Friday, October 31, 2014
好きなことで、生きていく - OCHIKERON - YouTube Japan
This video is created for YouTube Japan (TrueView Ad).
I added English subtitles for you ;)
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I started my cooking channel since 2011 to share beautiful Japanese food culture with you. Fun and easy-to-follow tutorials 👍I hope my recipes are inspiring to try out new things. Please search within my blog to find the recipes you need 😋
Wednesday, October 29, 2014
How to Make Kabocha Steamed Cakes for Halloween - Video Recipe
Quick and easy recipe using a frying pan. Fluffy, moist and chewy!!! You can add spices if you like ;)
https://www.youtube.com/watch?v=2K39AWnPh8E
I used Kabocha (Japanese squash) with skin! Kabocha skin contains a lot of vitamins, so why don't you eat it!
You can replace Kabocha with sweet potato, too.
This recipe is more like cakes than buns compared to this maple steamed cakes, if you remember:
https://www.youtube.com/watch?v=qdaa6n0yxo8
---------------------------------
Kabocha Steamed Cakes
Difficulty: Very Easy
Time: 25min
Number of servings: about 10 thick foil cupcake liners (mine is about 3-inch-wide)
Ingredients:
100g (3.5oz) Kabocha (Japanese squash) with skin
A
* 2 eggs
* 100g (3.5oz) brown sugar
* 4 tbsp. cooking oil
B
* 150g (5.3oz.) cake flour (I think all purpose flour is ok)
* 2 tsp. baking powder
Directions:
1. Dice Kabocha into 1/2inch (1cm) pieces.
2. Mix A in a bowl.
3. Sift in B and mix with a spatula just until blended. Then mix in diced Kabocha.
4. Spoon the mixture into the thick foil cupcake liners up to 80% full. Drop them lightly on the counter to raise the air bubbles out of the batter.
5. Place them in a frying pan. Add 200ml hot water and put on high heat until water boils. Turn the heat down to low, cover, and cook for 15 minutes.
6. Remove the lid carefully to prevent the water from dripping onto the cakes. Place the cakes on a wire rack to cool.
レシピ（日本語）
http://cooklabo.blogspot.jp/2014/10/blog-post_28.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♥
https://www.youtube.com/watch?v=2K39AWnPh8E
I used Kabocha (Japanese squash) with skin! Kabocha skin contains a lot of vitamins, so why don't you eat it!
You can replace Kabocha with sweet potato, too.
This recipe is more like cakes than buns compared to this maple steamed cakes, if you remember:
https://www.youtube.com/watch?v=qdaa6n0yxo8
---------------------------------
Kabocha Steamed Cakes
Difficulty: Very Easy
Time: 25min
Number of servings: about 10 thick foil cupcake liners (mine is about 3-inch-wide)
Ingredients:
100g (3.5oz) Kabocha (Japanese squash) with skin
A
* 2 eggs
* 100g (3.5oz) brown sugar
* 4 tbsp. cooking oil
B
* 150g (5.3oz.) cake flour (I think all purpose flour is ok)
* 2 tsp. baking powder
Directions:
1. Dice Kabocha into 1/2inch (1cm) pieces.
2. Mix A in a bowl.
3. Sift in B and mix with a spatula just until blended. Then mix in diced Kabocha.
4. Spoon the mixture into the thick foil cupcake liners up to 80% full. Drop them lightly on the counter to raise the air bubbles out of the batter.
5. Place them in a frying pan. Add 200ml hot water and put on high heat until water boils. Turn the heat down to low, cover, and cook for 15 minutes.
6. Remove the lid carefully to prevent the water from dripping onto the cakes. Place the cakes on a wire rack to cool.
レシピ（日本語）
http://cooklabo.blogspot.jp/2014/10/blog-post_28.html
---------------------------------
 【ケーキ 洋菓子焼型】【製菓用品】【使い捨てモルド カップ ラッピング】アルミ箔菊型タルトレ... |
♥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♥
I started my cooking channel since 2011 to share beautiful Japanese food culture with you. Fun and easy-to-follow tutorials 👍I hope my recipes are inspiring to try out new things. Please search within my blog to find the recipes you need 😋
Saturday, October 25, 2014
How to Make Kabocha Squash Purin Cake for Halloween (Pumpkin Pudding) - Video Recipe
Kabocha melts in your mouth. yummy!!!
Compared to the regular flan (pudding), the texture is firmer, so you can cut and serve like a cake!!!
https://www.youtube.com/watch?v=dFDTXg_9B9I
Perfect for Halloween and Thanksgiving ;)
---------------------------------
Kabocha Squash Purin Cake for Halloween (Pumpkin Pudding)
Difficulty: Easy
Time: 1.5hr
Number of servings: 15cm (6inch) round cake pan
Ingredients:
((Caramel))
40g (1.4oz.) granulated sugar
1 tbsp. water
((Kabocha Custard))
350g (12.5oz) Kabocha (Japanese squash)
3 eggs
vanilla extract
60g (2.1oz.) granulated sugar
300ml milk
Directions:
((Caramel))
1. Mix granulated sugar and water in a saucepan by tilting the pan. Then simmer until the sauce is browned. (Do not mix it with a spoon but tilt the pan to mix it. The sugar will recrystallize if you mix it with a spoon.)
2. Pour the sauce into the cake pan before it gets hard.
((Kabocha Custard))
1. Wrap Kabocha with plastic wrap and microwave at 600w for 8 minutes. Scoop out the Kabocha flesh with a spoon. Then strain through a strainer.
2. Beat eggs in a bowl, then mix in a few drops of vanilla extract.
3. Add milk and sugar in the saucepan (which you made the caramel), then heat until warm. *you can clean off the caramel at the same time, not to waste it.
4. Mix in the warm milk mixture (4.) into the egg mixture (3.). Add the mixture into the mashed Kabocha. Then strain through a strainer to make it smooth.
5. Pour the mixture over the caramel in the cake pan.
((Bake))
1. Preheat the oven to 170C (338F).
2. Place the cake pan on a baking sheet. Pour some hot water (half the height) into the baking sheet. Bake at 170C (338F) for 50 minutes.
3. Place it on a wire rack to cool and put in the fridge until cold. Flip it over onto a plate to serve.
Note: You can grease the pan with some oil or butter so the pudding will slip out easily.
レシピ（日本語）
http://cooklabo.blogspot.jp/2014/10/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♥
Compared to the regular flan (pudding), the texture is firmer, so you can cut and serve like a cake!!!
https://www.youtube.com/watch?v=dFDTXg_9B9I
Perfect for Halloween and Thanksgiving ;)
---------------------------------
Kabocha Squash Purin Cake for Halloween (Pumpkin Pudding)
Difficulty: Easy
Time: 1.5hr
Number of servings: 15cm (6inch) round cake pan
Ingredients:
((Caramel))
40g (1.4oz.) granulated sugar
1 tbsp. water
((Kabocha Custard))
350g (12.5oz) Kabocha (Japanese squash)
3 eggs
vanilla extract
60g (2.1oz.) granulated sugar
300ml milk
Directions:
((Caramel))
1. Mix granulated sugar and water in a saucepan by tilting the pan. Then simmer until the sauce is browned. (Do not mix it with a spoon but tilt the pan to mix it. The sugar will recrystallize if you mix it with a spoon.)
2. Pour the sauce into the cake pan before it gets hard.
((Kabocha Custard))
1. Wrap Kabocha with plastic wrap and microwave at 600w for 8 minutes. Scoop out the Kabocha flesh with a spoon. Then strain through a strainer.
2. Beat eggs in a bowl, then mix in a few drops of vanilla extract.
3. Add milk and sugar in the saucepan (which you made the caramel), then heat until warm. *you can clean off the caramel at the same time, not to waste it.
4. Mix in the warm milk mixture (4.) into the egg mixture (3.). Add the mixture into the mashed Kabocha. Then strain through a strainer to make it smooth.
5. Pour the mixture over the caramel in the cake pan.
((Bake))
1. Preheat the oven to 170C (338F).
2. Place the cake pan on a baking sheet. Pour some hot water (half the height) into the baking sheet. Bake at 170C (338F) for 50 minutes.
3. Place it on a wire rack to cool and put in the fridge until cold. Flip it over onto a plate to serve.
Note: You can grease the pan with some oil or butter so the pudding will slip out easily.
レシピ（日本語）
http://cooklabo.blogspot.jp/2014/10/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♥
I started my cooking channel since 2011 to share beautiful Japanese food culture with you. Fun and easy-to-follow tutorials 👍I hope my recipes are inspiring to try out new things. Please search within my blog to find the recipes you need 😋
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