Friday, May 18, 2018

Hokkaido Marusei Rum Raisin Butter Cream Sandwich Cookies (Famous Souvenir Sweets Recipe) | OCHIKERON | Japanese Cooking Video Recipe

YES! Cup measurements are available for this recipe.

Rokkatei's "Marusei Butter Sand (Sandwich Cookies)" filled with rum raisin butter cream is the famous souvenir from Hokkaido that everyone loves!


How to Make Marusei Butter Sand (Sandwich Cookies)
Rum Raisin Butter Cream Sandwich Cookies



Crisp cookies, smooth mellow rich butter cream, and juicy rum raisins are incredible match. Very addictive sweets.


You can make them at home very easily. Homemade ones are the best ;)



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How to Make Rum Raisin Butter Cream Sandwich Cookies (Famous Hokkaido Sweets)


Difficulty: Easy
Time: 2hrs
Number of servings: 8 sandwich cookies

Ingredients:
((Rum Raisins))
40g (1/4cup) raisins
1 tbsp. rum
((Cookies))
50g (4tbsp.) unsalted butter
35g (4tbsp.) powdered sugar (confectioner's sugar)
1 egg yolk
90g (10 tbsp.) cake flour
20g (3 tbsp.) almond flour (almond powder)
1/2 tsp. baking powder
a pinch of salt
((Butter Cream))
1 egg white
2 tsp. granulated sugar
70g (5 tbsp.) unsalted butter
2 tsp. granulated sugar
40g (3 tbsp.) white chocolate
vanilla extract *if you like
1 tsp. rum *if you like

Directions:
((Rum Raisins))
1. Toss raisins with rum and leave overnight.
((Cookies))
1. Cream the butter in a bowl. Add powdered sugar and egg yolk in order, mix well.
2. Sift in cake flour, almond powder, baking powder, and salt. Cut through with a spatula to mix and form it into one. Using a plastic wrap, spread out the batter into a 20cm(8inch) X 26cm(10inch) rectangular sheet. Put in the fridge to set for 30 minutes.
3. Trim off the edges. Cut into 3cm(1.2inch) X 6cm(2.4inch) rectangle pieces.
4. Place them on a baking sheet lined with parchment paper. Bake in an oven at 180C (350F) for 12~15 minutes.
5. Place them on a wire rack to cool completely.
((Butter Cream))
1. In a bowl, place egg white and granulated sugar, beat with an electric mixer until stiff glossy peaks form.
2. In a different bowl, mix butter and granulated sugar until white and creamy.
3. Melt white chocolate over hot water. Add into the butter mixture little by little.
4. Then add the fluffy egg white (meringue) little by little.
5. If you like, you can flavor with vanilla extract and rum.
6. Put the butter cream and rum raisins in between the cookies to finish.

YES! You can make them a day (night) before. Keep them in the fridge for 2~3 days. The cream will set nicely, cold, smooth, and delicious! Of course eating them as soon as you can is flavorful and better.

レシピ(日本語)
https://cooklabo.blogspot.jp/2018/05/Rum-Raisin-Butter-Cream-Sandwich-Cookies.html
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Friday, May 11, 2018

Kawaii Harajuku Crepes (Japanese Street Food Recipe) | Japanese Cooking Video

A crêpe or crepe is a type of very thin pancake-like pastry. In this tutorial, I want to show you how to make and roll up the crepes into perfect cone shape.


Kawaii Delicious Harajuku Crepes
Kawaii Delicious Harajuku Crepes

I made 15cm (6inch) crêpes to make 7cm (3inch) cone-shaped crepes. Then wrapped with 15cm (6inch) Wax Paper. Perfect for toddlers to hold in their hands! You can of course make them larger!


I used 15cm (6inch) Wax Paper like these:









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How to Make Kawaii Harajuku Crepes


Difficulty: Easy
Time: 45min
Number of servings: 6~7 15cm (6inch) crêpes

Use 12oz. measuring cup

Ingredients:
50g (about 5 tbsp.) cake flour
1 tsp. granulated sugar
a pinch of salt
1 egg *room temperature
1 tbsp. melted butter
125ml (1/2 cup) warm milk
a few drops vanilla extract *if you like
whipped cream
#1 banana and chocolate sauce
#2 strawberries and strawberry sauce
#3 blueberries and blueberry sauce

Directions:
1. Sift in flour in a bowl. Add sugar and salt, then mix well with a wire whisk.
2. Add beaten egg little by little and mix well.
3. Add melted butter and mix well.
4. Add warm milk little by little and mix well. Mix in a few drops vanilla extract if you like. Then cover with plastic wrap and leave the batter to stand at room temperature for 30 minutes.
5. Use a nonstick pan, or wipe the surface of the frying pan with a thin layer of cooking oil using a paper towel. Heat the pan on medium, pour the batter into the pan, slowly move the pan in a circular motion to spread the batter evenly.
6. Cook until the edges begin to dry, then flip it over and cook the other side for about 10 seconds.
7. Leave them to cool completely.
8. Place the filling (1/6 of a crepe shell) then wrap into a cone shape (see the video).
9. Use a cute wax paper to wrap the crepe (see the video).

YES! You can make them a day (night) before. Keep them in the fridge. The cream will set nicely and easy to eat in this way. Of course eating them as soon as you can is better.

レシピ(日本語)
https://cooklabo.blogspot.jp/2018/04/Konbini-Crepe.html
---------------------------------


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Monday, May 7, 2018

How to Make Melon Cream Soda (Melon Float) Classic Japanese Summer Drink | Japanese Cooking Video Recipe

Melon Cream Soda (or Melon Soda Float) is a very popular classic Japanese drink loved by both kids and adults. It is always available at casual restaurants (so called family restaurants), something like Coke in the US.


A scoop of vanilla ice cream makes the drink frothy and creamy as it melts. Delicious but be careful not to mix all at once or bubbles over. hehe


Melon Cream Soda (Melon Float)
Melon Cream Soda (Melon Float)

Recipe is very simple. Therefore you may want to buy a right syrup to get a better result. For instance, the syrup I used was pretty good! Only 3 bucks.

明治屋 マイシロップ メロン (Meidi-Ya My Syrup Melon)
http://www.rakuten.co.jp/meidi-ya/512720/1978051/1978052/
http://www.meidi-ya.co.jp/merchandise/mybrand/syrup.html





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How to Make Melon Cream Soda (Melon Float)


Difficulty: Easy
Time: 1 min
Number of servings: 1

Ingredients:
melon syrup
soda (unsweetened)
ice cubes
vanilla ice cream (Meiji Essel Super Cup)
cherry if you like

BTW, Essel is made up by Meiji company which means "an excellent ice cream is essential". Haha

Directions:
1. Fill a glass with a glassful of ice cubes.
2. Fill about a quarter to one third of a glass with syrup, then add soda, leaving a little space at the top for an ice cream.
3. Place a scoop of vanilla ice cream to finish.

Adding a glassful of ice cubes keeps the ice cream from melting and frothing. By making this recipe, I noticed I should not blame the restaurant when it is served with lot of ice cubes. LOL

レシピ(日本語)
https://cooklabo.blogspot.jp/2018/05/Melon-Float.html
---------------------------------


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