Category: Desserts

“โยคัง วาราบิโมจิ ดังโงะโมจิ” ขนมญี่ปุ่น 3 ชนิดนี้ เห็นได้ทั่วไปในร้านขนมญี่ปุ่น บางร้านก็เสิร์ฟแบบเดี่ยวๆ บางร้านก็เสิร์ฟคู่ชาเขียวร้อนๆ ตามร้านคาเฟ่ จะถูกนำมาเป็นท้อปปิ้งบนพาร์เฟต์ ไอศครีม หรือน้ำแข็งใส เพื่อให้ขนมจานนั้นได้กลิ่นอายและสัมผัสรสชาติความเป็นญี่ปุ่น

ในปัจจุบันได้มีการดัดแปลงปรับสูตรให้รสชาติของขนมทั้ง 3 ชนิดนี้มีความหลากหลายมากยิ่งขึ้น และมีวิธีจัดเสิร์ฟแบบทันสมัยแต่ได้กลิ่นอายความเป็นวากาชิ หรือขนมญี่ปุ่น หลากหลายไอเดียและวิธีทำขนมแบบง่ายๆให้คนรักมัทฉะเอาไปปรับสูตรทำเองที่ร้านได้

เริ่มจาก “โยคัง”（羊羹） โยคังเป็นวุ้นถั่วแดงกวน ปกติจะมีรูปทรงเป็นแท่งสี่เหลี่ยมผืนผ้า สีน้ำตาลแดงจากถั่วรสชาติหวานจัด ส่วนใหญ่จะทานคู่กับชาเขียวร้อนในพิธีชงชารสชาติจะตัดกัน เดิมทีมีต้นกำเนิดมาจากประเทศจีน เป็นขนมที่ทำด้วยเจลาตินจากเนื้อแกะ ในยุคคามาคุระมีนักบวชศาสนาพุทธนิกายเซน เป็นผู้นำขนมโยคังเข้ามาเผยแพร่ในญี่ปุ่น แต่เนื่องจากศาสนาพุทธห้ามการฆ่าสัตว์ จึงมีการเปลี่ยนจากเจลาตินจากสัตว์ มาเป็นแป้ง ถั่วแดง และวุ้น และมีการใช้วุ้นเข้ามาผสมในภายหลัง จนกลายมาเป็นโยคังในปัจจุบัน

โยคังเป็นวุ้นญี่ปุ่นซึ่งมีต้นกำเนิดมาจากประเทศจีน มีลักษณะเป็นก้อนสี่เหลี่ยมสีน้ำตาลแดงโดยทำจากถั่วแดงกวน (Anko) ถ้าเป็นโยคังสีเขียวก็ทำจากชาเขียว ที่มีวิธีทำแสนง่าย

1. นำถั่วแดงบดเนื้อเนียน 225 กรัมและน้ำตาลทรายขาว 70 กรัมผสมลงในหม้อ นำไปต้มด้วยไฟกลาง คอยคนตลอดด้วยไม้พายเพื่อไม่ให้ไหม้
2. ต้มไปซักพัก แล้วลองลากไม้พายลงไปตรงกลางแล้วยังเหลือเป็นรอยลาก คือถั่วแดงไม่ไหลกลับมากลบรอยก็ถือว่าโอเค จากนั้นตักออกมาแผ่บนถาดเพื่อให้เย็นลง
3. ในหม้อต้มอีกใบผสมน้ำ 180 มล. + ผงชาเขียว 5 กรัม กับผงวุ้นหรือผงคันเทน 2 กรัม  ต้มจนเดือดแล้วจึงลดเป็นไฟเบา ต้มต่ออีก 2 นาทีแล้วจึงปิดไฟ
4. ผสมน้ำตาลทรายแดง  20 กรัม และ (2) ลงไปใน (3) ผสมจนเข้ากัน นำไปต้มจนเดือดแล้วจึงลดเป็นไฟเบา ต้มต่ออีก 2 นาที
5. เทใส่พิมพ์แล้วนำไปแช่เย็น 30 นาที เอาออกมาหั่นเสิร์ฟเป็นชิ้นๆ อาจเสิร์ฟคู่กับถั่วแดงเชื่อมด้านบน

คุณสมบัติอีกอย่างที่คาดไม่ถึงของขนมโยคัง คือ เก็บไว้ได้นาน อย่างเช่นมากถึง 5 ปี 6 เดือน เพื่อสามารถเก็บเป็นอาหารยามฉุกเฉินเวลามีเหตุภัยพิบัติธรรมชาติ นอกจากนี้ร่างกายยังดูดซึมสารอาหารได้ง่าย และเก็บไว้ในอุณหภูมิปกติได้แม้ไม่ได้นำเข้าตู้เย็น

ส่วน” วาราบิโมจิชาเขียว “เป็นขนมญี่ปุ่นที่ทำด้วยแป้งจากต้นวาราบิ เนื้อแป้งหนึบ ๆ คล้ายกับแป้งโมจิ นิยมนำไปคลุกกับ คินาโกะ (Kinako) ซึ่งเป็นผงถั่วเหลืองได้กลิ่นหอม ๆ แบบถั่วคั่ว หรือทานคู่ซอสน้ำตาลทรายแดง เรียกว่า คุโรมิสึ (Kuromitsu) หรือโรยผงชาเขียว ก็เป็นขนมที่ได้รับความนิยมมากๆ ในช่วงหน้าร้อน ตามร้านคาเฟ่จะมีวาราบิโมจิเป็นท้อปปิ้งบนพาร์เฟต์ ไอศครีม วิธีทำก็ไม่ยาก เริ่มจาก

1. ผสมแป้งวาราบิโมจิเขียว100 กรัม นํ้าตาล 50 กรัม ผงมัทฉะ  1 ช้อนชา นํ้าเปล่า 500 มล. ในอ่างผสม
2. เอาหม้อใส่นํ้าต้มให้เดือด วางอ่างผสมลงไปด้านบน กวนไปเรื่อยๆ พอแป้งเริ่มสุก ก็ยกลงกวนต่อจนแป้งสุกและใสทั่ว เป็นเนื้อเดียวกัน โรยผงถั่วบนถาดหรือภาชนะที่จะใช้ใส่วาราบิโมจิ เสร็จแล้ววางในอ่างที่ใส่นํ้าแข็ง ทิ้งไว้ให้เย็นและเซ็ตตัว ประมาณ 20 นาที
3. เทออกมาหั่น สังเกตจากแป้ง แป้งจะนุ่ม ใส และไม่คงรูป หั่นแล้วไม่เป็นชิ้นสี่เหลี่ยมลูกเต๋าเป็นเพราะแป้งนุ่มมากๆ ทำเสร็จแล้วรีบทานให้หมด
4. หากใครอยากทานกับน้ำตาลคุโรมิทสึ ให้เอาน้ำตาลดำ หรือน้ำตาลทรายแดงบ้านเรา 50 กรัม ต้มละลายกับน้ำ 200 มล.  ปริมาณน้ำขึ้นอยู่กับความหวานที่ต้องการ เพียงเท่านี้ก็เหมือนได้ไปคาเฟ่ที่ญี่ปุ่นเลย

ขนมตัวสุดท้าย “ดังโงะโมจิชาเขียว” ขนมที่ทำจากแป้งโมจิ ปั้นเป็นก้อนกลมๆ รสชาติเค็มๆ แต่ก็มีบางสูตรอาจเติมเนื้อเต้าหู้เข้าไปผสมด้วย แล้วนำไปนึ่ง หรือ ต้มในน้ำเดือดจนสุกก่อน ย่างบนเตาถ่าน ก่อนจะราดด้วยสารพัด หน้าต่างๆ เช่น โชยุ มิโสะ ถั่วแดงกวน มันเทศหวาน งาดำบด หรือ ซอสชาเขียว ด้วยรสสัมผัสนุ่ม หนุบหนับ ทำให้เป็นที่ชื่นชอบของคนส่วนใหญ่ แม้วิธีการเสิร์ฟจะเปลี่ยนไปแค่ไหน แต่ขนมดังโงะก็ยังถือได้ว่าเป็นขนมที่ได้รับความนิยมมาโดยตลอด เพราะเป็นสิ่งที่สะท้อนถึงขนบธรรมเนียมและประเพณีอันเก่าแก่ในอดีตของญี่ปุ่นมานับร้อยๆปี มาลงมือทำดังโงะตามสไตล์คนรักชาเขียวกันดีกว่า โดยสามารถผสมผงชาเขียวลงไปในแป้งเลยก้ได้เพื่อให้ได้แป้งสีเขียว หรือที่เห็นกันทั่วไปจะทำเป็นลูกสีขาวธรรมดา แต่ตกแต่งด้วยท้อปปิ้ง หรือซอสแบบต่างๆ

1. เริ่มจากผสมแป้งข้าวเหนียว 100 g. แป้งข้าวจ้าว 100 g. และน้ำตาล 2 ช้อนชา เข้าด้วยกัน
2. เติมน้ำ ⅔ ส่วน ในส่วนผสม ค่อยๆนวดจน เป็นเนื้อเนียน แล้วปั้นแป้งเป็นก้อนๆ เล็กใหญ่ตามต้องการ
3. ค่อยๆย่อนลงต้มในน้ำเดือด ประมาณ 1 นาที หรือจนตัวดังโงะลอยขึ้น จากนั้นตักขึ้นแล้วนำมาน็อคด้วยน้ำเย็นจัด
4. ปล่อยให้สะเด็ดน้ำแล้วนำมาเสียบไม้ แล้วนำไปย่าง ประมาณ 4 นาทีแล้วเอาขึ้น
5. ส่วนน้ำซอสหรือท้อปปิ้งที่ใช้ราดดังโงะ สามารถดัดแปลงได้ตั้งแต่ใช้ถั่วขาวผสมผงชาเขียว หรือราดด้วยซอสมิทาราชิ ที่ทำจากน้ำตาล 5 ช้อนโต๊ะ + ซอสถั่วเหลือง 1 ช้อนโต๊ะ + มิริน 1 ช้อนโต๊ะ + น้ำเปล่า 5 ช้อนโต๊ะ + แป้งข้าวโพด 1 ช้อนโต๊ะ เคี่ยวจนเข้ากัน หรือจะทานคู่กับไอศรีมชาเขียวก็เป็นมื้ออร่อยของเด็กๆอย่างแน่นอน

ที่มา

teanobi.com

8days.sg

http://kyotofoodie.com/kyoto-cafe-jouvencelle-gion/

recetasgratis.net

https://www.flickr.com/photos/bananagranola/2529983071

บทความจาก : Fuwafuwa

Around this time of year, many people probably think of the pink cherry blossoms in full bloom, enjoying Japanese sweets and sipping on warm tea. Throughout Japan, there are new sweets with cherry blossom ingredients in almost every shop.

In particular, pairing it with a green tea menu helps to bring out the flavor and mellowness of Sakura perfectly, such as Sakura green tea soft cream, Sakura green tea latte, or donuts that use Sakura as an ingredient in the glaze that coats the donuts. It is an adjustment from the original recipe that is not difficult and can be made for every festival. However, the fun of immersing yourself in such an atmosphere this year will be difficult due to the COVID-19 outbreak. Matchazuki is pleasing those who miss Japan with a dessert recipe that is easy to make and has a Sakura scent.

Start with “Green Tea Mochi Pancakes with Sakura White Bean and Red Bean Filling”

Just pour 150 cc. of water into 30 grams of mochi flour or glutinous rice flour and mix until well blended. Then sift 30 grams of cake flour and add 2 grams of matcha powder and 2 tablespoons of sugar. Mix until well blended. Refrigerate for about 30 minutes.

After that, spread a thin layer of oil on a warm pan. Scoop the prepared dough and spread it into an oval shape. Fry over low heat until both sides are cooked. Fill with mashed white beans mixed with 2 grams of sakura powder or adjust the taste level as you like. If you make a filling with a mild sakura flavor, it is recommended to wrap it with pickled sakura leaves and decorate it with another layer of pickled sakura flowers.

The next recommended menu is “Hanami Dango”, 3 colors of Dango: green, white, and pink. This Dango is popularly eaten during the cherry blossom season while viewing the flowers. Many people believe that the 3 colors of Dango represent the blooming of the cherry blossoms, with green representing cherry leaves, white representing cherry blossoms that are in bud, and pink representing cherry blossoms that are in full bloom.

Let’s go into the kitchen and start cooking…

Start by dividing the kneading bowl into 3 bowls.

• Bowl 1: Take 40 grams of mochi flour, 40 grams of tofu, 1 tablespoon of sugar, and 2 grams of sakura powder and knead until soft.
• Next, in the second bowl: Take 40 grams of mochi flour, 40 grams of tofu, 1 tablespoon of sugar, and 2 grams of matcha powder and knead until soft. Some shops use mochi flour mixed with yomogi (yomogi is a type of Japanese grass that smells and tastes like vegetables. It is popularly used to make wagashi).
• The last part, 3rd bowl: Take 40 grams of mochi flour, 40 grams of tofu, 1 tablespoon of sugar and knead until soft. Then boil water and put the dango flour in and boil until the dango floats to the surface (about 2-3 minutes). Use a whisk to scoop them out of the boiling water and rinse with water to cool the dango. Then set aside. Use a skewer to insert the dango. 3 pieces per skewer and it’s ready to eat.

In Japan, Hanami Dango is popularly used as a topping for green tea parfait or green tea soft cream, making a perfect combination.

Next up is “Green tea Sakura red bean crepe cake” made with green tea chiffon cake, alternating layers with fresh cream, red beans and sakura crepe. The method for making sakura crepe is no different from making regular crepe cake. Beat 4 eggs together and add ⅓ cup of sugar and stir until dissolved. Sift 2½ cups of wheat flour with 2 tablespoons of sakura powder. After that, slowly pour 400 ml. of milk into the flour, dividing it into 3-4 rounds and stirring until there are no flour lumps left.

Add ¼ cup melted butter, mix well. Strain all ingredients and refrigerate the batter for at least 4 hours. When the time is up, stir the batter before frying. Grease a Teflon pan with butter and use low heat. Pour the batter into a circle. You will see that the batter is cooked when there are large air bubbles pushing the batter. Fry until all the batter is gone. After resting the batter by refrigerating it for about 2-4 hours, you can assemble the layers into a green tea sakura crepe cake. As for the method of making green tea cake, you can use this Matchazuki green tea cake recipe or if any shop has its own recipe, you can mix it (read the green tea cake recipe at shorturl.at/abuR5). Then change the cake mold to the same size as the sakura crepe you are making and it is done.

As you can see, Sakura used in making desserts is either Sakura powder extracted from pickled Sakura or pickled Sakura flowers. It depends on which one you choose. And in addition to the dessert recipes above that allow us to experience the perfect harmony of green tea and Sakura, a delicious pair, there are many other menus that can use Sakura to enhance the deliciousness and give a sense of this Seasonal, such as Green Tea Macarons with Sakura Fresh Cream, Green Tea Roll Cake with Sakura Fresh Cream, or like the popular dessert Daifuku, which perfectly combines Green Tea and Sakura.

Source

http://paogohan.blog42.fc2.com/blog-entry-513.html

https://www.travelsintranslation.com/2015/04/recipe-of-the-month-cherry-blossom-sugars/

https://arigatojapan.co.jp/sakura-and-matcha-a-perfect-match-for-spring/

https://matcha-jp.com/en/1695

https://soranews24.com/2021/03/11/sakura-and-matcha-star-in-new-mister-donut-collection/

https://nagoyafoodie.com/soft-serve-ice-cream-in-japan/

https://constellationinspiration.com/2020/04/dango-mochi.html

Article from : Fuwafuwa

During this long holiday, many people will probably travel to relax in the provinces. But every time you travel, you have to fight through traffic jams, crowds, and sometimes when you get to a restaurant, you still can’t eat because the queue is full. To keep your stomach full, it is recommended to bring a snack or two in your bag. Whenever you are hungry, you can grab one or two and endure it. You don’t have to get so hungry that you get irritated or wait so long that the trip is no fun. Let’s take a look at ideas for Easy snacks in the style of green tea lovers. What interesting menus are there? These are ideas for people who love cooking and are also ideas for tea shops and cafes that focus on selling green tea menus to have Grab&Go snacks where you can pick up and pay without having to wait long.

The first menu, Matcha Granola Bars, a snack that is full of nutritional value. It is not difficult to make. Just take 250 g. of oats + 80 g. of chopped almonds + 40 g. of pumpkin seeds + 50 g. of goji berries, spread them on a baking tray, bake at 170°C for 10 minutes.

After heating 180 g maple syrup and 180 g almond butter at low temperature, melt them together, mix with 1 tbsp matcha powder and the mixture that was previously baked, spread on a tray and put in the refrigerator to set for about 10 minutes, then take out and cut into pieces according to the desired size.

Let’s take a look at the second one that is equally delicious: Cranberry Almond Matcha Macaroons , which puts a twist on the classic traditional coconut macaroons by adding matcha powder, dried cranberries, and almonds. The flavors go well together. Start by adding about 2 ¼ cups of shredded coconut, ¼ cup of sugar, and 2 teaspoons of matcha powder.

Add ⅛ teaspoon salt to a mixing bowl and mix well. Add egg white and almond flavoring and mix well until well combined. Add ½ cup chopped dried cranberries and ¼ cup chopped almonds and use an ice cream scoop to scoop the mixture into scoops. Place on the baking sheet, leaving a little space between the pieces to prevent sticking while baking. Bake at 160 degrees for 24-30 minutes or until the bottom and top of the macarons are golden brown. Remove from oven and let cool on the sheet for about 10 minutes before transferring to a wire rack to cool completely. Done.

Another super easy recipe is Matcha Energy Ball . Place 1 cup almonds, ½ cup chopped dates, 2 tablespoons chia seeds, 1 teaspoon matcha powder, 1 teaspoon vanilla extract and a pinch of salt in a high-speed blender and blend until the ingredients start to stick together. Blend into balls and freeze for at least 30 minutes before enjoying your matcha balls. These will keep in the fridge for up to 1 week.

Another menu that Westerners call Nougat is made from sugar, honey, various nuts and dried fruits that are roasted and stirred until dry, sticky and hard, similar to “taffy” in Thailand. You can add matcha powder to add bitterness to cut the sweet taste and add chewy texture with black sesame seeds.

Another menu that many people would not have thought of is that popcorn can be made with green tea flavor, such as green tea popcorn or almonds, cashews mixed with matcha powder. In Japan, many shops have started to pack nuts of different flavors for sale, expanding the original menu to look more creative. They also pack them into small packages so you can take them with you to eat anywhere.

Source

https://www.mysequinedlife.com/cranberry-almond-matcha-macaroons/

https://www.snixykitchen.com/matcha-black-sesame-nougat-chews/

https://foodaciously.com/recipe/matcha-granola-bars

Article from : Fuwafuwa

Baking can be a difficult task for many people, with a lot of additional equipment to invest in, the oven taking up space in the shop, and baking is also difficult to control the quality for beginners. Let’s take a look at some great ideas for “no-bake” desserts. They’re easy to make and take only a few minutes. Plus, add decoration techniques to make easy no-bake desserts more beautiful and delicious, and look more valuable.

Let’s start with a very easy menu like green tea crepe cake, which uses only a pan to make crepe sheets. You can create a delicious menu.

Start by taking 3 eggs + 1 ½ cups milk + 1 3/4 tablespoons sugar + 1 cup flour + 1 tablespoon matcha powder + 1 teaspoon baking powder and 2 tablespoons melted butter. Mix well. After mixing, pour all the ingredients through a sieve and refrigerate for 2 hours. Take it out and fry on a pan, thinly until cooked through, then set aside to cool. Next, to make delicious fresh cream, just take 3/4 cup whipping cream + 2 tablespoons sugar + 1 tablespoon rum and beat with a hand whisk until stiff peaks form. Refrigerate and set aside.

Place the dough on top, alternating with spreading some fresh cream on top, layer by layer until it is as high as you want, wrap tightly with plastic wrap and freeze for 4 hours. Decorate it as you like, for example, pour chocolate on the crepe and let it dry.

Sprinkle with matcha powder and gold leaf, or get creative by placing the crepe dough instead of stacking it in a circle. You will get a unique, unbaked dessert that is unlike any other shop.

In addition to crepe cake, making matcha mousse is another popular dessert for kitchens without an oven. Add variety by decorating it to make the dessert look beautiful and delicious. You can see how to make matcha mousse at https://matchazuki.com/matcha-mousse-pie/

Another menu that is a low-sugar recipe and is popular among health-conscious people is making matcha bars.

Oat flour, matcha powder, and salt are the key ingredients used in this no-bake dessert. Place all ingredients in a large mixing bowl and stir to combine. Add maple syrup, butter, almond milk, and vanilla; stir until dough forms. Press dough into prepared baking dish with wet hands to form even layer. To coat in chocolate, place chocolate chips, coconut oil, and butter in bowl. Microwave for 20 seconds, or until melted. Pour chocolate over the bars and spread with a spatula to evenly distribute. Freeze for at least 2 hours before slicing into desired size bars. Some shops also add in grains for added nutrients.

Matcha Panna Cotta is another type of dessert that does not require an oven. It is easy to make and can be molded in many different shapes according to your preference. It can be decorated in many ways, such as pouring strawberry sauce or sprinkling pistachios. It is a no-bake dessert that is perfect for our hot weather.

How to make easy green tea panna cotta: Simply soak 8 grams of gelatin in cold water until softened, pour into 750 ml of cream, 300 ml of milk, 160 grams of sugar and vanilla extract. Stir over low heat until the gelatin has completely dissolved, then remove from heat. Strain the mixture into a mold and refrigerate for 4 hours or overnight. When serving, you can serve it in the mold or pour it out, as you prefer.

Another menu that is often seen in Japan is green tea parfait , beautifully arranged in tall glasses, arranged with various flavors of fresh cream, depending on the style of each shop. This dessert does not require an oven and has the easiest ingredients to prepare. Top with nama matcha chocolate or Japanese green tea jelly, called yokan. Add chewy layers with round mochi. Reduce the richness between the layers with sour fruits, cornflakes or nuts. Just like that, you will have a delicious dessert without using an oven. Although making desserts requires a lot of equipment, many people do not dare to try to make new menus to sell in the shop, but no-bake desserts are another easy, convenient option, and definitely suitable for beginners to try making desserts.

Source

https://www.snixykitchen.com/mint-chocolate-mousse-toasted-matcha-meringue/

https://www.hummusapien.com/matcha-protein-bars/

https://balancingandie.com/nobakematchaoatmealbars/

https://www.crazyvegankitchen.com/vegan-matcha-tiramisu-green-tea-tiramisu/

https://www.tastemade.com/videos/matcha-gold-crepe-cakes

Article from: Fuwafuwa

Each country has its own traditions for the Moon Festival. For example, even though Japan was influenced by China, the mooncakes used for this festival are different and do not look like the mooncakes we are familiar with. This is because the Japanese believed that a nobleman brought it here during the Nara and Heian periods. On the 15th day of the lunar month, the energy from the moon has a mystical quality that can grant wishes (sometimes the Japanese imagine the shadow on the surface of the moon as a shape similar to a rabbit pounding mochi). Most farmers would worship to express their gratitude after a bountiful harvest in the fall. Most farmers would pray to the moon for a good harvest and a bountiful crop in the fall and to pray for a good harvest in the following year.

On that day, people celebrate by preparing the autumn food to worship the moon, which is the mooncake tsukimi dango (月見 団子tsukimi dango), a sweet made from rice flour and sugar, steamed and shaped into balls. Most people make 12 round mochi balls, representing the 12 months of the year, or 15 balls for the “fifteenth night.” Dango varies in appearance from area to area, and modern sweets have adapted yokan or nerigiri into the shape of rabbits to fit in with the festival.

However, in Thailand, it adheres to the true Chinese belief that mooncakes have a variety of fillings. The most popular or traditional fillings are durian, lotus seed, etc. But now there are new fillings such as chocolate, green tea, custard, and many more. Of course, the various fillings of mooncakes help create excitement and novelty for the festival. In addition to the increasing number of fillings, many shops also add novelty to the mooncake dough. If it is an original mooncake, it must be “baked dough”. But now there is a non-baked mooncake dough or what many people call “snow lotus dough” to add color as well. Because this non-baked dough can be colored as desired. It is mostly used to wrap modern fillings or fillings that must be eaten cold.

The baked mooncake dough is not complicated. Just mix the ingredients together and knead until smooth. Then wrap the prepared mooncake filling, press it into the mold, knock it out, and bake it according to the recipe. The method of making it is different for each shop. Most baked mooncakes are stuffed with green tea mixed with lotus seeds or chestnuts to give it a Japanese feel and the mellow flavor of green tea that goes well with chestnuts. In addition to being used as a filling for mooncakes, it can also be mixed with the dough to make the dough green tea color.

Baked mooncake dough to give it a green tea color

1. Wheat flour 130 grams

2. Peanut oil 15 grams

3. Syrup 65 grams

4. 8 grams of matcha powder, depending on how dark or light you want the powder to be.

Procedure

1. Preparation of the dough, matcha powder, mix peanut oil and syrup together, then pour the wheat flour on the table and make a circle in the middle of the dough, then pour the mixed peanut oil mixture into the middle and mix well, knead until smooth and uniform, cut into pieces of 12 grams each (adjustable size as desired)
2. Preparation of filling: 50 grams of pastry filling: Wrap one salted egg, cut in half, with the salted egg placed in the center.
3. Preparation of the pastry: Press the dough flat and then put the filling in and form into a ball. When finished forming, sprinkle a little flour on the pastry mold and then put the pastry in. Press the pastry firmly, then knock it out of the mold and place it on the baking sheet.
4. Baking: Place the cake in the oven at 230 degrees Celsius and 200 degrees Celsius for 10 minutes. Remove and brush the top of the cake with egg before baking for another 10 minutes.

Next up is the mooncakes with no-bake dough. Since they don’t need to be baked again, the dough must be cooked before being wrapped around the mooncake fillings. There are actually many recipes for this type of dough. If you’ve ever eaten “Snow Skin” from many shops, you’ll know that each shop has a different smell and taste. Most mooncakes with no-bake dough are eaten cold. If they get too hard after being refrigerated, just take them out and let them cool down before eating. This type of mooncake can have matcha powder added to the dough while mixing to get a green tea-flavored dough with the desired color. Or, if you’re creative and want to try adding hojicha tea powder, that would be quite interesting.

No-bake mooncake batter

1. 50 grams of glutinous rice flour
2. Rice flour 50 grams
3. 40 grams all-purpose flour
4. 70 grams of granulated sugar
5. Fresh milk 200 grams
6. 40 grams of sweetened condensed milk
7. Vegetable oil 40 grams
8. 5 grams of matcha powder

Procedure

1. Mix all ingredients together and steam over medium heat for about 20-30 minutes (time depends on the size of the container).
2. When the mixture is steamed, remove it and let it cool slightly before kneading the dough until smooth.
3. As for the filling, it can be put in many different ways. After wrapping the dough around the filling, press it into a ball, then press it into a mooncake mold as desired and it is done.

New menu ideas that many dessert shops may not have thought of. During special festivals, there are new desserts to attract both old and new customers. Especially if you get good, beautiful packages, whether single pieces or bought as a set, it will increase the value of the mooncakes and definitely impress the recipient.

Source

https://www.huangkitchen.com/matcha-green-tea-snowskin-mooncake/

https://songdaygivral.hatenablog.com/entry/cac_loai_banh_trung_thu_givral

https://mobile.twitter.com/mo_hotels/status/500360064214241280

Pumpkin Snowskin Mooncakes 南瓜冰皮月饼

https://goodyfoodies.blogspot.com/2013/09/recipe-homemade-snowskin-mooncakes-with.html

Article from: Fuwafuwa

Croissant bakery is a favorite among many. There are many shops that make croissants for sale in popular flavors such as almond croissants, butter croissants, chocolate croissants. If you are especially fond of green tea, you may feel that green tea croissants are hard to find. This time, we are pleasing shops that already have croissants on the menu but want to develop them into new flavors like green tea. What techniques are there to make the croissants at the shop different from other shops?

Let’s delight matcha croissant lovers with this simple idea: add matcha powder to the croissant dough. When baked, the dough will be a beautiful green color, different from regular butter croissants.

Another easy idea that’s colorful and delicious is squeezing soft, smooth green tea fresh cream onto the croissants. There are many ways to do this, and there are many different nozzles that make croissants look different from shop to shop. Using the Mont Blanc technique to squeeze fresh cream onto the croissants is another idea that makes the croissants look more delicious. The cream you squeeze here can be mixed with white beans, in the style of Japanese desserts, to help cut the richness.

Besides fresh cream, another common method is the green tea chocolate-covered croissant. This can be coated in many ways, either by coating the whole piece, or by coating just one part and then topping with chocolate, crumble powder, or almonds as desired. Or, for a richer flavor to please green tea lovers, add a green tea dipping sauce. This makes the dessert even more delicious and encourages photos to be shared on social media.

The most popular filling for croissants with green tea is red beans and fresh cream. This dessert is a mix of Japanese and Western.

For the small pieces of croissant left over from cutting the croissant to shape, we recommend finding a CUBE mold and inserting the remaining scraps into the mold. This will definitely give you a new look for croissants that are different from other shops. Or if you want a beautiful CUBE croissant pattern, instead of shaping the croissant normally, you can roll the dough and let it rise in the mold. When baked, it will have a beautiful spiral pattern. You can also fill it with green tea fresh cream and decorate it with icing or pistachios, making it even more delicious.

Next to the pastries, another aspect that is equally important to the shop’s appearance is the packaging. Most shops tend to use regular wrapping paper or put them all together in a box. If you want to make your green tea croissants stand out, you can create different packaging. In addition to helping create a unique identity for the shop, it also ensures that each croissant is stored in a separate box, keeping it from getting damaged.

Creating new menus from old menus in the style of green tea lovers will help create more value for the desserts in the shop and make them more appetizing.

Source

https://www.packagingoftheworld.com/2019/10/sweet-home.html?m=1

https://www.pinterest.com/pin/33706697196821794/

IG: @koidb

IG: @tini.artisanbakehouse

Article from: Fuwafuwa

These days, no matter where you look, you will see cheesecake menus in almost every shop, whether it is Baked Cheesecake , a cheesecake that is baked to evaporate some of the water from the cake. The cake has a rich flavor and a burnt brown color. The cake top will collapse quite a bit. Or New York Cheesecake , a cheesecake that is baked with hot water to keep the cake moist, thick, soft, and has a prominent sour taste from sour cream. The cake top is a beautiful light brown color. Or another type of cheesecake that is light and fluffy and has a melting mouthfeel. This style of cheesecake is called Souffle Cheesecake, a cheesecake with a light and fluffy meringue. When baked with a cup of hot water, the cake will be beautifully fluffy and have a light yellow color similar to chicken eggs. It looks delicious. No matter what kind of cheesecake it is.

Matcha Basque Cheesecake (use a 15 cm mold) is the most popular burnt cheesecake these days. However, very few people make green tea-flavored burnt cheesecake. This time, I have a recipe for green tea burnt cheesecake for dessert lovers to turn on their ovens and try making it.

raw material

1. Cream cheese 200g
2. 70 grams of white granulated sugar or cane sugar
3. 1 egg yolk
4. 2 whole eggs
5. Fresh cream 115 ml.
6. 5 grams cake flour
7. 4 teaspoons green tea powder

method

1. Mix cream cheese and sugar together and knead until smooth.

2. Add only 1 egg yolk and mix well.

3. Crack 2 more eggs and beat them together. Then slowly pour them into step 2 and continue to mix.

4. Add fresh cream and stir for a while. Add cake flour and green tea powder and stir until well blended.

5. Line the mold with parchment paper. If you have butter, apply butter or vegetable oil between the mold and parchment paper so that it doesn’t stick when you take it out. If you want a smooth texture, strain it through a sieve.

6. Place in a pre-heated oven at 220 degrees for 20-25 minutes, at 220 degrees for 20-25 minutes or almost 1 hour until the surface is burnt.

7. After taking it out, wait until it cools down. Put it in the refrigerator overnight. It will be even more delicious.

8. Can be decorated with icing and topped with colorful fresh fruits.

No Bake Chocolate Matcha Cheesecake (After making, it is recommended to keep the cake in the refrigerator at all times) This menu can be decorated and served in many ways according to your preferences and the style of the shop. It is a no-bake cheesecake that is easy and allows those who do not have an oven at home to enjoy delicious desserts made by themselves.

1. Cake base ingredients

100 grams of oats

½ cup dates

Cocoa powder 40 grams

½ teaspoon vanilla extract

A pinch of salt

½ cup coconut oil

**Mix everything together and press into the mold.

—————

2. The upper part

1 cup each of cashews and macadamia nuts

⅔ cup agave syrup

1/4 cup milk

1 teaspoon green tea powder

1 tablespoon lemon juice

A pinch of salt

¼ cup coconut oil

**Mix everything together with a food processor and pour over the base of the cake. Refrigerate for 2-3 hours or until set. Decorate the top of the cake with fruits as desired.

If anyone likes a sour and refreshing style, you can add more lime juice or modify it to be made in a smaller mold so that it is not the same as other shops, which would be another way to look messy.

Or if you want to add more creativity to the cheesecake, you can do so by adding a layer of dessert with different colors and flavors, like raspberries. Use 100 grams of frozen raspberries, 120 grams of cashew nuts, 60 ml. of maple syrup, 2 tablespoons of almond milk, 2 teaspoons of lemon juice, 100 grams of coconut butter. Blend together and pour it in as 1 layer first, then add the ingredients.

For those who are allergic to milk, eggs, butter, or are vegan or want a snack that is not too fattening, Vegan matcha cheesecake is another option that matcha lovers will love.

The base ingredient is brown flour.

1 cup oats

¼ cup small pieces of toasted coconut

¾ cup almond flour

½ teaspoon cinnamon powder

¼ teaspoon salt

¼ cup coconut oil

3 tablespoons agave syrup

** Stir-fry all ingredients in a pan over medium heat until combined. Then blend until smooth. Cut out a circle of baking paper and place in a pan. Line a 7-inch diameter pan with a ¼-inch top. Bake at 170 degrees for 10 minutes or until golden brown. Remove and let cool.

Ingredients for filling and topping

1 ½ cups cashew nuts

½ cup coconut milk

⅓ cup agave syrup

¼ cup coconut yogurt

1 teaspoon lemon juice

1 teaspoon vanilla ¼ teaspoon salt

4 teaspoons green tea powder

**Blend all ingredients together. If you like strong green tea, you can increase the amount of green tea powder by another 1 teaspoon. Pour the molded part into the prepared cheesecake base and freeze for about 1-2 hours to set the dessert. It is recommended to take it out and let it sit at room temperature for 10-15 minutes before cutting to serve. You can decorate the top with flowers or fruits as you like.

Cheesecake can also be modified in many ways, just by changing the mold from the round one that every shop likes to a square one, or using other fruits besides strawberries that many shops like to use to eat together. It can also be modified to be Hojicha cheesecake. Matcha lovers must try to go into the kitchen and adjust the regular cheesecake recipe that you usually make to add matcha powder to follow the current trend!!

Source

https://www.nathaliesader.com/blog/2018/09/07/raw-matcha-chocolate-cheesecake

https://www.marumura.com/green-tea-basque-burnt-cheesecake/

https://www.twospoons.ca/vegan-matcha-cheesecake/

Article from: Fuwafuwa