Tag: #เมนูชาเขียว

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

The technique of modifying ingredients and recipes to create a variety of flavors is something that bakery and cafe owners should know. Sometimes, many people go to study baking, but when they want to modify the dessert they learned to create the desired flavors, they end up using the wrong ingredients.

When making green tea cream as a filling for desserts, some people prefer to buy ready-made ones that are already available on the market for convenience. However, the flavor, intensity, and color of the green tea may not be as intended.

Matchazuki would like to share how to make green tea cream easily. If you are a Hojicha tea lover, you can replace the green tea powder in the recipe with Hojicha tea powder in the same amount. However, I recommend using green tea powder for desserts because it is delicious, has a beautiful color, and has a better taste than using tea leaves.

If you’d like to try making your own matcha custard filling, it’s easy to make. Simply heat 125 ml. of milk in a saucepan until lukewarm (not boiling). If steam rises, turn off the heat. Then, beat 1 egg yolk with 35 g. of sugar until pale yellow. Sift 13 g. of cake flour and 1/2 teaspoon of 5 g. of matcha powder into the mixture and continue beating. Gradually pour the warm milk into the saucepan. Heat over low heat, stirring constantly with a spatula until the cream begins to thicken. If you see bubbles rising, heat for another minute and turn off the heat. Then, add the butter and stir until melted. Pour the cream into a flat plate, cover with plastic wrap, and refrigerate for about an hour. This type of cream has a thick texture similar to that found in cream-filled buns, making it perfect for filling bread or pies.

But if it’s green tea cream, the texture is soft and smooth. It can be used as a filling for cakes like crepe cakes, cream puffs, or roll cakes. This type of filling has a light, soft, and smooth texture. You can eat it continuously without it being heavy or greasy because it’s made from just 3 simple ingredients: 400 ml. whipping cream, 1/3 cup of green tea powder, and 1/3 cup of sugar. Mix them together and beat with a whisk until soft peaks form. You can tell when soft peaks form by stopping the whipping and lifting the whisk. The cream at the tip of the whisk will bend down slightly. This type of cream is soft and smooth. It’s often used in Japanese-style bakery products. However, if you beat it for too long, our soft green tea cream filling will turn into a heavy cream that can be used to spread around the cake for decoration or to squeeze the cream into various patterns.

Or if it’s green tea spray to eat with bread, just mix 12 g green tea powder, 50 ml fresh milk, 150 ml fresh milk, 100 ml whipping cream, 40 g sugar together in a pot. Simmer over low heat for 15 minutes. You’ll notice that the mixture will reduce by 50% and become thicker.

But if you want matcha lava filling, start by mixing 1 ½ teaspoons of gelatin powder with 2 tablespoons of water. Stir well and set aside. Then beat 2 eggs, ½ cup sugar, and 4 tablespoons of cornstarch together and set aside. Put 2 cups of milk, 1 cup of whipping cream, ¼ cup of matcha powder, and ½ teaspoon of salt in a saucepan over low heat. Use a whisk to mix until the matcha powder dissolves well. Then pour in the egg mixture and stir until the mixture thickens. Once the milk mixture thickens, turn off the heat. Then add the prepared gelatin and butter and stir to combine. Place in the refrigerator until cool. Then put it on bread, steamed buns, or any other desserts that you want to make into lava. This one has a lava filling because it uses butter in the filling. When you reheat it and cut the dessert, it will have a flowing lava texture.

If you have other dessert recipes you’d like to make with matcha flavor but aren’t sure where to start, such as with a chocolate filling, you can simply replace the same amount of cocoa powder with matcha powder. For a richer, more vibrant color, try adding 2-5 grams of matcha powder at a time to avoid overpowering the bitterness. If you’re allergic to cow’s milk, you can also replace soy milk with cow’s milk. Now, you can easily adapt and create a variety of desserts to please MATCHA lovers, without relying on pre-made fillings that may contain preservatives or artificial flavorings, or using artificial green coloring instead of pure matcha powder. 🙂

Source

https://www.proportionalplate.com/dalgona-matcha-latte/

http://www.matcha.my/Blog/matcha-milk-jam-recipe

https://www.oliveandartisan.com/ Making dessert fillings from Matcha powder

https://minimalistbaker.com/vegan-matcha-buttercream-frosting-1-bowl/

Article from: Fuwafuwa

When talking about the main ingredients for making desserts, many people think of milk, eggs, and butter, which are ingredients with a fragrant and delicious smell. But on the contrary, these ingredients make the body work hard to break them down. Some people may be able to eat them in limited quantities. Moreover, nowadays there are more and more children who are allergic to these foods. Macrobiotic food is another option for this group of people.

Many people may feel that if it is a healthy dessert, 100% fine whole wheat flour must be used to make the dessert. This whole wheat flour is unbleached flour that also contains rice bran. However, this type of cake is often hard and not delicious. In Japan, it is popular to mix cake flour in half of the flour recipe to make the cake soft and fluffy and have the texture of a cake.

This time, we are going to please those who don’t have an oven with a recipe for a soft and fluffy Japanese-style pound cake, which can be made by steaming instead. The pound cake will gradually cook with hot steam, with a soft and moist texture that is smooth on the tongue. The slightly bitter taste of the green tea goes well with the sweet taste of the black beans. Even beginners who are new to baking can do this recipe because all you have to do is beat all the ingredients together well, especially the flour and liquids, which should be mixed together smoothly without stopping. Then pour it into the mold and bake quickly, otherwise the cake will not be soft and fluffy. However, if some steamed cake recipes contain oil and flour, mix the ingredients together until you can’t see any flour grains because if you stir for too long, the cake will not rise as well.

ingredient

1. 100 grams of cake flour

2. Ingredient A

• 50 grams of fine whole wheat flour
• 2 teaspoons baking powder
• Tensai sugar or brown sugar, 40 grams. This helps to balance the intestines. When consumed, blood sugar levels will be lower than other types.
• A pinch of salt

3. Ingredient B

• 2 teaspoons green tea powder
• 1 ⅓ tablespoons soy milk

4. Ingredient C

• 2 tablespoons of corn syrup or baesae is a sweetener that is slowly absorbed by the body, so the body doesn’t have to work as hard.
• 1 tablespoon maple syrup
• 1 tablespoon grapeseed oil
• 100 ml soy milk

5. ¼ cup black beans, boil until cooked and set aside.

method

1. Sift cake flour into a mixing bowl. Add in ingredient A and half of the boiled black beans. Use a hand whisk to mix well and set aside.

2. Pour mixture C into a mixing bowl and use a hand whisk to mix until smooth. Then pour into part 1 and use a rubber spatula to mix until just combined . Do not mix for too long, just until smooth.

3. Mix ingredient B until smooth. Pour into part 2. Mix together quickly because if left for too long, the green tea will clump together, making it difficult to mix all the ingredients together.

4. Pour the mixture into the desired mold or cup. Place the mold on a steamer with boiling water and steam for 30 minutes. When cooked, remove from heat, remove from the pan, and serve. If not eating right away, place on a wire rack to cool completely.

5. After the cake has cooled, wrap the pound cake tightly in clear plastic wrap and refrigerate. It can be kept for up to 3 days. If kept at room temperature, it is recommended to eat within 1-2 days. Or if you want to eat it warm, you can steam the cake again for about 40 seconds after the water boils.

Source

https://cookingwithdog.com/recipe/matcha-mushipan/

www.roof-kitchen.jp

https://www.pinterest.com/pin/654359020846628778/

Article from: Fuwafuwa