at home ;)


https://www.youtube.com/watch?v=qgWi3EPdLXc



---------------------------------
Christmas Tree Pancakes

Difficulty: Easy
Time: 30min
Number of servings: 6 pancakes

Ingredients:
((Pancakes))
* 100g (1cup/200ml) cake flour
* 3 tbsp. sugar
* 1 tbsp. corn starch
* 1/2 tbsp. baking powder
* a pinch of salt
1 egg
100ml milk
1 tbsp. cooking oil
((Decoration))
whipped cream
strawberries
blueberries

Directions:
1. Mix dry ingredients (*) in a bowl with a whisk.
2. Beat an egg in a different bowl, add milk, and mix well.
3. Add the dry ingredients (1.) 1/3 at a time, and mix just until blended.
4. Add cooking oil and mix again. *DO NOT mix too much!
5. Cover with plastic wrap and leave to set for 5 minutes.
6. Meanwhile, heat a non-stick frying pan over medium heat. Place the pan on a wet towel to cool down the pan a little bit.
7. Turn the heat down to low, place the pan, pour in the batter onto the pan, and cook until bubbles appear on the surface.
8. Flip with a spatula, then cook for a minute until browned on the other side. Repeat the steps to make 2 each of large, medium, and small pancakes.
9. Stack up the pancakes putting a layer of whipped cream and berries between each pancake.

レシピ(日本語)
http://cooklabo.blogspot.jp/2015/12/blog-post_18.html
---------------------------------


♥Please Subscribe to my YouTube Channel♥
http://www.youtube.com/ochikeron

♥Please "Like" me on Facebook♥
http://www.facebook.com/Ochikeron/

♥Follow me on twitter♥
http://twitter.com/ochikeron (English)
http://twitter.com/alohaforever (Japanese)

♥My Cookbook♥

Popular Posts - Last 7 days