Friday, June 15, 2018

NO-Rising Chocolate Cornets! EASY Dairy-Free Soy Custard Tofu Buns Recipe | Japanese Cooking Video

No Yeast, No rising, No waiting!

White and fluffy buns in less than 1 hour 👍

NO-Rising Chocolate Cornets
NO-Rising Chocolate Cornets

You can keep them in the fridge. Cold, Moist, and Delicious! Perfect summer treat 😋




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NO-Rising Chocolate Cornets! EASY Dairy-Free Soy Custard Tofu Buns Recipe


Difficulty: Easy
Time: 1hr
Number of servings: 4

You can make the "Cream Horn Mold" by rolling a sheet of cardboard into a cone shape, staple together, then wrap with aluminum foil. (See the video)



Ingredients:
((Soy Milk Chocolate Custard Cream))
100ml soy milk
a few drops of vanilla extract
1 egg yolk
1&1/2 tbsp. granulated sugar
1&1/4 tbsp. flour
40g chocolate
((No-Rising Tofu Cornet Buns))
150g (5.3oz.) soft tofu
1 tbsp. olive oil or cooking oil
1 tbsp. sugar syrup or honey
A 200g (1.5 cup) bread flour
A 2 tsp. baking powder
A 2 tbsp. granulated sugar
A a pinch of salt

Directions:
((Soy Milk Chocolate Custard Cream))
1. Put soy milk in a saucepan then heat just until it starts to boil. Season with vanilla extract.
2. In a bowl, mix egg yolk and granulated sugar until white and creamy.
3. Sift in flour and mix well.
4. Add soy milk little by little then mix well.
5. Strain the mixture through a sieve back into the saucepan.
6. Put on low, stir constantly, and stop the heat when the cream starts to thicken. Mix well with the remaining heat. Leave to cool completely.
7. Melt the chocolate over hot water. Mix into the soy custard little by little.
8. Transfer the cream into a pastry bag then chill in the fridge.
((No-Rising Tofu Cornet Buns))
1. Strain Tofu through a sieve into a bowl. Add cooking oil and sugar syrup, then mix well.
2. Sift in A then mix well.
3. Divide it into 4 pieces. Roll into a rope then roll it around a horn mold.
4. Cover with plastic wrap then rest while preheating the oven to 180C (350F).
5. Bake at 180C (350F) for 10~15 minutes.
6. Remove the molds, leave to cool completely then pipe in the soy chocolate custard cream.

レシピ(日本語)
https://cooklabo.blogspot.com/2018/06/Chocolate-Cornets.html
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Tuesday, June 12, 2018

Top 10 Vegan Japanese Meals | Japanese Cooking Recipes

I hope you get an idea to enjoy vegan Japanese food 💕

Top 10 Vegan Japanese Meals
Top 10 Vegan Japanese Meals

I am not a vegan (and many Japanese people here are not), so I understand it is difficult to find vegan Japanese food recipes. However buddhist cuisine called Shojin Ryori (influenced by Chinese Buddhism) monks and some believers eat vegetarian or vegan based on the Dharmic concept of ahimsa. Shojin Ryori is served at restaurants very casually nowadays but they are not made by vegan specialized cooks, so be careful 😅



Full and More Videos are HERE:
https://www.youtube.com/playlist?list=PL48C66C28F219193C

FYI:

Dashi is a Japanese soup stock used for many dishes. Kombu Dashi (Kelp Broth) is a Vegan option. It includes only water and dried kelp. The easiest and fastest you can make is by mixing hot water and kelp Dashi powder sold at most Japanese grocery stores or maybe online!


Miso is not only for the soup but can be used to add tasty flavor to the dishes. Please get Miso without Dashi.


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Monday, June 11, 2018

Classic Japanese Lemon Pop Candy (Nostalgic Ramune Tablets Recipe) | Japanese Cooking Video

Ramune is a nostalgic tablet-shaped Japanese candy. It is one of Japanese Dagashi (cheap small snacks and candies) most kids enjoy in their childhood 💕


Ramune (Japanese Lemon Pop Tablet Candies)
Ramune (Japanese Lemon Pop Tablet Candies)

It gradually dissolves with a bit fizziness. Sweet and sour addictive candies 😋




⬇️RAMUNE


⬇️Baking Soda (get the edible one, not for cleaning)


⬇️Citric Acid (get the edible one, not for cleaning)


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Classic Japanese Lemon Pop Candy (Ramune Recipe)


Difficulty: Very Easy
Time: 15 min + drying time
Number of servings: 18 pieces (0.7inch candies)

Ingredients:
60g (6 tbsp.) powdered sugar (confectioner's sugar)
25g (4 tbsp.) corn starch
1/2 tsp. baking soda
1 tsp. citric acid
1 tsp. lemon juice
1/2 tsp ~ 1 tsp. Water

Directions:
1. Mix citric acid and lemon juice in a bowl, until somewhat blended is ok.
2. Add powdered sugar, corn starch, and baking soda in order. (You do not want to let the baking soda touch the liquid or it becomes fizzy.)
3. Mix very well with your hand. If you think you need more water, add little by little. A drop at a time or a 1/2 tsp. at a time. Clasp and unclasp your hand to check if it becomes one but crumbles (Not too moist. If you add too much water, it becomes fizzy and plumps up. See the video).
4. Push into a mold to shape.
5. Dry them out completely for a day.

レシピ(日本語)
https://cooklabo.blogspot.com/2018/06/Ramune.html
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