Melon Jelly Slices - Video Recipe

You want to try this when melon is in season :3 You can apply this recipe to other fruits of course!!!


https://www.youtube.com/watch?v=BJ7G9B5j_14

Melon contains enzyme that breaks down protein. Thus, if you want to use gelatin, you must simmer the juice first or it won't firm up. Not to fail, you may want to use agar-agar!



---------------------------------
Melon Jelly Slices

Difficulty: Super Easy
Time: 30min
Number of servings: 13cm (5inch) melon

Ingredients:
13cm (5inch) melon
water
2 tbsp. sugar
4g (2 tsp.) Kanten powder (agar-agar powder)

Directions:
1. Cut melon in half. Remove the seeds from the melon and scoop out the flesh. Then strain through a sieve to reserve the juice. (You can eat the leftover fiber. Yummy!)
2. Add water to the Juice up to 500ml. Add granulated sugar and Kanten powder, then mix well.
3. Put in a pot, bring to a boil, and boil for 2 minutes stirring constantly. *or cook as directed on its package
4. Pour it into the melon shells, leave to cool, then cool in the fridge for over an hour until set.

レシピ（日本語）
http://cooklabo.blogspot.jp/2016/06/blog-post.html
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Hijiki Seaweed Salad - Video Recipe

I remember Hijiki salad is a very popular appetizer dish at a Japanese restaurants in New York. The same in other places?!

It goes perfect with rice, perfect for Bento side dish!!!


https://www.youtube.com/watch?v=A_N6pzZ-wNA

In this tutorial, I will show you a super easy way to make it in a Microwave. However, if you don't want to use a Microwave, you can always use a pot. Directions are below ;)



---------------------------------
Hijiki Seaweed Salad

Difficulty: Very Easy
Time: 30min
Number of servings: 4

Ingredients:
20g (0.7oz.) dried Hijiki seaweed
60g (2.1oz.) carrot
100g (3.5oz.) Chikuwa fish cake
2 Shiitake mushrooms
A
* 2 tbsp. soy sauce
* 2 tbsp. Sake
* 1 tbsp. sugar
* 1 tsp. sesame oil

Directions:
1. Place dried Hijiki in a microwavable bowl, add plenty of water, cover with plastic wrap, then microwave at 600 watts for 3 minutes. Leave to cool uncovered for 2 minutes. Wash and drain well. If you don't have a microwave, you can soak in water for 20~30 minutes, then drain.
2. Thinly slice carrot, Shiitake mushrooms, and Chikuwa fish cake.
3. Place Hijiki, carrot, Shiitake, Chikuwa in a microwavable bowl, add A and mix well.
4. Cover with plastic wrap and microwave at 600 watts for 5 minutes. Toss to coat the seasonings evenly, cover with plastic wrap, and let sit for over 10 minutes to marinate. If you don't have a microwave, you can simmer in a pot on low heat until the liquid is gone for about 20 minutes.

You can keep 3~4 days in the fridge :)

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2016/05/blog-post_31.html
---------------------------------

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

One batter which magically divides into three layers, three different textures: a flan base, crème center, and génoise (sponge) top!
The recipe was originated in France and talked about in Japan in 2015.


https://www.youtube.com/watch?v=_2qVsbjyWfs

However, if you expect smooth and creamy flan, you will get disappointed with the texture… it is pretty dense and chewy. Thus, I prefer the chocolate flavor. The flan base is just like chocolate fudge and pretty addictive ;)



Chocolate Magic Cake recipe is HERE:
https://www.youtube.com/watch?v=gKtX86U1gzg

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

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

Ingredients:
3 eggs
90g (3.2oz.) granulated sugar *1 tbsp. for egg whites
1 tbsp. warm water
90g (3.2oz.) butter
90g (3.2oz.) cake flour
a pinch of salt
300ml milk
1/2 tsp. vanilla extract
powdered sugar

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 warm water and sugar (leave out 1 tbsp. for egg whites), then beat them with an electric mixer until white like mayonnaise.
7. Add the melted butter little by little and mix well.
8. Sift in flour, 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, lightly whip the egg whites. Then add 1 tbsp. of sugar and beat with an electric mixer until firm peaks form.
11. Mix 9 and 10 together for 4~5 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 over 2 hours. Dust with powdered sugar to finish.

You can garnish with some fruits if you like :)

レシピ（日本語）
http://cooklabo.blogspot.jp/2016/05/blog-post_27.html
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Microwave Okaki (Rice Crackers) - Video Recipe

If you want to bake or deep fry Mochi (rice cake) to make Okaki (rice crackers), you need to dry out Mochi for a few days. However, with this Microwave version, you don't have to :)


https://www.youtube.com/watch?v=WQ7pwef63GA

I used the leftover Issho Mochi from my daughter's 1st birthday.
Issho Mochi is a Japanese traditional ceremony, having an year-old-baby carry 4lb (1.8kg) rice cake on the back in hope that the child will have enough food to live on.



---------------------------------
Microwave Okaki (Rice Crackers)

Difficulty: Super Easy
Time: 5min
Number of servings: 14-16 pieces

Ingredients:
1 square or round Mochi (rice cake)
1/2 tbsp. soy sauce
2/3 tsp. sugar

Directions:
1. Dice Mochi into small (1cm) pieces.
2. Line parchment paper on a microwavable dish. Place Mochi, keep an inch apart.
3. Microwave at 600w for 3 minutes (without cover). *If you can, stop after 2 minutes or so to check if they are not burning, switching the position.
4. Mix soy sauce and sugar in a bowl. Coat Mochi with the sauce while they are hot.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2016/05/3.html
---------------------------------

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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
---------------------------------

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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
---------------------------------

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Avocado Cheese Korokke (Croquettes) - Video Recipe

Very rich and tasty Korokke (Croquettes)!


https://www.youtube.com/watch?v=08B7RtbKjnM

Simple salt and pepper seasonings are good enough ;)



---------------------------------
Avocado Cheese Korokke (Croquettes)

Difficulty: Medium
Time: 30min
Number of servings: 6 croquettes

Ingredients:
300g (10.6oz.) potatoes
1/2 Avocado
salt and pepper
pizza cheese
batter
* flour
* beaten egg
* Panko (bread crumbs)
vegetable oil for deep frying
tomato ketchup or mayonnaise if you like

Directions:
1. Peel and slice potatoes. Place them on a microwavable dish, cover with plastic wrap, then microwave at 500w for 6 minutes until soft. Transfer to a bowl and mash with a fork. (You can cut into medium chunks and boil until soft. Then drain and mash them while hot.)
2. While still hot, add diced avocado. By heating avocado, you can avoid it from chaining color.
3. Season with salt and pepper.
4. Flatten the mixture and divide it into 6 equal portions. Place some pizza cheese in the center and flatten each portion into an oval-shaped patty.
5. Coat each patty with flour, dip in beaten egg, and coat with Panko.
6. Deep fry in oil at 170C(338F) until golden brown.

Serve with tomato ketchup or mayonnaise if desired.
Best eaten while still hot, or avocado can become soggy.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2016/05/blog-post_13.html
---------------------------------

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How to Make Japanese Soft Boiled Ramen Eggs (Nitamago 煮卵 Recipe) | Japanese Cooking Video Recipe

Ramen Eggs, also called Nitamago, Ajitama, or Ajitsuke-tamago, are savory soft-boiled eggs with creamy runny egg yolk, known as Ramen topping.

Japanese Soft Boiled Ramen Eggs

https://www.youtube.com/watch?v=SXJeJM8q5YA

Ramen Egg is not only for Ramen but also for fried rice, pasta, rice bowl, and more! It even makes a perfect topping for white rice. Great dish to stock in the fridge :)

---------------------------------

Ramen Eggs

Difficulty: Very Easy
Time: 10min + soaking time
Number of servings: 4

Ingredients:
4 cold eggs right out of the fridge
Tare seasonings
* 2 tbsp. soy sauce
* 2 tbsp. Mirin (sweet Sake)
* 1 tsp. sugar

Directions:
1. Bring a pot of water to a boil.
2. Tap each egg with a spoon to make cracks in the bottom of the shell. OR you can poke a small hole using an "Egg Hole Puncher". (Water goes in between the egg and the shell which helps the shell to come off).
3. Place the eggs in a strainer and place it in boiling water, the crack-side up (to let water in). The strainer prevents eggs from hitting the bottom of the pot.
4. Boil for 7 minutes. Place them in water to cool, then peel.
5. Place the Tare seasonings in a Ziploc bag and mix well. Then place the eggs, close securely, and put in the fridge for about 30 minutes ~ 12 hours, rolling over once in a while.

If you soak the eggs too long, they become salty and the egg yolks pectize (like jelly). Please eat when you think are ready. I think it becomes too salty after 12 hours.

You can get an "Egg Hole Puncher" at Daiso 100yen shop to poke a hole in the egg.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2016/05/blog-post_10.html
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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
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Koinobori Curry (Carp Deco Curry Rice for Children's Day) - Video Recipe

Koinobori (こいのぼり) is carp-shaped wind socks traditionally flown on May 5th in Japan to celebrate "Tango no Sekku" (端午の節句), boy's festival, in honor of sons and in the hope that they will grow up healthy and strong.

However in 1948, the government renamed the day "Kodomo no Hi" (こどもの日), children's day, to respect children's personalities and to celebrate their happiness.

But we Japanese still celebrate "Tango no Sekku" on this day! If you come to Japan, you will find many foods and products represent Koinobori (carp)!


https://www.youtube.com/watch?v=1L-2Ut5WZUk



Product I used:
Hagoromo Foods Deco Furi 6 Colors Egg Flavor はごろもフーズ デコふり 6色 たまご風味

---------------------------------
Koinobori Curry (Carp Deco Curry Rice)

Difficulty: Easy
Time: 10min + curry rice cooking time
Number of servings: N/A

Ingredients:
curry of your choice
rice
pink and green rice seasonings
sliced cheese
Nori seaweed sheet
cooked broccolini or asparagus
cooked star-shaped carrots

Directions:
1. Mix pink and green rice seasonings into each of two bowls of rice to make slightly pink and green rice. You don't want to add the seasonings too much since the rice is for curry.
2. Place the rice in plastic wrap and form the rice into carp shapes.
3. Spread curry of your choice on a plate.
4. Place cooked broccolini or asparagus to make a pole.
5. Place the carps along the pole.
6. Decorate the carps with sliced cheese and Nori seaweed sheet: eyes, gills, and scales.
7. Garnish with carrot stars to finish.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2016/05/blog-post.html
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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
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Ginger Dressing (Japanese Restaurant Style) - Video Recipe

Very filling and healthy dressing :) Also called Carrot Ginger Dressing.


https://www.youtube.com/watch?v=MuVg8EbVMgs

I remember this ginger dressing was very popular at Japanese restaurants in New York. People even dipped in Sushi. I am sure it can be a great dipping sauce as well. hehe



---------------------------------
Ginger Dressing

Difficulty: Very Easy
Time: 5min
Number of servings: about 350ml

Ingredients:
100g (3.5oz.) diced carrot
50g (1.8oz.) diced onion
2 tbsp. grated ginger
5 tbsp. vinegar
4 tbsp. soy sauce
3 tbsp. sesame oil *olive oil, grape seed oil, or any oil you like is OK
1 tbsp. sugar
a pinch of salt

Directions:
1. Place all ingredients in a blender and process until smooth.

You can keep it in the fridge for about a week but best used as soon as possible.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2016/04/blog-post_26.html
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Corn Shumai (Pork Dumplings) - Video Recipe

Shumai (Pork Dumpling) is a type of traditional Chinese dumpling served as dim sum. In this tutorial I will show you how to make it WITHOUT using Shumai wrappers but bok choy (a type of Chinese cabbage) and with a lot of corn toppings. yummy!!!


https://www.youtube.com/watch?v=9ylivqkp-KE

Bok choy gives a nice flavor at the same time makes it look very colorful. Perfect for parties and Bento lunch box :)



---------------------------------
Corn Shumai

Difficulty: Very Easy
Time: 20min
Number of servings: 12 pieces

Ingredients:
240g (8.5oz.) frozen corn kernels *canned is ok
2 tbsp. corn or potato starch
200g (7oz.) ground pork
A
* 4 tbsp. chopped long onion
* 2 tsp. grated ginger
* 2 tsp. soy sauce
* salt and pepper
* 1 tsp. sesame oil
2 baby bok choy

Directions:
1. Defrost frozen corn kernels and coat with corn or potato starch.
2. Trim off the bok choy stem end, separate out the leaves, and rinse under running water to remove sands. Place them on a microwavable dish, cover with plastic wrap, then microwave at 600 watts for 2 minutes until a bit tender.
3. Place ground pork and A in a bowl and mix well with your hands until the mixture becomes sticky. Divide it in to 12 pieces and roll into balls.
4. Coat with the corn kernels and wrap with bok choy leaves.
5. Place them on a microwavable dish, cover with plastic wrap, then cook in the microwave at 600 watts for 7 minutes.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2016/04/blog-post_22.html
---------------------------------

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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
---------------------------------

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Spaghetti Napolitan (Popular Japanese Pasta Dish) - Video Recipe

Spaghetti Napolitan sounds like an Italian dish; however, it is a very popular Japanese pasta dish, a mealtime favorite across Japan.

It is mainly seasoned with tomato Ketchup. Please use Kagome tomato ketchup for better taste ;)

Print Out this recipe on your Post Card

I used less tomato ketchup for my 1-year-old daughter. It is a perfect dish for babies!!! For adults, you can season it with additional tomato ketchup right before you eat ;)

---------------------------------

Spaghetti Napolitan

Difficulty: Easy
Time: 20min
Number of servings: 2 adults and 1~2 babies

Ingredients:
200g (7oz.) spaghetti
100g (3.5oz.) onion
50g (1.8oz.) carrot
50g (1.8oz.) green pepper
2 slices of ham
1/2 consomme cube or powder
2 or more tbsp. tomato ketchup
5 tbsp. canned diced tomatoes
1 tsp. olive oil
grated parmesan cheese

Directions:
1. Slice the onion. Thinly slice the carrot, green pepper, and ham.
2. Cook spaghetti as directed on its package.
3. Heat olive oil in a frying pan, stir-fry onion and carrot slices until tender. Then add ham and green pepper and cook until just combined.
4. Mix in diced tomato, 2 tbsp. of tomato ketchup, and consomme cube. Then add the spaghetti and toss to coat evenly.
5. For a baby, remove a small bowl of Napolitan (100g=3.5oz.) and place it into a small pot. Add 150ml water, then simmer until water is fully absorbed and tender. You can cut the pasta into small pieces and/or add more tomato ketchup to season it, depending on the age of your baby.
6. For adults, season the dish with additional tomato ketchup (2~6 tbsp.) to your taste. Then dust with grated parmesan cheese to finish.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2016/04/blog-post_15.html
---------------------------------

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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.



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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
---------------------------------

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http://www.youtube.com/ochikeron

♥Please "Like" me on Facebook♥
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♥My Cookbook♥

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!!!





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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♥